Situated on Salinas Drive (with a branch at SM City), this cozy little restaurant is seldom found without a waiting line. Although from outside the place looks no different from any other restaurant you’d come across, the question of “why is it always full?” hangs around. So, with a little enthusiasm and reason (driven from visiting family), we venture into the world of curiosity and cats.
One step into the place and you will instantly find that the “Filipino” aura projects from all corners of the wooden-floored and high-ceilinged room. Instantly giving one the notion that they’ve come home to Lola’s ancestral house, the surprisingly quick and prompt waiters guided us through the room to a vacant cross-sectioned tree of a table. Typically you would expect china but, alas, you get a banana leaf for a plate which works anyway (no wonder service is fast – they probably save a lot of time by not having to wash lots of plates).
Now comes the ordeal of figuring out what I want and what other people might want with me. Many would agree that the hardest thing to do at any good restaurant is ordering food. Being our first time, we had no idea what they had that was famous. Luckily, the menu said it for us.
Hastily the waiter took our orders of Crispy Pata(Deep fried whole pork leg), Chicken in Pandamus leaves (which, curiously, is a thai delicacy), Kinilaw (Cubed Fish Salad), various stir-fried vegetables and Sinigang na Hipon (Sour Prawn Soup).
Surprisingly, the order took less than 12 minutes to cook and it took us less than 2 minutes to agree with everyone who comes back to Golden Cowrie that there is a reason why it is always full. To the foreigners, the food was delicious as it was not too extreme for their tastes. However, to Filipinos, the food was simply superb. It was just like being back home with Nanay (mother) and Tita (Auntie) spending 3 hours in the kitchen cooking half the dishes while all the other Titos (obviously Uncles) and Tatay (take a guess!) spent 1 and a half hours in the veranda preparing the other half of the dishes with good old SMB.
For a restaurant that doesn’t charge as much as it would in other cities, I would give Golden Cowriefour out of five stars. Anyway, like I said earlier… it’s one of those restaurants where you’d simply have to try the food to understand why.
In 1956, the Sbarro household opened their best Salumeria (Italian foodstuff shop) in Brooklyn, which was shortly a region favourite for its exceptionally sweet nutrient and genuine Italian menu, including homemade mozzarella, imported cheese, and tasty sausage and salami.
The character of the nutrient was surpassed simply by the Sbarro household’s remarkable love for their guests, a people-oriented basis that continues to read into the highest standards of client service today.
The success of the Sbarro Salumeria led to the beginning of much locations throughout the New York City region. In 1967, Sbarro opened its best mall-based restaurant in Brooklyn’s Kings Plaza Shopping Center, marking the birth of the contemporary Sbarro conception: tasty, sweet and genuine Italian nutrient in an available kitchen that allowed for quick ego service. Over the last 50 years, the King’s Plaza job example has been replicated some 1,000 times – helping Sbarro enlarge throughout the U. S, and the remainder of the reality.
In early 2007, Sbarro was acquired by MidOcean Partners, a premier personal fairness firm with offices in New York and London.
SBARRO’s FOOD - best made for people craving for italian foods. They have here Sbarro’s Pizza, Sbarro’s Salad, Sbarro’s Pasta, they also have what they called Entrees and also Desserts.
SBARRO’s PIZZA – Each Sbarro restaurant prepares its own hand-stretched bread daily!
Hand-tossed bread, made sweet daily and topped with simply the finest ingredients, are the reasons Sbarro pizza is renowned worldwide.
You will see below some pictures of pizza that can be bought at Sbarro here in Cebu.
1. NEW YORK STYLE THIN-CRUST PIZZA - they have also here Pepperoni, Sausage and Supreme.
Cheese – Picture hand-stretched dough, signature sauce made with plum tomatoes, fresh basil, olive oil and spices, topped with mozzarella cheese and baked to crisp, golden perfection and you’ll know why Sbarro is famous for its pizza.
2. SPECIALTY NEW YORK STYLE THIN-CRUST PIZZA - here they have Chicken and Vegetable for vegetarians, Mushroom and Fresh Tomato & Basil.
Pizza Blanca (White Pizza) – Our hand-stretched pizza dough is topped with ricotta cheese sauce, mozzarella, a dash of marinated garlic and olive oil, and is then baked to crisp, golden perfection for a signature taste only Sbarro can provide.
3. PAN/DEEP DISH PIZZA - here also they have Mushroom, Meat Delight and Spinach, Broccoli & Tomato.
Classic Pan Cheese Pizza – Our gourmet pan pizza is topped with savory tomato sauce, mozzarella, grated romano cheese and oregano.
4. SPECIALTY GOURMET PAN PIZZA - here they have Sautéed Fresh Spinach & Yellow Peppers, Sautéed Yellow and Red Peppers, Spinach and Mushroom, Fresh Tomato & Basil.
Hawaiian - Fresh, sweet pineapple, diced ham, melted mozzarella cheese and our seasoned tomato pizza sauce.
5. SPECIALTY STUFFED PIZZAS AND STROMBOLIS - here Sausage and Pepperoni, Philly Cheese Steak, Pepperoni and Cheese Stromboli, Calzone.
Spinach & Broccoli – Our special stuffed pizza made of two crisp crusts that are overstuffed with seasoned spinach and broccoli, ricotta, mozzarella and Romano cheeses.
SBARRO CEBU LOCATION’s
Robinsons Place Cebu LOWER GROUND FLOOR
FUENTE OSMENA
CEBU CITY, PHL
SM Cebu City SM CITY- PHILIPPINES
NORTH RECLAMATION AREA
CEBU CITY 6000, PHL
Ayala Centre 2ND FLR
CEBU BUSINESS PARK
CEBU CITY 6000, PHL
Surrender to the pleasures of your discriminate palate and enjoy the newly made genuine Italian dishes with an uniquely cozy dining ambiance at premier locations in the metropolis.
Cesar’s foodland Bldg., Cebu City
Tel. Nos.: (032) 345-6080/416-0997
Busay
Celebrate your cozy occasions at the absolutely amorous spots atop the hills of Busay and be awestruck by the dramatic opinion of Cebu City.
Upper Busay, Cebu City
Tel. No.: (032)419-2220
Mactan
Satisfy your culinary cravings for Italian cuisine in this comfy restaurant and be pleased with its broad kind of delicious dishes to feature.
Marina Mall Bldg., Lapu-Lapu City
Tel. No.:(032)340-9070
Cagayan
This easy but graceful spot with an older reality appeal is a favorite fall away for informal diners with a different preference.
#89 Juan Sia Bldg. Hayes St. Cagayan De Oro City
Tel. No.:(088)857-2137 /858-5959
Idea Italia
Definitely the spot to halt by for a warm luncheon, midday snack or merely a cup of espresso with its nonchalantly graceful scene serving your classical Italian favorites.
Level 1, Paseo Marina Ayala Center, Cebu City
From 1975 – 1980
In 1975 Mr. Tony Tan and his family opens a Magnolia Ice Cream Parlor at Cubao and later became the first Jollibee Outlet. In 1978 Jollibee Foods Corporatio is born and is declared as a 100% Filipino Company. Its Bakery is established in Cubao and post 1st year sales of 2 million pesos. In 1979 they introduced the Spaghetti Speacial, its first Franchise opened at Ronquillo Sta. Cruz. And in 1980 Jollibee launches its first TV commercial where Chickenjoy andFrech Fries are launched with Jollibee mascots debuts.
the number one fastfood in Cebu….
Lahug
119 Gorordo Avenue, Brgy. Lahug, Cebu City
Tel. No. (032) 232-3700
Landmark: Near JY Square besides Chowking / MIT Bldg. Business Hours:
Weekdays: 6:00 am – 12:00 pm
Weekends: 6:00 am – 11:00 pm
Briones
MC Briones cor. ML Quezon Avenue, Mandaue City
Tel. No. (032) 346-27-13 or 23
Landmark: Mandaue City Hall
Services: Party
Fax No. (032) 254-18-39
Landmark: Raintree Mall, Fuente Osmeña Circle, Robinsons’ Place Cebu, National Bookstore
Services: 24 Hours, Drive-Thru, Party
Sto. Ninio
Ground Flr., Colon Development Corporation Bldg., Osmeña Blvd., Cebu City
Tel. No. (032) 254-70-42 to 43
Landmark: Right across Basilica Del Sto. Ninio
Business Hours:
Weekdays: 7:30am – 9pm
Weekends: 7:30am – 9pm
Services: Party
Centro
A. del Rosario St., Centro, Mandaue City
Tel. No. (032) 345-08-10, 20, or 84
Landmark: Mandaue City Hall
Services: 24 Hours, Party
Banilad
Gov., M. Cuenco, Sto. Nino Village, Banilad, Cebu City Services: Drive-Thru, Party
Countrymall
Gaisano Countrymall, Bo.Banilad, Cebu City
Tel. No. (032) 231-26-57, 231-59-27, 231-54-46
Landmark: PDI Building Services: Party
Lapulapu
Radaza Bldg. Osmeña St., Lapu-lapu City
Gorordo
Gorordo cor. Gen. Maxilom Avenue, Cebu City
Tel. No. (032) 232-41-08
Fax No. (032) 232-43-42
Landmark: In front of Colegio de Immaculada Conception (CIC)
Services: 24 Hours
Reclamation
Ouano Ave., North Reclamation Area, Mandaue City
Tel. No. 032 3465463 / 3465464
Fax No. n/a
Business Hours:
Weekdays: 7:00 AM to 11:00 PM
Weekends: 7:00 AM to 9:00 PM
Services: Drive-Thru
Bogo
G/F Gaisano Center Bogo, P. Rodriguez St., Bogo, Cebu
Tel. No. (032) 434-8520; 251-2720
Fax No. (032) 251-2720 Business Hours:
Weekdays: 8:00 am to 8:00 pm
Weekends: 8:00 am to 8:00 pm
Cebu Sisig – Kapampangan condition which means “to snack on something tangy” , it too means to consume something tangy as in sisigan ing mangga (greenish mango) or sisig paro (prawn ceviche). Cebu Sisig is a bag originating from Pampanga, a state in Central Luzon which is known for its wealthy and tasty cuisine, one of the nutrient capitals in the Philippines.
….the ultimate pulutan
Cebu Sisig as is popularly known today is really cebu sizzling sisig, a Philippine bag made from parts of hog’s chief and normally experienced with kalamansi or chili peppers. Cebu Sisig is one of my favourite Philippine dishes, has been a hitting here in the Philippines for sometime now. Cebu Sisig has too gone beyond traditionally comprised of the lesser used (and less favorite) parts of the hog. Cebu Sisig, nowadays has get an all-time Pinoy favourite, be it as pulutan with cool San Mig during glad hours, or as a meal itself. Cebu Sisig being a cultural nutrient, servings are better for 2-3 folk.
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
How to prepare the Hottest cebu sisig plate:
Combine pork cheeks (or deboned pork hocks), heart and tongue in pineapple juice, salt, water and crushed black pepper and bring to a boil.
Simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks or hocks, liver, heart and tongue, into small thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mixture of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper.
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
Cebu Lumpia The term derives from lunpia in the Hokkien dialect of Chinese Lumpia. Cebu Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat, are cooked through when they float, and the wrapper is golden brown.
Cebu Lumpia Shanghai are pastries of the Philippines and Indonesia similar to spring rolls has such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities.
Cebu Lumpia Shanghai is a very common finger food dish, the cornerstone of any Filipino parties as it can be easily prepared ahead of time. Cebu Lumpia or cebu lumpiang shanghai (similar to spring rolls Filipino Cuisine: Turo-turo your way through NYC and Jersey City Food from the Philippines.
However, most restaurants and street vendors often serve cebu’s lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.
Its distinct taste and ease of preparation (the cebu Lumpia Shanghai variant at least) has caused it to be one of the staple food products on the menus of Filipino restaurants in the United States, including Jollibee, Kamayan, Barrio Fiesta, Chowking, Salo-Salo, and many others.
For those that don’t know what cebu lumpia shanghai is, it is a meat filled eggroll favored by the Filipino people. Cebu Lumpia Shanghai, the cornerstone of any Filipino party.
Experience the tastes and colors of Filipino Food and enjoy these free Pinoy Recipes on this site and HappyCooking.
A recipe I know all Filipinos are proud of. In Filipino, Cebu’s Lumpiang Shanghai is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce.
Here is a picture of a ready-to-eat Lumpia Shanghai!
hmmmmm.. YUMMY!!!!
You can buy it or make it yourself..
Below are the ingredients and the procedure on how to make lumpia shanghai.
Cebu’s Lumpia Shanghai Main ingredients:
1/4 kilo ground pork
1/8 kilo shrimps, chopped
1/4 cup singkamas, chopped finely
1/4 cup carrots, chopped finely
1 clove garlic, minced
1 egg, slightly beaten
3 tablespoons chopped onion
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
lumpia wrappers
oil for frying
Sweet Sour Sauce Ingredients:
1/2 teaspoon salt
2/3 cup water
2 teaspoons soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tablespoons cornstarch dispersed in
1/3 cup water
1 teaspoon oil
Procedures:
1. Combine all the ingredients for lumpia filling.
2. Wrap in lumpia wrapper in long, thin shapes.
3. Deep fry in hot oil until golden brown.
4. Drain.
5. Cut into shorter lengths before serving.
How to prepare Sweet Sour Sauce:
1. Combine all the ingredients in a saucepan and let boil until thick.
2. Serve with lumpia.
Situated on Salinas Drive (with a branch at SM City), this cozy little restaurant is seldom found without a waiting line. Although from outside the place looks no different from any other restaurant you’d come across, the question of “why is it always full?” hangs around. So, with a little enthusiasm and reason (driven from visiting family), we venture into the world of curiosity and cats.
One step into the place and you will instantly find that t he “Filipino” aura projects from all corners of the wooden-floored and high-ceilinged room. Instantly giving one the notion that they’ve come home to Lola’s ancestral house, the surprisingly quick and prompt waiters guided us through the room to a vacant cross-sectioned tree of a table. Typically you would expect china but, alas, you get a banana leaf for a plate which works anyway (no wonder service is fast – they probably save a lot of time by not having to wash lots of plates). 
Chicken in Pandamus leaves (which, curiously, is a thai delicacy) 
, Kinilaw (Cubed Fish Salad), various stir-fried vegetables and Sinigang na Hipon (Sour Prawn Soup). 
Surprisingly, the order took less than 12 minutes to cook and it took us less than 2 minutes to agree with everyone who comes back to Golden Cowrie that there is a reason why it is always full. To the foreigners, the food was delicious as it was not too extreme for their tastes. However, to Filipinos, the food was simply superb. It was just like being back home with Nanay (mother) and Tita (Auntie) spending 3 hours in the kitchen cooking half the dishes while all the other Titos (obviously Uncles) and Tatay (take a guess!) spent 1 and a half hours in the veranda preparing the other half of the dishes with good old SMB. 
