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$50  + Tax/Tip
Tue, 1/21
7:15 PM
Wicker Park

Cebu

6-Course Modern Filipino Dinner Event

The Philippines comprise over 7,000 islands, of which 2,000 are inhabited. One of the undeniable jewels is Cebu, known for its sugar-white beaches and delectable food. Filipino chef Malvin Tan is now turning out memorable versions of signature island dishes at his almost-year-old restaurant in Wicker Park, which he owns and runs with his siblings Cybill and Marlon. Decorated in clean white tile and dark wood, this intimate eatery is go-to for lechon, or super-crispy roasted pork, kinilaw, an umami-rich tuna ceviche, the chopped pork skillet known as sisig, which Cebu serves with duck livers, jalapeños, and oyster sauce, and marinated and grilled chicken inasal. Halo-halo, the layered shaved ice dessert, might well be waiting at the end of your meal; time will tell. Time Out raves that the comfort dishes “have a transportive quality that takes you somewhere warmer but also familiar.” We will be taking over the restaurant for this event, and Chef Tan will be on hand to answer your questions and share the secrets of his native country’s cuisine.

About the Host:

Malvintanheadshot
Malvin Tan

Executive Chef & Co-Owner

Originally from the Philippines, Chef Tan graduated with honors from California's Le Cordon Bleu. He first cut his teeth at San Francisco's Michelin-starred Spruce, later honing his craft at the celebrated kitchens of the Radisson Bleu Cebu hotel back in the Philippines. After years of training, Chef Tan finally established a place of his own, joining his siblings in Chicago to open their first restaurant, Cebu, in 2019.


The Lineup


All savory courses will be served family-style. Dessert will be portioned individually.

  1. Kwek Kwek

    fried quail egg with sweet sambal sauce

  2. Siomai

    steamed pork dumpling with soy, calamansi, and chili oil sauce

  3. Kinilaw

    swordfish, red bell pepper, ginger, coconut milk, calamansi, cane vinegar, rice cracker, and shio kombu

  4. Pancit Palabok

    glass noodle, prawns, shrimp sauce, and chicharon

  5. Humba and Pomme Puree

    pork belly braised in soy sauce with cream cheese mashed potatoes

  6. Truffle Honey Profiteroles

    house made rum ice cream, truffle honey, and guittard chocolate drizzle

Cebu

2211 W North Ave

Chicago, IL 60647

Event FAQs


Do I have to bring printed tickets to the event?
No tickets are needed.
What can/can't I bring to the event?
Please bring your ID as well as cash if you plan on purchasing beverages.
Are there ID requirements or an age limit to attend?
Yes. ID is required and you must be 21+ to attend.
What is the event ticket cancellation/refund policy?
Tickets to our events are non-refundable. However, for first-time emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
What dietary restrictions/food allergies can be accommodated at this event?
The chef will be unable to accommodate vegetarians or attendees with gluten or shellfish restrictions at this event. For other allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 48 hours before the event.

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