Sialo

Chef Ron Villavelez’s love for cooking and molecular gastronomy is what propelled him to pursue a culinary career with a focus on progressive Cebuano cuisine. What began as a private dining endeavour is now a fully operational reservations-only restaurant with a seasonal tasting menu that changes every three to four months depending on the availability of ingredients. While the flavours are distinctly Cebuano, Villavelez likes to push the boundaries of their local cuisine, challenging a mostly conservative market to adjust their perspective on what food should be.

Tatler Tip

They do not have a private room, but the entire restaurant can be booked for private events starting with a minimum of 12 guests.