Have you experienced having a single fish cooked in three different ways at a restaurant setting? I did. But I guess it is not at all surprising since many say that along Baybay in Roxas City are scrumptious feast of seafood cooked in variety.

It was not really my first time to try three variant cooking of one fish, but let me share you what I experienced in my short stay in Cebu. After a long afternoon stroll at the beautiful scenery of Magellan’s cross in Lapu lapu City, Mactan Island, we headed to what they call “SuTuKil” – Sugba, Tula, Kilaw. These are some of the traditional method of cooking either a fish or pork or any other seafood.

A Cebuano friend of Junnjun recommended dining at Manna SuTuKil since he said they offer the best among the line of restaurants in the area. Upon entry, we saw an array of fishes in different kinds and sizes. You just have to choose among the selection and have it SuTuKil, or any manner of cooking you want for a single fish. They also offer other seafood like squids sold in per kilo and shelled seafood like scallops.

We thought all the while that the price per kilo is the exact price we need to pay since they are already more expensive than the regular prices in Baybay, Roxas City. (So, they say) We were then informed of the cooking charge (which of course is somewhat equivalent to a single viand) upon settling on our tables. We were not expecting that but I guess it is okay since I was a little bit hopeful for a delicious dinner.

Yet, I was wrong. Overall, the food was bland. (And if the food is bland, nothing great comes after) It lacks flavor. (Especially salt)

To add up to our disappointment, we plan to charge our meal through credit card but the server told us that they charge 5% of the total meal if we were to use it. Isn’t there a law stating that whether a consumer pays in cash or through a credit card, the price is the same?