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Ask for the must-try
bagaybay
(gonads and flab)
in your soup; and instead of
rice, ask for the
mais humay
(corn grit), which is eaten at
home by most Cebuanos.
At Parr’t Ebelle, you can have your fresh
seafood grilled,
kinilaw
(raw with vinegar
and seasonings) or in
tinuwa
(clear soup).
06CA Smile
Ser 4
1
Parr’t Ebelle
You take pretty good chances in this place: one is it’s Ebelle himself
(“parr’t” is the Cebuano abbreviation of the word “partner,” a macho term
of endearment men call each other) hauling the huge chunks of fresh catch
and laying them over burning coals to grill; the other is that on some days,
the featured fish is blue marlin (on other days it’s
tasik
or snakehead),
rompe
(
rompe
de candado
or chevron barracuda),
pugapo
(grouper) or
mamsa
(giant trevally). They
are served only three ways: grilled,
kinilaw
(raw with vinegar and spices), or in a huge
cauldron of
tinuwa
— a clear soup with tomatoes,
iba
(
kamias
or cucumber tree),
native chili and leeks — the house specialty. Chances are you’ll be coming back for
more.
Road 6, North Reclamation Area, Cebu (across SM City Cebu); tel: +63 (32) 419
1611. Best time to come: 11am, a little before the noontime throng.
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