Nothing beats a Filipino get-together with friends and family—may it be birthdays, anniversaries, reunions or a simple salu-salo, every gathering is always filled with joyful memories, stories, laughter, and all-time favorite native cuisine.
Lechon Paksiw, Lechon Sisig, and Bay Scallops – these are the newest mouthwatering dishes you can enjoy at Hukad, Golden Cowrie, and Golden Cowrie Filipino Kitchen.
No talk of Cebu food ends without the mention of lechon. While nothing compares to fresh-off-the-pit whole lechon, there are various other ways to enjoy it after. Two of the most popular are paksiw and sisig.
Hukad and Golden Cowrie’s Lechon Paksiw is given a fresh yet traditional take, with choice cuts of lechon belly cooked in vinegar and soy sauce. Lechon Sisig, on the other hand, is a new spin on the classic pulutan, with lechon belly sautéed in aromatic spices that will keep you coming back for a second round.
Another recent addition to the menu is the Bay Scallops with Taba ng Talangka. Paying homage to Cebu’s abundance of seafood, this dish is baked in cheese and combined with tasty crab fat to give it that burst of flavor.
In Cebu, Lechon Paksiw and Lechon Sisig are available at Salinas, Golden Cowrie SM City Cebu, Mactan, A.S Fortuna and Lahug and Hukad Cybergate, SM Seaside and Parkmall. Bay Scallops with Taba ng Talangka is offered in all branches. For those in the north, check out the newly-opened Hukad Danao.
Lunch at the newly-opened Golden Cowrie Filipino Kitchen in Cebu started with an appetizing salad combination of pomelo and singkamas tossed in calamansi dressing followed by a savoury combination of chicharon and salted egg accompanied by just a hint of spice.
Then we were treated to several other dishes that offer creative takes on traditional Filipino dishes, from the vegetarian humba and tahong in coconut milk to the pinaugang balbacua and zarzuela de mariscos.
To continue the tradition of good food at reasonable prices and cater to a market segment that’s after novel and exciting experiences, the Cebu Golden Restaurant, Inc. opened a second branch of its fourth and newest dining concept.
Golden Cowrie Filipino Kitchen menu
The Golden Cowrie Filipino Kitchen reinterprets the classic to come up with such new dishes as the Miki Negra made with squid ink sauce, deconstructed bone marrow served with soup, crostini, and onion jam called Pocherong Katag, and vegetarian depiction of such loved food as sisig and dinuguan. Among the seafood specials is Zarzuela de Mariscos, a dish of crabs, squid, and shellfish is cooked in light tomato sauce, olive oil, tomatoes, and coco wine.
Other refreshing takes on traditional Filipino food include the pinaupong manok, tahong in coconut milk, manong’s real balls, and Salinas kwek-kwek.
Still, such Filipino staples as lechon belly, crispy pata, sinigang na hipon, and grilled tuna belly are also available in the Golden Cowrie Filipino Kitchen menu.
Golden Cowrie Filipino Kitchen, now open at the 4th level Garden Area of Ayala Center Cebu, is the premium concept in the Cebu Golden Restaurant, Inc. portfolio and it is a fusion of the traditional and creative new flavors of the different brands.
Good food, reasonable prices
Earl Kokseng, of the executive committee of Cebu Golden Restaurant and Golden Cowrie Franchising, Inc., said they have grown to 31 restaurants and intend to expand some more.
He added that they started out with Golden Cowrie about 35 years ago and evolved into four brands, adding Hukad sa Golden Cowrie, Salinas, and recently Golden Cowrie Filipino Kitchen.
“We’ve become an institution in Cebu, and our brand has won the heart of many Cebuanos and visitors. We want to continue the Golden Cowrie tradition of good food at reasonable prices and great service,” Kokseng said.
Cebu Golden Restaurant expansion
The first Golden Cowrie Filipino Kitchen branch was opened in Manila late last year. According to Kokseng, Cebu Golden Restaurant, Inc. had concentrated its expansion in the Visayas and Mindanao in the past few years and believed it was now time to bring the brand to the capital.
Kokseng said the goal is to add 10 more branches, most of which will be in Metro Manila, by end of 2017.
Creating another restaurant concept and adding to their four existing brands will always be an option for company, he added, citing that the end goal will be to evolve according to the needs of the market.
More photos of Golden Cowrie Filipino Kitchen opening in Ayala Center Cebu
Sisig tofu and other dishes for the health conscious as well as new variations on old recipes make up the menu at the newest and seventh restaurant branch of Golden Cowrie at Parkmall in Mandaue City.
Aside from the usual Filipino fare of crispy pata, pinakbet, ginataang langka, sinigang na hipon, diners can also order sisig squid, escabeching tanguige, and naked chicken pandan at the Hukad sa Golden Cowrie in Parkmall.