CEBU, Philippines - Mylene was paired up with Chef Atong for Team Blue, while Jericho partnered with Chef Sheena for Team Yellow. For only one hour, the two pairs had to come up with Sugba, Tuwa and Kilaw dishes enough to feed 150 guests. Invited media from all over the country and other attendees had the enjoyable task of sampling their dishes and voting on which team’s concoctions best suited their palates.
In the end, Team Blue was announced the winner, with Mylene and Chef Atong bringing home cash prizes.
Famous in the Visayas region, notably in Cebu, Sutukil is a conventional style of cooking that is a combination of three words: “Su” came from the word “sugba,” which means to grill; “Tu” is from the word “tuwa,” which means to stew; and the most adventurous style is “Kil,” which stands for “kilaw” or eating raw seafood soaked in vinegar.
Isla Sugbu Seafood City, operated and managed by 101 Restaurant City Inc., headed by its President, Winglip Chang, assures diners a wide array of fresh and live seafood, a fitting wharf-like ambiance, and most importantly, strict food safety measures that assure Sutukil lovers fresh and clean dishes. (FREEMAN)