On
Sinantulan sa Sugpo

During the bountiful harvest season of santol (cotton fruit), rinds are grated, salted, and simmered in coconut cream with spices. Each spoonful is a sublime harmony of tartness, creaminess, and gentle spice.


The addition of fresh-harvested sugpo (tiger prawns) is a delight with a hint of sweetness and ocean flavor. This will call for an order of extra rice!


Ready to go on a food trip to Quezon? Tag your food buddies!


Sinantolan na may sugpo (video)

You may want to read:

  • Hardinera
  • Ubod sa Tahure