Must-Try Cebu Food: Authentic Dishes at Paolito’s

When I went searching for must-try Cebu food, I started in the former capital and oldest city in the Philippines: Cebu City. It’s here that I met Ron and Ced, two local food enthusiasts and they introduced me to Paolito’s STK. What began as a simple carinderia has flourished into a local favorite with three locations. As we sampled traditional dishes, I discovered that Cebu’s culinary scene is as storied as the city itself.

Armed with Ron and Ced’s insider tips and my insatiable curiosity, we tore through Paolito’s menu. The flavors are so God damn bold, they’d make a grown man weep. Could this possibly be the holy grail of gastronomy in Cebu City?

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Table of Contents:

  1. About Cebu City
  2. Paolito’s STK
  3. A Feast to Remember
  4. Ron and Ced: A Local’s Perspective
  5. Cebus Culinary Legacy: Reflections of Tradition and Flavor
  6. FAQ
  7. Conclusion

About Cebu City

Founded in 1565, Cebu City holds the title of the Philippines’ oldest city and was the country’s original capital. Its streets are a living museum, where centuries of history collide with the chaos of modern life. Spanish influence and local ingenuity come together in every dish, creating a food scene that’s as unapologetic as the city itself.

When it comes to must-try Cebu food, this city is hitting on all cylinders. Every dish is a gut punch of history, tradition, and unapologetic flavor. These recipes have been handed down by generations who gave zero shits about trends and to this day, Cebuanos stick to their roots with flavors that don’t need reinvention, they’ve been perfect from the start.

Magellan’s Cross in Cebu City, Philippines, under a vibrant painted dome depicting historical scenes of Christianity’s arrival in the Philippines.

Where to Stay in Cebu

  • Luxury Accommodations: – The Suite- Luxurious City Skyline – This luxurious 3-bedroom suite is located in the prestigious Marco Polo Residences, Cebu City. Relax in the jacuzzi, cook your favorite meals in the fully-equipped kitchen, and take advantage of all the hotel amenities available including pool, gym, billiard room and more.
  • Mid-Range Accommodations: – Radisson Blu Cebu -Located in the heart of the city, the Radisson Blu Hotel, Cebu, provides five-star accommodation for travelers just minutes away from Mactan International Airport and Cebu International Port. Experience sweeping views of the Mactan Channel and the city. Enjoy easy access to cultural attractions, bustling districts, and white-sand beaches.
  • Budget Accommodations: – Nacho Hostel Cebu The hostel consists of 46 wide and spacious rooms that can accommodate a total of 220 guests. Each room also comes with its own bathroom and air conditioner system ensuring your relaxation and privacy during your stay.

For more places to stay in Cebu:

Paolito’s STK

Paolito’s started as a modest carinderia near the Provincial Capitol, serving home-cooked meals to taxi drivers and neighborhood locals. Today, with three locations across Cebu, it has become a go-to ot for those traditional Cebuano flavors.

The “STK” in Paolito’s is an abbreviation for Sutukil which is a word combined with parts of the words Sugba, Tuwa, and Kilaw. Confused? Me too! The three words individually translate to (sugba) grill, (tuwa) stew, and (kilaw) marinate. These methods are the holy trinity of Cebuano cuisine, and Paolito’s keeps them at the heart of its menu. While Paolito’s stays true to their roots, the restaurant has expanded to include a range of Filipino favorites.

Thanks to Ron’s recommendation and Ced’s enthusiasm, we found ourselves at Paolito’s, diving into dishes that have made it a staple for locals. Their personal stories about growing up with these flavors added a deeper appreciation for the experience.

Full video of my evening with Ron and Ced:

A Feast to Remember

I let Ron and Ced take charge of the ordering. Afterall, they are the ones who grew up and would certainly know the food better than me. They pulled from their Cebuano roots and chose dishes that they grew up with. What arrived at the table was nothing short of an absolute feast. Let’s break down each dish.

Munggos

A staple in many Filipino households, munggos is a humble dish made from mung beans stewed with coconut milk, garlic, and onion. You will often find versions with pork included but in Cebu it is predominantly dilis (anchovies) or another dried fish. It’s a comforting dish that is both hearty and satisfying

A bowl of munggos, a traditional Cebuano dish made with sautéed mung beans, topped with fresh green onions at Paolito’s STK.

Bakasi Kinilaw

Kinilaw is a dish loved across the Visayas. For Western readers, the closest comparison would be Peru’s ceviche, but it’s distinctly Filipino and dates back over 1,000 years. The difference between the two lies in the acid used for preparation. Kinilaw utilizes vinegar as its acid, whereas ceviche relies strictly on citrus. Paolito’s has their own take on kinilaw, with bakasi, or eel, as the star ingredient. The medley of coconut milk, chilies, vinegar, ginger, and calamansi is worth every damn bite.

A plate of bakasi kinilaw, a Cebuano dish featuring fresh eel marinated in vinegar and coconut milk, garnished with calamansi, chili, and green onions, served at Paolito’s STK.

Humba Patatim

Humba is a slow-braised pork dish that originated in the Visayas, and some consider it the region’s answer to adobo. It’s not the answer to adobo because they are not in the same stratosphere. Humba Patatim is in a league of its own, and adobo is the sad little player hoping to join the big leagues someday.

At Paolito’s, the humba is a perfect ratio of 50% fat and 50% lean pork belly, cooked until it absorbs every bit of its caramelized sauce. The sauce consists of soy sauce, sugar, garlic, star anise, and fermented black beans, and it’s one of the most heavenly things you will ever eat in your life.

Ron and Ced introduced me to humba at Paolito’s, and to this day, it’s still the best one I’ve had anywhere in the Philippines.

A plate of humbá, a slow-braised pork belly dish with a rich caramelized sauce made of soy, sugar, garlic, and star anise, served at Paolito’s STK.

Pochero

Across the Philippines, regions put their own spin on similar dishes, and Visayan pochero is no exception. While it shares beef shanks and bone marrow with Luzon’s bulalo, the two soups take distinct approaches. Bulalo leans toward a sour-savory profile, whereas pochero is sweeter with a stronger umami flavor. Pochero includes vegetables like saba bananas, cabbage, and seasonal squash such as calabasa, which add unique depth.

Paolito’s version sticks to the Visayan tradition, with a rich broth paired with perfectly cooked beef, marrow, and fresh vegetables.

Sizzling Pochero

Sizzling Pochero Paolito’s takes pochero to a new level, ditching the soup for a sizzling hot plate. The beef is still fall-apart tender, and I prefer marrow like this because it doesn’t become a slushy mess in the soup. Caramelized onions and garlic add the perfect touch of sweetness to balance out the fatty goodness.

Whatever you do, don’t skip the rice. Rice is essential to balance the flavors of these must-try Cebu dishes. Sizzling pochero is rich, and the sauce can be quite salty. The rice ties it all together perfectly.

Read Next: Cebu’s Iconic Lechon Family: Tess Lechon

Tuna Panga

Tuna panga is a Grilled tuna jaw that’s simple and done right. At Paolito’s, the panga is flame-grilled to perfection, with just the right amount of char on the outside and juicy, tender meat on the inside. Served with soy sauce, calamansi, and chili on the side, it’s a pick your poison dining adventure of tang, salt, and heat.

This isn’t a dish for forks and knives. The real flavor is tucked away in the cracks and crevices, so roll up your sleeves, get to work, and be prepared to enter Nirvana.

Utan Bisaya

Utan Bisaya is as humble as it gets. A vegetable soup that embodies the simplicity of Visayan home cooking. At Paolito’s, the dish stays true to its roots, with a medley of malunggay leaves, squash, eggplant, and string beans simmered in a light broth. The natural sweetness of the vegetables shine with a hint of salt and seasoning that brings it all together.

This is the kind of dish that reminds you why Filipino cooking works so well, it doesn’t overcomplicate. Utan Bisaya is light, nourishing, and an awesome contrast to richer dishes like humba or sizzling pochero.

A bowl of utan bisaya, a traditional Cebuano vegetable soup with squash, leafy greens, and other fresh ingredients, served at Paolito’s STK.

Ron and Ced: A Local’s Perspective

I first met Ron in the comments section of my YouTube channel. After some back and forth, I asked if he’d be interested in showing me some of Cebu’s best food. He immediately agreed and asked if he could bring along his childhood friend Ced. Both are interior designers in Cebu City, and their pride in Cebuano food became obvious as they shared stories about the dishes they grew up eating.

For Ron, munggos was a constant growing up. Not because it was a luxury, but because it was affordable and could stretch to feed the whole family. Despite that, he genuinely loves the dish and still considers it a favorite. Pochero, however, is his favorite and would take over bulalo every day of the week. Ced agreed, adding that she prefers pochero for being heartier and packed with vegetables. Her strongest connection, though, is to kinilaw, which brought back memories of her father fishing and preparing it fresh for the family every weekend.

During our dinner, Ron and Ced couldn’t stop laughing at how annoyed I was by the spectacle of “Happy Birthday” serenades. Apparently Paolito’s gives free leche flan to anyone celebrating, and in our two hours there, we witnessed seven of these performances. Seven. No way in the world seven people shared a birthday and all of them showed up within a two hour window.

Ron and Ced are the epitome of Cebuano hospitality. They brought meaning to my experience by sharing the dishes that shaped their upbringing and the stories behind them. They connected me to their childhood through kinilaw, humba and munggos and even surprised me with sweets from northern Cebu. The Philippines is world renowned for kindness and hospitality and Ron and Ced beautifully represented their little corner of the nation in Cebu.

Treats from Catmon

Their kindness and hospitality was on full display after dinne. We headed to a coffee shop where Ron surprised us with pasalubong from Catmon in northern Cebu. Catmon is home to one of the most prized torta’s you will find on the island and as Ron explained, these desserts are a source of pride for the villages they come from. The torta is a dense and sweet sponge cake with raisins and hardened sugar coating that reminds me of creme brulee. The other desert, budbud kabog, is a bit comical because Ron told me it was bird seed. My first reaction was why in the hell would I eat bird seed? He went on to explain that it is millet which is whole grain that birds do feed on, so it’s not actually bird seed. This dessert is made with sticky rice, coconut milk and millet, wrapped in banana leaves and then steamed. Despite the initial scare of a bird feeder, the treat is chewy and slightly sweet. Overall, very good.

Cebus Culinary Legacy: Reflections of Tradition and Flavor

When people talk about Cebuano food, the big names always come up: lechon, with its delicious crispy skin, and pungko-pungko, the street food where you sit on tiny stools and dig into piles of fried goodness with your hands. These are the stars that draw the crowds, and deservedly so. But scratch beneath the surface, and you’ll find dishes that most foreigners never hear about, let alone get to try.

This is where Cebuano cuisine really shines. Away from the spotlight in the kitchens and carinderias where recipes are handed down and cooked for generations. From kinilaw that’s so fresh it might still be swimming to pochero simmered with saba bananas. Cebuano food is about community and connections, not trends

It’s a cuisine that doesn’t need to scream for attention because it knows exactly what it’s doing. From the dishes everyone knows to the ones they should, Cebuano cuisine is nothing short of legendary.

Wondering What to do in Cebu? Have a Look at Some of These Tours From Viator:

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Frequently Asked Questions:

What is Paolito’s STK known for?

Paolito’s is famous for its STK offerings: Sugba (grilled), Tula (stewed), and Kilaw (marinated). It started as a simple carinderia and has grown into a local favorite with three locations, offering authentic Cebuano dishes.

What are the must-try dishes at Paolito’s?

My personal favorites are the bakasi kinilaw (eel marinated in vinegar and spices) and humba (braised pork belly). However, Paolito’s best selling item and signature dish is their sizzling pochero. But that humba🤤

Does Paolito’s accept credit cards?

At both SM mall locations they do. The original location you may want to call and verify because I am not sure

What is the difference between pochero and bulalo?

The biggest difference I find them is the amount of ingredients such as vegetables in pochero compared to bulalo and the flavour profiles are very distinct. Pochero is slightly sweet, yet savoury with a beautiful umami flavour and bulalo is savory but sour. Both are delicious though

Where can I try authentic Cebuano food in Cebu City?

Aside from Paolito’s STK, my recommendation would be to find the nearest carinderia and try it. you really have nothing to worry about, you will find authentic Cebuano food all over Cebu City.

Can I meet Ron and/or Ced?

Absolutely not, you weirdo!

Must-Try Cebu Food Conclusion

Cebuano food reflects the culture and history of the region and should be on your must-try list. From munggos to kinilaw, every bite tells a story about the people who create it. My visit to Paolito’s STK introduced me to flavors I’ll never forget, and I want to hear from you. What’s your favorite Cebuano dish? Drop your thoughts in the comments below.

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