Held on January 17 during the Sinulog festivities, the event showcased a rare teaming up between local artisan chefs, culinary students, and NUSTAR’s own chefs.
NUSTAR’s grand ballroom was transformed with solihiya patterns and vibrant displays of Cebu’s iconic dishes, creating an immersive celebration of tradition and innovation.
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Sinulog is an annual festival in Cebu City, Philippines, honoring the Santo Niño (Holy Child) with colorful parades, traditional dances, and street parties. It draws over a million people each year, making it one of the country’s largest festivals.
“At NUSTAR, we’re committed to curating dining experiences that celebrate Cebu’s heart and soul. By collaborating with seasoned artisan chefs and promising culinary students, we’ve crafted the Taste Cebu menu to fuse tradition with innovation, creating exclusive dishes unique to NUSTAR,” said executive chef Martin Rebolledo.
Taste Cebu 2025 highlights
Crafted entirely with local ingredients, artisan chefs presented heirloom dishes such as Tuslob Buwa, Tinubaang Manok, Pochero, Empanada, and Pungko-Pungko, alongside desserts like Bingka sa Mandaue and Budbud Kabog.
In partnership with Cebu’s top culinary schools, Taste Cebu 2025 featured modern takes on classic dishes by student chefs.
Highlights included Foam of Tinunuang Nangka with Fish Chicharon Nachos by the University of San Jose–Recoletos, Balbacua Xiao Long Bao by the University of Cebu, and Shredded Lechon Paksiw by the University of Southern Philippines Foundation.
Other standout creations were Nipa Delight by the University of San Carlos and Mango-Tablea Pie by the American International Culinary and Hospitality Institute.
Powerhouse team
Rebolledo and his team of chefs showcased Cebuano cuisine reimagined with modern techniques at the “Old Meets NU Cebu” tasting zone.
Their signature creations included Beef & Reef Bulalo, Danggit Biscuit, and Dinuguan Tortas, blending tradition with innovation.
Another showstopper was the Lechon Five Ways presentation, featuring inventive takes like lechon quesadilla and lechon with hoisin and leeks, a staple at Fili Café.
What’s next?
In the coming months, NUSTAR will introduce special food promotions, including Lunar New Year menus from Mott 32, Huangdi, and Xin Tian Di, offering festive flavors and creative dishes.
These initiatives aim to solidify Cebu’s reputation as a premier food tourism destination, with NUSTAR delivering fresh, unique dining experiences.
