Cebu Restaurant

Mini egg rolls seasoned ground pork.

Lightly breaded and seasoned squid rings.

2 turnovers filled with seasoned chicken, peas, carrots, potatoes, and raisins.

Shrimp sauteed in garlic, island-style with a side of pickled papaya, and atchara.

Market fish seared and sauteed in sweet soy, sugarcane vinegar, ginger, and garlic sauce.

Shrimp sauteed in coconut cream and chili sauce.

Sauteed pork and prawns in shrimp paste with squash, bitter melon, long beans, eggplant, and okra.

Jackfruit with squash, onions, ginger, garlic, eggplant, and bell peppers simmered in coconut cream and chili sauce.

Tofu in a coconut curry sauce with mixed vegetables.

Egg noodles sauteed with mixed vegetables and a choice of chicken, pork, prawns or tofu.

Rice noodles sauteed with mixed vegetables and a choice of chicken, pork, prawns or tofu.

Brisket simmered in peanut sauce with eggplant, banana blossoms, and long beans.

Slow-cooked brisket in tomato sauce with bay leaf, potato, garlic, and bell pepper.

Chicken simmered in tomato sauce, onions, garlic, bell peppers, carrots, and potatoes.

Chicken sauteed in coconut cream and chili sauce.

Chicken sauteed with garlic, ginger, and onions in a spicy chili sauce.

Chicken in coconut curry sauce.

Chicken grilled in a house barbecue sauce with a side of green picked.

Baby back ribs sauteed in onions and sweet chili sauce with a side of greens.

Breaded baby back ribs with a side of pickled green papaya atchara.

Pork grilled Cebu style with a side of pickled green papayapork sauteed in soy and vinegar with garlic, onions, dried lily flower, star anise, and bay leaf.

Pork sauteed in soy and vinegar with garlic, onions, dried lily flower, star anise, and bay leaf.

Pork tamarind soup with eggplant, okra, white radish, garlic, and onions.

Pan-fried pork belly with a side of green pickled papaya atchara.

Pork blood stew simmered with diced pork, vinegar, garlic, and green chili peppers.