CEBU CITY—A local restaurant in Cebu aims to break the usual trend of restaurants offering lunch and dinner by targeting the growing weekend-breakfast market in the city.
Marisse Alvarez Sy, owner Kayu Kitchen and Bar, said weekend breakfasts are when families gather without the stress and the need to hurry up to go to work or school.
“It’s usually only during weekends when families get together. We want to provide them a good breakfast venue where they can relax,” Sy said.
From the Cebuano word kalayo, which directly translates to “fire” or “passion,” Kayu gives Cebu a hot dining experience that satisfies the five senses, staying true to the blazing passion that is common in Cebuanos as a people.
As far as tastes go, Kayu pays tribute to the richness of Cebuano culture while incorporating elements from Californian cuisine, creating unique and succulent flavors that burst on the palate.
Kayu opened in 2016 as a fine-dining restaurant, offering lunch and dinner. In July the restaurant started offering breakfast during weekends.
Executive chef Francis Luis Sy is excited about the growing breakfast market in the city, saying there are not many breakfast restaurants in Cebu. “Most of the restaurants that open during breakfast offer mostly waffles and bread. I want to offer something new,” he said.
Breakfast at Kayu includes international breakfast sets with Asian influence, including chorizo benedict, a combination of bacon, pan de leche, hollandaise, house-made Spanish chorizo, banana chips and sous vide egg.
Chef Francis has a culinary degree in ICAAC, CIA Greystone in Napa, California. He also has experience working with Morimoto and Kitchen Door.
“Our breakfast menu sounds familiar, but our chef has a personal take on it,” Sy said.
While the breakfast market in Cebu is still at its infancy, Sy expressed confidence that more Cebuanos will soon be looking for good restaurants like Kayu, offering breakfast especially on weekends.
Image credits: Marcel L. Woo