Travel tip. If you’re ever in a small talk bind with locals, turn the conversation to food.
I was 10 minutes into a very formal dinner at a very fancy new hotel in Cebu, Philippines, quietly panicking.
The table wanted to discuss the island’s economic growth projections over the next six years.
I wanted to discuss the last season of Ginny & Georgia I’d binged on the six-hour flight over.
Finally, enough was enough.
“I’d love to hear more about these … forward estimates,” I cooed.
“But before that – what’s the first thing we should try while we’re here?”
The room flipped. The metaphorical suits immediately came off.
“You need to try lechon!”
“No, kwek-kwek!”
“Caramelised bananas!”
“Balut! Just don’t look directly at it.”
Turns out we’ve all been sleeping on the Philippines – this place is a foodie paradise.
Foodie Paradise
Filipino food hasn’t fully taken off in Australia, but its time is coming.
The locals joke about the holy trinity of carbs, oil and sugar permeating every dish.
But frankly, if you’re counting macros on holiday, you don’t deserve to travel.
Start simple. Lechon – slow-roasted pork with glass-like crackling – is arguably the most accessible dish. Street vendors pile it high and serve it with a chilli-vinegar mix you could drink; it’s the perfect “drunk food”.
Then there’s soups. Sinigang is sharp and sour, usually pork or seafood-based. It curiously works despite the heat, thanks to its clean, tangy taste. The clam version is even better.
But the Philippines’ crowned jewel is balut: a fertilised duck egg with a partially-developed embryo – hear me out – which is boiled into a savoury, creamy texture and eaten with vinegar and chilli.
Trigger warning for the below image.
If you’re with a tour group, statistically at least half of you will shrink away in horror.
But just get in there, crack the top, sip the warm savoury broth, and get into the creamy innards with a spoon.
It’s rich and deeply comforting, like a thick chicken soup on steroids.
For drinks, green mango daiquiris will immediately replace your holiday Pina Colada. Sweet but sharp, it cuts through the richness beautifully.
Then of course, there is Jollibee.
The iconic Filipino fast food chain is supposedly coming to Australia in 2029.
Until then, content yourself with my erotic prose: fried chicken with a craggy, ultra-crisp coating; an unhinged sweet tomato spaghetti; and a hot peach-mango pie that puts the humble McDonald’s Apple Pie to shame.
Why Cebu?
Key point from the locals: Cebu is not Bali – and not just because the influencers haven’t ruined it yet.
The island’s tourism sector is largely built around family getaways, water activities and a growing dining scene.
It’s a choose-your-own-adventure.
If late wake-ups, long lunches and massages are your vibe, Crimson Resort & Spa in Lapu-Lapu is the way to go.
Built right on the beach, it’s perfect for switching off – at least until their Sunday afternoon foam party.
One evening, we witnessed a sunset wedding taking place on the resort edge.
For a more tangibly high-end experience, you want Nustar Resort — a high-rise luxury hotel complete with its own casino, shopping mall, multiple pools, a gym with floor-to-ceiling views of the ocean, and at least two dozen restaurants.
For adventure, hop between islands on a boat, go canyoneering at Kawasan Falls, swim with millions of sardines in Moalboal, and snorkel alongside gentle whale sharks down south.
Cebu’s night-life is fairly contained.
Karaoke bars are all the rage – and Filipinos take this very seriously, so be prepared – and while there’s a growing mixology scene, you definitely won’t have to deal with the rowdiness of Kuta or Phuket.
For history, the old city is compact and well worth the walk – Colon Street, Fort San Pedro, Magellan’s Cross and the Basilica can all be done in one tour, and the cathedrals are stunning works of architecture.
Getting there
Jetstar now runs direct flights from Brisbane to Cebu — the first of their kind — with three to four services a week that dip as low as $249.
At just six and a half hours, it’s a shorter flight than expected, and pleasant: friendly service, sufficient leg room and decent hot meals.
The flight itself is your standard Jetstar set-up: in-flight entertainment connected to your device, USB charging, and optional paid extras.
“Cebu is an amazing holiday option for our customers, with its rich history, pristine beaches and impressive food scene,” said Jetstar Group CEO Stephanie Tully.
“We’re thrilled to be the first low-cost carrier to connect Brisbane directly to Cebu, giving Aussies an affordable and easy way to experience this incredible destination.”
Don’t skimp on the pork crackling.
This writer travelled to Cebu as a guest of Jetstar
