For city convenience, look at IT Park (Lahug) and Cebu Business Park. Both are walkable, well lit, and close to groceries and cafés. If you prefer a quieter residential vibe, Banilad offers townhouses and condo units with full kitchens near malls and wholesale stores. For resort or beach access, Mactan (Lapu‑Lapu City) has condo‑resorts and villas where kitchens are common. Choose based on your priorities: commute and coworking (IT Park), mall access (Business Park), family space (Banilad), or sea and airport proximity (Mactan).

A kitchenette usually means a compact space with a small fridge, microwave, electric kettle, and sometimes a single induction plate. A full kitchen typically includes a multi‑burner cooktop, basic cookware, prep counter, sink with drying rack, mid‑size fridge/freezer, and utensils. When in doubt, message the host: ask specifically about burners, pans, pots, knife quality, rice cooker, toaster, and ventilation. Request photos of the stove and cookware to avoid surprises.

Read the “House rules” and “Amenities” sections carefully. Some buildings restrict heavy cooking or deep frying due to odors and fire risk. Look for phrases like “light cooking only,” “no strong‑smelling dishes,” or “no open flame.” If the wording is vague, send a short checklist to the host:

• “Is stovetop cooking allowed?”
• “Are there working pans and a lid?”
• “Is there an exhaust hood or window ventilation?”
• “Any additional cleaning fee for cooking?”

Keep the answers in the platform chat for a clear record.

Common inclusions: basic pot/pan, spatula, ladle, chopping board, a few plates/bowls, cutlery, glasses, electric kettle, and a small rice cooker. Consumables (oil, salt, coffee) are hit‑or‑miss. Bring or buy a sharp chef’s knife if you care about prep, plus a silicone spatula, resealable bags, and sponges. If you plan to bake, confirm an oven—many Cebu condos don’t have one, though a countertop toaster oven is sometimes provided.

For one‑stop shopping, look for supermarkets inside major malls (e.g., Ayala Center’s premium grocers or larger chains around Banilad and Mactan). For budget‑friendly produce and seafood, morning wet markets are excellent; arrive early for freshness. If you prefer convenience, many stores offer delivery via local apps—check availability to your building and confirm lobby hand‑off procedures with security.

Most travelers use filtered or bottled water for drinking. Cooking with tap water is common for boiling, but many guests still prefer filtered water for soups or baby food. Ask the host if the unit provides a water dispenser or if the building sells refills. For short stays, buying 5–6L bottles is simple. When in doubt, boil water for at least one minute before use.

Rates vary by location, building, and unit size. As a general idea, city studios with a kitchenette can be close to mid‑range hotel prices, while one‑bedroom condos or serviced residences cost more but suit longer stays. Monthly bookings often reduce the nightly average significantly. Consider total value: cooking can offset higher rent by lowering dining costs, especially for families or extended trips.

Yes. Be polite, concise, and specific. Share your dates, number of guests, and quiet routine. Ask for a monthly rate inclusive of Wi‑Fi and building dues, and clarify electricity handling (some owners cap kWh; others bill actual usage). Offer to prepay part of the month or book through the platform for host protection. If you’re flexible on start dates, mention it—owners may discount to fill a gap.

Short power interruptions can occur. Choose buildings with backup generators covering common areas and elevators; some also power in‑unit outlets. Ask the host where the router is (in‑unit or shared) and the ISP name. If reliable work is critical, bring a small power bank for the router (or a phone hotspot) and plan simple meals that don’t rely on long oven bakes.

Yes. Keep a clear counter, don’t leave oil heating unattended, and crack a window or use the hood to manage steam. Know where the building’s extinguisher is on your floor. Avoid strong odors if prohibited and dispose of food waste promptly in designated bins to prevent pests. Turn off induction plates at the wall after use, and let pans cool before washing to avoid warping.

Absolutely—just check counter height, dining space, and nearby grocery access. Many families value a rice cooker and a decent pan with a lid for quick meals. If traveling with a baby, ask about an electric kettle, freezer space for purees, and quiet hours. For toddlers, bring outlet covers and consider a doorstop for balcony doors if the unit has a view deck.

Yes. Supermarkets carry fresh produce, tofu, grains, and a growing range of plant‑based items. Specialty and import aisles often stock non‑dairy milk, pasta sauces, and spices. If you follow halal, buy sealed packaged goods with clear labels and source fresh ingredients you can prepare yourself. A kitchen gives you control over cross‑contamination and seasonings.

That usually refers to deep‑frying or dishes that produce persistent odors or smoke. You can still make plenty of meals: stir‑fries with good ventilation, steamed fish or veggies, pasta, soups, and quick skillet dishes. Use a lid, minimize oil, clean immediately, and take trash out daily. If cooking is central to your plan, pick a unit that explicitly allows it and has an exhaust hood.

Serviced residences offer consistency: daily or weekly cleaning, 24/7 front desk, on‑site maintenance, and standardized kitchens. Pricing is higher but predictable. Individual condos can be better value and homier, but equipment quality varies. Read recent reviews for mentions of cookware, Wi‑Fi speed, water pressure, and response time. If reliability matters more than character, go serviced; if space and price win, consider a well‑reviewed condo.

Serviced stays usually include periodic cleaning and basic supplies (dish soap, sponge, trash bags). Individual condos vary: some provide starter kits, others do not. For longer stays, budget for paper towels, extra trash liners, dish soap refills, and surface cleaner. Ask about laundry: building laundromats or pickup services are common and helpful after cooking sessions.

Most travelers get by with a two‑burner induction plate, a lidded pan, and a pot. If you bake or roast, confirm a built‑in oven or a countertop toaster oven. Without an oven, you can still prepare robust meals—stovetop pasta, curry, sautéed seafood, rice dishes, and steamed vegetables are all easy, quick, and kitchen‑friendly.

Keep odors contained (lid + ventilation), dispose of trash at the designated chute or collection point, avoid late‑night frying, and wipe common area counters if shared. Return borrowed items clean. If the building has strict quiet hours, do prep earlier in the evening and reheat later. Respecting rules helps guests and hosts maintain good standing with building management.

Buy small quantities and pick multipurpose ingredients: eggs, tomatoes, onions, greens, garlic, a protein, rice or pasta, and one sauce base. Choose recipes that share components (e.g., omelet for breakfast, stir‑fried rice for dinner). If you’ll leave soon, prioritize shelf‑stable items and freeze leftovers in labeled containers.

Check building and host rules. Many condos limit visitor numbers and pool or lounge access to registered guests. If entertaining is important, look for larger units with a dining table and clarify visitor policies in writing. Keep gatherings respectful and end before quiet hours. Clean up immediately to avoid attracting insects or causing smells that drift to hallways.

If everything checks out, you’ll likely have a smooth, comfortable experience cooking and living in Cebu—saving money, eating the way you like, and enjoying the flexibility that a well‑equipped kitchen provides.