Azul

Stepping into Azul in Cebu City felt like entering a culinary crossroads where tradition meets daring flavor. Luke Martin’s arrival was greeted by the warm hum of chatter and the aroma of sizzling garlic that drifted from the open kitchen, hinting at the bold dishes ahead. The interior exudes an intimate charm with exposed brick walls and rustic wooden tables, creating a cozy backdrop for his adventurous palate.

The star of the evening is Tuslob Buwa—pig brain simmered to silky perfection and served with a splash of soy sauce, finely sliced onions, and a hint of liver that adds depth. Luke’s reaction was unmistakable: “delicious” and “must-try,” as he savored each spoonful that balanced earthy richness with umami brightness. Azul’s unique preparation turns an unconventional ingredient into a memorable experience, making it a standout spot for those willing to explore Cebu’s culinary bravado.