Sun.Star Cebu

Gusto for gumbo and more


Apparently Filipinos may have also had a role in developing the famous dish from Louisiana, the gumbo.

Theorists suggest that the addition of shrimp to the dish—which is already a multicultu­ral pot of culinary influences from the Africans, Choctaw, Spanish and French—came from Filipino settlers in a fishing village south of New Orleans back in the late 19th century.

Now whether true or not, this interestin­g tidbit shared by entreprene­ur couple Ian and Vivian Chaplin was what inspired them to put up Gumbology, a restaurant that aims to somehow educate the local market about the dish. “This is our analysis of the cuisine,” Vivian described.

Vivian is an instructor in a university in Macau but had spent more than a decade of her career in the hospitalit­y industry there. Gumbology is their first venture in to the local food scene, and together they have excitedly given it their personal touch. The paintings on the walls, for instance, were done by Ian himself.

On the menu side, Vivian said that though gumbo is the house specialty, they have added other favorite items as well such as pizza, pasta plus a variety of local fares.

“Everything here is made from scratch,” Vivian said. “As much as possible, we don’t use ingredient­s that come from bottles. Even our breads are also made by our chefs.” It’s easy to accustom one’s taste buds to gumbo. A playful blend of different spices and vegetables, it is a familiar flavor to the Filipino tongue—not to mention, since it is traditiona­lly paired with rice, quite satiating. First-timers can have a go with Gumbology’s bestseller­s which are the “Grilled Chicken Gumbo” or the “Seafood Gumbo” (otherwise known there as the “Big Easy”). Then pair it with other bestseller­s that Vivian identified are the

kamunggay soup, steamed clams, seafood pasta and chicken kebab. Plus, complement­ing the food selection is the restaurant’s interiors that have been inspired by the Mardi Gras, a celebratio­n Louisiana is also known for. Headdresse­s and masquerade masks are placed all over, which customers can freely use as they dine—making the Gumbology experience festive and educationa­l, and worth a shot. Gumbology is open from 10 a.m. to midnight on weekdays, and from 10 a.m. to 2 a.m. on weekends. It is in City Times Square along Mantawi Ave., North Reclamatio­n

Area in Mandaue City.


Steamed clams.

 ??  ??
 ??  ?? MUST-TRY.
Seafood pasta.
MUST-TRY. Seafood pasta.
JM Libarnes, Vivian Chaplin, head chef Leonel Dano and Argwin Casas.
GUMBOLOGY TEAM. JM Libarnes, Vivian Chaplin, head chef Leonel Dano and Argwin Casas.
 ??  ?? LOCAL FARE.
Grilled pork belly.
LOCAL FARE. Grilled pork belly.
 ??  ??
 ??  ?? GUMBO. Grilled chicken gumbo.
GUMBO. Grilled chicken gumbo.
Malunggay soup.
HEALTHY & HOMEMADE. Malunggay soup.
 ??  ?? CHOW IT DOWN.
CHOW IT DOWN. Chowder.

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