CEBU, Philippines - Baked scallops. Buttered garlic shrimp. Sizzling squid ala pobre. Mongo soup. Ampalaya with dilis. The crowd favorites for years – dishes that give one a humongous appetite!
These bestsellers make those who have grown up with Filipino restaurant “Chika.an sa Cebu†come home to great tasting tradition.
According to executive chef Derek Dytian that after acquiring Chika.an and retaining 70 percent of the original menu, innovation is crucial to keep every business ahead. So with the putting up of its new branch at The Terraces of Ayala Center Cebu – actually the 6th in the metro (the 10th overall) – their Chicken Barbecue highlights the 45 main dishes, mainly because it’s gone out-of-the-box. “It’s not just about grilling the chicken. It’s about timing and taste. The sweet taste in our chicken is something our diners should look forward to,†Dytian claims.
High demand is most welcome in order to animate more its commissary, but Chika.an comes up with only three new items in a year, to add to the existing menu items. “Though variety is something we welcome, we also have to deal with availability of food sources. What’s the point in regularly changing the menu if we cannot supply all 10 branches with the necessary products and ingredients?†Dytian points out.
During this writer’s visit, the scallops particularly were from the delivery two days earlier because ensuing rough weather had hindered fishermen from going out to sea. And as he specifically pointed out that diners should try another topseller, the binagoongang kangkong, he also made it clear that the shrimp used is unprocessed, or raw, to guard against rhodamine, a harmful chemical commonly used in shrimp pastes and related food products.
The interiors of The Terraces branch bear the aesthetic concepts of architect Maya Franco, which same concepts are to be introduced in future Chika.an sa Cebu establishments.
“The circular patterns around the restaurant, done in shell inlay, represent the bounty from the land and the sea and are meant to capture the freshness and flavor of Cebuano cuisine, as well as the warmth of our hospitality,†Archt. Franco explains.
Chika.an sa Cebu’s new interiors and furniture also aim to capture the liveliness of the Cebuano dining experience, while keeping it a place cozy enough for family gatherings and even corporate meetings. Another aspect to be seen in this and upcoming Chika.an sa Cebu branches is the incorporation of local craftsmanship.
Chika.an sa Cebu has come a long way from its first opening near the Cebu Redemptorist Church. After acquiring the brand from founder Jessica Avila in 2005, the Dytian family (led by its president John Dytian) has opened 10 branches, expanding as far as southern Mindanao. These are in Salinas Drive, Lahug; in SM City Cebu and SM Consolacion; ParkMall and Pacific Mall, Mandaue City; Robinson’s Place in Bacolod; Robinson’s Place in Iloilo; Veranza Mall in General Santos City; and Abreeza in Davao City. (FREEMAN)