Locals wish and wonder when they can get the chicken to taste like Sunburst in Cebu. The Dumaguete version seems 15 secs from being burned to a crisp. Waiters say the cooking temp is standard recipe so I kept asking them to cut back on cook time back when I still hoped they could come up with some Sunburst flavor. Or is it ingredient tampering?
These days the place is peopled mostly by out of towners (?) who think they'll get the Cebu flavor. Anyway thanks for the dieting help.
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