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PRICE RANGE
₱1,800 - ₱2,500
CUISINES
Filipino, Asian
Special Diets
Vegetarian Friendly
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Reviewed April 2, 2024 via mobile

This is a great place for a special dinner and I did it on the last day of my holiday. The sixteen course menu was a bargain and about a fifth of the price something like this would cost me back home. Not a single...course was a miss, indeed they were all delightful and all contained several elements. Special mention to the rainbow on my plate I was encouraged to lick in two directions. And to the “three soups” which were a play on three of the most common soups in Cebu - only one of them had been made into noodles. Service was impeccable - from the moment they gave me directions and came to find me as I was lost to my final extremely delicious halo halo dessert.More

Date of visit: April 2024
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Reviewed November 22, 2023

This place is good for fine dining where we can be able to taste the unique ingredients and flavor of their foods. I highly recommend it to everyone , it is a family-friendly restaurants.

Date of visit: November 2023
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Reviewed March 25, 2019 via mobile

Food was great, each dish unique with local ingredients being used. It was a good and unique experience! We spent the entire evening there (first course started at 7:30pm and last one ended at 11:30pm).

Date of visit: March 2019
Helpful?1  
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Reviewed October 1, 2018

Just love everything about the degustation dinner prepared by no less than the Master Chef himself, Ron V! Thanks to a high school friend for the invitation, we were treated to a whole new level of dining. Chef Ron put a whole new meaning to...local food experience! Have never tried eating “kinilaw” before (I am not into “raw fishes”) but Chef Ron’s unique take on “deconstructed tangigueng kinilaw” is simply brilliant. First ever experience too to try takyong, and I say it Chef Ron has a genius mind in balancing the different taste to tempt your palate. Love the talinum and banana blossom salad! Is there anything in the degustation dinner I do not love? TBH, none! The dinner was made more perfect with the perfect closing of a whole new budbud experience. The food were simply excellent, and not to mention that the presentation was a work of art. Definitely World-Class! I just hope more people will get to experience Chef Ron’s expertise, he is absolutely going places with his mastery in Sialo!More

Date of visit: September 2018
Helpful?1  
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Reviewed July 30, 2018

I've been following Sialo on social media for some time now and, to be very honest, have been highly skeptical since most "modern gastro fusion" in these parts usually mean a culinary version of the Emperor's new clothes. However, I jumped at the chance to...join a tasting experience after a few weeks of talking with Ron, the brains and palate behind Sialo. Experience is the right word because there is no formal restaurant to speak of. Sialo is like a throwback to the speakeasy bars at the turn of the century... a secret place for people in the know. This experience is set inside the owner's atelier located in a sleepy neighborhood. The moment you step in, you see Ron hunched at the table, doing the last preps of the evening. The air is filled with the heady aroma of Asian spices... particularly lemongrass and ginger, wafting from the vacuum coffee maker beside him. I was particularly happy that the guests tonight were people I actually knew but haven't met in decades, so it was a memorable reunion of sorts. The degustation experience started with the amuse bouche, the palate opener composed of a yoghurt sphere with rose petals (crumbed and dehydrated) followed by goats cheese with red pepper puree and local basil, then a type of vegetable tartare: crispy quinoa with spheres and foam... the last spoonful tinapa mousse with cranberry caviar. I wish the tinapa was toasted or grilled slightly to bring out its smoky and nutty flavors and lift this dish a little more since it was the last on its course, but that's just my preference. To cleanse the palate, this starter was followed by a warm shot of the wickedly delicious gin infused with lemongrass, galangal, lemon, and sampaguita (local jasmine)... best drank quick and warm since the flavors tend to mellow when it cools down. This was followed by an interesting spiced soup of coconut milk and mango... warm and toasty with a slight heat that is carefully balanced, The next course was the beautifully plated Beetroot Three Ways (picked in orange juice, confit, marinated in olive oil) with orange segments, a kind of snow and nasturtium leaves. I am a big fan of beetroot and the curing of the beetroot mellowed the taste and textures, which perhaps could appeal to people who haven't had this before (beetroot is not a commonly found ingredient in the Philippines). Another hit was the Ubod (heart of palm) Fettuccine with popcorn powder and Parmigiano Riggiano (or just plain parmesan) crisp. I had mixed reaction to this dish because I absolutely loved the ubod and the crisp. However, the popcorn didn't add anything to this dish... it felt gimmicky and the dish would have stood on its on as Ubod Fettuccine with Parmesan Two Ways. Next course was the beautifully plated Deconstructed Kinilaw... beautifully cured tanigue (often translated as wahoo but includes certain types of mackerel and bonito) topped with separate layers of coconut and calamansi jellies. Often, Cebuano kinilaw is soaked in the marinating liquid (vinegar and/or calamansi), which breaks down the tissue and cooks it to the point of being mushy. However, this deconstruction preserves the integrity of the fish but each mouthful gives you the familiar tastes of this iconic dish. The most intriguing dish, Taklong (Forest Snails) with arugula puree and arugula foam. This was my first time to eat it but the way it was carefully cooked made it taste familiar... like sea clams. The sauces gave the dish a much needed counterpoint to the rich snails, while the interesting cadena de amor flowers,(flowers of a common weed vine in the Philippines). Except for a little scale that was in one of the snails, this was a pleasant eating experience. That dish was the introduction to the main course: sousvide pork belly with vegetables and dehydrated rice.... this was a party on a plate, where the flavorful pork (marinated then sous vide for a total fo 4 days)... I have been cooking sous vide for some time now and this dish is a perfect example of a beautifully cooked meat. Textures of sunflower petals and sprouts added bursts of freshness to this rich dish. The dehydrated rice gave an interesting feel of eating lechon with puso... Maybe Ron could think of incorporating the flavor of coconut leaves in future versions. To cool things down, the next course was an interesting combination of Cucumber done 3 ways and Masareal ice cream. While I wasn't much of a fan of the cucumber (I felt that it needed a bit more freshness to temper the richness of the previous course) but, for me, the Masareal Ice Cream was a hit as it fully captured the nuances of my favorite Cebuano dessert, which is normally made from ground fresh nuts, water and sugar. The final course was, for me, the most exciting.. the pièce de résistance which had everyone ooh-ing in delight. The budbud with tsokolate, sikwate powder, coconut and ginger sorbet and mango caviar recreated the traditional breakfast experience of eating budbud with local cocoa (sikwate) or salabat and a slice of mango. The combination is a no-brainer, actually, since it is actually found in other similar desserts in other parts of the Philippines (like the calamayhati of Iloilo or moron of southern Cebu)... but it is the exquisite pairing with the modern take of the paired flavors that elevated this experience. Sialo is an exciting feature to the Philippine culinary scene. Each dish carefully reflects the dedication and passion of a man who absolutely loves what he is doing. It is by no means quick (reservations have to be done 7 days in advance because that's how long it takes to prepare each experience and whenever a slot can have at least 6 people). It is a work in progress (not all dishes worked for me as a general degustation journey... a few of them could need to be packed with more flavor or some of the elements have already melted by the time it reached the table) but you know that you're one of the privileged few who are invited to join a passionate maverick on his way to make a mark in the food scene of the country.More

Date of visit: July 2018
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Reviewed June 24, 2018 via mobile

Exquisite dining experience! Each serving is a symphony of tasting, seeing, and hearing the burp or lip-smacking satisfaction. With the touch and feel of a fine culinary artist, chef Ronald dishes out these delights like your mouth is a masterpiece and your stomach is where...your soul is. To eat is to believe, or to see for yourself when you get the chance to sit like royalty at the table of Sialo.More

Date of visit: June 2018
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Reviewed May 2, 2018

First molecular gastro experience I've ever had. Fun times, fully exceeded my expectations. That soup was ridiculous, dessert was awesome. Probably coming back.

Date of visit: March 2018
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Reviewed March 3, 2018 via mobile

Unique impressive gastronomic meal you will ever have and worth the experience!This budding chef is definitely going places!

Date of visit: April 2017
Helpful?1  
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Reviewed February 23, 2018 via mobile

Dear @ronaldvillavelez I enjoyed the #degustation dinner at your place last Sunday night. I am amazed with the amount of dishes that you made and they were all so wonderful. Thank you for spending so much time to prepare it. They were all my favorite!Thanks...Again,More

Date of visit: February 2018
Helpful?2  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed February 18, 2018

Dining in Sialo is truly an experience to savor. My mind, my tongue, my tummy delved into the degustation dinner prepared by Chef Ron. He introduced us to molecular gastronomy and patiently explained each dish to us as he and his team served every dish....Ronald's culinary diversion started when his cook resigned and he took over the cooking. "There's no art to this," he said. And that started him off to this culinary adventure. He guided us through the food chemistry he concocted starting from the amuse bouche made of yoghurt sphere; red pepper purée and goat’s cheese; compressed watermelon, pickled goat’s cheese and basil; and smoked bangus paté with sushi ginger and truffle caviar. The main course for me was salmon. It ended with the two desserts of masareal sorbet and budbud. Ronald has opened to us a new vista where traditional Cebuano food like kinilaw, masareal and budbud take on new appearance and dimension. He told us he is interested in making new food pairings. Bravo Chef Ronald !!! Your creativity from poetry, to the fashion runway, and now to the dining table is unleashed. You are truly an artist! It's an experience I will treasure always. Bravo ! If you are in planning to be in Cebu, please book him in advance.More

Date of visit: January 2018
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Reviewed February 5, 2018 via mobile

Our Sialo degustacion nights with Chef Ron surpasses one after the other. At least to the palate, nothing is the same. You will do yourself a favor if you prepare to be surprised at every turn. We started off with four types of amuse-bouches: yoghurt...sphere with gotu kola; goat cheese with red pepper puree; compressed water melon and pickled goat cheese with sangig (local basil); and smoked anduhaw pate with sour cream, dill and truffle caviar. I was personally transfixed on how gotu kola could pack so much flavor if paired with the right ingredients. I didn’t know that what grew so abundantly in my lola’s frontyard back then could do that to the palate. The bitter aftertaste is mellowed down by it’s nutty undertones and subtle sourness from the yoghurt. All four delivered different experiences but the last one, the anduhaw pate is just taking it to a whole new level. What, anduhaw? I only serve it either grilled or paksiw at home! Now, paired with dill and truffle caviar, is packing such flavor that my tastebuds started dancing, I couldn’t wait for the next course. What a way to tease the senses! The Love Soup, is Chef Ron’s own take of Cebuano’s exotic favorite Soup Number 5. The meat was cured for hours, cooked separately from the broth, all infused in spices, then pureed and strained to achieve the desired consistency. While we Cebuanos are used to the singular flavor of our dishes, this one is layered in different flavors and spices, came out to have a similar consistency of our another favorite balbacua, but never the same. I am not a fan of Soup Number 5, but this one, I love! After a heady burst of flavor from the Love Soup, we moved on to the simple Beetroot salad with vinaigrette dressing and gotu kola. Husband and I are partial to beetroot. Knowing what it does to the health, and now paired with gotu kola, what’s not to like? We thought the Love Soup was the ultimate surprise of the night, but Chef Ron wasn’t done yet. The next course was Heart of Palm Fettuccine with Reggiano-Parmegiano and Popcorn Powder. OK, I’ll give you a minute to take that all in. Done? Yes. Ubod sa lubi, dzaaai! Stripped ever so patiently to resemble fetuccine, served with popcorn powder. I don’t know what sorcery it was, but together, they tasted so good in the mouth, the texture perfect, the aroma unforgettable. I want to clone Chef Ron, just so you know. To clean our palate, Chef served a drink of mixed gin, ginger, lavender, lemon peel, jasmine, galanggal, lemongrass and rosal through an infusion siphon. Sometimes I wonder how he came up with these things! Rosal and gin, really?! But it was palate-cleansing alright, and so refreshing! By this time, all of us were floored. But the next dish just brings it to yet another level. How do you deconstruct a homegrown favorite kinilaw? Chef Ron just showed us. He separated the process of doing the fish and the coconut sauce of doing the kinilaw. As per Chef, the kinilaw is a very crude cooking method. You have to eat it right away or else your fishmeat will be overcooked with the acid. So what Chef did was cure the fish with salt, sugar, peppercorn, coriander seeds, fennel seeds, vodka and dill for 24 hours. This is done to infuse flavor and aroma. For the sauce, instead of vinegar, he used kalamansi juice. Turned the coconut-kalamansi sauce into jelly, pickled the guso seaweed separately and garnished the dish with sinaw-sinaw and pickled shallots. The result is a dance of the familiar and the new; a beautiful and surprising gastronomic journey. I was literally left speechless. That melts-in-your-mouth fish is simply divine. The familiar kinilaw flavor is there, and yet different. How is that possible? I could just end the night right there and I can go to bed happy. But wait, there’s more! Chef Ron served us, for our main, the all-time favorite pork belly. This time sous-vide for 36 hours but before that, was cured for 24 hours. Garnished with heritage carrots, apple puree, celery puree, rice crackling, vegetable demi glace and radish sprouts. I personally think the sous-vide pork is tasty enough without the demi glace, so I ate the whole thing, together as much as possible, without the demi glace. Now, we’re off to dessert. I can barely hold my excitement. Before this night, Chef asked us our favorite local kakanin that he can try in the degustacion. If this wasn’t clear before this, this chef has the knack of turning something so ordinary into a journey of pleasant surprises. Then he served us masareal sorbet with cucumber done three ways. Ladies and gentlemen, your humble masareal has just been elevated. And paired with cucumber at that, refreshing and satisfying at the same time! Last but definitely not the least, is the humblest budbud. Ground sticky rice done differently but still maintaining that familiar, homey feel. This budbud is served with coconut and ginger sorbet. And instead of the usual sikwate that budbud is paired with, Chef made his own coco powder, Alongside is mango and lemon puree, then topped with white chocolate and coconut foam. The first bite, never quite like the next, and then the next. It’s a whole new experience everytime. So many layers, so many flavors teasing the tastebuds. So familiar, yet so new. I think I found the holy grail of budbud. What a way to close a degustacion! Bravo this, Chef Ron!More

Date of visit: January 2018
Helpful?3  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed January 29, 2018

If you are ever looking for a fun night with friends and would like to try out new dishes, then this is the place for you. Sialo's chef, Ronald Villavelez seeks to bring Filipino food to another level. You are treated with flavors that go...well with each other. how about an ubod fettuccini, or beet root salad. Or a deconstructed kinilaw? Curious? Sialo is on a limited opening, with intimate degustation dinners open only by invitation. Money can't buy you happiness, and money can't buy you an invite. Sialo is as exclusive as it gets. How good is the food? Words will not really be enough for a non-writer like me. So let's just say that it is pretty obvious that Chef Ron spent a lot of time coming up with the menu for his dinners, and that he went through a lot of painstaking details and effort to ensure that everything is perfect. With each bite, you'd think that this was his calling, but then you remember that he's also a top-rated fashion and bridal designer. But who said that God was fair in handing out talents? The best part about the Sialo experience? Aside from the food? Chef Ron himself. Ask him anything about his process. Ask him anything about his history. Ask him about the food. This guy is a master storyteller as he is a master in the kitchen. If you are in Cebu, drop by Chef Ron's atelier. Sialo is his labor of love, and you might just earn an invite to his next degustation dinner.More

Date of visit: January 2018
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This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed January 29, 2018

Sialo's new tasting menu highlights local dishes with a twist and feature mostly ingredients and plants endemic (or at least very common) in Cebu. Sialo's Chef Ron explores, elevates and champions modern Cebuano cuisine, and he does not disappoint. Recently, I (with a group of...friends) had an exclusive degustacion of Chef Ron's latest creations. While we were blown away by each of the eight courses, which were quite unique and familiar at the same time, I would like to make special mention of a personal favorite: Sialo's millenial budbud (sticky rice), with mango, mango and lemon puree, cocoa crumble, coconut-ginger sorbet, and coconut-white chocolate foam. My Absolute Favorite. The budbud with mango is a Cebuano dessert staple but this-- this I haven't tasted anything quite like. After the first bite, I thought - okay, we've found the entry to win all competing food entries. Chef Ron definitely saved the best for last. Just indescribable -words don't do it justice-- you Have To Taste It. You know that feeling after traveling to so many beautiful places, there is that even deeper thrill (even relief) of coming home, of finding the warmth, familiarity and comfort of a deeply missed loved one like no other? This is it. This is home. This is love grown. Familiar yet different. A love transformed which you never expected. Not too sweet anymore, but still melts in the heart, and very easy on the stomach. In fact, we were so happy that after a moment of silence savoring the food, we couldn't help but give a spontaneous round of applause to Sialo's Chef Ron. Speechless but stomachs full and hearts overflowing. To Chef Ron of Sialo, congratulations! Thank you - what an awesome experience! I am so inspired by what you have created. From the first degustacion dinner to the recent one, I can see that Sialo has definitely evolved. Chef Ron's months of research, study and practice have given his sequence a beautiful structure, he has nailed his timing and food portioning, all the while maintaining his trademark creativity and spunk. Sialo's degustacion menu is unlike any other - unexpected, original and something that we are definitely proud to call #modernCebuanocuisine. Chef Ron has masterfully done a makeover and elevated what is common to something we all can dream about. Sialo's degustacion is one experience I am very happy to recommend. If you want something uncommon, truly Cebuano, delicious, healthy and exclusive - SIALO na. Chef Ron is worth it.More

Date of visit: January 2018
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This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
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Questions & Answers
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toledoscott0105
March 1, 2018|
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Response from Trek751728 |
hi! sorry for the late reply. our 9-course tasting menu costs 2k per person. additional 1,500/person for wine-pairing.
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MJA312
February 13, 2018|
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Response from Trek751728 |
hi! you can email us at reservations@sialorestaurant. com. yes, our food is mostly plant-based. please let us know if you have any dietary restrictions or allergies.
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Sialo, Cebu City - Restaurant Reviews, Phone Number & Photos - Tripadvisor

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Sialo is rated accordingly in the following categories by Tripadvisor travelers:
  • Food: 5
  • Service: 5
  • Value: 5