Sialo Cebu — Restaurant in Cebu City

I had the 24-course tasting menu at the chef’s counter a week ago and was the only customer in the restaurant that evening. The chef is clearly an artist when it comes to designing visually stunning dishes with highly creative flair and craftsmanship. The attention to detail is definitely presented on every plate, however, that doesn’t always mean that the flavors are as pronounced and profound as the compositions. The small bites, some modeled after street food that started out the menu where quite tasty offering strong and robust flavors. Having them start the menu was a bit odd because some of the dishes that followed were not as flavorful in comparison. Examples of this are a dish based on corn and one on egg plant. The egg yolk in batter also was somewhat misconceived as the batter dominated the dish by being much too thick and interior lacked flavor beyond being an egg yolk. The fake yolk on the spoon on the side of the dish was much more lively. I found the “macaroni” dish most intriguing as a concept and tasty as well. Now that the Michelin organization is touring the Philippines in order to release, for the first time, their guide in January, it is clear that this chef will certainly be reviewed and deservedly so. Since I have dinned in probably 50 to 60 Michelin Star restaurants over the last 30+ years, I do have some thoughts on what could be improved at Sialo Cebu. One is definitely a revisiting of some of the dishes in that 24-course tasting menu to make sure that they all taste as profound as they look. Maybe the 12 and 16 course menus have a selection of the best dishes out of the line-up. The wine-service definitely needs a lot of attention. There doesn’t seem to be a sommelier or wine manager. The list itself is substantial enough with a good price range offering some options for wine lovers. I started by ordering a glass of white wine and it was so slow to be delivered by my server, that I decided to just order a bottle of white wine since I do like to eat all these dishes with wine. Wine storage needs to be addressed since the bottle of Australian Chardonnay (4,200 Pesos) was initially not cold enough to be served - and I certainly don’t like white wine to be super cool. The glass of red wine that I had to finish the meal (paired with the pork belly) also was too warm. I would hate to think that the 2016 Tignanello (24,800 Pesos) would be served at room temperature. There are about 25 wines on the list, but only two state the vintage. Another aspect to be easily addressed.

Overall, this restaurant has great potential and appeal. It just needs to refine its service and focus on the incredible talent of its chef. Am definitely to see what Michelin decides in regards to this dining experience and others that I have had in the Philippines during my recent...

Dining at Sialo is not merely a meal—it is an exploration, a narrative woven through flavor, texture, and sensation. Their commitment to rediscovering Cebu’s roots through food is not just an abstract mission statement; it is something you taste, feel, and experience with every course.

The 16-course meal unfolds like a journey through the elements—earth, sea, and sky—only to bring you back, grounded in a deeper appreciation of what local ingredients can truly become. Each dish is a deliberate act of storytelling, capturing the essence of land and water, evoking memory and emotion, and at times, challenging perception.

What struck me most was how Sialo transforms native flavors into something progressive yet deeply familiar. I could taste the ocean in its most primal, briny form, the earth in its richness and depth, the vibrancy of flowers, and even colors I could almost visualize with each bite. Some flavors were completely new to my palate, but rather than alienating, they felt like revelations—like learning a forgotten dialect of my own culinary heritage. Beyond taste, Sialo engages the senses in unexpected ways. I found myself listening as I ate—perhaps to the subtle crackle of an element on the plate, the interplay of textures that created an almost audible contrast, or maybe just the way anticipation heightens perception. It’s an experience that extends beyond taste buds; it lingers in thought.

Their approach is playful yet precise, daring yet deeply rooted. It is modernist without losing its soul, progressive without being pretentious. Sialo does not seek to merely "elevate" Cebuano cuisine—it seeks to propel it forward. It proves that our local ingredients are not static traditions but living, breathing possibilities waiting to be explored.

To dine here is to understand that food is more than sustenance—it is a dialogue, a discovery, a...

My recent visit to Sialo with my dad was nothing short of exceptional. This wasn’t just a dining experience, but a culinary journey that honors Cebuano heritage while pushing the boundaries of innovation.

We had the pleasure of trying “Hikay”, a feast of 16-course, but counted 19 :), tasting gastronomic menu, which stood out for its innovative excellence in both preparation and presentation. Each dish was an exquisite testament to the art of fine dining, elevating Cebuano ingredients and cuisine with a modern twist that not only met but exceeded our expectations.

One of the highlights was the Kinutil, a drink with a taste that is truly unique. The blend of ingredients was harmonious, akin to a well-orchestrated symphony. It was a delightful surprise—though alcoholic, it had a subtle ginger note that lingered on the palate, making it refreshingly different.

The use of local ingredients like biasong, sinaw sinaw etc in each creatively-named dish was not only impressive but also deeply meaningful. These ingredients are so esoteric that only the older generation of Cebuanos might recognize them, which speaks volumes about Chef Ron’s dedication to preserving and revitalizing Cebuano culinary traditions. It’s evident that a great deal of research went into bridging the old with the new, creating a menu that is both nostalgic and forward-thinking.

Sialo is truly a top Michelin-level restaurant, offering an experience that I highly recommend to anyone who appreciates fine dining with a deep sense of place. Chef Ron and the entire team deserve high praise for their commitment to excellence...