10 Food Trends that Helped Shape the Cebu Local Dining Scene

Cebu’s food scene is a vibrant mix of tradition, innovation, and good old-fashioned hype. Through the years, certain food trends have exploded in popularity, driven by social media, word-of-mouth, or simply the local love for budget-friendly indulgence. These crazes didn’t just feed hungry Cebuanos—they helped shape the way people dine, hang out, and even do business in the city.

Here are 10 food crazes that left a delicious mark on Cebu’s evolving local dining landscape:

Unli-Wings

Cebu’s obsession with unlimited chicken wings hit fever pitch in the late 2010s. During this time, dozens of wing spots popped up across the metro. The formula was simple but irresistible—crispy wings, a variety of sauces, and unlimited rice. It became a go-to for barkadas and students looking for a sulit meal. And this was why it was one of the most influential dining trends of its time.

Siomai

Whether at the food court, carinderia, or street corner, siomai has been a Cebuano staple for decades. But it was the rise of places like Tisa’s street-style siomai stalls and food parks that turned this humble dumpling into an all-day, all-night craze. Affordable, tasty, and comforting, siomai proved that simple street food could have mass appeal and longevity.

Halo-Halo

When summer hits, so does the halo-halo craze. Local joints and national chains alike battled to offer the most colorful, indulgent, and Instagram-worthy versions of this Filipino dessert. Whether you liked yours loaded with leche flan and ube or kept it classic with gulaman and pinipig, halo-halo brought people together over shaved ice and sweet memories.

Tuslob-Buwa

What was once a Pasil street food secret became a full-blown Cebuano culinary experience. Tuslob-buwa—where you dip puso (hanging rice) into a bubbling pot of pig brain and spices—went mainstream thanks to local pride and the rise of themed eateries. It’s a shared experience rooted in community, tradition, and a hint of daring.

Milk Tea

The milk tea wave took Cebu by storm, with long lines outside newly opened kiosks and cafés becoming a common sight. Brands like Chatime, Gong Cha, and local players brought boba culture to the forefront. They make milk tea a lifestyle staple for students and young professionals alike. The craze also introduced new café culture habits centered on customization, selfies, and sweet cravings.

Budget Coffee

The concept of budget coffee redefined the coffee shop experience in Cebu. For just PHP 39, you could grab an iced coffee fix that tasted surprisingly good for the price. This started a wave of micro coffee stalls across the city. In addition, it normalized the idea that good coffee doesn’t have to come with a hefty price tag—or a famous logo.

Samgyeopsal

The Korean BBQ wave swept across Cebu with force, as all-you-can-eat samgyeopsal joints multiplied seemingly overnight. The interactive grill-your-own-meat experience, paired with kimchi, lettuce wraps, and K-pop ambiance, turned casual dining into a fun, communal event. It sparked new appreciation for Korean flavors and influenced many local fusion concepts.

Budget Lemonade

Bright, colorful, and refreshingly tart, lemonade stalls popped up everywhere—from malls to food bazaars. Often served in oversized cups and infused with flavors like cucumber, strawberry, or blue butterfly pea, lemonade became a favorite thirst-quencher. The craze also gave rise to new packaging trends like reusable bottles and vibrant branding that made the drink as photogenic as it was refreshing.

Mango Shake

Being home to the country’s sweetest mangoes, it was only a matter of time before Cebu embraced the mango shake craze. Whether served plain, topped with cream and syrup, or layered into parfait-style creations, mango shakes became a street and mall staple. It also boosted pride in local produce and helped define Cebu’s identity as a mango capital.

Lechon Belly

Cebu’s love for lechon took a practical and modern turn with the rise of boneless lechon belly. Easier to cook, serve, and eat, the belly roll became the centerpiece of everything from office parties to Sunday lunches. Pioneered by popular lechon brands, it kept the crispy skin and flavorful meat Cebu is famous for, while making lechon more accessible and export-ready.

From wing feasts to boba obsessions, these food crazes weren’t just about what was on the plate—they were about how Cebuanos eat, gather, and share experiences. Each one tells a story of innovation, nostalgia, and the ever-evolving appetite of Cebu’s vibrant dining culture.