Cebu CNT Lechon has been cooking Lechon for almost two decades already. CNT owner Norman Quejada with his expertise in roasting pig is the man behind Cebu's best tasting Lechon, the right crispness and its arising mouth watering aroma that no other Lechon brands in Cebu can do. CNT is one of the restaurants in the country who participated in Unilever Food Solution Sooo Pinoy Campaign. CNT continues to delight Cebuanos and tourist alike with their best tasting Lechon offering, a perfect example of revolutionizing our Filipino dishes.

CNT sourced its pigs in Bantayan Island and nearby Negros towns. CNT does not use tanglad or lemon grass in their Lechon, the main ingredients that are studd into the pig before roating are salt, MSG, Garlic, Spring onions and to make the Lechon skin reach its reddish color.

The best partner to your CNT lechon is "puso" or hanging rice, a traditional way of cooking rice in a young coconut leaves handicraft which form a heart shape octagonal prism. The young coconut leaves that is cooked together with the rice gives the distinct taste of the rice that makes good partner with your Inasal. Lechon Inasal is best consumed not using utensils, nor your puso needs it too.

Lechon making by products are also available at CNT Lechon, Dinuguan, Chicharon Bulaklak (laman-loob ng baboy) and other filipino dishes are also offered.
CNT Branches are in Guadalupe, CNT in front SM City Cebu, CNT Lechon at SM Foodcourt Cebu.
CNT Lechon in US? Yes, CNT Lechon branch is also available in Las Vegas Nevada.
Cebu CNT Lechon DELIVERY? Contact CNT Phone No 032 – 2544249. for inquiries.
To know more about the Sooo Pinoy campaign, liked the Sooo Pinoy page on Facebook or follow @SoooPinoy on Twitter.
CNT Lechon Delivery and CNT Cebu Branches posted at Cebu Events Blog

Lapu-Lapu City Government presents "Fun Nights in Lapu-Lapu" happening every Saturday evening 6PM onwards at Lapu-Lapu Mactan Shrine. Spend your weekend nights with family and friends at the festive and historic sea shore of Mactan Island. Witness Oponganon talents performing live onstage the City's famous Rampada Dance, Serenades of both Traditionanl and Modern songs, Dance performance and spectacular Fireworks at the end of every show. A good weekender for both locals and tourists after a full day of Island hopping or Beach Resort excursion.

Savor also delectable array of food prepared for you by the Womens (Kababayen-an) of Lapu-Lapu City, delicacy and traditional filipino dishes combine. Fun Nights in Lapu-Lpau is a project of Mayor Paz Radaza in cooperation with Kababayen-an sa Opon Nagkahiusa alang sa Kalambuan (KONKA), Department of Education - Lapu-Lapu City Division, Association of Barangay Councils of Lapu-Lapu City (ABC) and the Lapu-Lapu City Tourism Office.
Fun Nights in Lapu Lapu is an event open to the public.
Fun Nights at Mactan Shrine Lapu Lapu City posted at Cebu Events Blog.

ZUBUCHON is bringing the name of Cebu, yes, the old name of Cebu during the Spanish era "Zubu". Zubuchon Resraurant in Cebu carefully roast their Lechon Baboy the old fashioned way and use as well fresh pick, home grown organic lemon grass or tanglad, green onion leeaves, siling labuyo or pepper, local sea salt and other local herbs and spices. Zubuchon Resraurant is one of UFS Sooo Pinoy Food Tour destination in Cebu with their innovative approach on Pinoy's all time favourite Lechon Baboy.

You might notice that Zubuchon's Lechon skin color is lighter than other Lechon in Cebu, yes it is. Zubuchon Lechon does not apply soy sauce on the skin and no MSG content too. Zubuchon roast pigs that weights not more than 45 kilograms since beyond this weight limit, the pig tends to have more fat content.

The process starts with a careful selection of pigs to roast, Zubuchon select native pigs over commercial piggeries. As part of the process in cooking Lechon, pigs are detoxify for several days or weeks before they are slaughtered. Zubuchon Lechon uses good olive oil. Zubuchon, in the traditional way cook the pigs on bamboo poles over charcoal.

Filipino dishes which are by-products of slaughtering a whole pig are also offered at Zubuchon Restaurant. Zubuchon LechonDinuguan, Sinigang na Lechon, Chicharon Bulaklak, Sizzling Squid Stuffed with Lechon Sisig, Chicharon and more.

Zubuchon's Lechon Mongo is a good partner of rice alone, yes it taste more entices your salivary glands even with Lechon flavour. Zubuchon did a good job in revolutionizing their menu, and i highly recommended you to try it.
Zubuchon Desserts and Kakanin are also in: Sylvanas (Dumaguete) and the famous Biko. Seafood choices are also available: Steamed shrimps with dipping sauce, Sizzling Fish Fillet in butter and garlic, Sizzling Boneless Bangus, Fried Chili Shrimps, Shrimp Sinigang and more.

Zubuchon pigs are detox before cooked. And you need also to detox yourself with the help of Zubuchon's Kamias Shake. Kamias or Cucumber tree is riched with Vitamin C, Calcium and Iron. A study is ongoing for it anti-obessity property. Less guilty while eating Lechon? Their signature detox shakes are also available in Santol Flavor.
ZUBUCHON Manila DELIVERY?
Call +63.32.236.5264 (office hours) or mobile at 0917.627.4761 on weekends and off hours. Look for Victor, Beverly, Roger or Eva.
Email Zubuchon at zubufoods@yahoo.com
To know more about the Sooo Pinoy campaign, liked the Sooo Pinoy page on Facebook or follow @SoooPinoy on Twitter.
Cebu's Zubuchon Lechon - Sooo Pinoy Food Tour posted at Cebu Events Blog 

Mactan Island Cebu's sole Waterpark facility is in the Palace - The Imperial Palace Waterpark Resort and Spa features 3 Slides among its five themed pools. The breathtaking Space Bowl is the main attraction in the waterpark vis-a-vis with Captain Hook's Pool, flowing Amazon River Pool, artificial tide pool Wave Rider, the Beach Pool and the Pool for toddlers. The Imperial Palace Filipino cusine restaurant, Cafe Amiga serves local and regional specilaties in a la carte menu of fresh and local ingredients.

In the Cebu leg of Unilever Food Solutions Sooo Pinoy Food Trip, Cafe Amiga at the Imperial Palace is one of the participants where Executive Sous Chef Russel Abarquez demonstrate to us Molecular Gastronomy techniques in its Filipino dishes. I am lucky to listen to Chef Russel explaining how Molecular Gastronomy works in his prepared dishes namely Sisig Embutido, Guava Foam and Guadalupe Mango Sheet and Octopus Tentacles, Avocado & Coconut - kesong Puti Spheres. Guadalupe Mangos are locally harvest in Cebu.

Molecular gastronomy is a Discipline of Food Science that make practical use of the physical and chemical transformations of ingredients that occur while cooking. These Filipino dishes is amazingly presented to us by Chef Russel. Other Chefes called the technique as Culinary Physics or Experimental Cuisine. Chef Russel's Embutido uses the renowned Sisig stuff with Cebu Chorizo and Boiled Quail Egg with guava sauce and Mango Jelly.

Cafe Amiga's Sisig Embutido is also served with Ensaladang Octopus Tentacles & Avocado with miled-spiced Cocnut Kesong Puti dressing.
UFS Sooo Pinoy Food Tour will discover the best of Pinoy fares in the best local restaurants, to know more about the Sooo Pinoy campaign, liked the Sooo Pinoy page on Facebook or follow @SoooPinoy on Twitter.
Imperial Palace Waterpark Resort and Spa Cafe Amiga posted at Cebu Events Blog

Marco Polo Plaza Cebu is one of the UFS Sooo Pinoy Food Tour destination in the Cebu leg last April. Marco Polo Plaza Cebu, sits at Nivel Hills Lahug Cebu provides an overlooking panoramic views of Cebu City. Marco Polo Plaza Cebu is Cebu City's only 5-star hotel, provides its guests the privacy they needed with its Continental Club rooms. The Marco Polo Plaza Cebu is also home to some of the finest restaurants of Cebu City with unique flavour and ambience and serves Mediterranean, South-East Asian, Western and Filipino cuisine.

Cafe Marco's Inun-unan nga Tangigue (Fish Tanigue/Spanish Mackerel stew) is proudly Cebuano with ingredients like white vinegar, local eggplant and Kamias, green chili finger, bitter ground, garlic and ginger, In Katagalogan this method of cooking is called Paksiw na isda, or Sinaing na Tulingan in Batangas and Pinamalhan nga isda for Ilonggos. Inun unan is also famous method to cook fish variety like Stone Fish, Bariles, Galunggong, Tulingan or Yellow fin tuna.

Cafe Marco also prepares a Cebuano Pork and Chicken Adobo recipe and gladly it is paired with boiled Corn grits or Bugas Mais, a substitue to rice. Corn grits is widely used in Cebu and makes a good partner with Inun unan and Chicken adobo. The adobo sauce over the corn grit makes a perfect tasting rice.

Marco Polo Cebu's version of Iloilo's Pancit Molo (chicken wanton soup) uses chicken meat from the ribs and neck parts to enhance its flavours. Ground pork, shrimps and other spices are also present in the broth that it creates.
Sooo Pinoy Food Tour campaign is spearheaded by Unilever Food Solutions, the food service arm of Unilever Philippines, to know more about the Sooo Pinoy campaign, liked the Sooo Pinoy page on Facebook or follow @SoooPinoy on Twitter.
Marco Polo Plaza Cebu Cafe Marco Buffet Restaurant posted at Cebu Events Blog.