Sunday Brunch: Cebu Chicago has moved into Lake View

It is 748 time for Sunday brunch. Joining us today, chefs Melvin and Martin from Cebu, Chicago. Good morning, gentlemen. Thank you for joining us. Thank you. Melvin and Martin. Yeah. Martin and Melvin. Yeah. It's like a comedy routine. Thank you so much for coming in. We have a different take on some chili kiles, which are always a favorite of Sunday brunch because it's kind of like a breakfast nacho. Yeah. And you have some, you can do a lot with this, right? It's kind of like the chips are just kind of the canvas. It's like a play on things on our Filipino cuisine and Mexican cuisine. I love mashups. Yeah. Mashup. All right. So what do we have? You have this oil going here. It's nice and hot. We have some corn chips that we're going to add in on the saute pan. All right. We're going to do like a little bit of tomato sauce with tamarind. All right. Make sure it's like a lot of sauce in there. Yeah. A lot of sauce. Make sure it's like savory enough to like, you know. So when we're working with these corn chips, they're not, they don't necessarily have to be super crispy. They have like a little bit of like a little bit of texture, a little, but yeah, but not, not totally. Yeah. So that was, that was fairly easy. And then what do we do? We have the chicken. Yeah. The chicken. We do raise it again on our adobo sauce. Okay. Right. All right. We have right now just to like heat it up again. See, you're making this, you're going to send the CFD over here pretty soon. Yeah, I know. Actually, it looks much more dramatic on TV. This one is really cool. Yeah. I gotta lower down the heat. We'll lower down the heat. It's fine. It's all good. So how long have you guys been around? And what's on the brunch menu? It's like, we do have those over there. Yeah. This is like the insomata and this is a brioche bun with buttercream and light cheddar. And this one is the Ube insomata, which has Ube, buttercream, and still talk about Ube, because this is something I've seen all over Chicago in various, various forms, but it is, it is like the in ingredient when it comes to baked goods right now. So it's a purple sweet potato. Yeah. Yeah. And then it's gives like a very natural sweetness to it. All right. And like, it has a good texture. And it goes well with pastry because it gets more of like a natural sweetness, as I said. And then for like anything for savory, like the bun. Sure. It complements like the meat as it is because for some of this chorizo Ube sandwich. Yeah. Chorizo is a slightly like saltier taste, but with the bun. It's a little bit of sweet, salty, even sour. And then with like the cheddar and the hash browns, it's a perfect flavor. So besides the chilaquiles, what else is on the menu at Sibu? We have a regular specialty, which is the lechon. So we, we roast it for three hours and with garlic and like green onions and whatnot. So we're topping this. We have the adobo chicken. We have, we even put some crema on there. Yeah. Yeah. Sour cream. We heat up. We eat the cheese, like everything that looks delicious. All right. Let's show the folks at home how they can find you. Cause you're not that far away from WGN. You can learn more about the brunch menu. Head over to their website, sibuchicago.com. They are there 3100 North Lincoln Avenue. So not that far away at all. Just South of Belmont. Yeah. All right. Right by the big whole foods. All right. Sounds good. Gentlemen, that looks delicious. You guys are wonderful. Yeah. And we're also going to be opening for dinner soon. That's amazing. You have some, some, some dinner service as well. Gentlemen, thank you for joining us. Thank you. Good luck to you. We'll be right back.