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

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Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

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Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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