Filipino cuisine
Curated and hosted by Michael Karlo Lim
Filipino cuisine has always been on the cusp of world recognition with quotables touting it as the food trend to watch out for these past few years but, sadly, without it coming into full circle. Perhaps it is hard to describe a commonality beyond Adobo with diversity as many as the islands dotting this archipelago. Cebu alone has become quite the melting pot not just from waves of foreign influences but from the influx of regional cuisine, as well.
As the new Filipino food wave has risen, we’d like eyes on the Queen City of the South as a culinary gateway to the Philippines. The food tours are a unique opportunity to experience Cebu through its food while listening to stories around these. This food tour celebrates not just what is necessarily local but what is present and definitive of Cebu’s culinary landscape. Our aim is to show the traditional, those that spring from situation, the twists and permutations – all that make us uniquely Cebu.
Lokal
Lokal is about what is definitely Cebuano. We begin with some variations of the world-renowned Lechon De Cebu, paired with the staple “Hanging Rice”. Our argument that Pinoys have long been on board the “nose-to-tail”concept will have proof in the accompanying dishes. We follow with the island’s equally renowned export – Mangoes –fresh, dried, candied and what have you with another source of local pride, Native Chocolate. Chinese ubiquity will be trumped by our NgoHiong, a Chinese fried treat apparently indigenous to Cebu. We round off the tour with the representation of contemporary Cebuano ingenuity, Tuslob-Buwa.
See more about the food tour afternoon delight every Saturday 10-2pm only and 2-5pm for the afternoon delight
