Hikay takes the reader on a culinary trip around the island of Cebu. From seaside towns to mountain hamlets, from the city to the far barangays. It delves into the history of the province and provides the reader with little known facts about the Cebuanos and the cuisine that nurtures them.

Hikay speaks of the traditions, preferences and eating habits of the Cebuanos. Food that is not like the intricately sauced dishes of Pampanga, nor the elegantly prepared ones of Iloilo and Bacolod. The food loved by Cebuanos is simply prepared, and relies on the freshness of the ingredients.

This book delights the reader with photographs of places in Cebu that are not frequently seen by the ordinary visitor. — From When in Manila