Eating Our Way Through Cebu

I know, I know. The last few posts have been all about Cebu. I can’t help it. There’s much to tell, and I can guarantee you at least another one after this haha. At least I didn’t put them all together in one post, else it would be way too long.

My birthday dinner was at Zubu Chon, famous for their lechon. They even have a sign boasting that Anthony Bourdain said that theirs or perhaps Cebu City’s is “the best pig ever.” The place was nice. I liked their food and my Camias shake, but I kinda got disappointed with their lechon. It was just okay for me. The skin was crunchy, but it almost looked like chicharon (cracklings), and not typically smooth like I like it. I probably would have enjoyed it more if they served it with liver sauce or gravy, since I like my lechon that way.



One of only 5 pictures I have of myself on my 35th b-day. 🙂

My Cebu-based friend Krishna joined us for dinner and shared to us wonderful news about her, so it was all good. I’m glad we also got to hang out at Starbucks, which was right by our hotel lobby, after finding out that Crown Regency’s Skywalk was shut down due to the rain. It was short and sweet, but at least I got pictures of myself! I finally remembered to ask someone to take a picture with me in it.


Our last meal in Cebu, the next day, was at STK or Sutukil. Its name is a play on the words Shoot To Kill. I’m not sure what they stand for, but i think SU is for SUgba, which is Cebuano for grill. TU might be TUhog? It means to pierce with a stick. Or TUslob, which means to dip. KIL is for KILawin, or ceviche (had to look the spelling up haha).


After all the lechon and McDonald’s breakfasts, and not getting my seafood craving satisfied at Oslob, I was set on getting some at Sutukil. I got my wish — shrimps, scallops, stuffed crab! We were in a hurry so I really couldn’t order steamed crabs, which I need at least an hour to eat. Too bad they didn’t have oysters at that time. I was a bit shocked to see pink Bagoong (shrimp paste) rice, but it was delicious! And fresh young coconut is always good — its water as a drink and its meat as dessert. Oh and my mom ordered sizzling Lengua (ox tongue), my all-time favorite food. I left Cebu with a happy tummy!


So if you’re going to eat your way through the city too, you might also want to try:

> Hukad sa Golden Cowrie or the Golden Cowrie for their Filipino food, especially their chicharon bulaklak (deep fried pork mesentery – researched this one).

> CnT Lechon for their lechon (suckling pig) and other Filipino food. 

> Abuhan for their Pochero, or Bulalo (beef and bone marrow in hot soup) to us Manila folk.

Shoes from Carcar
Our shoe finds from Carcar!

> Yeyon’s Chicharon, and basically any chicharon (pork cracklings) from the town of Carcar is good. Check out their locally made shoes too.

what does noelle love?

> Rosquillos and Otap, which I grew up with and aren’t new to me, but you might want to try, are available at any souvenir shop there. We also got cool  personalized shirts for about 300 or less a piece at the Islands Souvenir shop near Magellan’s cross.

> Dried fish and longganiza (small sausages) are at the Tabu-an Market.

> Dried green mangoes, I’ve been told, are good. I bought some in the airport but have not tried them yet. The usual dried (yellow) mangoes are available there and anywhere.


Cebu is definitely a place we’d visit again! Actually, it’s a city I can imagine myself living in. It’s pretty much like Manila, except they speak Cebuano, which I also speak and understand. I feel quite at home there. 🙂

Published by Phoebe Torres-Lucero

I am Phoebe Torres-Lucero, wife of a loving husband & my best friend, King, and mother to three wonderful, smart, active princesses who keep me on my toes. Phoebe means bright and radiant. Torres means towers. Lucero means light. Put together, my name speaks of a tower of bright, radiant light. And that is what I hope to be as I write and share my sari-sari stories with you. 😊

7 thoughts on “Eating Our Way Through Cebu

  1. STK-SUgba TOla (cebuano version of tinola) KILaw
    Taboan from the rootword TABO meaning “to meet”

  2. love the pictures, too! i think cebu is known for this lechon that has the gravy cooked with it or something…my mom orders that straight from cebu on special occassions. i don’t know about the chicharon type, though. anyway, didn’t know that pochero IS bulalo? That’s the same pala? I thought pochero was the one with banana and bulalo is the bone marrow thing…but then again, i’m no kitchen expert, far from it, in fact, haha. learning from your blogs!!!

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