Festival Platters at Sinamu Seafoods and Native Cuisine in Santa Barbara

“Sinamû” is a Hiligaynon word for assortment. In any form of dining, Ilonggo habitually use the word “Sinamû” as a combination of different dishes placing them together in just one plate by a person. Practically, a combination of rice, with assorted native dishes and soup.

Sinamû Seafoods and Native Cuisines is the first and only semi-fine dining restaurant in the town of Santa Barbara. As the word “Sinamû” come into view, it is a perfect name for the place which can serve variety of seafood dishes and native cuisines. A spot where people can stay and dine comfortably and will leave the place contentedly.

The restaurant, aside from its ala carte meal orders, now offer Festival Platters aka Bilao meals. Each bilao comes with an assortment of salads, meat, seafood and sides. It (may) include grilled eggplant salad, kinilaw nga isda, grilled pork, steamed shrimps, grilled squid, native litsong manok, grilled scallops, sinugba nga tangigue, rice and fresh fruits. It is further categorized into:

BISPERAS Platter (Party starter for 2-4 persons) Php 799.00.

Includes 1 whole litson manok, grilled shrimps, grilled pantat, baked scallops, pork chop, fried spring roll, mango, steamed veggies and rice.

PIYESTA Platter (Festival Meal for 4-6 persons) Php 1,099.

Includes grilled shrimps, steamed crabs, grilled squid, grilled pantat, baked scallops, kinilaw pork, mango & steamed veggies or grilled eggplant w tomatoes & onions and rice

KAHILWAYAN Platter (Freedom meal for 6-8 persons)Php 1,499.00.

Includes 1 whole native litson manok, grilled shrimps, steamed crabs, grilled squid, grilled pantat, baked scallops, pork kinilaw, pork chop, choices of ripe mangoes or green mangoes w/bagoong, choices of steamed camote leaves & okra w/bagoong or grilled eggplant w tomatoes and onions.

Sinamû Seafoods and Native Cuisines humbly assures to provide fresh seafood and varieties of native cuisines to any level of customer at the most affordable price with a highly scale of authentic flavors, welcoming place and excellent customer service./press release

Sinamû Seafoods and Native Cuisines

Tydyco Commercial Complex, Bypass Road,

Santa Barbara, 5002 Iloilo, Philippines

Mon - Sat: 09:00 - 20:00

Phone (033) 396 0058

Facebook: https://www.facebook.com/SinamuSeafoods

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An Ilonggo favorite - Valenciana

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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Easy Century Tuna Recipes

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Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare. ...

FLAVOURS OF ILOILO

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