CUR8 Modern Asian Dining: Cebu’s First Progressive Dining Concept
A vision to elevate Southeast Asian dining: this was the driving force behind CUR8 when it opened in September 2022 in Cebu City.
Conceived by restaurateur JP Chiongbian, the restaurant was created to present a refined take on the Asian region’s diverse flavors. To bring this vision to life, he selected Chef Christian to curate the menu and lead the kitchen, a partnership rooted in a memorable first encounter.
IMAGE from CUR8
Their connection began during a food tasting in 2017, when Chef Christian was applying for a booth at JP’s Sugbo Mercado food market. During that tasting, JP sampled the chef’s squid bowl, an experience he would later describe as the best food tasting he had ever had.
What started as a single introduction eventually grew into a professional collaboration. Fast forward to today, and they have partnered across three restaurants, two of which have received Michelin recognition, leading to the establishment of CUR8.
IMAGE from CUR8
At the restaurant, guests are presented with a modern interpretation of Southeast Asian flavors, where traditional techniques are skillfully combined with contemporary presentation. Each dish reflects thoughtful sourcing and layered cultural influences, offering a dining experience that is both refined and approachable.
IMAGE from CUR8
This philosophy is evident in the Dragonfruit Kinilaw of Shrimp & Scallop, where fresh shrimp and scallops are soaked in a coconut dressing and topped with red dragon fruit cubes and local herbs, resulting in a dish that is vibrant in both flavor and presentation.
Dragonfruit Kinilaw of Shrimp & Scallop (Php 550) / IMAGE from CUR8
Another offering is the Green Tea Soba & Salmon with Tomato Curry, which features salmon marinated in house-made ponzu, paired with a green tea soba noodle salad and served with tomato curry sauce on the side—bringing together contrasting yet complementary elements on the plate.
Green Tea Soba & Salmon with Tomato Curry (Php 690) / IMAGE from CUR8
Meanwhile, the Cambodian Yellow Chicken Curry (Php 550) highlights tamarind-marinated chicken thigh served with a mild, in-house curry made using yellow kreoung paste and coconut milk, delivering depth while remaining balanced and comforting.
Cambodian Yellow Chicken Curry (Php 550) / IMAGE from CUR8
Behind the menu is Chef Christian who attended culinary school in 2012. He started his professional career in New South Wales, Australia, and later worked in Taipei before returning to Cebu to join the opening team of The Pig and Palm, where he remained until 2019.
Afterward, he launched his own venture at Sugbo Mercado, where he met JP Chiongbian. This collaboration ultimately led to the conceptualization of CUR8 Modern Asian Dining.
Together, JP Chiongbian and Chef Christian have brought their shared vision to life at CUR8, where Southeast Asian flavors are carefully curated, thoughtfully presented, and shaped by a partnership rooted in a single, unforgettable tasting.
