The Pasil wet market in Cebu is one of the popular places for Cebuanos to savor their appetite for Seafoods. “Sutukil” or Sugba, Tuwa, Kilaw, name it, for Pasil is the prime outlet of seafood catches from Bohol, Leyte and other Visayan seas. But a popular dish is gaining most of the remarks among Cebuanos native tongue as traces of its origin speaks most from the early recipes of Cebuano cuisine. Sooo Pinoy Campaign, a project of Unilever Food Solutions (UFS) aims that every Filipino will rediscover its diverse culinary culture. The campaign is instrumental to revive the locals’ interest on inherited cuisine.
“Kiampaw nga Nilarang” or simmered Skate Fish in flavoured stew is now part of the seafood Ala Carte choices of Cebu Business Hotel’s Café Marcelino as one of the unique find by its Senior Cook Charton Compra with thought in mind to best represent local Cebuano food. Skate Fish or locally known in Cebu as “Kiampaw” is abundant in Visayan Seas making it suitable for the dish. Josephine Deldig, F&B Manager of Café Marcelino adds “Kiampaw is known of its characteristics to be glutinous when cooked which adds thickness to the dish."
Kiampaw nga Nilarang’s ingredients includes onions, green bell pepper, kamias (cucumber tree), ginger and green mango. Chef Charton uses Unilever Food Solutions Knorr Sinigang Mix to further enhance the flavour of Café Marcelino’s Nilarang. Josephine also set a comparison between Nilarang and the popular dish Sinigang which she says Sinigang is sourer than Nilarang and Nilarang is more creamer than Sinigang. Nilarang method of cooking is also delictably use to cook other available sea foods in the market like stone fish and bakasi or ubod (saltwater eels).
Cebu Business Hotel, ideally located at the downtown Cebu along the oldest street in the Philippines, the Colon Street, houses the Café Marcelino at 3rd level which offers Filipino & International food Ala carte of various choices to both hotel’s clients and also walk-ins. Some of the sea food offerings of Café Marcelino are boiled tuna belly, crispy tuna belly, tuna panga, kinilaw (souse in vinegar and spices) and mixed sea foods tinola that you could check.
Cebu Business Hotel strategic location makes accessibility easy to only a few minutes travel to shopping areas and Cebu heritage sites like Magellan’s Cross, Fort San Pedro, Casa Gorordo and nearby Cebu museums. It has the biggest function room amongst the hotels situated in the downtown Cebu City which suits compact function and conferences equipped with in-house equipment. It can accommodate 1,500 theatre style or 650 in banquet style. Currently it has 14 collapsible function rooms that can cater a group of 15 to 300 guests.
Cebu Business Hotel is the first hotel of F&C group that started its operations in Cebu on September 2000. In 10 years span, the F&C group is able to grow several resort and hotel properties outside Cebu which now includes The Riverside Inn in Iloilo City, Chalet Baguio, and 2 Lifestyle Resort in Boracay: Estacio Uno and Estacio Dos.
The Sooo Pinoy campaign is launched by UFS to help promote the rich Filipino culinary tradition. Like the Sooo Pinoy Facebook page at www.facebook.com/SoooPinoy or follow @SoooPinoy on Twitter.
Kiampaw nga Nilarang’s ingredients includes onions, green bell pepper, kamias (cucumber tree), ginger and green mango. Chef Charton uses Unilever Food Solutions Knorr Sinigang Mix to further enhance the flavour of Café Marcelino’s Nilarang. Josephine also set a comparison between Nilarang and the popular dish Sinigang which she says Sinigang is sourer than Nilarang and Nilarang is more creamer than Sinigang. Nilarang method of cooking is also delictably use to cook other available sea foods in the market like stone fish and bakasi or ubod (saltwater eels).
Cebu Business Hotel strategic location makes accessibility easy to only a few minutes travel to shopping areas and Cebu heritage sites like Magellan’s Cross, Fort San Pedro, Casa Gorordo and nearby Cebu museums. It has the biggest function room amongst the hotels situated in the downtown Cebu City which suits compact function and conferences equipped with in-house equipment. It can accommodate 1,500 theatre style or 650 in banquet style. Currently it has 14 collapsible function rooms that can cater a group of 15 to 300 guests.
Cebu Business Hotel is the first hotel of F&C group that started its operations in Cebu on September 2000. In 10 years span, the F&C group is able to grow several resort and hotel properties outside Cebu which now includes The Riverside Inn in Iloilo City, Chalet Baguio, and 2 Lifestyle Resort in Boracay: Estacio Uno and Estacio Dos.
The Sooo Pinoy campaign is launched by UFS to help promote the rich Filipino culinary tradition. Like the Sooo Pinoy Facebook page at www.facebook.com/SoooPinoy or follow @SoooPinoy on Twitter.
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