Sunday night, we dressed up and happily trooped once again to this quaint fashion shop in Mabolo, that houses Sialo at night. Chef Ron just teased us with his latest tasting menu, and true enough, we find it’s more inspired than ever!
Known for his ingenuity when it comes to marrying unlikely yet locally-sourced ingredients in Cebu that somehow blend perfectly into superb flavors, we were delighted to find that this 3rd installment is no less surprising and tickling to the mind and senses.
As a local always looking for that ‘something new or different” – I’m proud to find that Sialo, a homegrown molecular gastronomy resto, does not disappoint in leveling up time and again in giving us a new take on Cebuano cuisine that highlights local flavors and produce using modern methods.
Have a look:
Did anyone say “charcoal”?! It’s edible, alright!
We fondly call the third one (rightmost) “The Tsunami”. To get the most out of the experience, eat it all at once so as not to miss the fusion of flavors. Once on the tongue, there’s a slight pop, followed by a cool overflow of margarita mix, giving your senses that unexpected jolt. Yep, pretty much like a tsunami. Goes very well with the delish fish and shrimp tempura.
Wild cucumbers – a first for me and so refreshing! The pate is just right, not “sum-ol” at all.
Sorry, wrong photo angle — the tangigue kinilaw is there, trust me ;p
My favorite presentation. When I first saw this, it made me think of Tropical Forests. So pretty and close to home. Did you see the cadena de amor blossoms? Made quite tasty by the chef and just learned it has so many medicinal qualities, too. Takyong (or bush snails) is a first for me. They grow on tree barks and easily die when they touch ground. The “katkat” food, in short.
Easily the group’s favorite! That edible sand goes so well with everything on the plate. The foam is made just mere seconds before serving and tickles the nose. You breathe in and you can actually smell the sea.
I have mixed feelings about this dish. It’s so tasty and yet, so difficult to eat. Had to drop the fork and eat this with my bare hands, just as you should.
A popular favorite from the first degustacion that made it to part 3! Easily melts in the mouth.
For someone with a sweet tooth like me, this is a taste of heaven! Just love, love, love!
But this is my personal favorite– so cool and lightly sweet on the tongue! That corn leather sure makes a difference.
For sure, Sialo is not your ordinary dining experience: Five days of prep. Five hours of local chika buoyed by French music. Over 10 courses and free-flowing wine…
To truly savor Sialo, I recommend that you come with these three essentials: an open mind, an adventurous tongue, and more than enough time. Promise, the experience is more than worth it.
To our dear Chef Ron, congratulations! 👏👏👏 Thank you so much for another night to remember. As always, such an honor and privilege to be part of your awesome journey 😘💋
Happy kids here:
This mobile story was initially crafted over the nostalgic tunes of French music, in between quiet conversations and delectable servings, during the degustacion dinner at SIALO, Cebu, Philippines.
Ayin Quijano 
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