Sinuglaw Festival in Cagayan de Oro

The Cagayan de Oro Hotel and Restaurant Association (COHARA) is ones more bringing the Sinuglaw Festival – an exhibit on the different varieties of Sinuglaw and its preparations. This city-wide event is a prelude of COHARA’s Kumbira – annual culinary show and competition.
The Sinuglaw festival aims to feature and highlight the local dish called “sinuglaw” in the member hotels and restaurants and at the same time promote it as a truly Kagay-anon dish to its guests, tourists and locals alike.

Sinuglaw is a combination of sinugba which means grill, and kinilaw which is cooking by soaking in vinegard or citric acid is a local dish where Cagayan de Oro is also known. The Sinugba refers to the grilled pork belly sliced into bite-size pieces while kinilaw is the raw fish, popularly using malasugue or tanguigue, soaked in coconut vinegar with onions, ginger, salt, suwa, and tabon-tabon ideally.
If you want to judge yourself who serve the most delicious Sinuglaw, visit the participating establishments and order their sinuglaw AND enjoy 10% discount on your Sinuglaw orders from July 1 to August 31.
Here are the participating COHARA-member establishments.

  • Cagayan River View Inn
  • Chali Beach
  • Casa Isabella
  • Seda Hotel
  • Southwinds Hotel
  • De Luxe Hotel
  • Hotel Koresco
  • Hotel Conchita
  • Marianne Suites
  • Kagay-anon Restaurant
  • La Ilongga
  • Grand City Hotel
  • Xavier Estates Sports and Country Club
  • Thai Me Up/Fill me Up Restaurant
  • N Hotel
  • The VIP Hotel
  • Apple Tree Resort & Hotel
  • Pryce Plaza
  • Bigby’s Cafe
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CDO Does Tonkatsu Like No Other

Tonkatsu by Terazawa found its spot in Cagayan de Oro at Centrio Ayala Mall’s groundfloor giving Kagay-anons a taste of Japanese cuisine and experience. Enjoy a serving of tasty, tender pork cutlets that’s fried to perfection, served with pickled vegetables, shredded cabbage, miso soup and unlimited Japanese rice in any given day only at Tonkatsu by Terazawa, the first Philippine franchise of the Japan-based chain brought to the country by the Bistro group.

Chef Akinori Terazawa’s Tonkatsu creation is traditionally prepared incorporating aging the meat by wrapping it in white cloth for three days producing meat that is irresistibly flavorful and juicy.

Iberico Katsu – made of the finest black Iberico pork with a delicate, nutty, meaty, melt-in-your-mouth marbling. Popularly known as “Pata Negra”, these Iberian pigs are a special breed found in the south and southwest areas of Spain. What makes this extraordinary is the fact that these breed are fed on barley and maize weeks after weaning. They are then allowed to forage on forest floors eating acorns, thyme rosemary and mushrooms, making them the “healthiest pigs” with 50% unsaturated fats like that of olive oil. It has been said that doctors in Spain refer to Black Iberico pig as “walking olive trees” because of the hog’s diet.

Korubuta Katsu – dubbed as the angus pork. A meat from the original strains of Berkshire hogs from Japan. This method of raising produces hog meat that is of optimum quality and lush in flavor, with its own inherent and distinctive sweetness that can be perfectly paired with a variety of meat sauces. The restaurant’s Kurobuta Katsu is packed with juiciness and rich in flavor from the meat’s excellent marbling.

Chef’s Katsu specialties include the Rosu Katsu sets (deep-fried pork loin sets) and the Hire Katsu (deep-fried pork fillet sets). It’s also great to know that the CDO branch is getting supplies from local meat suppliers as they passed the restaurant’s standards.

Jumbo Ebifurai – imperial prawns that are simply deep-fried to achieve the natural freshness taste of the prawns. Diners have a choice to order only prawns or in sets with either deep fried pork loin or fillet (Rosu Katsu). Tonkatsu CDO supports local prawn market by getting prawns from local suppliers who passed the company’s standard.

Appetizer - Friend Chicken Wings


A healthy starter - Chasoba Salad


The Frozen Green tea is a sweet way to end the Tonkatsu dining experience. It’s a heavenly slice of frozen, fluffy meringue roll with a hint of green tea. Check out Tonkatsu by Terazawa at the ground floor of Centrio Ayala Mall. Check out their Facebook fanpage to see more of their menu and amazing offerings!

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Monster Kitchen Celebrates New Chefs

March 30, 2014 – Monster Kitchen, Northern Mindanao’s leading hub for Baking and Pastry education and now Culinary Arts has concluded another term for Professional Culinary Arts and Professional Baking and Pastry arts producing new batch of Chefs. The graduation was held at the Limketkai Luxe Hotel located at Lapasan Hi-way Cagayan de Oro City.


At the ceremony the graduates from both Culinary Arts and Baking and Pastry Arts showcased some of the works.
WARNING!! – Lots of Mouth-watering Pastry Photos Ahead!

Culinary Arts


Throughout the years Monster Kitchen Academy has established its reputation as the finest Culinary and Baking and Pastry School in Cagayan de Oro City. The Academy encourages aspiring pastry chefs or hobbyist to not just master the craft but at the same time become entrepreneurs – “Monsterpreneurship” as they call it.


So if you are looking for a place to learn or enhance your skills in the kitchen, you will never go wrong with Monster Kitchen Academy. They offer PROFESSIONAL CULINARY ARTS and PROFESSIONAL BAKING AND PASTRY ARTS as the 2 main courses. For those who just want to learn specific menus and techniques, Monster Kitchen Academy have something for you! Enroll in Wilton course, a 3-day intensive course for cake decorating. Lifestyle courses are also offered at MKA. Take adavantage of the workshops they offer (i.e. Siopao Making, Cupcakes, Basic Cake and Decoration workshop, Meringue Desserts, Pasta etc). These are workshops done in a day at very affordable fees.
Like the Monster Kitchen Facebook Page to get yourself updated on the courses/workshops they offer this summer and for the coming days!

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