Here is a tried and tested Cebuano Food Tour for the adventurous guests who want to explore the Cebuano culture in the most immersive way possible. This was my itinerary when I toured a couch surfing chef from the United States on his overnight layover to Cebu.
Six (6) stopovers in one night for a budget of less than P1,000.00 per person, the guest can indulge with the Cebu’s finest food and sights in six (6) hours.
The concept is called progressive dinner. Wikipedia defines it as a dinner party with successive courses prepared and eaten at the residences of different hosts. Usually this involves the consumption of one course at each location. It is a variant of a potluck dinner which involves traveling. I modified it further, instead of residences the locations are carefully selected restaurants that compliments with the Cebuano Food Degustation theme.
- The Meet-up Place.
The meeting place could be in Ayala or SM or anywhere; what is important is you surprise your guest with the Cebuano brand of hospitality. May we suggest that you bring Dried Green Mangoes. It will open the palate of your guests preparing it for a gastronomical adventure ahead.
TIP: Dried Green Mango is an acquired taste but can be very addicting.
- Cebu’s Original Lechon Belly at The City Times Square
This is the only air-conditioned and decently furnished branch of COLB. It is also the only branch that serves Beef Stew or otherwise locally known as Pochero. For 70 pesos, this give other specialty stores which offer pochero a good run for their money.
For two persons, you may order half a kilo of Spicy Lechon Belly and one serving of Beef Stew. Your guest will have a taste of Cebu’s pride, a pork like no other – the Cebu’s Lechon Belly in the most Cebuano way of eating – by hands armed only with plastic gloves.
This meal will usually cost at around 200 pesos per person.
TIP: Ask the salesperson to re-heat your lechon. It is best enjoyed when hot.
- The Chocolate Chamber
TCC is located at Pres. Quirino Street corner Magsaysay Street in Barangay Kasambagan.
In keeping with our theme, the best choice would be puto and sikwate (hot chocolate) made from locally sourced cacao beans served in vintage ornate cups and saucers. Who would have thought sophistication and class could go well with sikwate?
Other artisan quality chocolates and desserts are also available. Local Chocolate has never been respected this much.
The puto and sikwate may cost around 150 pesos per person.
Now that you introduced sophistication to your guest, let’s turn it up a bit further in our next stopover.
TIP: The tablea chips are good pasalubong items in case you are bored with the usual danggit and chicharon.
- Blue Bar
Blu Bar is located at 1,000 feet high above sea level at the Penthouse of the Marco Polo Hotel. With a little help of their cocktails, go ahead and pretend like you are the king of the world and do it like a boss with your cameras. The viewing deck at the Continental Boardroom area provides the best vantage point for picture taking of the city lights.
My personal favorite is their Mojito valued at around P250.00.
TIP: Blu Bar is closed on Mondays.
- La Vie Parissiene
Of course you know La Vie Parissiene. Cebu tourists are always fascinated with the most affordable wines (cheaper than a venti Starbucks), cheeses and pastries under the most superficial cherry blossom trees. To their envy, the would even think of bringing the whole shop home. Thank to La Vie, for making Cebu night caps classy.
But we are not done yet. After the booze, I am sure you need more filling before parking to bed. Next stop is midnight snacks.
TIP: La Vie Parissiene will soon open at the Ayala Expansion Wing.
It wouldn’t be a Cebuano food tour if there is no Larsian in the itinerary.
TIP: Most of my guests love Chorizo de Cebu.