Cebu, Philippines – Taste Cebu 2025 recently concluded a celebration of Cebu’s rich heritage and vibrant future in one unforgettable evening. A signature event by NUSTAR Resort Cebu, this year’s event was set in January in time for the Sinulog festivities, and was a unique collaboration between local artisan chefs, top culinary students from various schools and NUSTAR chefs in a stellar production blending tradition with innovation in Cebuano cuisine.
A Journey Through Cebu’s Traditional Flavors
Over a thousand guests were treated to a feast set amid a backdrop depicting Cebu’s culinary history. The Grand Ballroom opened to a section evoking nostalgic Filipino design, with the ceiling swathed in Fili’s trademark solihiya pattern over a setting where guests revisited classic Cebuano dishes. All crafted with local ingredients, local artisan chefs presented heirloom dishes as Tuslob Buwa, Tinubaang Manok, Pochero, Empanada, Pungko-Pungko, and desserts such as Bingka sa Mandaue and Budbud Kabog.
This year’s event featured a live puso weaving installation and a ‘Tuba Wall,’ offering hands-on experiences. Guests learned to weave a traditional Cebuano rice pouch and explored creative cocktail variations made from tuba, a beloved local drink.
Modern Twists on Classic Favorites: NU Cebu’s Culinary Students Shine
In partnership with various schools and institutions, top students from prominent culinary schools in Cebu showcased modern interpretations of classic Cebuano dishes. Students from the University of San Jose – Recoletos presented Foam of Tinunuang Nangka with the Essence of Tinap-ang Isda and Fish Chicharon Nachos with Takyong Sisig, highlighting the unique Cebu snail. University of Cebu students offered Bam-I Vietnamese Spring Roll and Balbacua Xiao Long Bao. The University of Southern Philippines Foundation impressed with Shredded Lechon Paksiw and Ginabot Breaded Jalapeño Poppers. Students from the University of San Carlos introduced Nipa Delight and Kalabasang Torone, while the American International Culinary and Hospitality Institute showcased Masi with Mango-Strawberry Peanut Filling and Mango and Tablea Pie.
NUSTAR Chefs: Blending Heritage with Innovation
The ‘Old Meets NU Cebu’ tasting zone was led by NUSTAR’s Executive Chef Martin Rebolledo, alongside his team of talented 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, they presented a progressive take on well-loved Cebuano fare using modern culinary techniques for dishes like Beef & Reef Bulalo, Danggit Biscuit, and Dinuguan Tortas. A highlight of the evening was the Lechon Five Ways presentation, a Fili Café staple, featuring innovative renditions on Cebu’s famous lechon, including lechon quesadilla and lechon with hoisin and leeks.
“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 marked the start of an exciting culinary journey at NUSTAR, celebrating the rich flavors of Cebu and showcasing the talents of chefs who continue to shape its culinary future. In the coming months, special food offerings and promotions will be introduced including Lunar New Year menus from Mott 32, Huangdi, and Xin Tian Di. NUSTAR continues to position Cebu as a key food tourism destination with fresh and unique dining experiences. Visit nustar.ph for more information.
