By Tito Mike
Shoppers were treated to one of Cagayan de Oro’s most beloved dishes with SM Uptown’s Bestival Chef last Saturday, September 28th.
The SM Food Festival and Exhibit aims to promote Cagayan de Oro’s culinary history and heritage through its chefs and dishes through the flavors of the city’s local restaurants.
“Today, we celebrate the incredible talent of our local chefs who have mastered the art of transforming traditional ingredients into unforgettable dishes. Truly, each bite tells a story of our rich culinary heritage, and I want to edge the passion and creativity of these chefs who make our local cuisine extraordinary,” said SM Uptown Mall Manager Mell F. Sagales.
“As we enjoy this feast, I encourage all of you to continue supporting our local ones and chefs. Together, let’s help preserve and promote our food culture for our future generations.”
The event was graced by luminaries from the Region X and Cagayan de Oro Tourism Offices in the persons of Asst. Regional Director Decius Esmedalla and Vonette Go, respectively.
“Today, you’re in for a treat! Our top chefs have carefully crafted and selected a dish that reflects the rich flavors, traditions, and creativity of our local cuisine!” said SM Uptown Marketing Manager Mylene Jerusalem.
“Famous as one of Cagayan de Oro’s iconic dishes, Sinuglaw is a perfect blend of grilled pork (sinugba) and fresh raw fish (kinilaw), a true testament to the fusion of flavors that represent the rich culinary heritage of Northern Mindanao,” she noted.
“It’s a dish that reflects our love for bold flavors and fresh ingredients, and today, you’ll get to see our top chefs put their own creative spin to it. This is more than just a food festival—it’s a celebration of our culture and the incredible talent of our chefs who have mastered their craft,” added SM Uptown Marketing Officer Francine M. Magallona.
The name Sinuglaw comes from the words sinugba (grilled), and kinilaw (a raw fish dish marinated in vinegar). It’s a dish that is popular in the Philippines and is often served in beach resorts and restaurants.
Sinuglaw is a delightful and unique dish that combines smoky and fresh flavors. Pork belly cuts grilled to perfection serve as an intriguing foil to the sea fresh taste of Malasugue, marinated in a zesty dip of native vinegar, tabon-tabon, suha and milk. Finely chopped red onion, ginger, red bell pepper, and chili further elevate Sinuglaw with their crunch, spice, and depth.
Chefs Darly and Roger of Fat Chef next demonstrated their skills in preparing their singular Sinuglaw for the rapt audience. Fat Chef Restaurant takes pride in serving a dish that embodies freshness and traditions by using high-quality ingredients and honoring the traditional preparation methods to offer their guests an authentic and memorable culinary experience.
Next, SM Marketing Associate and Event Host Vince Camelotes invited everyone to partake of a free Sinuglaw Sampler from the giant spread prepared by Fat Chef by simply downloading the SM MALLS ONLINE APP.
Thanks to Ms. Mell and SM PR Manager Carlston B. Maglangit for hosting us at Fat Chef in SM Uptown North Wing for an after-event chikka. We thoroughly enjoyed the Mango Suman Float, Monte Cristo, and were totally fascinated by their awesome Street Food-on-a-Ferris Wheel (wink, wink)!
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