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.
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A Volkswagen Camper serves as the restaurant’s main counter. (Photography by John Ong/Originally published in Zee Lifestyle, April 2014)
Café Racer is an old fuel refilling station converted into one of Cebu’s most-Instagrammable locale, what with the whimsical details throughout the place. A big motorbike stands in one corner for those photo opportunities, while oil barrels have been refashioned into comfortable seats. A booth off to one side utilizes half of a vintage Volkswagen Beetle, while a Camper version serves as the main counter.
Outside, there are more oil barrel chairs matched with tables made from the hoods of a Beetle. What was once several gas pumps fueling cars now pumps draft beer for customers.
Café Racer’s Seafood Platter is a perfect beer match. (Photography by John Ong/Originally published in Zee Lifestyle, April 2014)
The Carbonara is a hearty yet filling meal (Photography by John Ong/Originally published in Zee Lifestyle, April 2014)
Even with all the hipster details all over Café Racer, the food is still very much the highlight, and they’ve kept it relatively simple and comforting. The Classic Spaghetti and the Carbonara are both hearty and filling, while the Seafood Platter—shrimp popcorn, calamares, French fries and fish fillet—is an instant favorite for a beer match. There are also street food mainstays on the menu, such as squid ball and barbecue.
Novelty places in Cebu come and go, but an interesting ambiance and delicious takes on food familiar to the palate is an unbeatable combination that ensures its longevity. No doubt, Café Racer has made its mark in the hearts of Cebuanos, and it’s definitely going to be around for a while.
North Reclamation Area
Mandaue City
Facebook
photography John Ong
]]>“Spicy level three?” a good friend asked, part skeptical and part admiring, as I placed my usual order of a chashumen. This was at Ramen Kamekichi a year ago—incidentally, the last time I found myself in their branch in Mabolo. She and our other companions for the night had specified their bowls of ramen at reasonable levels of hotness (that is, level one or not spicy at all), while I, a lover of all dishes with that extra kick, apparently have the tolerance of a superhero.
If there’s one thing I could eat for the rest of my life, it’s ramen. Ask anyone who knows me, and they’ll tell you I’ll be the first to suggest a ramen place for a meal, even if it’s right in the middle of a summer heatwave. That said, Ramen Kamekichi was one of my favorite places for a bowl of ramen, and you couldn’t possibly imagine the anguish I felt when I thought they had closed up for good.
Fast forward several months later, and I was brimming with excitement as I entered the new Ramen Kamekichi along Gorordo Avenue. While the original branch was comfortable and unassuming at best, the new restaurant embraces a modern and stylish look, decked with cool shades of teal and warm wooden accents—a definite upgrade. As much as I was impressed with the décor, however, I had a craving and an empty stomach to satisfy.
We start off the meal with a generous helping of Okonomiyaki, another favorite Japanese dish. Unlike the many others I’ve had, Kamekichi’s version was topped with bonito flakes, giving the dish that distinctly alive look and a unique flavor. The Seafood Chahan was a crowd-pleaser with its hearty and filling taste. There were also plates of Gyoza, Buta Ika Shougayaki and Yakitori—all of them incredibly delicious, by the way, and I would’ve finished them all if I wasn’t anticipating the ramen.
Finally, the Jigoku Chashumen arrives—at level one only, but I had to play nice and share. While it lacked the kick I was used to, it was the same ramen I knew and loved from all the way back, complete with a big serving of noodles, some mushroom slices, chashu, spring onions and other spices. The broth was flavorful without being too overwhelming. We also try out the Tonkotsu Ramen and the Miso Ramen, and both were delicious in different ways, assuring there’s something for everyone.
The patrons of the original Ramen Kamekichi would be pleased to know that while a different family now runs the restaurant, they’ve retained the chef as an industrial partner. The result is a much better restaurant and location, while serving the same dishes—and more offerings—that has made Ramen Kamekichi a longtime Cebuano favorite. As for me, I’m definitely going back for that spicy level three chashumen soon.
RAMEN KAMEKICHI
38 Gorordo Avenue, Cebu City
6332. 261 1018 | Instagram
by Patty Taboada photography Mark Philip Dales
Originally published in Zee Lifestyle, March 2016
Carnivore’s chef Barbra Sia-Famador (Photography: Maitina Borromeo, makeup: Bobbie Albert, hair: Carlos Conde/Originally published in Zee Lifestyle, November 2015)
My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. They are butchers to begin with and own an establishment primarily dedicated to the preparation and consumption of meat. The hallmarks are there: a fetish for knives, disregard for convention, interest in anatomical physicality, partialism (cheek and jowl are high on their list) and the fascination with fire.
It has been quite masochistic on my part to have returned time and again to Carnivore for their brand of pleasurable torture. Assortments of animals are cut and used from nose to tail. There are the exotics and the tame usual’s, the latter made like the former with extensive treatments before I am stuffed with these. Hansel was fed well for the intended oven. Here I am swallowing hook, line and sinker. Patty Hearst would have been proud. I am slayed every single time and am reborn wanting more.
A year after I was drawn into this macabre affair, I was invited to join two feasts, on separate dates two weeks apart, with the rest of their submissives to mark their sordid beginning and our willing capture. They were joined by one of The Island’s founders of the cult of craft beer, The Cebruery, pairing sweet liquid poisons with the solids.
I write this in the state of food coma. I am still reeling from those sensational experiences and wallowing in the individual memories of each of my tastebuds. My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. If death be this delicious then let me die a thousand deaths by their hands.
Wild Cobia Sashimi
WILD COBIA SASHIMI. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
Smoked Wild Cobia made its way into the menu as a surprise dish. Gravlax-like in simplicity, the salt comes in from a finishing blend than from a curing. Caper berries and Tobiko add a touch more saltiness bringing out the sweetness of the fish with the Mangoes, the herbals and a brightness from the Champagne Foam.
Crispy Bone Marrow with Uni on Brioche Toast with Boracay Blonde Ale
Rich by default Bone Marrow was made rich to a fault by a battered deep-fry. The sweet, briny flavor of Uni cut through the richness with the Brioche toasts holding back the possible cloy. The fats neutralized the hops in the Blonde making it an even easier drink to down.
Wild Cobia Taco with Gold Dust Woman Weitbeer
WILD COBIA TACO. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
A pan-fried fillet of Cobia rested on a disc of taco soil in their take on deconstruction. Mangoes, Cucumbers, Aromatics and their signature Edible Flowers made up the green component. Sours came from local cherry tomatoes all tied- in by the Butternut Crunch Pesto. Complementary grain flavors from the beer and the corn balance out the hops and keep it light enough for the fish.
Sous Vide Dalupapa Noodles with Classic Berliner Weiss and Sour Girl Beers
Local giant squid dalupapa swam their last twenty-four hours en sous-vide before these were precision-cut into ribbons of pasta, drizzled with a Pear-Miso dressing, sprinkled with Tobiko and garnished with shaved Cucumbers and Edible Mums. The illusion extended to the perfectly al dente texture of the proteinaceous flat noodles with the rest of the ingredients coming right in between pushing out the briny, fleshy flavor of squid and masking it altogether. The sours aided the natural salinity and sweetness while cleansing the palate of the seafoody taste.
Smoked Pork Jowl Steak with King Prawn and Dumaguete Dubbel
SMOKED PORK JOWL STEAK WITH KING PRAWN. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
King Prawns were sous-vided into the consistency of a crustacean butter resting in its split half shell against a generous cut of Wild Boar Jowl. The expected gaminess of the boar was rendered almost lost in a day’s steeping in red wine and the subsequent hour long sous-vide in the same marinade. What was left was a tender, rich, almost beef-like, dark meat with an aromatic dimension from a two-hour, Whiskey-wood cold smoke. The darkly sweet Dubbel played like a red would to the pork while not at all in the way of the more delicate flavor of the prawn.
Peanut Butter Mousse with Double-Roasted Cocoa Sherbet paired with a Chocolate Hills Porter
PEANUT BUTTER MOUSSE WITH DOUBLE-ROASTED COCOA SHERBET. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
In an homage to Reese’s, peanut butter was whipped into a smooth and light Mousse with a Dark Chocolate Fudge coating. The Double-Roasted Cocoa Sherbet seconded the fudge in a cold temperature flux with the chocolate and caramel malts from the Chocolate Hills Porter echoing the chocolate treatments.
Carnivore
The Gallery
John Paul II Avenue, Mabolo
text and photos by Michael Karlo Lim
Originally published in Zee Lifestyle, December-January 2016
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The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor®. To qualify for the Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five.
The Ibiza Beach Club
Featured alongside the high ratings given by customers to Ibiza Beach Club were commendations on the superb quality of food, friendly and dependable service, relaxing ambiance and exceptional nightly entertainment.
Dubbed as the most hip and happening destination in the area, Ibiza is the go-to party and entertainment venue that’s frequented by locals, tourists, celebrities and socialites. Combining the elements of ambience, music, entertainment and dining, this beachside social establishment is set to impress and delight, with an unforgettable experience that’s uniquely its own.
The Ibiza Beach Club
Aside from its spectacular ocean views and architectural design of today’s urban luxe, the night scene at Ibiza Beach Club takes its charm and sophistication from a combination of visual and musical elements. Here, guests are not only attuned to the latest and most danceable beats, but also treated to a wide variety of cocktails and a Mediterranean feast of tapas and Balearic-style churrasco, plus a showcase of world-class talents.
Balearic-style Churrasco
It all starts with sunset sessions from 4.00 pm to 6.00 pm, the golden hours when guests can still get a good tan as they sip some cocktails, relax to cool beats and chill out along the net pods.
Come dinner time, everyone is welcomed to dine in their chic resort outfit or swimsuit, socialise between sips and nibbles, and take a cool dip in the outdoor pool. The indoor space, called the Conservatory, offers a more exclusive feel for any dinner date, complemented with spectacular ocean views. Guests sit and “meat” through dinner, either with tapas served à la carte or the 13-course Balearic-style churrasco, which is best paired with a variety of award-winning Manny O. wines.
The indoor area of Ibiza Beach Club
The highlight of the evening is the nightly performances by the Ibiza show team, featuring an hour of visual treat with live singing and dancing to retro pop, disco and Latin music, as well as movie musical sequences alongside daring fire exhibitions.
Nightly entertainment at Ibiza Beach Club
IBIZA BEACH CLUB
Movenpick Hotel Mactan Island Cebu
Punta Engano Road, Lapu Lapu City
6332. 492 7777 | website
“We’re happy to give present these supplementary offers at The Sails restaurant which is known for its interactive buffet style concept, serving breakfast, lunch and dinner,” shares Jeryl Tio, the hotel’s Food and Beverage Manager.
The Sails, the all-day dining restaurant Mövenpick Hotel Mactan Island Cebu, offers an interactive buffet style concept, serving breakfast, lunch and dinner along with a creative à la carte menu
“We designed the a la carte menu with an array of regional and international culinary influences across all categories,” explains Executive Chef Christian Bouby. “The selection is very straightforward. We want to also focus our attention to diners who might not have the appetite for a buffet experience. We take our cues from what’s close to the heart of dining enthusiasts — comfort food of worldly tastes and flavors.”
“The options vary from healthy to meaty,” the chef adds. “We put emphasis to our own creations infused with locally sourced ingredients and produce. We also bring the brand’s Swiss heritage to the table. These signature dishes are marked with the Swiss flag. Likewise, we are offering our own rendition to classic favorites from the East and West.”
Bibimbap: Steamed rice topped with Korean marinated thin slices of beef, vegetables, fried egg and miso soup
Beef Sukiyaki: Thinly-sliced USDA Angus beef and steamed rice with Japanese pickles
Few of the dishes to include in your must-try list are the Seafood Tabouleh, Pumpkin Velvet Soup, Vegetable Sandwich on Focaccia, Mövenpick Signature Angus Beef Burger, Grilled Steak Sandwich, Handmade Truffle Pumpkin Ravioli, Beef Sukiyaki, Bibimbap, Beef Ho-Fan, Penang Salmon, Pork Zurich Style and Garden Rösti.
Capricciosa: Mozarella, tomato sauce, cooked ham, prosciutto ham, artichokes and mushrooms
Desserts infused with Cebu’s famous mangos are the perfect ending to your meal. You can have any of the featured sweets or you can choose from the eight flavors of the velvety rich and aromatic Mövenpick ice cream.
THE SAILS RESTAURANT
Mövenpick Hotel Mactan Island Cebu
Punta Engaño Road, Mactan Island
(6332.) 492 7777 | hotel.cebu@moevenpick.com
Abaca Baking Company (Photography by Jessica McYorker/Originally published in Zee Lifestyle, April 2015)
Artwork by Happy Garaje on the Abaca Baking Company’s menu boards (Photography by Jessica McYorker/Originally published in Zee Lifestyle, April 2015)
Still, as with any establishment by The Abaca Group, the highlight of the Abaca Baking Company is the food. “We’re in the business of baking our own stuff,” explains Jason Hyatt, along with the suggestion to visit the café early in the mornings for the freshest pastries. “Muffins, scones, croissants, loaves, sticky buns—all the bread comes out and it smells awesome in here. Then you’ll get a real feeling of what the Abaca Baking Company really is.
Selection of breads at the Abaca Baking Company (Photography by Jessica McYorker/Originally published in Zee Lifestyle, April 2015)
Jason emphasizes that none of their ingredients are artificial, from the flour they use to make their pastries to the fruits they use on their tarts.
Besides breads and pastries, Abaca Baking Company also serves a variety of dishes, from the well-loved Eggs Benedict to sandwiches, salads and burgers. Rounding up the true Abaca Baking Company experience is their extensive offerings of coffee—served double shot unless otherwise requested.
Fresh fruit tart and cheesecake with chocolate and almond flakes from the Abaca Baking Company (Photography by Jessica McYorker/Originally published in Zee Lifestyle, April 2015)
ABACA BAKING COMPANY
- Crossroads Mall, Banilad (6332. 262 0969)
by Patty Taboada photography Jessica McYorker
Edited from the originally published article in Zee Lifestyle, April 2015. Like Zee Lifestyle on Facebook.
]]>Every Cebuano, it seems, has a story about Orange Brutus. In the case of photographer Mark Philip Dales, it was fond memories of the place he used to frequent during his childhood days, spurring on a rather nostalgic conversation with the fast food chain’s chief executive officer Jocelyn Quintos Kokseng, Kristian Kokseng and creative consultant Jaclyn Abregana. “My family would bring me to the Colon Fairmart branch, since it was the premiere destination for every Cebuano before.” he recalls over a glass of Mango Brutus as we wait for the Zee Lifestyle Directory cover photo shoot to begin. “I remember my mom always ordered the Mexicali, while I would get their burgers and shakes.”
Orange Brutus, Ayala Center Cebu (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
“When we opened our first store in Colon back in 1980, fast food hamburgers and hotdogs were not common snack fare as we know it today,” explains Jocelyn. “As the popularity of burgers and hotdogs grew, we started opening more stores at strategic locations to be more accessible to our customers.” Eventually, in the 1990s, the demand shifted from snack items to meals, which led Orange Brutus to add more products, including their now cult-favorite Sizzling Burger Steak.
Other Orange Brutus bestsellers: The Sizzling Burger Steak, the Fried Chicken, the Palabok and the Chori Burger, along with their shakes (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
Orange Brutus has come a long way since that small hamburger joint back then. After 35 years, it is currently one of the biggest fast food chains in Cebu—not to mention a homegrown one at that. Currently, they have 22 outlets all over Cebu and Mactan, with a 23rd branch in Danao set to open soon. Beyond the number of branches, however, is the food that keeps people coming back for more.
“We only serve food that we ourselves eat, and we try to make them as healthy as possible,” says Jocelyn, explaining that Orange Brutus does not use MSG in most of its products. Their raw ingredients are also ozonated to eliminate bacteria, harmful hormones, antibiotics, pesticides and insecticides. They also use healthy oils for frying, and burgers and burger steaks are charbroiled.
The menu itself has evolved over the years, with an offering of about 50 items. Besides sticking with the bestsellers, Orange Brutus introduces and reintroduces their own takes on different comfort food such as humba, sisig, and pork steak on a quarterly basis. “You can say that Orange Brutus changes with the times and tries to cater to the wants and likes of its customers,” adds Jocelyn. “We have beef, pork, fish, chicken and vegetables. It’s a one-stop food stop for the whole family.”
The Choco Monster: An Orange Brutus favorite (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
Despite the competition in the form of international fast food chains, Orange Brutus has held up impressively on its own. The delicious food, the reasonable price points, as well as offering a distinctly Cebuano fast food dining experience has made Orange Brutus a favorite among the locals. Even with more than three decades under its belt, the fast food chain shows no signs of stopping, and it’s only going to bring more stories for people to tell as the years go by.
ORANGE BRUTUS
Delivery Hotline: 6332. 422 8000
Official Website | Facebook | Instagram
by Patty Taboada photography Mark Philip Dales of MadWorldPhotography
Originally published in Zee Lifestyle Directory, April 2015. Like Zee Lifestyle Directory on Facebook
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TV host and restaurant owner Alexis Yap (Photography by Kurt Fick/Zee Lifestyle November 2014 issue)
ALEJANDRO’S CRISPY PATA
I feel relaxed sitting outside at night with the cool breeze, enjoying a glass of calamansi juice, while hanging out with my friends. Also, it’s home to the best crispy pata in Cebu!
Century Plaza Commercial Complex
Juana Osmeña St., Cebu City
6332. 253 7921
Alejandro’s Crispy Pata
The crispy pata that Alejandro’s is best known for (Photo courtesy of the Alejandro’s Crispy Pata)
BURGAHOLIC
Located near Sacred Heart School for Girls’ back gate, this hole-in-the-wall burger place makes the meanest, honest-to-grilled-goodness sirloin beef burgers! Their special sauces that add to the kick are just to-die-for.
M.P. Yap Street, Cebu City
6332. 254 0990
Burgers from Burgaholic
MOUNTAIN VIEW
I like going to Mountain View because it takes you away from the cray in the city. The cooler temperatures and cleaner are are quite refreshing.
Sitio Garahe, Busay, Cebu City
Mountain View Nature Resort (Photo courtesy of tourincebuphilippines.blogspot.com)
Originally published in Zee Lifestyle Directory, February 2015. Like Zee Lifestyle Directory on Facebook.