Totally Cebu

The place

First off, the building is big enough for a hefty number of customers. People outside can see the customers dining inside and that's actually a strategy there for me. When people see people eat their lunch or dinner, there could be a chance for them to try out that certain restaurant. Anyway, the place inside is indeed “spacey”. Interior decorations, perfectly lit, tables and chairs are neatly arranged plus the warm welcome of waiters and waitresses and the Ma'm Emeyn M. Calunsag, the OIC of Sugbahan. The second floor is actually the function room for several occasions and, from what I saw, I think 50+ people can enjoy their time eating their favorite Sugbahan favorite.

The colors of both chairs and tables blend well with the surrounding and instills a great ambiance of the whole place. However, the whole atmospheric feel was diminished when I finally saw the floor surface. I don't exactly know what type of floor is it, but I think it's cement coated with a black powder to resemble a “stony” surface. It might have something to do with the whole native Filipino theme but it pulls down the whole imagery of the interior. Other than that, I certainly hope they can change their music selection.

The food

Now on to Sugbahan's substance, the native Filipino food. The waiter gave us the menu that contains several types of native Filipino dishes. Soups, drinks, seafood, vegetables, sizzling plates, main dishes are combo meals are given for me and my friends to choose from. Authenticity are heavily regarded here in Sugbahan and they could one of those people that dedicate their whole effort and determination to provide the best and pleasing treat that is peppered with innocuous cooking.

We decided to take on a grilled pork chop, the sizzling squid, drinks and a bit of seafood. We waited for 15-20 minutes for those orders and we just sat their talking for quite a long time. Then the food was served.

The grilled pork chop is served with a delectable presentation with its picture-perfect imagery and this is indeed a prime example of how color plays a great part when it comes to food display. The sizzling squid is, well, sizzling with heavenly aroma that made us feel this is actually our first time to try out of what native Filipino dish, or in that matter, Sugbahan's native Filipino dish. The crab and shrimps are simply luscious to look at that I can imagine a caption being put together in those dishes that said, “eat us... NOW”. Then bite after bite we slowly savored the tasty sensation on what could've been our last dinner on Earth. Well, yeah... that was more like it. Simply scrumptious and I can exactly say that it's a hairline better from the taste of beer (my other bestfriend).

Overall

I can honestly say that with their very impressive cookery and preparation, a three-peat in one or two of those awards could be Sugbahan's biggest achievement yet. And I bet there are going to be more notable awards that Ma'am Abigail C. Young is going to display in front of the entrance sooner or later.

Excellente. Grandioso. Delizioso. Masarap. Lami. Those are just some of the words that I can describe about the native Filipino restaurant of Sugbahan.

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