Spreading the love for Filipino food-A A +A
Friday, January 31, 2014
FOR more than 30 years, Chika-an Sa Cebu has captured the hearts—and taste buds—of locals for serving an array of appetizing and affordable Cebuano fare.
It has gone a long way since it opened its first branch near the Redemptorist Church, and now under the management of the Creative Cuisine Gourmet Group, the brand has opened its latest branch on the fourth level of the Ayala Center Cebu Terraces.
Aside from its new and trendy address, the latest branch boasts of a wider selection of food prepared by executive chef Derek Dytian, and spruced-up interiors done by Archt. Maya Franco.
One of the newest additions to its menu are the barbecues in Chika-an’s special sauce—going alongside with longtime bestsellers namely crispy pata, sizzling squid, baked scallops, buttered garlic shrimp and Cebuano staples like monggo soup and ampalaya with dilis.
As for its new look, the latest branch also stands as the flagship of how future Chika-an Sa Cebu establishments will be designed. It has incorporated local craftsmanship such as shell inlay, which according to the architect, represent the bounty of the island, and capture the freshness of local cuisine.
The choice of furniture has also made the area cozy and comfortable, making it ideal for all sorts of dining gatherings, and with just right the homey ambiance to enjoy its classic Cebuanos flavors. (FSE)
Published in the Sun.Star Cebu newspaper on February 01, 2014.