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Isla Sugbu Seafood City: Sutukil Event

My first time at Cebu and I got to experience a new place and special cuisine which is the best way of getting the taste of the local culture. If you happen to be in Cebu, you should taste the mouth- watering world of Sutukil.

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Sutukil is a conventional style of cooking. A combination of three words which means three different types of cooking, especially with fresh seafood. “Su” came from the word “Sugbu” which means to cook fresh seafood by grilling. “Tu” from the word “Tuwa” which means to stew fresh seafood with clear broth and vegetables.

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And lastly, my favourite, “Kil” which stands for “Kilaw”. It means to eat raw seafood that is cooked in vinegar. Its like eating a salad.

The Seafood restaurant aims a high quality of Sutukil standard by; 

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First, you have different kinds of fresh and live seafood to choose from.    

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 Second, its wharf-life ambiance will complete your Sukutil experience.

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Third, every dish that comes out of the kitchen assures a delectable seafood flavour in every bite. And fourth, the restaurant offers a strict food safety measures that guarantees you a fresh and clean seafood dishes.

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Seafood City also offers four (4) different Sutukil packages for Php 1,600 (for 4 pax). It comes with free appetizers, dish of the day and a rice platter.

  • Package A: Fish Sugba, Shrimp tinuwa, Fish Kinilaw
  • Package B: Squid Sugba, Shrimp tinuwa, Fish Kinilaw
  • Package C: Fish Sugba, Fish tinuwa, Shrimp Kinilaw
  • Package D: Squid Sugba, Fish tinuwa, Shrimp Kinilaw

Sutukil is a straightforward method of cooking that has become familiar in the Queen City of the South. To savour this you should visit Isla Sugbu Seafood City.

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Congratulations Seafood City and thank you for the ultimate Sutukil experience, until next time. 

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Isla Sugbu Seafood City is at The Grand Convention Center in Archbishop Reyes Avenue, Cebu City. 
Telephone Number: 032-260-8000
Instagram: @TheGrandCon
Facebook: The Grand Convention Center of Cebu
Twitter: @TheGrandCon 
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Food for Tata • February 20, 2016


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