Cebu
This year, the celebration takes the beverage scene South with crafted flavors unique to the Queen City.
From local grouper with yellow bell pepper sauce to delicate osmanthus scrambled eggs, Mott 32’s latest lineup brings a refined Cantonese care to Cebu’s freshest catches.
From fish tinola and charcoal-grilled seafood to freshly dressed kinilaw, Parr’t Ebelle has built its reputation on the simple, elemental cooking at the heart of Cebu’s sutukil tradition.
Founded in Tokyo with 160-year-old Kyoto tea producer Yamamasa Koyamaen, Atelier Matcha makes its Philippine debut in Cebu with premium Uji matcha, Japanese café fare, and a modern approach to centuries-old tea traditions.
If you ask any Filipino where to find real, soul-satisfying lechon, the answer almost always points south.
From Cebu and Bacolod to Samar and Leyte, there’s a lot of good bread in the Visayas. What’s your favorite?
