REVIEWS ON THE BEST FOOD, RESTAURANTS AND THE BEST GRILLS IN CEBU

This is an informative review of the best cuisine and the best restaurants and grills in Cebu, 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.

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.

Filipinos 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.
How 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 - almusál (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda (another variant is minandál).
Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (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).

Restaurant links

• Kagura Authentic Japanese
• AA Barbeque and Grill
• Cebu Golf Academy
• Crystal Palace
• Olio Steak-and-seafood
• Yakiniku Tajimaya

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.[1]. 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.
The arrival 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.

During 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.