Eat the heat: Rebel against the hot weather

Eat the heat: Rebel against the hot weather

CEBUANOS, known for their history of bravery and heroism, are also well-known for their resilience. And what better way to display this Cebuano brand of “toughness” than by eating some spicy food during this hot season? Here is a random list of 10 food places with popular spicy food options on their menus; best for the brave and the bold.

Siam Thai Cuisine

Serving Cebuanos with authentic Thai cuisine, Siam Thai offers a number of spicy options that will surely make one’s mouth water. The Spicy Thai Beef Salad is a colorful, tangy salad that brings out the best of Thai cuisine and spices. Considered to be very spicy, the salad is for those who have an affinity for spicy food.

Location: The Terraces, Ayala Center Cebu.

Luncheonette

Luncheonette’s Hot Chicken is brined in buttermilk and a special blend of spices. Served on a toasted bun with creamy coleslaw, blue ranch and a very spicy hot rub, it is considered a monster of a meal and is not for the faint of heart.

Location: Robinsons Cybergate Cebu.

Jafar’s Shawarma Station

When one is looking for a very spicy shawarma wrap or shawarma rice on-the-go, then Jafar’s Shawarma Station is totally an option. The Spicy Chicken Shawarma Rice and Spicy Minced Beef Wrap are some of the crowd favorites.

Location: Banilad Town Centre and Rustans Supermarket, Ayala Center Cebu.

Yakski Barbeque & Eatery

Yakski—hailed once as the best barbecue in Cebu by SunStar Best of Cebu—didn’t maintain its reputation for nothing. Its secret? The spicy sauce! Yakski’s special spicy sauce makes the barbecue even more flavorful, encouraging one to eat even more.

Location: Most accessible branch is in Cebu IT Park.

Treat Street Cafe

One of the cafe’s best sellers, the Spicy Lechon Pie, is a twist on the traditional meat pie. The lechon meat filling is seasoned with a secret blend of spices.

Location: Second level, New Wing, Ayala Center Cebu.

Cebu’s Original Lechon Belly

The locals’ love for lechon has gone beyond just merely preserving its original flavor. In the name of innovation, a brand decided to throw in a little more spice into the world-class Cebu lechon. Utilizing just the pork belly, and roasted with all the herbs and chili, the spicy boneless lechon of Cebu’s Original Lechon Belly is a must-try.

Location: There are several branches and stalls around town. Most of them are in malls.

Señor Kimchi

A Mexican-Korean Restaurant, Señor Kimchi serves a spicy pork belly and Kimchi fried rice topped with bulgogi beef. These dishes are fit for a person’s spicy food cravings. These are just a few of the tasty items available in one of Cebu’s more adventurous restaurants.

Location: Axis Entertainment Avenue, Escario St., Cebu City.

Burrow

Hailed as SunStar Best of Cebu’s Best Unli Chicken Wings for 2018, Burrow offers mouthwatering chicken wings in five different flavors. And since we are talking about spiciness, its chili-flavored chicken are the ones “to bite for.” Go easy on the unlimited rice!

Location: Burrow’s main outlet is on Wilson St., Apas, Cebu City.

Toppoki Man

Toppoki Man, another Korean restaurant in this list, is another foodie destination. One can try its kimchi (salted and fermented vegetables) or its spicier alternative, Bossam kimchi (a lettuce-wrapped pork dish, prepared with a spicy relish made from radish). It also serves its version of spicy pork, the spiciest offering on its menu (think gochujang sauce and chili peppers).

Location: Rosedale Place, Banilad, Cebu City.

STK ta Bai sa Paolito’s Seafood House

STK ta Bai sa Paolito’s Seafood House is the place where one could get some classic, home-style Cebuano comfort fare. It serves a variety of spicy dishes such as Hot and Spicy Calamares, Hot and Spicy Shrimps and Chili Chicken Fillet with Herb. Now imagine enjoying these with plain steamed white rice? All these, and more, are sure to satisfy one’s spicy cravings.

Location: There is a branch in SM Seaside City Cebu. Its main outlet is in Capitol Site, Cebu City.

(Matthew Sulla and Rhea Maglahus, USC interns / Writer)

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