Excellent  
    
 Based on 13 reviews 
 
 
  
 
 
 
 
 
 
 
 
  
 
 
 
  
 
 
 naranjita44 
 
2024-04-01
 
 
  
Fabulous innovative fine dining
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.
  
 
  
 
 
 
  
 
 
 Kaye D 
 
2023-11-22
 
 
  
Unique Fine Dining
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.
  
 
  
 
 
 
  
 
 
 Denise 
 
2019-03-24
 
 
  
13 course meal!
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).
  
 
  
 
 
 
  
 
 
 Alpha K 
 
2018-10-01
 
 
  
A whole new meaning to Local Food experience!
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!
  
 
  
 
 
 
  
 
 
 Ian D. -AmANomad 
 
2018-07-30
 
 
  
Ladies & Gentlemen, we have a culinary rebel!!!
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.
  
 
  
 
 
 
  
 
 
 geemyko 
 
2018-06-24
 
 
  
Savoring the splendor @ SIALO
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.
  
 
  
 
 
 
  
 
 
 Marie Dominique D 
 
2018-05-02
 
 
  
Elevated Filipino food.
First molecular gastro experience I've ever had. Fun times, fully exceeded my expectations. That soup was ridiculous, dessert was awesome. Probably coming back.
  
 
  
 
 
 
  
 
 
 Cher L 
 
2018-03-03
 
 
  
Impressive Degustation Dinner
Unique impressive gastronomic meal you will ever have and worth the experience!This budding chef is definitely going places!
  
 
  
 
 
 
  
 
 
 Ms Filipina Traveler 
 
2018-02-22
 
 
  
Highly recommended
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,
  
 
  
 
 
 
  
 
 
 Lady_Dapdap 
 
2018-02-17
 
 
  
Sialo, a gastronomic experience you should try!
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.
  
 
  
 
 
 
 
  
 
 

 
 
 
  Excellent  
    
 Based on 28 reviews 
 
 
  
 
 
 
 
 
 
 
 
  
 
 
 
  
 
 
 Jared Somosot 
 
2024-03-15
 
 
  
Unique Fine Dining experience
  
 
  
 
 
 
  
 
 
 Michele Altomare 
 
2024-03-01
 
 
  
Really beautiful experience. 12-courses menu is more than enough to be really satisfied at the end. We enjoyed all the dishes.
  
 
  
 
 
 
  
 
 
 Marx Yu 
 
2024-02-19
 
 
  
The ambiance and people around the place is above my expectations. they are polite, knowledgable and able to give details. i think the food is great and still could be better 4.5/5. My suggestion is to have a monthly change of choices even 2 to 3 dish so we could go back regularly. Thankyou for the good food.
  
 
  
 
 
 
  
 
 
 LOGROÑO MARVILOU 
 
2024-02-17
 
 
  
It was an experience!!!
  
 
  
 
 
 
  
 
 
 Gollen Kushal 
 
2024-02-12
 
 
  
Best Fine Dining in Cebu
  
 
  
 
 
 
  
 
 
 Adrian Kohyama 
 
2024-02-10
 
 
  
Excellent service and outstanding dishes
  
 
  
 
 
 
  
 
 
 SMLC 
 
2024-02-10
 
 
  
Great food and service