Parklane’s Sangka sa Kaha heralds Torta de Argao

AS PART of their efforts to be a hotel in Cebu that stands for Cebu, Cebu Parklane International Hotel has initiated the Sangka sa Kaha, a friendly cook-out competition between local cooks to promote the town specialties.

Back in January, Parklane held the first leg of Sangka sa Kaha, featuring humba from the town of Ronda. The winner of the best humba became Kan-anan Restaurant’s guest cook for the quarter, while her dish became a staple on the menu. Following this success, Parklane went on to seek for the best of another specialty – this time, torta from the town of Argao.

Torta is somewhat akin to bread or a sponge cake. This product – baked inside a hudno (clay oven) – is made using egg yolk, pork lard, flour, evaporated milk, margarine, sugar, and tuba, which lends that flavor distinctive to torta.

Contenders for the best torta in Argao were OJ’s Torta, Jessie’s Homemade Torta, Argao Home Bakeshop, Chitang’s Torta and torta from Carmen’s Carenderia. The panel of judges – comprised of Sun.Star Weekend editor Jigs Arquiza, Parklane’s F&B Manager Joward Tongco and Argao’s Guilang Tableya proprietor Edgar Linotan – deemed Carmen’s Carenderia the winner, with Chitang’s Torta coming in second place.

Just like the first leg, Carmen’s Carenderia will be the guest cook for Kan-anan Restaurant, which will also be including torta in its menu soon.

Sangka sa Kaha will go on to cover as many towns in Cebu, from north to south. The hotel’s general manager Cenelyn Manguilimotan shares to members of the press present at the event in Argao Nature Park that Sangka sa Kaha is not just for Parklane, but for tourism.

“We want to showcase to the world just how diverse our culinary heritage is,” she says.

Now one need not travel so far for a taste of the best local dishes, as Parklane’s Kan-anan Restaurant specializes in Cebuano cuisine. Visit Kan-anan at the 4/F of Cebu Parklane International Hotel along N. Escario St., Cebu City. (PST)