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topseafood
spots in
Cebu
Check your diet at the door, roll up your sleeves
and get ready to eat with your hands.
Jude A. Bacalso takes us to five places that serve
seafood the Cebuano way.
Photos by Cio Datan
FROM THE AIR,
Cebu looks like the
back of a crocodile half submerged in
water. The mountain range is its jagged
spine; running from north to south, it
divides the island’s eastern and western
side. And it is all surrounded by waters
teeming with fresh bounty.
The uniquely narrow geography
means this: both seaside and mountain
are within half an hour of each other, a
fun fact that — for a foodie — means
fresh seafood and fresh vegetables
at any given time. This explains
why, as Chef Myke Sarthou of Chef
Tatung’s observes, “Cebuano cooking
is straightforward.” It’s uncomplicated,
eschewing layers of flavors that tend
to mask an inadequacy. But before you
embark on your foodie tour in Cebu,
do remember that in these parts
patis
means soy sauce (
toyo
); ask for
rufina
if
you want the fish sauce. This difference
in terms is about the only complication
in their cuisine.
09LKH Smile
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