Tickle Your Tastebuds with Kan-anan’s New Specialty Dish

Cebu Parklane International Hotel, with its local government partners, has organized another successful Sangka sa Kaha, their 7th year being in the municipality of Aloguinsan. The event started with a serene tour in the internationally-awarded Bojo River.

Guests boarded bangka (boat) in groups to get intimate with nature. Each bangka was escorted with a tourist guide to talk about the mangroves surrounding the river, and how the local community takes care of it. After marveling at the protected mangroves and clean river, guests were asked to transfer to a bigger boat with a tempered glass floor. The glass floor lets the guests see the corals and fishes in the sea clearly as it is magnified. This activity was said to be popular among tourists, whether local or foreign.

Corals and species in the seas of Aloguinsan have been proved to be protected by the local government and community, as they can be seen clearly blooming through the glass floor. Even if the boat was sailing against the current, the guests didn’t mind the sea water going in as they were too engulfed in the beauty beneath them.

Docking at Hermit’s Cove, the guests enjoyed the view of white beach and blue sea. With the hosts showing unending warmth, they served their very own puto and cabcab. After tasting the delicacies, guests had to trek up the cliff and travel to Aloguinsan’s Baluarte Park for the cooking showdown.

Dance and music filled the pathwalk of Baluarte Park as guests made their way to the venue. Local government officials and event partners also graced the event as it was about to start. As soon as the participants and their pans were ready, the cook off started.

Seven teams showed off their cooking skills as they cooked their town’s very own Kinsan fish. Kinsan fish was discovered and is seen only in Aloguinsan seas.

Cenelyn Manguilimotan, Cebu Parklane International Hotel’s General Manager, shares that “you cannot find it anywhere, we always have been saying that it is your competitive advantage as a destination because food really has a destination recall, so at least now when you say Kinsan it goes with Aloguinsan, and when were going to put it in Cebu Parklane’s Kan-anan restaurant, we wanted to always put the name Tinubaang Tinonuang Kinsan sa Aloguinsan, so our guests will ask what is that, where is it in a way we’re already promoting Aloguinsan as a destination, it’s our own little way of giving out and helping promote countryside tourism.”

Each team needed to get their own ingredients from the center table. A signal was then made for the teams to start with their dishes. As the judges and audience observed, the teams showed off their skills and cooking techniques. After more or less an hour of preparation, the seven teams presented their own take on Tinubaang Tinonuang Kinsan sa Aloguinsan to the judges.

The teams had a different take on the cuisine—sweet, sour and some spicy—showing off each of their own talents. The judges carefully deliberated each team’s dishes, even asking input from the audience, the taste they really liked was that made by Erlinda Gimenez, a member of the Bojo Aloguinsan Eco-tourism Association. Her recipe will be added to Kan-anan restaurant’s specialty dishes. Kan-anan is Cebu Parklane International Hotel’s very own restaurant that prides itself with authentic Cebuano dishes, coming from different towns also from previous Sangka sa Kaha events.

Pin It on Pinterest

Share This