Melo Villareal
Indulge in Cebuano Cuisine at Taste Cebu 2025
Cebu, Philippines – Taste Cebu 2025 has recently wrapped up an extraordinary celebration that paid homage to the island’s rich heritage while also looking ahead to its vibrant future. This signature event, hosted by NUSTAR Resort Cebu, took place in January to coincide with the lively Sinulog festivities. It showcased a unique collaboration that brought together skilled local artisan chefs, talented culinary students from a variety of prestigious schools, and the expert chefs of NUSTAR. The evening culminated in a dazzling production that artfully intertwined tradition with innovation, highlighting the best of Cebuano cuisine in a spectacular display of flavors and creativity.
Taste Cebu 2025
A Journey Through Cebu’s Traditional Flavors
A splendid gathering of over a thousand guests was treated to an extravagant feast, beautifully set against a backdrop that celebrated the rich culinary heritage of Cebu. As attendees entered the Grand Ballroom, they were welcomed by a nostalgic ambiance reminiscent of traditional Filipino design. The ceiling featured Fili’s iconic solihiya pattern, creating a warm and inviting atmosphere, while guests indulged in classic Cebuano dishes that not only delighted the palate but also stirred fond memories.
Every dish was a masterpiece, meticulously crafted using fresh, local ingredients by talented artisan chefs. Diners savored heirloom recipes like the savory Tuslob Buwa, the comforting Tinubaang Manok, the hearty Pochero, and the flavorful Empanada. The experience was further enhanced by the lively Pungko-Pungko and a tempting array of desserts, including the beloved Bingka sa Mandaue and Budbud Kabog, each bite offering a taste of Cebu’s culinary traditions.
This year’s event also featured a captivating live installation dedicated to the art of puso weaving—an intricate craft deeply rooted in local culture. Guests had the opportunity to engage directly in this tradition, learning to weave their own rice pouches while soaking in the vibrant atmosphere. Adding to the interactive experience was the ‘Tuba Wall,’ where attendees explored creative cocktail variations crafted from tuba, a cherished beverage in the region, turning the evening into a delightful journey through Cebu’s flavors and traditions.
Modern Twists on Classic Favorites: NU Cebu’s Culinary Students Shine
In a vibrant collaboration with various schools and institutions, a selection of top culinary students from renowned culinary schools in Cebu unveiled their creative twists on traditional Cebuano cuisine. The talented chefs from the University of San Jose – Recoletos impressed attendees with their innovative dish, Foam of Tinunuang Nangka, elegantly paired with the rich Essence of Tinap-ang Isda. They also tantalized taste buds with their Fish Chicharon Nachos, complemented by the unique flavors of Takyong Sisig, featuring the prized Cebu snail.
The students from the University of Cebu took diners on a flavorful journey with their delectable Bam-I Vietnamese Spring Roll, which fused vibrant ingredients and textures, alongside the hearty Balbacua Xiao Long Bao, showcasing the beloved local noodle soup in a delightful dumpling form.
Meanwhile, the University of Southern Philippines Foundation showcased their culinary prowess through Shredded Lechon Paksiw, a savory dish that celebrates the island’s famous roasted pig, perfectly balanced with a tangy sauce, and introduced Ginabot Breaded Jalapeño Poppers—a creative spin on traditional flavors with a spicy kick.
Students from the University of San Carlos captivated the audience with their Nipa Delight, a sweet treat wrapped in nipa leaves, and Kalabasang Torone, a dessert that marries the rich taste of squash with a crunchy coating.
Adding to the feast, the American International Culinary and Hospitality Institute displayed their gastronomic flair with Masi, a delicately crafted dish filled with a smooth Mango-Strawberry Peanut Filling, and a satisfying Mango and Tablea Pie that combined the sweetness of mango with the rich depth of locally sourced chocolate, creating a delightful end to an unforgettable culinary experience.
NUSTAR Chefs: Blending Heritage with Innovation
The ‘Old Meets NU Cebu’ tasting zone was a captivating culinary event led by NUSTAR’s renowned Executive Chef Martin Rebolledo, who was joined by a stellar lineup of skilled chefs, including Chef Rolando Macatangay, Chef Randell Mark Jugalbot, Chef Lloyd Rommel Cabalhin, Chef Angelo Belloso, Chef Genaro Moleño, Chef Alvin Antonio, and Chef Sherwin Cavada. Together, this talented team pushed the boundaries of traditional Cebuano cuisine, presenting a modernized interpretation of beloved local dishes that delighted the palate.
Among the standout offerings were the sumptuous Beef & Reef Bulalo, a rich fusion of flavors that celebrated land and sea, the innovative Danggit Biscuit, a savory twist on a classic, and the creative Dinuguan Tortas, which reimagined the traditional pork blood stew into a delightful handheld treat.
The evening’s centerpiece was the spectacular Lechon Five Ways showcase, a signature dish at Fili Café. This presentation elevated the iconic Cebu lechon to new heights, featuring expertly crafted variations such as the enticing lechon quesadilla, which combined crispy pork with gooey cheese in a delectable tortilla, and a sophisticated lechon served with hoisin sauce and leeks, merging global flavors with local heritage. Each bite was a testament to the culinary artistry and creativity that defined the event.
“At NUSTAR, we’re committed to curating a dining experience that celebrates Cebu’s heart and soul. By collaborating with both seasoned artisan chefs and promising culinary students, we’ve crafted the Taste Cebu menu to fuse tradition with innovation, creating exclusive dishes you can only experience here,” said Chef Martin Rebolledo.
Taste Cebu 2025 kicked off an exhilarating culinary adventure at NUSTAR, a vibrant hub dedicated to celebrating the rich and diverse flavors of Cebu. This event not only highlights the culinary landscape of the region but also showcases the extraordinary talents of chefs who are actively shaping its gastronomic future.
As the months unfold, food enthusiasts can look forward to an array of special culinary offerings and promotions, including meticulously crafted Lunar New Year menus from acclaimed restaurants such as Mott 32, Huangdi, and Xin Tian Di. Each establishment promises a unique dining experience, blending tradition with innovation.
NUSTAR is firmly establishing Cebu as a premier food tourism destination, consistently providing fresh and exceptional dining experiences that reflect the island’s culinary heritage. For more details and to stay updated on upcoming events, visit nustar.ph.
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Read: NUSTAR Resort and Casino: The most luxurious integrated resort in Visayas and Mindanao
