“Sutukil” is the compressed Cebuano term for sugba, tula and kilaw. Sugba or inihaw means broiling fish or seafood over charcoal. Tula or tinola means to cook same seafood in boiling water with spices and seasonings. Kilaw on the other hand is to prepare fish fresh and let it cook itself in its own mixture of native vinegar, onions, garlic and pepper.
Even though I haven’t been to the Sutukil complex in Cebu,I was glad to find out that there’s a restaurant similarly named in Manila and adopting the same concept. The one in at the Mabuhay Manor Hotel is a poolside affair where you get to choose your fresh seafood in a glass window and have it cooked in front of you by the chef.
We tasted the resto’s grilled items like the liempo, bangus (milkfish), squid and chicken inasal. The marinade bordered on sweet but yummy nonetheless. The tahong soup cooked with dahong sili and bits of sweet corn is a must try. Likewise the steamed crabs and fresh oysters. Diners are encouraged to eat kamayan-style (with the hands),and the rice came wrapped in banana leaves.
But I thought the best thing about our sutukil meal was the dessert which had to come from the hotel’s coffeeshop. The banana chocolate chip cake was to die for and I should once again make the long trip to Pasay if only for this. Yum!