Cebu City, the bustling capital of the province of Cebu in the Philippines, is renowned not only for its rich history and beautiful beaches but also for its vibrant street food culture. From roast pig to the humble brain stew, Cebu City offers a diverse and delicious array of street food that reflects its unique blend of Spanish, Chinese, and Filipino influences.

Lechon Manok (Roast Chicken)

The scent of Lechon Manok drifting through the air holds a magical allure. This Filipino-style roasted chicken is beloved by both locals and tourists. Marinated in a mixture of soy sauce, calamansi, garlic, and assorted spices, the chicken is roasted slowly until its skin turns crispy and golden, while the meat inside retains its juiciness and flavour.

Tuslob Buwa (Brain Stew)

If you’re looking for a distinctive culinary experience, Tuslob Buwa is a must-try. Meaning “dipping in bubbles,” this dish combines pig brains and liver sautéed with garlic, onions, and spices. The savoury mixture is then dipped into a bubbling broth, resulting in a thick, flavorful sauce. It’s available in most places – perhaps even if you choose to look in places like the lyf Cebu City.

Ngohiong (Meat Roll)

Ngohiong, a beloved street food in Cebu, has its origins in Chinese cuisine. The name “Ngohiong” is derived from the Hokkien term “ngoh hiang,” which describes a type of five-spice meat roll. Chinese immigrants introduced this culinary tradition to Cebu, Philippines, where it has since evolved into the unique local street food known as Ngohiong, and part of the lifestyle in Cebu.

Danggit Lamayo (Dried Salted Rabbitfish)

Dried Salted Rabbitfish – Image via Flickr

​​​​​​​Seafood enthusiasts will find Danggit Lamayo a delightful, crispy delicacy that embodies the essence of Cebu’s coastal cuisine. Danggit, a salted and sun-dried rabbitfish, is expertly marinated to achieve its crispy, golden-brown texture. It pairs beautifully with vinegar or a side of pickled papaya.