Isla Sugbu Seafood City revives Visaya’s ‘triple threat’ in dining
There was a time when the traditional dining concept of “sutukil”—a Visayan wordplay on sugba (grill) grilled, tuwa (stew) and kilaw (raw seafood bathed in vinegar)—was reason enough for local tourists and foodies to travel to southern Philippines. The top destination to have sutukil was of course in Cebu, dubbed Queen City of the South, where sutukil rules in restaurants.
Already have an active account? Log in here.
Continue reading with one of these options:
Continue reading with one of these options:
Premium + Digital Edition
Ad-free access
P 80 per month
(billed annually at P 960)
- Unlimited ad-free access to website articles
- Limited offer: Subscribe today and get digital edition access for free (accessible with up to 3 devices)
TRY FREE FOR 14 DAYS
See details
See details
If you have an active account, log in
here
.