Cebu Ho Ngohiong

Gate-side ngohiong in T1 means you can eat Cebu-style till boarding

Cebu Ho Ngohiong sits in Terminal 1, post-security, and runs 24 hours a day, every day, so you can get a plate of ngohiong at 02:00 or 14:00. This is quick-service Filipino food at true airport-budget level (price tier: $), with a posted rating of 1 star, so set expectations closer to stall food than restaurant dining.

The signature ngohiong here is the draw: a spiced, fried spring roll that’s strongly associated with Cebu, sold as pieces rather than by weight. Locals in Facebook food groups talk about pairing it with puso (hanging rice in woven coconut leaves), which they also sell, mimicking what you’d get at city street stalls from Colon to Fuente.

Menu is tight: mainly ngohiong, some lumpia, and a few other fried snacks you can carry back to Gate 10 or Gate 12 without cutlery. Portions skew small for the price compared with downtown ngohiong joints, and reviewers on Google Maps call it “airport markup” rather than a deal.

Quality is hit-or-miss. Multiple comments say the ngohiong is pre-fried and reheated, which makes it oilier than versions in the city, and you’ll notice it if you just ate at a local spot like on V. Rama or Mambaling earlier that day. Regulars suggest watching the fryer: if you see staff dropping fresh rolls, ask specifically for the newly fried batch.

Some Cebu flyers admit they buy an extra 3–5 pieces of ngohiong here to hand-carry to friends in Manila on flights like 5J 570 or PR 1846. If you plan that, ask for a bit more draining time so the paper bag isn’t soaked with oil by the time you land at NAIA T2 or T3.

Tip: If you have more than 30 minutes before boarding from T1, grab ngohiong plus two puso to go and eat at the gate; seating right at the stall can be limited during late-night bank flights.