The Philippine Heritage Kitchen In Collaboration With CCA Manila Presents Hikay, A Cebu Food Heritage Festival At New World Makati Hotel

Food, they say is a compilation of memories in a continuing story defined by history and geography. And there's no better way to fully understand a local region than by its unique cuisine. Like a page from a voluminous book, each dish and flavor becomes synonymous with a culture or locale, a landmark of flavor in a culinary map. The blend of indigenous ingredients with Spanish traditions and assimilated Chinese flavors becomes the foundation for the rich and diverse culinary tapestry of the Queen City of the South. Welcome to Hikay, A Cebu Food Heritage Festival...The Philippine Heritage Kitchen led by acclaimed Chef Reggie Aspiras in partnership with CCA Manila recently hosted its seventh edition in a continuing culinary series on Filipino cuisine with Hikay, A Cebu Food Heritage Festival last October 24-25, 2026 at The Glasshouse in New World Makati Hotel. From the timeless and enduring Lechon Cebu to the popular Pungko-Pungko street food fare and everything in between, the Philippine Heritage Kitchen successfully unveils yet another intricate weave in the complex and colorful tapestry of Filipino cuisine. Read on for a tasty peek at what went down last weekend. Mangaon Ta!The seventh in a continuing culinary series for the year, the recent Hikay, A Cebu Food Heritage Festival takes guests and diners down south to Cebu through its distinctive flavors following the success of previous editions. Tasked with the mission of preserving and showcasing Filipino cuisine one region and one dish at a time, the Philippine Heritage Kitchen recently shared the flavors of Zambasulta cuisine from the deep south with The Philippine Heritage Kitchen In Partnership With CCA Manila Presents Kanduli: The Grand Halal Food Festival At New World Makati Hotel last September. Previous editions featured diverse local culinary traditions like Learn. Shop. And Indulge. At The Kakanin Kain! A Rice Cake Festival From North To South By Chef Reggie Aspiras Of The Philippine Heritage Kitchen And CCA Manila from August, A Foraged Feast: Philippine Heritage Kitchen And CCA Manila Presents A Forest Table Of Sagada At The Glasshouse Of New World Makati Hotel from July, Once Upon A Time In Malabon: The Philippine Heritage Kitchen And CCA Manila Unveil The Flavors Of Malabon At The Glasshouse Of New World Makati Hotel also from July, From Salad To Sizzling, Retracing The Origins Of Pampanga's Sisig And Its Place In The Filipino Culinary Experience At The Sisig Festival By The Philippine Heritage Kitchen And CCA Manila from early June this year and the flavors of the north from The Filipino Story On A Plate: Acclaimed Chef Reggie Aspiras And CCA Manila Brings Traditional Local Flavors To BGC At The Launch Of The Philippine Heritage Kitchen on the inaugural edition from April this year. Seven editions down, the Philippine Heritage Kitchen successfully showcased the colorful tapestry of Filipino cuisine, and it continues with Hikay, A Cebu Food Heritage Festival.  Chef Reggie Aspiras is joined by celebrated Cebuano food historian and author Louella Alix and Executive Chef Coke Semblante of Savoy Hotel Mactan Newtown for the two-day festival flown in by Cebu Pacific. Both Louella Alix and Executive Chef Coke Semblante and his team brings the flavors of Cebu to life, from the traditional Cebu Lechon to street food staples like Pungko-Pungko, Ginabot, Tumbong and heirloom recipes like Balbacua and Humba de Ronda capped by local desserts. The two-day festival also highlighted the book launches of the latest works by Louella Alix on her on-going study of Cebuano cuisine, Hikay and Tam-Is with stories, history and recipes of Cebu's heritage dishes. Throughout Hikay, A Cebu Food Heritage Festival, Louella Alix provided the proper context guiding Chef Coke Semblante and his team in recreating the beloved dishes of Cebu. The two-day festival also featured live stations where Chef Coke Semblante and his team from Savoy Hotel Mactan Newport demonstrated their frying game with fresh batches of Pork Chicharon replenishing the buffet spread. And what a spread. At the buffet, the sumptuous bowls of freshly made Pork Chicharon, Ginabot or crunchy deep-fried pig intestines and Tumbong or fried large pig intestines teased the palate served with a variety of condiments, fresh onions and fiery chilies. Imagine heaping mounds of Pork Chicharon, fresh off the deep fryer......topped with juicy Tumbong with its pure and unrestrained savory richness. Soft with a delicate crispness on the edges, each bite releases a flavorful burst of indulgent notes lingering long on the palate......followed by the delectable crunch of Ginabot, the Cebuano version of Chicharon Bulaklak in one plate. The secret to any deep-fried offal is the tedious prep work involving thorough cleaning and washing before hitting the deep-fryer. The result? Clean and rich flavors without any gamey hints. And Chef Coke Semblante and his team keeps the platters filled with endless batches of Pork Chicharon, Ginabot and Tumbong during the entire two-day festival. Like many local regional cuisines, the influences of Chinese and Spanish culinary traditions have enriched countless household kitchens and streetside vendors of Cebu's culinary landscape with dishes like the Ngoyong, a crisp deep-fried spring roll generously filled with ubod or heart of palm flavored by a local five-spice blend......and the deep savory notes with a whisper of sweetness from the Humba de Ronda. Said to be loosely inspired by the Chinese braised pork dish, the Humba de Ronda is named after the municipality of Ronda in Southwestern Cebu.  Fork-tender, each bite just melts in your mouth tempered by the subtle sharpness of the sweet and mildly salty sauce pairing well with a generous mound of steamed white rice. The dish is another featured heirloom recipe, this time from the municipality of Ronda. Like many Filipino staples, the dish is prepared low and slow simmering for hours in countless kitchens in a rich braising stock made with soy sauce, vinegar, garlic, Muscovado, black peppercorns, bay leaves, fermented black beans or tausi and dried banana blossoms for that comforting medley of sweet, sour and salty notes to complement the pork belly. Chinese culinary influences are deeply embedded in Cebuano cuisine with dishes like the rare and traditional chicken rendition of Timke from the old Parian district. The flavors are almost similar to the familiar Hainanese Chicken served with a trio of sauces that complement without overpowering the delicate flavors of the slow-cooked chicken. Food really does travel, with various culinary influences taking hold while becoming one's own in a continuing story shaping the region's cuisine just like the Timke. Sadly, the celebrated dish is becoming rarer in Cebu's culinary mainstream. And this is where the Philippine Heritage Kitchen steps in as it brings cherished dishes like Timke back to the table for a new generation to discover and enjoy. The fresh and clean notes of the day's freshest catch soured by tamarind and chilies is another Cebu staple with Chef Coke Semblante's rendition of Larang. Blessed by an abundant coastline, seafood is an integral part of Cebu's culinary story with the enduring sutukil, larangan and talabahan concepts remaining popular and synonymous with Cebu's food scene. The delicate flavors of the seafood are enhanced by the light yet richly flavored sour and spicy broth warming the palate with each soothing sip. Then, there's Cebu Lechon. During the two-day festival, four traditional renditions were served starting with Lechon Talisay and Lechon Antigo on the first day. Stuffed with indigenous aromatics like native spring onions, lemongrass, garlic, and salt with some versions stuffed with star anise and bird's eye chilies, the Lechon Talisay is noticeably darker than the Lechon Antigo due to the secret glaze of soy or cola. The Lechon Antigo is the purist's version seasoned with loads of salt, onions and garlic without the usual soy or cola glaze for its characteristic pale hue. Both renditions served that day stayed true to tradition and best enjoyed as is in true "no sauce" Cebu tradition or paired with spiced vinegar dip. Tender, moist and juicy with a layer of delectably crisp crackling, the flavors are elegantly uncluttered, clean and pure. It's no surprise that the late Anthony Bourdain proclaimed Cebu Lechon as "the best pig, ever" with the crisp skin he famously described as "like candy" during one of his episodes for No Reservations. "It can now be said that of all the whole roasted pigs I've had all over the world, the slow roasted lechon I had on Cebu was the best." The Cebu Lechon is an enduring symbol of both pride and craftsmanship, mastered through generations for that signature crackling and tender juicy meat harnessing the slow charcoal heat with impeccable timing. It's an art recreated to perfection by Chef Coke Semblante and his team along with Cebu's very own Lechon Master Jonathan Tigle. For Louella Alix, preserving these culinary traditions is an urgent race against time as she continues to document the exact regional methods of Cebu's lechoneros. For dessert, Team Cebu shared their Bocarillo, a sweet young coconut candy simmered in sugar syrup... ...along with Leche Flan... ...and the Masi, a traditional kakanin made with glutinous rice filled with sweet crushed peanuts and Muscovado. Often described as Cebu's very own version of mochi, Masi is a popular street food staple, and the perfect sweet finish served at Hikay, A Cebu Food Heritage Festival. A featured highlight of any Philippine Heritage Kitchen event are the cooking classes for an up close perspective of the regional cuisine. That day, Executed Chef Coke Semblante and his team from Savoy Hotel Mactan Newtown prepared beloved Cebuano staples guided by the historical perspective by Louella Alix. Plus, a demo on prepping the famous Cebu Lechon also added to the festive vibe of the two-day festival......led by Cebu's very own Master Lechonero Jonathan Tigle. Seeing the entire process from the stuffing to the final prep before roasting offers an insightful peek at the celebrated Lechon Cebu. More than just a showcase dish, it's a snapshot of Cebuano culture and the shared communal feast. For the second day of Hikay, A Cebu Food Heritage Festival, the popular street food inspired Pungko-Pungko headlined the day's culinary attraction. Pungko-Pungko is literally translated as "to squat" or "sit on a small stool" referring to the enduring sidewalk and street food culture of diners on low plastic benches around communal tables lined with a savory assortment of deep-fried delicacies paired with puso or "hanging rice." The street food staple has evolved from affordable yet hearty meals for the working class to a beloved "soul food" tradition now a part of Cebu's evolving culinary story. The centerpiece basket included a tempting variety of deep-fried offerings from Ginabot and Tumbong, Lumpiang Togue, Ngoyong, Crab Relleno, Buwad Nukos or dried squid, skewered Longganisa and Cebu Chorizo along with Pork Chicharon. It's the flavors of Cebu fresh off the deep fryer and presented in a basket. Complete the deep-fried feast by customizing your own special dipping sauce with vinegar, soy sauce, calamansi, fresh chilies, spring onions and red onions to cut through the savory richness for that balanced finish. Crisp spring rolls filled with bean sprouts brings its play on textures and clean, fresh flavors to the plate... ...while the Pork Chicharon will have you going for one more tasty bite. And another. Earlier that day, the live station demonstrated another Cebu staple with the Tuslob Buwa, a rich and savory spicy gravy made from pig's brain, liver, oil and a blend of aromatics simmered in a pan until it froths and bubbles. The name is loosely translated as "dip in bubbles" and that's exactly what you do to enjoy the dish. Simply peel open your "hanging rice" and dip straight into the gravy for an indulgent burst of deep savory richness. The savory Bami or Pancit Bisaya with its duo of egg noodles and glass vermicelli topped with sliced pork, tender chicken, succulent shrimp, wood ear mushrooms, carrots and Cebu Chorizo is a feast in itself adding to the festive vibe......and the famous Balbacua, a traditional slow-cooked beef stew known for its thick, rich, gelatinous texture with ox trotters, ox tail, beef skin and collagen-rich joints brings a nostalgic mood to the festival. The name comes from the Spanish word "barbacoa" and the dish has evolved over generations with Cebu making the savory dish its very own. The complex weave of subtle sweetness and mildly salty hints combine for a savory dish that celebrates Cebu's diversity and flavors. And just like the day before, the culinary team presents the third variation of Cebu Lechon with the Lechon Carcar. Plus, an award-winning entry from a recent Cebu Lechon competition rounding out the lechon feast along with the Lechon Talisay and Lechon Antigo from the previous day at Hikay, A Cebu Food Heritage Festival. The regional variations of Cebu Lechon served during the two-day festival offered a glimpse of the complex yet colorful weave of Cebu's flavors enriched by the bounty of the land and infusion of different culinary influences. What sets Lechon Carcar from the other renditions? It's the addition of pasyote to a secret blend of aromatics with its distinctive citrusy and mint-like notes. The pasyote is an indigenous herb native to the Americas, a legacy from the historic Manila-Acapulco Galleon Trade during the Spanish colonial era. The addition of pasyote complements the "no sauce" approach and unique style of Cebu Lechon, flavorful on its own with just the richly seasoned meat delivering all the pure flavors. Cooking demos of Cebu's popular sweet delicacies concluded the two-day festival with indulgent staples like Inday-Inday, soft cassava balls enriched with coconut cream and draped in freshly grated coconut......and the decadent Binignit, a creamy Cebuano dessert with various root crops, fruits like jackfruit and landang pearls slowly simmered in a rich and sweet coconut milk base. It may at first appear similar to the familiar guinataang halo-halo of Luzon, but there are some subtle differences that makes Binignit Cebu's very own. The traditional Binignit uses landang or processed palm flour balls from the buri or buri palm, with the sweet coconut milk soup thickened by pilit or glutinous rice. The result is pure and comforting goodness in a bowl. Like the previous editions in the long-running culinary series of the Philippine Heritage Kitchen, another page in our rich, diverse and colorful culinary palette is revealed and showcased ensuring the continuation of flavorful stories that define each region and province. Where will the Philippine Heritage Kitchen take you next? Stay tuned on the blog for your next destination...For more on the Philippine Heritage Kitchen, you can view their IG Feed at https://www.instagram.com/phheritagekitchen/ for more information and updates. For more on CCA Manila, you can visit their FB Page and IG Feed for more updates on course offerings at https://www.facebook.com/ccamanila/ and https://www.instagram.com/ccamanila/ The Glasshouse is located at New World Makati Hotel, Esperanza Street corner Makati Avenue, Ayala Center, Makati City, Metro Manila. Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.