SuTuKil In Parr't

WARNING: The crappy images might be disturbing. I just used my outdated phone camera.

Su-Tu-Kil, from the right in clockwise order.

I know, the title sounds like a grotesque thriller movie in French. Lol. I blame the contraction, clearly helped by the apostrophe. 

SuTuKil actually refers to a Visayan term for the fresh fish (and other seafood) being cooked/prepared in three ways. Su-Tu-Kil or Sugba, Tuwa, Kilaw simply translates in English as fish (and other seafood) being grilled, made into soup, or eaten raw (prepared like ceviche with little variation in the citrus used, either local lime [biasong] or local lemon [kalamansi], mix with other spices [ginger, onion, tomato] and vinegar). It does not mean though that you need to have the three dishes in one meal. They are just the more popular and easier way of preparing fresh fish and seafood. The operative word, by the way, is fresh.

Parr't is not French (I came across an article that also explains this). Like Bai/Bay (pronounced as by), Part/Parrt is another term that locals use to call each other, regardless of gender and whether you are friends or not. 

My parents, when they come to the city for a visit or for some important engagements, like to go to Parr’t Ebelle Tinola to have seafood for lunch, usually on the day they arrive. They live in another island, surrounded by the sea and frequently have fresh seafood from local fishermen. But the fishes (or squid and the like) from there are of smaller sizes, while the ones served in Parr’t Ebelle Tinola are cuts from gigantic tunas.

The place is very accessible by public transportation (jeepneys and taxis) since it is near SM City Cebu. It also has parking area for private vehicles.

Grilling area.

Dining al fresco.

Dining in AC room.

SuTuKil kind of restaurants are abundant in Cebu (city and province). The dining experience calls for a plate or more of rice, by the way. It's a Filipino thing-y, the rice I meant...something we couldn't live without.