A trail of white smoke, along with the scent of roasted pork and the sizzle of the flaming grill will welcome you once you enter the tinted doors of the second branch of The Bada Korean Restaurant. Located at A.S Fortuna, Mandaue City, The Bada is sure to leave you with a satisfied appetite and a full stomach.

The name “bada,” which is Korean for ocean, was used since it started out by selling more seafood items than meat. Later on, the restaurant pursued on selling more meaty items on its menu. Although, no different than their first branch, The Bada gives its customers the opportunity to experience Korean food culture at a fair price of P299.00 only per person. With that, you already get an unlimited amount of the coveted samgyeopsal. But what makes the second branch much better than the first one? The A.S Fortuna branch is more spacious, well-ventilated, and vibrant; perfect for when you want to take some selfies or Instagram-worthy photos.

More than that, The Bada offers a round up of your favorite Korean dishes such as gimbap (seaweed rice roll), samgyeopsal (grilled pork), bulgogi (which literally means “fire meat”), bibimbap (mixed rice), and the like. Pair all of that with some soju and you’re good to go!

What makes them different from other Korean restaurants in the metro, owners and brothers Paul, Mason, and Min Ho Kim say that it’s their marinated bulgogi. While other Korean restaurants offer it just as it is, theirs is made with a special Korean marinade sauce; a recipe created by their own mother.

And while the Korean cuisine, in general, may be a bit foreign to our Filipino palate, The Bada’s bulgogi gives a slight familiarity to the taste.

“We’ve got [Korean] food that Filipinos  also like,” says Paul.

What to do when you get there

Since the The Bada is an all-you-can-eat restaurant, we recommend you to bring your coworkers, friends, or family since they serve a generous amount of food (remember, they’re unlimited). 

Getting there may take you on a few rides should you choose to use public transportation, but all that will be forgiven once you enter the brightly lit and steamy room. You’ll find yourself hungry for a decent amount of meat after taking in the sweet and savory scent of sizzling samgyeopsal. Take your time in choosing from an unlimited choice of Korean food, there’s no need to wait since the friendly staff will serve them almost right away with a smile.

Once the food arrives at your table, you’ll find yourself with an array of side dishes, lettuce wrap, and, of course, the meat. Start off by grilling the meat on the stove to your desired doneness. Once cooked, put one or two pieces on a lettuce wrap, add some side dishes, and wrap them all up. In one big satisfying bite, expect a burst of different flavors will definitely hug your taste buds.

Make sure to also try their bibimbap, gimbap and their authentic seaweed soup, you’ll surely feel satisfied after doing so. And what is Korean food without the famous kimchi, right? The Bada’s kimchi is unforgettable with just the right and balanced blend of fermented vinegar and spice, the perfect pair for your orders.

With its promising and delectable menu, The Bada will surely feed the Seoul-ful foodie that’s inside you.

The Bada opens from 11 A.M. to 12 M.N.
Visit them at A.S Fortuna, Mandaue City, right beside Benedicto College.

by Edge Javier

At NUSTAR Resort and Casino Cebu, under the soft glow of lighting and the quiet movement of guests, the atmosphere carried more than ceremony—it carried heritage, intent, and a shared focus on food as a cultural force. On June 25, the Department of Tourism, led by Secretary Christina Garcia Frasco, convened a gathering of chefs, hoteliers, tourism officers, and advocates for a discussion that went beyond the plate.

The conversation centered on food not merely as nourishment, but as a thoughtful component of national development. It was positioned as a means of cultural expression, a tool for economic growth, and a way to shape how the Philippines is experienced by visitors. In her keynote, Secretary Frasco laid out the department’s approach to making gastronomy part of the country’s tourism framework. This includes initiatives such as the Philippine Experience, farm and market tours, the upcoming Terra Madre Asia Pacific in Bacolod, training programs for returning OFWs under Tourism Kulinarya, and the Filipino Brand of Service Excellence—each contributing to a more connected and intentional culinary narrative.

But while the rhetoric stirred, it was the food that sealed the moment.

Each course unfolded like a love letter to reinvention. Prawn kinilaw served in pani puri shells, brightened with okra salsa, humba recast as playful lollipop popsicles with molten quail egg centers, and saang—the often-overlooked spider shell—transformed into a fiery sisig taco. Local reef eel (bakasi) emerged in surprising bonbon form, while the showstopper, a squid ink risotto topped with larang-glazed barramundi, married coastal depth with culinary elegance.

Prawn kinilaw

Humba recast as playful lollipop popsicles with molten quail egg centers

Dessert was a mango trilogy—a pavlova kissed with citrus, a lush tiramisu, and a crisp sans rival—all woven together by the unmistakable sweetness of Cebu’s golden fruit.

The guest list read like a who’s who of culinary and tourism leadership, including Tadhana NYC’s Frances Tariga and Cebu Food and Wine Festival’s Kate Dychangco-Anzani, all of whom bore witness to a moment that felt less like a launch and more like a quiet turning point.

“Cebu has always held a distinct place in our culinary imagination. But it’s not just the lechon, or the puso, or the torta that define it. It is the craft behind these dishes, the pride with which they are served, and the people who have committed their lives to perfecting it. All of you have kept our traditions alive while embracing innovation. And because of your work, Cebu continues to shape the future of Filipino cuisine with clarity and conviction,” Secretary Frasco said, paying tribute to Cebu’s prominent role in shaping Philippine gastronomy.

DOT Secretary Christina Garcia Frasco

With Manila, Cebu, and surrounding areas set to be spotlighted in a forthcoming global culinary guide, the Philippines is no longer simply hoping to be seen—it is building the platform from which it can finally be tasted, understood, and remembered. And on this day in Cebu, that future was plated with clarity, confidence, and creativity.

#LoveThePhilippines #BagongPilipinas #CebuGastronomy #CulturalFlavors

by Oj Hofer

The doyenne of everything bright and beautiful, Marguerite Lhuillier, hosted a dinner party in honor of her dear friend Eva Gullas at her effortlessly elegant home. She invited an intimate circle of guests for an evening of photo ops, fashion talk, positive vibes, and absolutely no politics—not even a whisper on the subject.

A 38-year-old Sapodilla tree with branches adorned with bird’s nest ferns and bromeliads that deepen its quiet, enduring beauty.

Upon entering the hostess’s expansive residence, guests were greeted by an open and welcoming space. A tall vase of fiery heliconias offered an instant boost of visual pleasure. Flanking this vibrant floral arrangement were two sacred sentinels: a Tibetan thangka of Compassion and Wisdom on the right console, and to the left, a serene image of Guanshiyin Pusa glowing with the aura of a Uruguayan amethyst geode. Completing this spiritual trio was a towering clear quartz cathedral geode. It felt as if each guest underwent a quiet cleansing and energizing upon stepping into a lush sanctuary framed by bougainvillea blossoms.

Marguerite Lhuillier, Mariquita Yeung, Frances Siao, and Christine Pelaez.

Cocktails were served at dusk. The usual spirits made their rounds—champagne, red and white wine—but this writer opted for a refreshing non-alcoholic cooler, which provided just the right kick. The extravagant tablescape featured a familiar array of cheeses and charcuterie, with my personal favorite, tortilla de patatas, delightfully arranged against the sparkling backdrop of Cebu City.

Standing Left to Right: Jun Pelaez, Dindo Arcenas , Lilet Heredia, Oj Hofer, Marguerite Lhuillier, Maris Holopeinen, Frances Siao, Christine Pelaez, Manolet Heredia, Erwin Siao Seated: Angelique Gradne Salve,Iris Fernan, Eva Gullas, Mariquita Yeung, and Jiji Gullas.

Dinner followed in a buffet-style spread catered by Café Laguna. There were no place cards on the table, allowing guests the freedom to choose their seats. Naturally, the dinner crowd gravitated between the gracious hostess, Marguerite, and the guest of honor, Eva. I was particularly fortunate to be seated beside Jun Pelaez, art connoisseur and collector. Our conversation flowed effortlessly into the realm of the arts, creativity, and life’s finer pursuits—pausing only with the arrival of desserts (my absolute weakness).

Jiji Gullas, Christopher Darza, Manolet Heredia, Dindo Fernan, and Erwin Siao

The final course of the evening featured the hostess’s famous leche flan and Christine Pelaez’s signature bibingka—sweet reminders that, like dessert, life is fleeting, but friendships, shared stories, and enchanting evenings like this one linger long after the last bite.

Eva Gullas, soon departing on a well-deserved hiatus, left us wrapped in laughter, elegance, and warmth. It’s a gift to have friends whose presence makes coming home to worth it.