When in Manila, the capital sees an increasingly popular tourist destination rival in Visayan island Cebu. The city dubbed by many as a ‘mini Manila’ boasts a bustling metropolis that offers historical sites, beautiful beaches, fantastic shopping and a foodie mecca known to be one of the best in the country.
Among the many eateries that make Cebu a foodie’s paradise, one is a definite family and visitor favorite: Golden Cowrie Restaurant! The in 1982 established restaurant is known for its authentic Filipino cuisine as well as its always changing innovative twists on favorite local dishes. Many Cebuanos have grown up with Golden Cowrie as their family restaurant.
So many factors speak for the restaurant: its long history in Cebu, the friendly staff and excellent service, the bottomless rice, the beautiful native interiors and the incredibly low prices. But above all, the high quality food – fresh and mouthwateringly tasty – will leave you wondering why Filipino food isn’t a more established cuisine internationally.
Golden Cowrie rice girl serving all guests bottomless rice (P 42).
The warm and welcoming interiors of Golden Cowrie are complimented by the friendly smiles of the staff. Greeting guests in their ocean blue uniforms they serve bottomless rice in native drum bowls, a unique touch to the restaurant.
The entire restaurant carries a native theme, even in the smallest details, which we loved! It completes a great restaurant experience.
Due to the very reasonable prices (many items below P100 and most entrees between P100-P200), you can sample several dishes and create your own feast. Ours looked a little like this:
Clockwise: (top left) Fried Tuna Fingers – P215, Calamares – P 169, Baked Scallops – P 147, Atsara – P 39
A definite standout among the starters were the baked scallops! Prepared with loads of garlic and cheese, these were addictingly delicious. No wonder they are a staple favorite among guests!
Crispy Pata – P 389
If you love pork you will love this fresh Crispy Pata dish: the popular Filipino dish is composed of golden fried pork knuckle accompanied by some sweet and sour atsara.
Chicken Pandan – P 139
Wrapped in pandan leaves, this chicken dish is visually attractive as well as a tasty treat. The native look is an added plus.
Chicken Halang-Halang – P98
A tasty rich and spicy chicken dish made with coconut milk, ginger, chili peppers and papaya. Great over steamed rice!
Sweet Chili Chicken – P 138
This is an easy crowd pleaser – Sweet Chili Chicken.
Sisig – P 125
Without being too oily, this Sisig dish makes for a great introduction to native Filipino cuisine.
Gambas – P 215
A favorite in our group, the Golden Cowrie Gambas were sizzling and prepared in a rich sauce. Great seafood dish!
Bangus with Coco Cream – P 159
Bangus, also known as milk fish – the national fish of the Philippines, isn’t only great for breakfast. This bangus was prepared in a coco cream and came in a sizzling pan. Delicious twist on a native favorite.[fb_instant_article_ad_01]?