PVB's WWII Traveling Exhibit goes up to Baguio

From Laoag City, Philippine Veterans Bank's (PVB's) traveling exhibit is now in SM Baguio til Friday (Sept. 22, 2006) at the lower ground floor. Many, many thanks to SM's management, who graciously gave us a great location. Other partners are Baguio City Government & the Cordillera Administrative Region. The exhibit pays homage to our WWII veterans and survivors. September 2 marks the 61^st year of the end of World War II in the country. There will new WWII vintage photos, artifacts and memorabilia focused on Baguio & North Luzon WWII events. The City of Pines looks like the last stop for this year, but plans are already being drawn for 2007. God-willing, we'll be able to come up with an improved display, with new areas to visit.

In the photo are from L-R: acting Baguio City Mayor Peter Ray Bautista, Baguio Vice-Mayor Leandro Yangot, Jr.; SM City Baguio assistant mall manager Amy Gonzales, Congressman Mauricio Domogan and PVB President & CEO Ricardo A. Balbido, Jr.

"Su-tu-kil" ordered at Mactan Cebu

This one was in a recent business trip down south. Mactan island is located right next to Cebu and the two islands are connected via two bridges. When in Cebu, one of the many things one should do is enjoy a "Su-tu-kil" meal.

"Su-tu-kil" is a Cebuano combination of "Sugba" which literally means to broil; "Tula," which means to cook in tamarind broth or "siningang" in Tagalog; and "Kilawin," raw seafood (usually) that is "cooked" in vinegar & spices. When you mention "sutukil" to any taxi driver in Cebu, they'll bring you to the Lapu-lapu shrine. Lapu-lapu is recognized as the Mactan chieftain who fought & killed Magellan the explorer. Around the shrine are the "Sutukil" eateries. Before getting a table, you get to pick seafood that you want to eat & how you want it cooked - the top three ways are, you guessed it, "Su-tu-kil".

These restos are usually "native" or very Filipino in ambience, some have an upper floor that gives a view of the mangroves there, not to mention fresh sea air. My favorite resto there is Manna. There, you've got to try their steamed Lapu-lapu cooked Chinese style. Of course, the sizzling seafoods (squid, tanguigue or blue marlin) are a must try as well. The Kilawin (tanguigue or clam) is a great starter. And me, well, I've always enjoyed a plate of "lato" or seaweed with a dash of diced onions, ginger, garlic & vinegar.