seafood120160227Isla 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.

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