From Magellan’s stew to tableya ice cream, Feria reimagines Cebu street food for Grand Chamber Awards

TABLEA ICE CREAM. The 4-course menu ends on a sweet note with local tablea ice cream on a rice cake (bibingka) bed and topped with diced mango, shredded buko and banana chips.

Balbacua turns into slow cooked oxtail stew topped with ginger flakes, dinuguan comes in a quiche topped with chicharon and crispy kangkong, while paella is wrapped in palm leaves shaped into a diamond container that Cebuanos call puso.