Cebu’s dining scene continued to evolve with the arrival of Herbs & Cellar, a European fusion, farm-to-table restaurant that officially opened its doors at SM City Cebu, 2nd Level, North Wing on December 4, 2025. Originating from Ormoc, this marked the restaurant’s first branch in Cebu and a meaningful milestone for its founder and chef, Jin Ho Yoo.
Stepping into Herbs & Cellar felt like entering a calm, thoughtfully curated space—one that immediately reflected its garden-to-table philosophy. The concept was rooted in simplicity and intention, where fresh herbs, quality ingredients, and natural flavors took center stage. Chef Yoo, who already operates four successful branches in Leyte, brought his signature approach to Cebu: refined yet comforting, earthy yet elegant.
Chef Jin Ho Yoo
(L-R) Aissa Dela Cruz of Kitchen Stories, Nelia Neri of Sunstar, Honey Jarque-Loop of Daily Tribune and Robby Alugar of RMA News
The dining experience began with starters that celebrated clean, honest flavors. A fresh Garden Salad set the tone, followed by Nachos served with three modern dips—classic hummus, tomato hummus, and baba ganoush. The combination offered a pleasant balance of textures and subtle Mediterranean notes, easing diners into what would be a thoughtfully crafted meal.
As the mains arrived, Herbs & Cellar’s European fusion identity truly came to life. Chef Jim introduced us to the Ebi Roll and Bruschetta, both light yet flavorful, before moving on to heartier selections. The Fish & Chips delivered familiar comfort, done well, while the Grilled Salmon with Mushroom Risotto stood out as a beautifully composed dish—rich, creamy, and perfectly balanced without feeling heavy.
One of the most memorable plates of the evening was the Paella Burrata, a dish that felt both comforting and inventive. It married familiar paella flavors with the luxurious creaminess of burrata, creating a playful yet refined twist that lingered long after the last bite. We also tried their Spaghetti Blognese.
Dessert provided a joyful finale. The warm Chocolate Chip Cookie à la Mode was indulgent and nostalgic, while the Classic Halo-Halo brought a fun, colorful contrast. The Mais Con Yelo, light and refreshing, was the perfect way to cleanse the palate and end the meal on a cool, satisfying note.
Event Planner Danny Villarante
Beyond the food, one of the restaurant’s most notable features was its impressive wine collection. With over 40 wine varieties, many of them exclusive to the restaurant, Herbs & Cellar positioned itself as a destination not just for dining, but for wine discovery. Each bottle felt carefully selected, reinforcing the vineyard-inspired atmosphere Chef Yoo envisioned.
Herbs & Cellar’s opening introduced something refreshingly different to Cebu’s food landscape—an experience that felt unhurried, mindful, and deeply connected to nature. It was a place where healthy and refined dining coexisted, where ingredients were respected, and where each dish told a story of thoughtful preparation.
(L-R) Logane Echavez, Nelia Neri. Honey Jarque-Loop, Robby Alugar and Danny Villarante
As Herbs & Cellar settled into its new home at SM City Cebu, it brought with it a gentle reminder that great food doesn’t have to be complicated—it simply has to be intentional.
Overall, the experience at Herbs & Cellar was thoughtful, well-paced, and full of pleasant surprises—comforting yet creative, familiar yet refreshingly new.
