Across Cebu, Every Lechon Tells a Different Story

At the 10th Cebu Lechon Festival, different localities show that Cebu lechon is not made from one recipe alone.

Cebu lechon may look familiar on the table, but ask the people who prepare it and the differences quickly come out. One town uses more lemongrass. Another adds coconut vinegar. Some still prefer bamboo for roasting, while others rely on closely guarded ingredients to keep the meat tender and the skin crisp.

A mouthwatering lineup of signature roasts from across Cebu takes center stage at the grand launch of the festival.

From Hometown Kitchens to City Tables

Regional Filipino flavors find a home across the metro.

The Philippines has always been best explored through its food. The tang of a comforting broth can call Iloilo to mind, coconut and lemongrass can recall the flavors of Capiz, and a richly seasoned dish can lead the imagination to Pampanga. 

Across the metro, these restaurants make it possible to travel through the country one table at a time: 

Abé

At Abé, Kapampangan cooking comes through in generous, deeply familiar flavors. Biringhe brings sticky turmeric rice cooked in coconut milk, while Sinuteng Baby Squid and Abé’s Farm Sisig add smoky, savory character to the table. For dessert, Sikreto ni Maria Clara layers suman with macapuno, ripe mangoes, and vanilla ice cream. Upper Ground Floor, The Shoppes at Park McKinley West.