This website is an informative review of the best cuisine and the best restaurants and grills in Cebu,Best Restaruant in Cebu Award Philippines.
We are always searching for the Best Restaurants in Cebu. We Review: Japanese Restaurants, Chinese Restaurants, BBQ Grills, and traditional Filipino Food Restaurants.
Hopefully you find this web site useful in finding your "Special Place To Dine" here in Cebu.
has a few famous restaurants and grills where the tables are always
booked and the chefs are superstars. These restaurants and grills are
hot for one reason, they ensure your dining experience will be
unforgettable. If you're looking for great service and creative,
delicious cuisine, you're sure to find it in one of these Cebu jewels.
Our editors have visited many great restaurants in Cebu, and one of
them just might be the very place you've been craving. To
find out where to go for exquisite ambiance, creative dishes, the
best cuisine and stellar services in Cebu, Philippines.
eat out almost every day and every night, but their is only one website
that lets you know what and where the best restaurants in Cebu and
Mandaue are. We let you know what we honestly think because other people
are relying on us through our reviews about where to dine in Cebu.
does a restaurant claim a coveted space within the top ten in Cebu?
Their food is delicious, presentation is exquisite, service is
impeccable, and prices are just right. Find out which restaurants made
the cut here on this web site.
Facts of the Cuisine of the Philippines
Philippine cuisine has evolved over several centuries from its Malay
roots to a cuisine of predominantly Spanish base, due to the many
Mexican and Spanish dishes brought to the islands during the colonial
period. It has also received influence from Arab, Indian, Chinese,
Japanese, and American cooking.
Due to non-Hispanization, the
cuisine of the indigenous Moro and Lumad peoples of Mindanao and the
Sulu archipelago differ greatly from the majority of cuisine in the
Philippines, having more in common with the Malay cuisines of Malaysia,
Brunei and Indonesia. Common ingredients include coconut milk, sambal,
cumin, chilli, curry and lemon grass, with a well-known dish from the
region being Satti.
Filipinos traditionally eat three main meals a
day - almusal (breakfast), tanghalian (lunch), and hapunan (dinner) plus
an afternoon snack called merienda (another variant is minandal).
range from a simple meal of fried fish and rice to rich paellas and
cocidos. Popular dishes include lechon (whole roasted pig), longganisa
(Philippine sausage), tapa (beef jerky), torta (omelet), adobo (chicken
and/or pork braised in garlic, soy sauce, and vinegar or cooked until
dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in
tomato sauce), pochero (beef in bananas and tomato sauce), afritada
(pork or beef simmered in a tomato sauce with vegetables), kare-kare
(oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried
pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang
(pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles),
and lumpia (fresh or fried spring rolls).
Philippines Food History and influences
Malays during the pre-Hispanic era in the Philippines prepared food
by boiling, steaming, or roasting. This ranged from the usual livestock
such as kalabaw (water buffaloes), baka (cows), chickens and pigs to
seafood from different kinds of fish, shrimps, prawns, crustaceans and
shellfish. There are a few places in the country where the broad range
in their diet extended to monitor lizards, snakes and locusts. Malays
have been cultivating rice, an Asian staple since 3200 B.C..
Pre-Hispanic trade with China, Japan, India, the Middle-East and the
rest of Southeast Asia introduced a number of staples into Filipino
cuisine most notably toyo (soy sauce) and patis (fish sauce), as well as
the method of stir-frying and making savory soup bases.
of Spanish settlers brought with them chili peppers, tomato sauces,
corn and method of sauteeing with garlic and onions, which found their
way into Philippine cuisine. They also utilized vinegar and spices into
foods to preserve them due to lack of refrigeration. Local adaptations
of Spanish dishes then became common such as paella into its Filipino
version of arroz valenciana, chorizo into its local version of longanisa
(from Spanish "longaniza"), escabeche and adobo (this is connected to
the Spanish dish adobado, and even by way of Latin America and Mexico
which also have adobo dishes, remain popular to this day.
the nineteenth century, Chinese food became a staple of the panciterias
or noodle shops around the country, although they were marketed with
Spanish names. "Comida China" (Chinese food) includes arroz caldo (rice
and chicken gruel) and morisqueta tostada (an obsolete term for sinangag
or fried rice) and chopsuey.
Today, Philippine cuisine
continues to evolve as new techniques and styles of cooking finds their
way into one of the most active melting pots of Asia. The Philippines
does not only possess its traditional cuisine. Popular worldwide cuisine
and restaurant and fastfood chains are also available around the
archipelago. Furthermore, the Chinese populace (especially in Manila) is
famous for establishing Chinese districts, where predominantly Chinese
and Chinese fusion food can be found. These are especially prevalent in
urban areas where large influxes of Chinese expatriates are located.