Photo taken from hungryhongkong.net
COWRIE COVE
Punta Engaño Rd, Cebu, 6015 Cebu
Described in the Philippine Tatler’s Best Restaurants 2011 as a menu that showcases “the best seafood dining”, Cowrie Cove’s selection of dishes promises pleasure for the palate. Enjoy a sumptuous selection of fresh seafood, succulent steaks and Asian-inspired dishes.
For starters, order Cowrie Cove’s Spanish mackerel confit and quinoa salad with organic tomatoes, ricotta and lime. Priced at Php505, this is their signature dish. You can also opt to go for another of their signature dishes, which is their caesar salad with grilled prawns, croutons, anchovies and parmesan shavings, priced at Php500.
Moving on to the main dish, if you’re up for seafood, why not try their slow-cooked octopus with Bohol prawns and potato confit? It’s priced at Php575, but if you’re not a fan of seafood, you can try their organic chicken and foie gras with corn congee and champignon, priced at Php560 — it’s also one of their signature dishes. Or, if you’re a vegetarian or just feeling a healthier option, they have a green tagliatelle with spicy tomato and sautéed spinach, priced at Php380.
And of course, dessert! Try their chocolate semifreddo with greek yoghurt and mango tartar, priced at Php280.
ABACA BOUTIQUE RESORT
Punta Engaño Rd, Lapu-Lapu City, 6015 Cebu
Abacá Restaurant provides a full service California-Mediterranean inspired restaurant and bar. Their menu – which uses the finest local and imported ingredients – was developed by their executive chefs and includes wood fired oven roasted meats and seafood, homemade pizzas and pastas, freshly baked breads, tapas and a wide array of salads and appetizers. The award winning restaurant is open to the public for lunch and dinner.
For your appetizer, you can ask their staff for their daily soup, priced at Php395. Their salt ‘n pepper calamari is good too, with chili salt, lemon and traditional aiolo — priced at Php475. You can also opt for their Caesar salad with crisp egg, smoked bacon, lemon and a creamy parmesan dressing, priced at Php545.
Their wood-fired flatbread pizzas are also popular; try their prosciutto variation, with fire-roasted onions, mozzarella, parmesan and arugula, priced at Php525.
For the main course, their slow-roasted lamb shank paired with a creamy garlic mash and glazed vegetables is heavenly, priced at Php895.
To finish your luxurious meal, try their Tahitian vanilla creme brulee, priced at Php165, or their homemade fruit sorbet, Php165.
ENYE AT CRIMSON RESORT AND SPA
Crimson Resort & Spa Mactan, Seascapes Resort Town, Soong, Lapu-Lapu City, 6015 Cebu
Nowhere else but Spain boasts tapas with such intricate flavors, so Chef Chele Gonzalez has come home to Cebu and brought his family’s kitchen with him. Enye is quite the pleasant spot where the surprising aesthetic never surpasses the combination of amazing flavours.
Start off with their flavourful jamon y parmesano, with Serrano ham and parmesan mousse on toasted sliced bread, Php85. Or try their charcuteria or cold cuts, particularly their degustacion jamon that has Serrano and Iberico ham, Php390. If you’re up for seafood as a starter, you can have their gambas al ajillo, which is shrimp sauteed in olive oil with garlic and chili, Php460.
Their paella negra, or black ink paella with squid and octopus, is an indulgent main course, priced at Php690. Paired with a refreshing cucumber mule – made of cuke, ginger, ale, fresh lime juice priced at Php220, this makes for a pleasurable gastronomic experience.
Of course, you can’t have a luxurious meal without dessert! Try their tarta de chocolate y helado de vainilla, a chocolate-orange tart with vanilla ice cream, Php290.
PIG AND PALM
Negros Rd, Cebu City, Cebu
The Pig & Palm is the first Filipino restaurant from Michelin-starred British chef Jason Atherton and his wife Irha Atherton. Located in Irha’s hometown of Cebu, the restaurant offers a modern Spanish tapas menu with a focus on pork dishes. An adjoining bar serves innovative cocktails and bar snacks.
Their beef and foie gras mini burgers (that have bacon, cheese, onions and tomato relish) are very filling, priced at Php690. They also serve a pork truffle mac n’ cheese with toasted breadcrumbs, priced at Php595. Or, if you’re trying to keep away from eating pig (even though it’s evident that their menu revolves around pork), you can have their beer-battered fish and chips with tartar sauce at Php810.
To finish your meal, try their matcha Cheesecake with raspberry, yuzu (Japanese orange) and white chocolate, Php380. You can also pair your meal with one of their many wine choices.
KAYU
32 Sanson Rd, Cebu City, Cebu
Taking inspiration from the world, KAYU’s modern-fusion cuisine uses only the freshest and finest ingredients cooked with Chef Francis “Izzy”Sy’s imagination and passion. KAYU is derived from the Bisaya word “kalayo” meaning fire or passion.
Start off your meal with their shishito peppers, priced at Php150. Or try their beetroot salad with goat’s milk ricotta, tzatziki and guave gel, with an orange garam masala vinaigrette, Php270.
As an entree, try their braised shortrib with cornbread puree, braised shallot, beech mushroom and a demi glaze, Php950. Pair this with their virgin mojito, Php100.
To finish your meal, get their “potted” chocolate tiramisu, made of sabayon, a crunchy hazelnut meringue, coffee sponge cake, chocolate “sand”, strawberry gelee and vanilla sauce, Php240.
]]>Celebrating the Visayan craftsmanship, HIMÔ highlights locally-made and sustainable furniture, accessories, and home décor items that give life to space. This year, the gathering is set to make homemaking even more special for Cebuanos with local music, food, and art to accompany the fair. Local artists from the Qube Gallery will be invited to showcase their pieces; La Marea and ECHOstore will be setting up shop for the foodies in attendance, while Sistemang Pilipino and Hacienda Santa Rosalia Rondalla’s music will serenade guests.
Here are five stunning pieces that will be up for grabs at the fair:
This green drawer by Mehitabel will be a colorful addition to any room.
The Maze Noir dining table is a conversation-starter.
This Caraboom will definitely get people talking.
People will be wondering about these Buri Metro pieces.
A charming cafe rattan setting will make your home even more unique.
32 SANSON BY ROCKWELL
32 Sanson Road, Lahug, Cebu City
6332. 417 3888 | website
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Held on Friday, October 21 at Rockwell Land’s 32 Sanson, Kayu: Kitchen + Bar’s chef Izzy Sy worked with Montes Wines’ Ralph Joseph for an indulgent dinner, pairing modern fusion with wines such as Montes Alpha Pinot Noir and the Montes Alpha Cabernet Sauvignon.
In attendance were VIPs such as Mercedes-Benz Cebu’s Edward Onglatco, Rockwell Land’s Davy Tan, and Zee Lifestyle publisher Eva Gullas; as well as select guests including Tamsin Booth, Maitina Borromeo, Gina Garcia-Atienza, Frances Siao and Margaret Taylor.
See candid snaps from the event below.
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Gelatissimo
For those hot days, rainy nights, movie marathon afternoons and midnight snacks, ice cream has always been there for us. With so many exciting flavors to choose from like Pistachio, Chocolate Truffle and Salted Caramel, Gelatissimo reminds us of strolling along the beautiful streets of Rome and the sun on our shoulders.
Read more:
- Eats in Cebu: Gelatissimo Café (via Zee Lifestyle)
Streetscape, Maria Luisa Road, Banilad
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Marisse Patisserie
Homebaked and fresh are two things that are hard to find in cafés these days. However, a little side trip to 32 Sanson in Lahug lies a hidden gem with a relaxing ambiance. Offering freshly brewed coffee and baked goods right from their kitchen, Marisse Patisserie has become a sweet getaway in the heart of Cebu.
32 Sanson Road, Lahug
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Delice Recipe
Photo courtesy of Doyzkie Buenaviaje/iLuvCebu
A short climb on the highlands of Cebu rests a beautiful paradise away from the hustle and bustle of the city. Delice Recipe features a first hand experience of Cebu’s beautiful skyline as well as their must-try Quattro Leches – a spongy chiffon cake soaked in 4 kinds of sweet milk. Pair that with coffee or tea and that’s a one-way ticket to dessert heaven. You’re welcome.
Busay, Cebu (before Tops)
Tymad Bistro
Photography by Robo Formacion/Originally published in Zee Lifestyle, November 2013
Crepes are a must-try at Tymad Bistro, a French café in Banilad owned and operated by a French chef. We recommend topping it with anything that tickles your fancy, whether its Nutella or Mango and Whipped Cream. If that’s not up in your alley, macaroons, cheesecakes and parfaits are also ready for devouring.
Maria Luisa Road, Banilad
Abaca Baking Company
Photography by Jessica McYorker/Originally published in Zee Lifestyle, April 2015
With fresh breads and coffee in a Parisienne feel, Abaca Baking Company is quickly becoming the trendiest place in Cebu. The place is great but do not be fooled, the food is even greater. All food and drinks are whipped up right from the kitchen with the freshest ingredients they can get their hands on.
Read more:
- Eats in Cebu: Abaca Baking Company (via Zee Lifestyle)
Crossroads Mall, Banilad
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Marco Polo Plaza
Photography by Cloise Abordo/Zee Lifestyle
There’s the famous Malicious Cookies but aside from that, we highly recommend Marco Polo Plaza’s Earl Grape Iced Tea. The tea is served with elderflower-infused ice cubes and Earl Grey Tea poured over seedless green grapes. Along with a freshly baked lokum or Turkish delight, the drink is surely the perfect cool down for the summer heat.
Read more:
- Have you tried Marco Polo Plaza’s best-kept secret? (via Zee Lifestyle)
Cebu Veterans Drive, Nivel Hills, Lahug
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Photography by Mark Philip Dales for Zee Lifestyle
Chef Izzy Sy is about to make his mark on Cebu’s culinary scene with the opening of Kayu at Rockwell’s 32 Sanson
Chef Izzy Sy is busy in the kitchen when we arrive at his house for the special preview of the dishes he’ll be serving up at his soon-to-open restaurant, Kayu Kitchen + Bar. With a kitchen towel in hand and a little Pomeranian at his heels, he asks us to take a seat in the living room while he gets the dishes ready. As the succulent aroma emanates from the kitchen, we knew one thing was certain—this meal was going to be one for the books.
A graduate at the Culinary Institute of America, Izzy had worked in the kitchen of world-renowned chef Morimoto in Napa. “I did my internship there and when it ended, I worked there part-time after classes,” he recalls. “And when I graduated, I started working there full-time.” Eventually, Izzy succumbed to homesickness and his parent’s insistence that he return home to open his own restaurant in Cebu.
Naturally, his time at Morimoto has some influence in his cooking style today, but Izzy believes that there’s something individual about his food. “I always think that the best way to describe it is that it’s me, it’s my cuisine,” he replies when asked how he would describe his menu. “But if I had to put it into words, I guess I’d say modern Californian cuisine.”
This singular style is now available at Kayu, a new restaurant concept at Rockwell’s 32 Sanson which is the property developer’s first retail outlet outside Metro Manila. The partnership, it turns out, came in a bout of serendipity. “We actually already had a location—it was close to Sanson, a lot smaller but at the time, it was the only one we could find,” Izzy shares. The unfortunate passing of his grandfather, though, brought them in contact with 32 Sanson’s architect Ed Gallego, who told Izzy’s father, Francis that Rockwell was looking for retail partners. “We went to 32 Sanson to take a look at the place, and we decided that it was the space for us.”
Photography by Mark Philip Dales for Zee Lifestyle
Izzy thinks back on the encounter fondly, because he feels that his late grandfather played a hand in it. “He had always told my dad that he didn’t like the other location because there wasn’t enough parking,” he shared. In the end, 32 Sanson turned out to be the best fit.
Eventually, we got him to pose—albeit reluctantly—for the camera, and he insists we sit down for the courses he had whipped up for the occasion. Each course is plated perfectly, starting off with the Garden Canvas, a vegan dish that his sister had named for its splashes of color. With mushroom, beetroot, carrots, radish and asparagus, the salad is a filling meal for those who prefer a plant-based diet.
His entrees included a slow-roasted pork belly in teriyaki sauce served with an apple mash and a congee chip on the side. “Yes, congee,” he smiles when we ask him if he meant the rice porridge. “We overcook actual congee, blend it up and turn it into chips.” It turns out, the salty crisp is a good foil to the strong flavors of the meat. “This probably won’t be in the regular menu right away. We’ll introduce it as a special first, and we’ll see how people like it,” he adds, explaining that another dish to look forward to will be the short ribs, which cooks for three days.
Photography by Mark Philip Dales for Zee Lifestyle
The fish course is an interesting one—poached snapper served with banana sauce on top of coconut rice. The sweetness of the banana is a pleasant surprise with the fish, and when eaten with the rice, completes the tropical flavors of the dish and made it an instant favorite.
Introducing unusual flavor pairings is something Izzy does well, and it’s a sign of how passionate he is about what he puts on the plate. It’s fitting, then, that the restaurant’s is called Kayu. Izzy explains that the name had come up when someone mentioned a chef of the same name, and the word stuck. “My dad liked it because it means having the fire, the passion,” Izzy explains, as the word is Visayan for fire. “Also, you use fire to cook, so it was just perfect.”
Our initial prediction turned out to be right—it was a meal for the books. If this was just a peek of what Chef Izzy Sy can do, then it’s certain his entire menu will be full of more gustatory surprises.
Kayu Kitchen + Bar is now open at 32 Sanson by Rockwell on Tuesdays to Sundays from 11:30 a.m. to 2:00 p.m. and 5:30 p.m. to 12:00 m.n. Visit their website and follow them on Instagram.
by Shari Quimbo photography Mark Philip Dales grooming Gino Fonghe
Originally published in Zee Lifestyle, May 2016. For back issues, subscribe via Magzter.
Zee Lifestyle’s November 2015 Food & Entertaining Issue: Celebrations at 32 Sanson (Sittings Editor: Kate Dychangco-Anzani/Photography by Maitina del Gallego-Borromeo/Shot on location at 32 Sanson by Rockwell/All items from Rustan’s Home)
On the cover is a picturesque outdoor entertaining setup, shot on location at Rockwell Land’s first venture outside Metro Manila. 32 Sanson by Rockwell brings the art of fine living outdoors, with verdant greeneries, open spaces, and amenities that establish a sense of community.
Dean Taylor Pasquet, Nico and Noreen Tseng-Fernandez, and Holly Dawn Dychangco showcase the art of entertaining by granting access to their homes and intimate gatherings to show how they celebrate.
For this issue’s roundtable discussion, Jennifer Martinez, Mary Love Deen, Laurice Chiongbian, Oj Hofer, Marguerite Lhuillier, D’oro Barandino, Michael Karlo Lim, and guest editor Kate Dychangco-Anzani join The Lazy Chef’s Chip Lopez for a healthy dinner to talk about vegetarianism in Cebu; while Lorenz Florendo, Barbra Sia-Famador, Komiko Onda, Gretchen Choa-Uy, Kenneth Kokseng, Cecile Cuisia, and Kristine Kahler-Go have lighthearted Conversations on their thoughts on food.
This month, Zee Lifestyle gathers Cebu’s top chefs and challenges them to put a twist on a classic Filipino dish—the adobo. The Laguna Group’s Raki Urbina, Marco Polo Plaza Cebu’s Stefano Verrillo, Crimson Resort & Spa’s Godfrey Laforteza and The Anzani Group’s Marco Anzani create decadent versions of the adobo that you’d never thought possible.
Read more in Zee Lifestyle’s Food & Entertaining Issue, out on stands this month. Grab your copies at National Bookstore and Fully Booked. For subscriptions, click here, or download the Magzter app on your device and search for ‘Zee Lifestyle’.
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