“Pag di masarap, libre na” begins Eugene Chua, the CEO and Founder of Kusina Tsina. The restaurant recently moved to its new location at SM Southpoint, in the hopes of bringing ‘Cantonese’ cuisine to a wider audience.
Kusina Tsina, established 2008, was the brainchild of Eugene Chua. Having been trained by Hong Kong chefs in the prestigious Chinese restaurant Gloria Maris, Chua acquired the skills of his superiors – thus abled him to lead his own venture. Chua recalls the lessons he learned during his time working with Hong Kong chefs – he considers Cantonese chefs as the best chefs due to their perfectionism and working ethics.
Chua’s time at Gloria Maris inspired him to open his own restaurant. Having moved to Iloilo, Chua was able to assess the needs of the Ilonggos and deemed he has so much to offer.
“Marami pa akong pwede i-introduce,” says Chua.
Thus, Chua spearheaded ‘Hong Kong Kitchen’ which was located at Paseo de Iloilo, at Robinsons Place Iloilo. A few years later, he spawned Kusina Tsina. The first location of Kusina Tsina was at Quezon Street in downtown Iloilo. Chua describes it as a ‘hole-in-the-wall’.
With the Ilonggos warm acceptance to Kusina Tsina, the restaurant grew – and recently, it has moved to a bigger location at SM Southpoint, in one of Iloilo’s biggest malls.
Kusina Tsina’s bestsellers include its dimsum, roasted items, short orders, and chef recommendations. It highlights its dimsum platter and its Kusina Tsina roasting platter. When asked what makes Kusina Tsina different from other Chinese restaurants, Chua says “hindi lahat ng makikita mo makikita mo rin sa iba, we have our own distinct taste. Walang halong daya. Pag hindi masarap, libre na.”
Moreover, Chua thanks the Ilonggos for their patronage.
“Thank you sa supporta all these years – we are 12 years in the industry na – with the blessings and support from the Ilonggos. Higit sa lahat, wag na wag silang mahihiya na lapitan ako, i-pm ako sa mga concerns or request nila. Kasi hanggat sa makakaya ko, ibibigay ko sa kanila,” states Eugene Chua.
Steamed Flat Lobster Sautee with Ginger Onion
Pork Maki Soup