Rediscovering Cebu's Culinary Roots
Guests at Taste Cebu 2025 embarked on a sensory journey through time, with the Grand Ballroom transformed into a setting that reflected Cebu's culinary evolution. The atmosphere exuded nostalgia, with intricate solihiya patterns adorning the ceiling, and a carefully curated menu that featured time-honored Cebuano dishes. Traditional favorites such as Tuslob Buwa, Tinubaang Manok, Pochero, Empanada, Pungko-Pungko, and beloved desserts like Bingka sa Mandaue and Budbud Kabog delighted attendees.
A standout feature of the event was an interactive puso weaving installation, allowing guests to try their hand at crafting traditional Cebuano rice pouches. Another highlight was the innovative 'Tuba Wall,' where attendees sampled inventive cocktails crafted from tuba, a well-loved local palm wine, showcasing the versatility of Cebuano ingredients.
A Contemporary Take by Aspiring Chefs
In an inspiring display of talent, culinary students from Cebu's top institutions presented their modern interpretations of classic Cebuano dishes. The University of San Jose – Recoletos introduced inventive creations such as Foam of Tinunuang Nangka with Essence of Tinap-ang Isda and Fish Chicharon Nachos with Takyong Sisig. Meanwhile, students from the University of Cebu impressed with Bam-I Vietnamese Spring Roll and Balbacua Xiao Long Bao.
The University of Southern Philippines Foundation brought a unique twist with Shredded Lechon Paksiw and Ginabot Breaded Jalapeño Poppers, while the University of San Carlos delighted guests with Nipa Delight and Kalabasang Torone. Adding a sweet finish, the American International Culinary and Hospitality Institute showcased their Masi with Mango-Strawberry Peanut Filling and Mango and Tablea Pie, perfectly blending local flavors with global influences.
