Reinventing Filipino cuisine

GOLDEN Cowrie opened its newly renovated main branch in Lahug, Cebu City last Dec. 9 featuring the design of Cebu’s very own interior designer, Hannah Lim. The main branch now provides patrons wider aisles, four big function rooms, bright and appetizing lighting and a mural which portrays the Cebuanos’ love for festivities and food.

As Golden Cowrie revamped the place where the original Golden Cowrie was built, it also introduced its new restaurant venture and opened it to the public on the same day. The same restaurant that brought to Filipinos Hukad now presents the new restaurant. Named Salinas, the new restaurant prides itself in providing Filipinos the usual Filipino comfort food with a twist.

Salinas is not only derived from Salinas Drive, which is the name of the street that the restaurant faces but also from the word Salinity or salt which is an essential component in any Filipino household. The newly opened Salinas restaurant is attached to the newly renovated Golden Cowrie Lahug branch and is open daily from 11 a.m. to 2 p.m. for lunch and 5 to 10 p.m. for dinner.

Also styled by Hannah Lim, the restaurant is mostly white with little accents of light green featuring wide glassed windows to represent freshness and adding to the reinvention of modern Filipino cuisine.

Introducing pinaugang balbacua, vegetarian sisig, grilled vegetable miki, buwad and aligue on red rice, pinaupong manok, bloodless dinuguan and crispy pig ears, the Salinas experience is indeed quite extraordinary.

Kristine de la Riva–Kokseng of Golden Cowrie created all the dishes in the menu of Salinas. “The process of creating the menu is a memorable journey in itself. We revisited familiar tastes and explored new ways of making nostalgic dishes exciting,” she shared.

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