A taste of Leyte at Kuizine

Text and Photos by Joan Navaja

AFTER years of practicing the culinary trade in establishments here and abroad, young chef Rico Kuizon Jr. invites foodies to try his take on the art of food preparation in his very own, craftily named restaurant, Kuizine.

LOOK, IT’S A PINWHEEL. An edible one, that is. Ham, cheese, lettuce and homemade ranch dressing wrapped in tortilla.
LOOK, IT’S A PINWHEEL. An edible one, that is. Ham, cheese, lettuce and homemade ranch dressing wrapped in tortilla.

Tucked somewhere along Osmeña Blvd., it is a cozy 25-seater spot adorned with black and white photographs and minimalist decor, with a promise of an awesome dining experience. It was opened in November last year, and is a food venture between Rico and his siblings Faye and Mel who are likewise food enthusiasts.

“We want our customers to feel right at home,” Faye said. “Although the place is small, we guarantee quality comfort food.”

LEYTEÑO RECIPE. Salty, savory fish fillet tinabal.
LEYTEÑO RECIPE. Salty, savory fish fillet tinabal.

Comfort food, it is. Bestsellers include appetizers like the ham and cheese pinwheel and shrimp and apple salad. Sought-after entrees are the seafood marinara, baby-back ribs, and tinabal– which Faye described as a special addition by their family as somewhat an honor to their Leyteño heritage.

“Our parents wanted to introduce it to Cebu,” she said.

On the beverage side, Kuizine has some must-try creations as well – mocktails and milkshakes, the most eye-catching of which is the mango float milkshake, a creamy blend of mangoes and crushed graham. Those living or working nearby will also be pleased to note that Kuizine serves breakfast, both Filipino and continental varieties.

A restaurant that deserves a thumbs-up not only for its name, but also for its flavor– Kuizine is open from 7 a.m. to 10 p.m. on Mondays to Saturdays and is located inside the Boulevard Complex on Osmeña Blvd.

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