Davao's Food Huntress

Khash Persian Kabab

noreply@blogger.com (Davao's Food Huntress) — Thu, 04 Sep 2008 01:30:00 +0000

The rest of my family was out and so I decided to eat out not wanting to bother our help with cooking just for one. Maybe I'll eat at SM and afterwards check out some books and do a bit of window shopping. On my way I passed by Khash Persian Kabab. I wonder if they're already open. Let's see...

As I entered, I noticed that nobody's around. I sat for a few seconds, got bored, and decided to snap away. Suddenly, a Persian appeared ala Genie in a bottle fashion. Kidding. So I had to behave.

There it was on the menu, Shawarma. Gotta try this one. I ordered 2 kinds: Beef (P80) and Chicken(P80) thinking that it was small in size. If you want cheese in it, you pay an additional P10.

When they served my shawarma, it was a bit huge compared to the ones I was used to. I love Khash's shawarma! It's really tasty. The beef has more spices compared to the chicken but both with the same veggies like lettuce, tomato, onions, and cucumber. Condiments are provided so you can adjust to your personal taste. It's supposed to be a meal in itself since it's already a sandwich, and yes, Ms. DFH here ordered 2 meals. HUHU!

I remember bringing shawarma inside the cinema and I think I offended the guy beside me or he just left because he has already seen that part of the movie. Poor guy, couldn't stand the strong aroma. I learned my lesson: No shawarma inside the cinema. Hehe.

For my drink, I had the strangest sounding one I could find, Secanjebin(P35). It didn't only sound strange but it also had a strange taste. It's a cold herbal tea with mint but to give a more concrete description, it's like drinking a semi-cucumber shake on the upper half of the glass and sweetened water on the lower half with a tinge of your mint toothpaste (Colgate or Hapee will do). I am not a fan but you might like it.

Service is a bit elusive. It's a now you see me, now you don't game.

You can either dine inside or al fresco. The place is decorated with Persian artwork and knickknacks. Khash Persian Kebab is not just a place for your Shawarma cravings but they also serve salads, main entrees, side dishes, and dessert on their menu. I'll definitely be back with my gang to try the rest of their dishes!

By the way, this beautiful lady was staring at me while I ate. Her eyes tell me that again, for the nth time, I've eaten too much for my own good! HAHA!

Khash Persian Kabab
Quirino Ave.(after K1)
Davao City

Davao Marina Tuna Seafoods Market Restaurant

noreply@blogger.com (Davao's Food Huntress) — Mon, 25 Aug 2008 07:45:00 +0000

For somebody who loves food, losing your sense of taste is like having Alzheimer's of the tongue. I was sick and since my sense of smell was affected I got disinterested in eating which is a rare thing. To those who think like my Mom - its not a gastrointestinal disease I picked up in some wet-market food adventure okay.:)

My brother suggested that I eat something sour to rouse my sleeping buds. My choices were: Sour cream flavored potato chips OR Sinigang/Tamarind powder(I lanlan/papak this when I was a kid and I know it's weird. Can somebody tell me what's the English for lanlan/papak?), OR green mangoes. I settled for the green mangoes that I personally bought and peeled to avoid my Mom's wrath.

I started regaining my food powers and what better way to roadtest my taste buds with a Tuna-themed dinner at Marina Tuna!

If you like seafood, then I suggest you pay Marina Tuna a visit. I am a fan of their Clam Chowder and their succulent Grilled Swordfish Belly which tastes like pork - PROMISE! So if you have pork issues then this has got to be a good substitute.

There is a small detail about Marina that I truly appreciate: They provide you with lots of calamansi (Philippine lemon). I don't like the 1 anorexic calamansi: 1 customer ratio of other restaurants since I personally use 2 pieces. At Marina, they give you extra calamansi. You can use one or two for your dipping sauce and the rest you can rub it on your knees and elbows to make them fairer!

For appetizers, we had Tuna Kinilaw (P200). I have yet to meet a Davaoeno who doesn't love this. It's a local fave. I've seen variations of this one from the addition of Biasong, Black beans, Tabon-Tabon, Gata, and down to the strangest - MAYONNAISE! To the rituals of not washing the fish with water, just vinegar. You have got to be a Kinilaw lover to explore the Kinilaw universe. Marina's version belongs to the generic kind but equally delicious...radish, ginger, onions, bell pepper, cucumber, vinegar, and fresh tuna.

We had Grilled Tuna Belly(P165). As always, I ask for the Big Eye Tuna and as always, they're out of stock! An elusive fish I cannot catch! They say Big Eye tuna is way more delectable because of its higher fat content compared to the other specie, Yellow Fin. If you see Tuna Belly (B.E.) and Tuna Belly (Y.F.), you'll know that B.E. doesn't mean Bery Edible.

To deviate from the usual rice, we ordered Tuna Lugaw/Congee (P25). It's a lovely congee with tuna bits, spring onions, and crunchy garlic.

Man cannot live on Tuna alone so there was Mongolian spare ribs(P160), for the man, Henry. He was spoiling my all-Tuna-themed getting well party. Hmph. Hehe! This one is flavorful but a bit though.

Here is an example of Corporate Social Responsibility or in Bill Gate's words - Creative Capitalism. Just research on it okay:) Oh and in case you didn't know, this restaurant is responsible for Mayor Duterte's free Congee for Davaoenos.

It was a packed night for Marina Tuna. Service is okay although servers tend to flock in one area. They also have a seafoods market selling Tuna (Panga, Belly, Buntot, Sashimi, Steak, Strips, Loin, Trimmings, Bihod, Bagaybay,), Maslasuigui, Swordfish, Abalone, Gindara, Seabass, Pompano, Sergeant Fish, etc! For special occasions, you can also order a whole tuna(don't forget to say Grade A and ask for a carver unless you want to multi-task and be the tuna carver donning a suit or barong!)

HAPPY KADAYAWAN to all!

Davao Marina Tuna Seafoods Market Restaurant
Km. 8 Pampanga, Sasa (beside Bonifacio Motors)
Davao City
Tel Nos: (082) 233-2666/235-8653

La Pizzeria nel Traliccio

noreply@blogger.com (Davao's Food Huntress) — Wed, 16 Jul 2008 22:00:00 +0000

I love pizza, so does my sibs, so does the bf, and I bet you love it too! So when I was in Bistro Rosario a few weeks ago, my eyes almost popped out of their sockets when I saw that they were building an oven. An oven like that could only mean one thing - PIZZA! Okay, okay, it could mean anything with the word al forno attached to it but when I confirmed that it was mainly for pizzas, my sister, Tanya, the bf, and I were eager beavers who can't wait to taste their pizza!

I don't know if you guys notice how people pronounce pizza and how they say it automatically qualifies them to a certain age group. There's the Peetsa generation, Peeza generation, and PICHA generation (PECHA is an offshoot). My favorite would have to be the PICHA generation! Hehe. Anyway you say it, Pizza is delicious!

It actually is a nice place to savor pizza...al fresco dining in a roofed patio setting. I'm guessing that the place will be hot at lunch but the polycarbonate roof might help in keeping out the sun. The wicker tables are huge and would comfortably fit all your orders.

We had a safe pick - the Gregoria Pizza (P350) topped with Farmer's Ham, Mozzarella, Garlic, and various sausages and a risky one - the Salmon Gorgonzola (P530) topped with Salmon, Gorgonzola Cheese, Mozzarella cheese, and Arugula.

The Gregoria Pizza was well-liked by everyone since we are so familiar with the meat, tomato, and cheese taste for pizzas.

On the other hand, the Salmon Gorgonzola Pizza had mixed reviews maybe because it is not a common sighting in our city. UFO's are more common than this type of pizza. Plus, the Arugula topping will awaken you with its bitter, nutty, and peppery taste. It's an ampalaya (bitter gourd), nuts, and pepper combo in one leaf. I really like that they included new pizzas to shake things up.

Pizzas were wonderfully baked thanks to the wood-fired oven. They serve the Italian style crust (thin crust) which is my personal favorite over the Chicago style crust (thick crust). Pizzas come in 1 size which could approximately serve 2-3 pizzavores.

I'm really not a fan of Putanesca (P150) but ordered it anyway to see if my taste buds have evolved over time, only to discover that I'm still not a Putanesca person.

I just wish they would change the small folded paper napkins they provided (thin ones that approximately measure 2" x 4") and the hot sauce in plastic packaging.

Gone are the days where there was only Hawaiian and Pepperoni - They have 20 pizza variations you can choose from! The familiar Napoli, 4 cheese, Salsiccie, Meat Lovers, Marinara to the unfamiliar one like Salmon caviar and Aragula E Gorgonzola are featured in the menu. You can also choose from 21 extra toppings like Schublig sausage, Gorgonzola Cheese, Anchovies, Button mushrooms, Caviar, Salmon, Artichokes, Arugula, Porcini Mushrooms, Salami, etc! So many to keep you coming back! Pastas on the menu include Carbonara, Aglio Olio, and Linguini al Porcini.

This is absolute good news for Pizza (peetsa/peeza/picha) lovers in Davao City and the love affair with pizza lives on at La Pizzeria Nil Traliccio!

Oh and in case you're wondering what the name means, it's: Pizzeria under the trellis.

La Pizzeria Nil Traliccio
Bistro Rosario Compound
Torres St., Davao City
Tel No: (082) 221-7780

Eddy's Grill Station

noreply@blogger.com (Davao's Food Huntress) — Fri, 11 Jul 2008 00:25:00 +0000

Whenever I pass by Eddy's Grill Station I'd tell myself, "I'll eat there tomorrow." When tomorrow becomes today, I'd tell myself another "I'll eat there tomorrow" - I was saying that for more or less 30 tomorrows!

When I finally decided that tomorrow would be today, Eddy's closed down! HUWHAT?!! That's what you get for being such a procastinator! Such a depressing feeling to see a restaurant close down without you getting to taste their food.

Oh well, life goes on and I move on without Eddy.

But sometimes, you get lucky...Eddy's Grill Station reopened! Obviously, the place is new and bigger, accommodating more diners. Gotta try it now!

Eddy's dining area is simple - function over aesthetics. They could still spruce up the place to raise the level of ambiance. Service is friendly but needs a bit of polishing. There's a small room in sight where they keep non-paying customers until the police arrives - KIDDING! This feature is actually a good idea not usually seen in barbecue-crazed Davao City. I really appreciate this since I hate smelling like my perfume's name is Smokey.

Now to the house specialty - Eddy's Honey Glazed Spare ribs(P150) which I think is good for 2. The meat is tender and is slightly sweet. The plain goodness of home-style ribs since the sauce tasted like it was lovingly made in a kitchen and not the bottled kind formulated in some chemistry lab.

I just wish they had vegetables or mashed potatoes on the side but NADA. I badly need those vegetables to free me from guilt. They have a few other items on the menu but they recommend their ribs.

If you're craving for ribs but too tired and lazy to start up the grill - Eddy's Honey Glazed ribs just might be the answer to that.

Eddy's Grill Station
Vinzon St., corner Dacudao St.
Obrero, Davao City
Tel No: (082) 224-0388

Kitchen

noreply@blogger.com (Davao's Food Huntress) — Sun, 06 Jul 2008 22:15:00 +0000

The kitchen remains to be my undisputed favorite part of a house. Whenever the bf and I go malling, we would sometimes check out the appliance center. He would marvel at flat screen televisions while I gawk at built in ovens and stoves. The price tags would bring us both to planet earth. HEHEHE!

Here's a kitchen that won't break the bank...

Kitchen's menu carries Eastern and Western dishes bearing very fun and witty names(they named a Salad - green minded and a pork dish - Pork Barrel). The long tables and benches adds a casual and friendly feel to the place. Placemats and menus are made of brown kraft papers which would make Mother Earth really happy.

I was in the mood for soup so I had the I say tomato, you say tomato (P90). It is a hearty tomato soup cooked with no crust bread and basil. This one is really rich in terms of tomato content, a few minutes more on the stove and this can pass off as your Pomodoro sauce for your pasta! I was unable to finish it since it came in a huge bowl. Surely, somebody is trying to drown me here...hehe.

Easy Bait (P180) is a pasta dish with spanish sardines, basil, with bread on the side. A simple yet delicious comfort food!

My Sweet Serenade (P50), a Pandan drink which I found too sweet and green for my own good.

A lot of details are worth mentioning at Kitchen too - like their over-sized plates, fork, and spoons. Beside my drink is their version of a salt shaker where you don't shake it but just take a pinch of salt.

For now, I guess this is the only Kitchen I can afford (Unless I hit the lotto jackpot or if I decide to take up boxing and be the next Manny Pacquiao!)!

Kitchen
2nd level
Robinson's Galleria
Ortigas

Mezzaluna

noreply@blogger.com (Davao's Food Huntress) — Wed, 02 Jul 2008 20:15:00 +0000

I'm back in Manila for a quick business meeting. After doing serious business, I'm off to do some monkey business at Gourdo's! Yippee! I could die at Gourdo's or Cook's Exchange or Santi's, they can even bury me there! Bury me underneath those equipment and ingredients - HAHA - morbid thoughts!

After shopping for supplies that I need, I decided to have dinner. Bonifacio High Street and Serendra offers a lot of restaurant options but that night I was particularly drawn to Mezzaluna. I liked Mezzaluna's interiors, too bad I took inferior photos. Must be the hunger that made my hands shake. Hehe. Chairs and tables were really comfortable too.

There was a lot of interesting items on the menu but I wanted something light and healthy. So, the Salmon and Prawn Roulade with Hollandaise, Asparagus, fondant Potato, and Herbed Mesclun (550) was my choice. The Salmon was so good that my hands stopped shaking! Also, I have to point out that the Hollandaise sauce was rich and glided like velvet on my tongue. I can now rest in fish...uhm...peace.

Service was excellent thanks to the waiter named Bernie or was that Bobby. I read somewhere that Chef Carlo Miguel ( an Australian) was manning the kitchen and I asked him if it was still the same chef that crafted this superb creation. Bernie told me that it was now a Filipino chef doing all the kitchen wonders! Wow! Hats off to Chef Ron Manalo! It's really heartwarming news that a lot of Filipinos are doing very well in the culinary field.

Bernie also told me that they change their menu every 2 months. He didn't just serve me well but also provided the hungry chismosa a few tidbits about Mezzaluna.

I really enjoyed my dinner. Too bad I was too full for dessert. And I thought I was having a light meal!

I thought I was used to dining alone. This time, I wish I was with somebody - my family, friends, or Henry. It really isn't about being fearless and taking in the curious stares and crazy assumptions on dining solo.

The food at Mezzaluna is simply delicious not to share.

Mezzaluna
Ground Floor
Serendra
11th St, Forth Bonifacio
Global City, Taguig
Metro Manila
(02)856 0718/856 0697

Binggoy's Gourmet

noreply@blogger.com (Davao's Food Huntress) — Sat, 21 Jun 2008 04:59:00 +0000

It's good to be back in Davao City - the Land of Promise! Cliché as it may sound, I believe it's generally true.

The plane's touch down was just in time...for dinner. HEHE!

Dinner was supposed to be at Damosa but it was packed, so we headed to Victoria Plaza. As we passed by Villa Margarita, we were reminded of their new restaurant - so, why not chocnut?!

Binggoy's Gourmet is a quaint restaurant with a warm and tasteful ambiance. I especially liked the way they mixed up pieces of furniture. Approximate seating capacity would be around 50 diners.

The problem with dining out is that you can't seem to make up your mind while the waiter waits for your order and starts to grow his garden of varicose veins. By the time you've made up your mind, he's off to his first sclerotherapy session! Anyway, samplers always end up to be the ultimate savior for this dilemma.

The Appetizer Sampler(P250) consisted of Garlic mushrooms, Calamares ala Baba, and Croquettes. We liked the sweet and sour taste of Calamares ala Baba. My sister who is not fond of mushrooms liked Binggoy's Garlic mushrooms. I suspect this was soaked or brined since it was deep in color and full of flavor. The Croquettes was also tasty with a slight crunch on the outside and a smooth and creamy inside.

We had Chicken Fiorentine with Mornay Sauce(P250) - breaded chicken breast slathered with Mornay, a cheesy sauce - variation of Bechamel.

Not content with just 1 sampler, we had the Pasta Sampler! Talk about being indecisive! The Pasta sampler (P270) consisted of Spinach Pasta with Smoked Milk Fish Flakes and Black Olives, Three mushroom in Cream White Truffle Oil, and Fresh Tomatoes with Italian Sausage in Penne Pasta. If I were to rate my personal fave then it has got to be the Spinach Pasta while the Penne comes last.

For those who adore lengua, they have the Lengua con Setas(P280)in White Cream Sauce with Mushrooms. It was flavorful but was a bit oily.

The Holiday Chicken Relleno (P320) was okay - chicken stuffed with chorizo bilbao, cheese, and other good stuff! I like how Binggoy's try to plate and present their food to increase the visual appeal. It's also a plus point that they use organic vegetables since diners are now starting to be conscious of pesticide-free food.

For dessert, we had their No-Bake Oreo Cheesecake (P90) and No-Bake Blueberry Cheese, both looked and tasted ordinary.

The service needs a bit of polishing. We needed to prod the waiter to provide us with the menu.

Here comes the Eureka moment. The Banana Bread Pudding with Caramel Sauce (P80) looked like a badly deformed beef patty to me but it blew us away!!! I was never fond of warm desserts. My personal rule: Soups/Main course = hot. Desserts=cold. This is the first warm dessert I am loving!

Binggoy's Gourmet is another good addition to Davao City's list of restaurants. Don't forget to cap your meal with their heavenly Banana Pudding, you might like it - PROMISE!:)

Binggoy's Gourmet
Villa Margarita Hotel
Lanang, Davao City
(082)2242712/2275726

Fish out of Water

noreply@blogger.com (Davao's Food Huntress) — Sun, 15 Jun 2008 23:59:00 +0000

I remember being a kid on vacation with my family, and we had dinner at a restaurant where Greenbelt 5 now stands. My brother ordered frogs and I think he wanted me to taste it but - No way Jose!

Back at the hotel I asked him, how it tasted like and how he felt, and his reply was that it seemed like the frogs were jumping up and down his stomach. HUHU! It was a horrible thing to say to a kid!!! I will never eat frogs-PROMISE!

15 or so years later, coincidentally, I am waiting for my frog appetizer at Greenbelt 5...

Before I tell you how the frogs at Fish out of Water tasted like, allow me to start with the soup and entree.

The Kuhol and Hibi Chowder (P139) was exceptionally creamy with Kuhol and Hibi bits(obviously). Kuhol and Hibi are both childhood characters, thanks to the pink eggs I used to hunt and the junkfood named after the latter. A good and flavorful soup.

The Grilled Sarangani Bay Milkfish Belly with Lucban Longanisa Risotto (P299) was nothing spectacular. The fish was tough and the Risotto was soggy. Both lacked flavor too.

Finally, I am faced with my Fried Frog legs with Peach Chipotle Sauce (P195). It looked kinda freaky or maybe I was just used to seeing it swimming in a pond and not on my plate. Aside from the usual animals I have consumed, I could not believe that I have tucked another title under my belt: a frog murderer.

It tasted and felt like chicken. I had to eat it fast since somebody once mentioned that frogs taste good when hot and becomes "luod" once it cools. I'm not paying much attention to my fish dish now since Kokak here tastes much better. The Peach Chipotle sauce provided a delectable sweet and spicy taste. Kermit just earned my stamp of approval!

I like how Fish out of Water pays tribute to our local ingredients and transform it to spectacular seafood recipes. The global touch is really evident in its food and ambiance. Service is okay and the staff was helpful.

As I sleep, I don't feel the frogs jumping up and down like what my brother told me. I've provided the frogs with enough playmates: Mr. Hibi, Ms. Kuhol, and Señor Milkfish.

As I sleep, I thank God for another opportunity to live another day and utter "All things bright and beautiful, all creatures great and small. All things wise and wonderful, God made them all."

...and I guess I'm planning to eat them all.

Fish out of Water
Greenbelt 5
Legaspi Village
Makati City
Tel No: (02)729-3858

Pepper Lunch

noreply@blogger.com (Davao's Food Huntress) — Mon, 09 Jun 2008 23:45:00 +0000

During my latest trip to Manila, I had no luxury of venturing out into restaurants located outside malls. I’m not complaining, mall rat eats mall food.

I was on my way to buy mineral water and there I discovered Pepper Lunch's existence – a DIY fast food steakhouse that started in Japan.

OMG! The rat has gotta try this one!

My Pepper Steak (P235) is served and I am loving every bite!!! The beef is raw so you can personally decide how you want it done. You can opt to put either Amakuchi or Karakuchi sauce but I decided to eat it as it is. Finally, don't forget to mix it up like there's no tomorrow!

Imagine this – rice garnished with sweet corn kernels, spring onions, and aromatic pepper surrounded by beef on a sizzling hot plate (still hot after 20 minutes thanks to the electromagnetic cooker). I know Henry will hate this since he hates very hot food! I, on the other hand, am liking the high temp! The type that would make your eyes water – HAHA! Talk about being a masochist.

The posters say that they only use the outer part of the pepper which is the most fragrant. The paper shield (I'm guessing this is what they call it-hehe) tells me to mix it up equally as there is butter sauce in the middle of the plate. Ahhh...a higher form of Star Rice finally served in a restaurant. Relatively a lot of interesting things to read here while you wait.

I also had the Shake! Shake! Salad - Seaweed (P99). I am now wondering if I am supposed to shake it before I eat it or shake myself after I consume it? Worst - would I be shaking after I eat it?! From the bottom of this healthy salad you'll find soba, lettuce, corn, and Wakame plus another nameless seaweed. The seaweed tasted too aquarium-y.

The main meal at Pepper lunch is not for the figure conscious. The rice, beef, and butter will totally wreck your South Beach and low-fat diet. I don't know which is faster - the time the hot plate gets cold or the time I'll gain 10 lbs from downing this fattylicious (fatty and delicious) meal.

Pepper Lunch
Concourse Level,Power Plant Mall
Poblacion, Makati City

Som's Noodle House

noreply@blogger.com (Davao's Food Huntress) — Thu, 05 Jun 2008 23:30:00 +0000

, One of the best gifts the boyfriend has ever given me was when he surprised me last December 2007 with the book entitled, "Manila's Best Kept Restaurant Secrets" I think Henry is mad at me and was out to increase my waistline. HAHA!

Naturally, I almost died when I pored through the pages. For weeks, it was on my bed and if I rolled into it, it became my pillow. It's now safely tucked in our bookshelves after realizing that I could damage it by making "laway-laway" on it while I sleep. I have seen and been to some of the restaurants featured but a particular one was way out of my radar.

I'm talking about Som's. By the way, if it's not too hot, you can walk towards Powerplant and do some serious shopping. One sign said, Som's Noodle House and the other one said Som's Noodles House. Okay another minor singular or plural issue. I sent an MMS to the boyfriend and he asked me why am I eating at a carenderia? My reply - It's your fault and this is not a carenderia but a Thai carenderia I read in the book you gave me.

The Catfish salad (P90) was good. The crisp fried catfish complimented the green mangoes. Vinegar was a bit sour, but then, if a vinegar's not sour then it's just plain water - a principle I always argue with my father who hates sour vinegars.

The Pad Thai (P130), which was supposedly a personal favorite, failed to deliver. It was not piping hot, the noodles were gummy, and the flavor lacked depth. I'm regretting I ordered this. My short stay in Bangkok, has exposed me to how a Pad Thai should taste like plus/minus variations.

The Milk Tea was good except for the little voice in my head that questioned the unsealed PET bottle! Has somebody opened this or is this a recycled bottle. Only God knows!

As I eat, I am thankful to God for my two multitasking hands. Right hand, for holding my fork while my left hand drives the flies away. If you want to try Som's sans the flies, they have another branch in Makati too. But I guess flies are inevitable in our beautiful and tropical country.

Som's Noodle House
Alger St.
Poblacion, Makati
Tel No.: (02)757-8079

Som's Noodle House
1766 N. Garcia St. Corner Milagros St.
Brgy. Valenzuela, Makati City

Sigol Bap Sang Korean Restaurant

noreply@blogger.com (Davao's Food Huntress) — Fri, 23 May 2008 03:33:00 +0000

This place used to be called Gam Ja Tang Korean Restaurant, and with a little dose of Botox, the restaurant had a face lift. It's now known as Sigol Bap Sang Korean Restaurant.

I wanted to try everything on the menu and the Shigol Bap San was the answer to that! Shigol Bap San is a feast of 10-12 mini-Korean dishes(similar to a degustation meal which I am currently obsessed). Unfortunately, it was going to take a long time to prepare and I was way past my feeding time! I'll def be back for this one.

We were served with Hobak guk, a squash soup which was on the house. Upon tasting, I sense that our planet earth is warmer than this soup. I'm not sure if this soup is prepared intentionally or unintentionally cold. Not really a fan of cold soups, it gives me an impression that it was cooked a long, long time ago in Bethlehem.

Menus were helpful which did not only indicate the usual price and English descriptions but also the preparation time indicated by the number of alarm clocks. Most importantly, degree of hotness indicated by the number of chilis. I therefore conclude(ala primary school science project), that the degree of error in ordering something tongue-paralyzing is minimized.

The Yukejan(P200) - is a beef stew with garlic, chili, and a whole lot of spring onions. Degree of hotness: 2 chilis. Time to prep: 1 alarm clock. The boyfriend proclaimed that he liked it though he was coughing at first. Haha! I on the other hand found it too weird and well...red.

The Samgyoppsal(P300)was the reason why we decided on Korean for tonight. Pork belly wrapped in lettuce along with soybean paste, sesame oil, and vegetables is simply good. As usual, it was served with Banchan on the side. Number of chilis: none. Preparation time: 1 alarm clock.

I would like to think that Samgyoppsal, is a healthy and unhealthy dish rolled into one - sinful pork belly with all its glorious fat wrapped in innocent green lettuce leaves. The meat served was of good quality, even lovely to gawk at in its raw state.

Service was excellent. They were helpful and really courteous - even held up their sleeves while serving. NICE! I wasn't really comfortable buzzing people with this contraption but it was convenient considering that the booths were really high. (PRESS. PRESS.) "Does this really work?" I say to myself. (Waitress magically appears) And indeed it does!

I thought that the Korean invasion was only limited to Koreanovelas and Sam Oh?! Well, Sigol Bap Sang Korean Restaurant is one of the testaments that Korean invasion is truly alive in our very own Davao city!

Sigol Bap Sang
Lanang, Davao City
Across Grand Regal Hotel
Tel No: (082)300-8989

Gabbie's Garden Restaurant

noreply@blogger.com (Davao's Food Huntress) — Wed, 14 May 2008 12:03:00 +0000

My friends said they missed me, but I'm not that sure if they really do, since they took me to Gabbie's Garden Restuarant, which was pretty dim! Yes, my friends are from hell. HAHA! Really not a date or family place but more of a beer with your old pals venue.

We ordered their Cebuano Pochero (P295), one of Gabbie's specialties. Upon serving, everybody reacted - "Dakua oi!" The size reminded me of the hit-movie Jurassic Park. T-Rex is that you? Note that this Pochero is totally different from the Tagalog Pochero which has bananas, garbanzos, chorizo bilbao, etc. Definitely screaming MEAT! It tasted good but it left a greasy film in my mouth. I sense a pattern here...the friends wanted me dead too!

Forget my killer friends, now back to the food. Now some of you might be wondering what the stick is for. It might strike as a handle but a little voice in your head will say that its not. Definitely not for the ice cream dessert. Mango flavor - NOT.

It actually is a scoop provided for the marrow. Now I can hear you say "EW!" but some people do like it and some areas in Europe consider this as a delicacy. You could almost hear the marrow say, "Hello heart attack, goodbye cruel world!"

We also had fried hito/catfish (P95) which was deliciously crisp to the bone. I don't know with you guys, but with fried fishes, I eat the small bones and if the head is crispy, I'll eat it too! This special(freakish) talent landed me in a hospital twice. So kids, don't do it at home unless supervised by a pro.

The place is pretty basic with a few artistic touches to it. The ceiling showcases the biggest lizard in town! Very unexpected artwork don't you think?! Same idea as Michelangelo's Sistine chapel ceiling. Ok not quite, but point taken.

I guess Gabbie's Restaurant is for the beer types, dim light types, garden types, artsy types, and fish-bone-eating-freak types - like me.

Gabbie's Garden Restaurant
Vinzons St., Obrero,
Davao City,
Philippines
Tel No: (082)301-6171

Pearl Farm Davao Marina

noreply@blogger.com (Davao's Food Huntress) — Fri, 02 May 2008 03:30:00 +0000

Just got back!!!:) My sister and R fetched me from the airport and on our way home we had lunch at the Pearl Farm Davao Marina.

They serve appetizers, salads, soups, entrees, desserts, sandwiches, sausages, pizzas, and pastas. The menu is not that extensive but they do have unfamiliar items like Smoked Salmon, US French cut Lamb chops and US Sirloin Black Angus steaks. The familiar ones would include your Camaron Rebosado, Adobo, Crispy Pata, and Halo-halo.

I was craving for Kare-Kare(P280) so it was def my order. The strange thing with my fondness for Kare-Kare is that I seldom eat the 4-legged part of the dish. The vegetables, sauce, and bagoong - I eat voraciously. Feeling vegetarian KUMBAGA! Theirs came in a native claypot which kinda reminded me of a 1980's flick, "Halimaw sa Banga". As you open the lid, there's no halimaw but steaming hot Kare-kare with a lovely thick peanut sauce.

My sister had the Salmon Steak(P400) which tasted well. What is really nice about their "Off the grill" entrees is that you can choose what to enhance it with, either Bearnaise, Creamy mushroom sauce, Garlic herb butter, or Green peppercorn.

R, the driver ordered pancakes(P185) for lunch! I was sceptical of his order since the menu classified it under breakfast and it was almost 1 pm. I think McDonald's stops serving pancakes 10 or 11 and this is not Pancake House. Good that the Marina serves breakfast all day long! Good for him and for his pancake craving!

For dessert, we had ice cream and for somebody who started buying Super Scoop Ice Cream at P2 a pop, I consider Haagen-Dasz(P210) such a treat! Suddenly, I missed Manong Super Scoop, he was such a nice guy!

You should try eating at the Pearl Farm Marina. I loved looking at the beach while I ate. I think I need another vacation. Haha! Dream on!

Pearl Farm Davao Marina
Km 7, Davao Boat & Leisure Club Compound
Lizada Drive, Davao City
Tel Nos (63 82) 234-6987/234-7018

Luz Kinilaw

noreply@blogger.com (Davao's Food Huntress) — Wed, 19 Mar 2008 12:43:00 +0000

Henry's brother, Harold, was here for business and he specifically told us that he wanted to savor the local fare of Davao. What could be more local than taking him to Luz Kinilaw located at the Salmonan area!

Don't expect Luz to have a menu. This is the exact moment wherein you thank God for the fingers you have and will be using to point which tuna part on display catches your fancy.

As we wait, I tell them about my brush with fame at Luz Kinilaw...

It was Papa who took us to our first meal at Luz Kinilaw. He likes kinilaw and I guess he wanted to pass the tradition early on. It was an initiation rite to his young children and prepare them to a life of hard-core kinilaw eating. Mama(the walking anti-bacteria and anti-kinilaw advocate) was travelling so we had the perfect chance.

I grew up during the we-have-no-cable-yet-i'm-normal era and seeing Mel Tianco and Jay Sonza(ABS-CBN news icons during my time) shoving kinilaw to their mouths was like seeing Beyonce eating balut in our backyard! Does that make sense? Haha! Really, it was a thrill seeing them at Luz Kinilaw.

I also told them about the story of a common friend of Helen and I who was given a unique task at work. She was asked by his boss to fetch a foreign guest from the airport, take him to Luz Kinilaw for lunch, and send him off again - all on the same day. It was like a breakfast in Davao, lunch in Cebu, and Dinner in Manila thing.

If you're the sheltered life type, this is one of those places I don't recommend. The place is quite old, the washing area is not nice, and I dare not take a peep of the restroom fearing of losing my appetite upon seeing any possible scene from a horror flick. The other servers were okay but there was this one waitress who was so engrossed with her cellphone and she couldn't see us waving and showing off our Block and White worthy armpits. Hay naku!

I started observing the patrons and there was a table occupied by four dapper Japanese men , friends, families, and government employees based on the parked cars bearing red plates.

First, you will be served with the quintessential flatware soup. You will not find flatware soup in any recipe book because this is a sterilizing event requisite to places like this.

The spoons are okay but the forks are another story. The tines seem to be singing the song, "shake it to the left, shake it to the right, point to the east, and point to the west". It is strange how the fork tines become deformed and face opposite directions. What is inside the human brain when he does this to fork tines??? To prove virility and strength?! I have no idea!

The flatware soup is also a signal that food is coming! Yippee yay to that!

The rice (P20) is what is locally known as Dinorado. It is slightly pinkish-brownish and has a very pleasant aroma. I love this rice variety.

The Kinilaw(P70). BOW. Tuna as the main ingredient relished with slices of radish, onions, and ginger. Don't you just love the color of raw tuna? I like this color and it is obviously not yet in contact with any acid. Make your calamansi-vinegar-soy sauce dip and you're all set to raw fish heaven.

The Panga(P300) or tuna jaw was huge but we finished it off anyway. The boys loved it! Bolinao/Dilis(Anchovy) jaws will never give you as much happiness as what a tuna jaw will give you! Note: Brown, black, and creamy white in color.

The Barbecued chicken (P60) was okay. This is not the type basted with red sauce. Note: Brown, black, and creamy white in color.

Lastly, the bagaybay(P100) or gonad(reproductive organs). Uncooked it would somewhat resemble a snake...a delicious snake. The texture would be a bit creamy and silky. Note: Brown, black, and creamy white in color.

As a local, it is your duty to know the english equivalent for the edible fish parts! You'll never know you'll be entertaining somebody who needs translation!

Panga = jaw
Buntot = tail
Bihod = roe
Bagaybay = fish gonad
Silik = dorsal fin
Ubol-ubol = some say it's tendon, some say it's the throat, now somebody help me!

Feel free to add any tuna part I've missed. Also, are we the Sunshine city as what the sign claims?! Hehe!

In my opinion, Davao cuisine is very simple compared to other regional cuisines. No need to add much to the fresh ingredients that we have here. Even if almost all entrees come in brown, black, and creamy white in color. Our food is fresh, inexpensive, filling, and utterly delicious.

Luz Kinilaw is definitely a Davao institution built on the locals love for no-frills food! Extra rice for the boys pleasssssse...okay...more rice for me too! HAHAHA!

Luz Kinilaw
Salmonan, Davao City,
Philippines
Tel Nos: (082)226-4612/221-8377

O' Flannagan's

noreply@blogger.com (Davao's Food Huntress) — Sun, 16 Mar 2008 02:04:00 +0000

It was ages since I set foot at O' Flannagan's. I remember that it was Kadayawan, and just like caged animals - my sister, my cousin, and I were on the loose - HAHAHA! The place was packed with foreigners and it was fun seeing them enjoying themselves. The conversation we had that night was really great and most importantly, that night was declared to be a karneval night. All orders must be karne (meat). A karneval for karnevores! Wheeeeeeeeeee I love carnivals and karnevals! My father will disown me if he reads this.

This time, I'm with Tanya and my sister. Upon entering, I was taken aback since it didn't look like the old O'Flannagan's I once knew. The pub is now shabby and a few of the "abubuts" on the walls were missing. Some of the menus lacked a few pages. A small outdoor section for smokers is now in place in what used to be just a store window. Anyway, we stayed.

For pica-pica, we ordered Chicken wings(P130). I was fantasizing of wings slathered in red chili sauce only to be disappointed with regular deep fried chicken. The menu didn't say it was going to be red hot so it was not my bad nor O'Flannagan's. It was solely the fault of my crazy imagination. In fairness, the chicken was crispy and delicious.

My sister had Fish and chips(P200). The tasty and tender flesh was encrusted in a crispy coating - lovely! The fries were obviously home-made as observed in the cuts and its distinct taste compared to store-bought fries. There was no dip for the fish other than the thousand island dressing on top of the salad and the bottled HP Brown Sauce. It will do but I really prefer Tartar.

Tanya had Chicken Schnitzel (P150) which was chicken with creamy white sauce. I can't remember if this was just sauteed chicken or lightly coated fried. I like the taste of this one too.

My meatloaf looked very basic but it was juicy and packed with flavor(P200). Def a far cry from your canned meatloaf. Does anybody still eat Maling?! Maling used to be a standard breakfast until my father passed a bill.

The living saint for healthy eating (aka my father) proposed that we stop eating canned goods which according to him was for the good of the greater majority. The bill was then passed to my mother. The children reviewed and debated the bill...1st reading, 2nd reading, third reading. Finally, the President (who also happens to be my father and author of the bill) votes on the bill which automatically becomes the law.

The menu offers some of the Irish Classics like Irish Lamb Stew, Corned Beef with Cabbage, Fish and Chips, and Shepherd's Pie. You can opt for french fries, mashed potato, or rice as side dishes.

O'Flannagan's also has a lot of interesting drinks and imported beers like Guinness. Some drinks have racy names like sex, sex machine, and sexy and I was even tempted to try "sexy" but I changed my mind - that would be too much self-love - HARHAR!

I wish they would fix the place up. Nevertheless, the food is good and conversations at O'Flannagan's has always been utterly engaging. Even if I didn't have a drink, I found our conversation that night very interesting! The topic: Men. HAHAHA!

Oh by the way, ST. PATRICK'S DAY is celebrated every March 17th! May the luck of the Irish be yours!

O Flannagan's
Ilustre St.,
Davao City
Tel No: (082)303-5484

Tadakuma

noreply@blogger.com (Davao's Food Huntress) — Tue, 11 Mar 2008 05:00:00 +0000

At Jacinto Extension one will find Bo's Coffee Club, Kopi Roti, Golden Bamboo, Pepper & Peppers, BH Club, Charlie's, Joniel's, Tadakuma...Tadakuma?! Gotcha! Most of us don't notice this small Japanese restaurant but it's there!

Tadakuma used to be Ramen Tei located at the old Airport in Sasa. I recall, Leo, one of our former drivers who refused the Oshibori (rolled hot face towel) since he was already full thinking that it was fresh lumpia (spring roll)! Titanic was the hit movie that time and he was famous for calling Leonardo DiCaprio as Leonardo Carpio.

If you liked the old Ramen Tei and grieved for its demise, Tadakuma is the reincarnation located in front of Central Bank. Don't expect the place to be spanking new.

At Japanese restaurants, I'm so guilty of being stuck with ordering California Maki(P180). Disect the Japanese portion of my stomach and you'll find California Maki raising its hand - Ma'am present! DFH, move on! The world is so full of makis - uramaki, kappamaki, futomaki-is this similar to futo na kakanin?! I just ate corn so excuse me for being so corny.

My mouth is used to small-sized makis that you just pop in your mouth. So I popped one in,not thinking that it was bigger than the usual size. A DUH moment. Henry asked me if I wanted some more, "Yors, ophter oi wolo dih ing." The Maki was wonderfully moist and they put Tobiko - YAY - I like the mini-popping sensation of Tobiko.

The boyfriend ordered Gyudon(P180). I cringe at the sight of raw eggs being served to me. Too slimy and too salmonella-y. My father likes raw eggs. According to him, as a child, he would harvest fresh eggs from the farm, roll it in burning coals for a couple of seconds, and consume it. Capital E, Capital W. EW.

Henry requested his Gyudon to be hot and boy was that a good decision - the original sweet taste of Gyudon spiked with chili was really good. I now retract my egg rage - BWAHAHA!

I had Shoyu Ramen (P150) which lacked flavor. The hot pepper oil I added didn't help. My brother who frequents Tadakuma with his friends told me that I should've ordered the seafood ramen or the seafood something ramen.

The Gyoza was great(P100)! Gyoza is prepared in different ways but I find the pan fried ones more interesting - chewy and crunchy at the same time.

It's really nice to know that this Japanese restaurant is still around. Don't forget to add Tadakuma to your Japanese food haunts.

Tadakuma
Japanese Restaurant
#11 Gahol Bldg.
E. Jacinto Ext. Davao City
Cell #: 09279221048

Al's Diner

noreply@blogger.com (Davao's Food Huntress) — Fri, 07 Mar 2008 11:22:00 +0000

I was never fond of burgers. Places that specialize in burgers never attract me and if I do find myself in one, it's mostly driven by unbearable hunger or peer pressure or the need for a chocolate hot fudge! Hehe! I sometimes smell the burger in my hands and my olfactory system sends an image to my brain of a cow while it was still with us on this planet. MOOOO.

Besides, I prefer pork over beef. With pork I see the fat and can physically/mechanically separate it. Separating the marbled fat in beef would be physically/mechanically impossible. OINK.

I've been passing by Al's Diner a few times now but it was Bruce, a reader, who finally convinced me to visit.

The diner serves rice meals, pasta, burgers, sandwiches, and desserts. For the little people, they also have a "Just for kids" menu. They do catering and deliveries and take note - according to the waitress, Al personally delivers it using his car!

I decided to be promiscuous and my ka-love team was Peter, our driver, and ordered Al's Lover's Meal(P399). It was already enough for two - one Al's Love Burger, two strawberry milkshakes, one Banana surprise, and 2 mini Toblerone.

Al's Love Burger comes in a heart-shaped bun. A point for creativity. Al told us that just like love it was a sweet and sour burger. This man knows how to translate his human emotions to food...it was a bit sour but just like love a bit of sourness is okay...but not all the time! HAHA!

As I was sipping my strawberry milkshake, it reminded me of the Archie comics I used to read when I was still a kid. Remember Pop Tate?!

The four of us shared the dessert since we were so full. A simple dessert made from sliced bananas, vanilla ice cream, chocolate syrup, and candy sprinkles. The Toblerone served as Peter's pasalubong to his kids.

My sister and Mark's Cheeseburger(P85) was good. I like this one better!

Their Burger patties are made from 100% Australian beef with no monosodium glutamate, no salt, and extenders. You might find the salt thing a bit questionable but some can really pull it off with the right herbs. What's nice at Al's is that you can swap the beef patties to either chicken or tuna at no extra cost.

The folks belonging to the other table ordered Al's Giant Burger (P259)-A full pound of beef that could serve 3 to 4 people!

Service is really friendly. We were welcomed by a genuine and welcome smile from Myra, the waitress. Al even joined us while we waited for our order - a chatty, non-conformist, and interesting character.

What I didn't like about Al's was that they used plastic plates and the seats were cramped.

We've been hearing about Corporate Social Responsibility(think Vodafone's Mpesa mobile banking program in Africa and Carrefour's concern for the number of women among higher ranks) and at Al's Diner you see it written on the doorway - The little restaurant that cares - and indeed they truly care!

In their own little way, they're really concerned about giving back to their employees, the community, and to the environment. The management and staff get commissions, 50% of the profits provide public elementary schools with computers, and Al stressed the importance of water conservation - so if you want water you have to request for it.

At Al's Diner - eating burgers is a good thing after all.

Al's Diner
Crooked Road
Davao City
(082)222-5555

Gourmet Deli

noreply@blogger.com (Davao's Food Huntress) — Mon, 03 Mar 2008 04:58:00 +0000

I was running out of Valrhona and desperately needed it for a special occasion. I checked all the groceries in town and NADA. Then I remembered a comment by an Anonymous reader about the existence of Gourmet Deli selling Santi's Hams. I'm keeping my fingers crossed.

At Gourmet Deli, they have Wilton products ranging from muffin liners to cookie cutters. Processed meats and cheeses. Pecans, walnuts, and, pistachios. Cake decorating supplies. A wine selection for wine-lovers. The devil in me was tempted to order a sandwich but my angel enlightened me not to since it was almost dinner time.

Then there it was right before my eyes: Valrona bar and powder!!! YIPEE! For those who use Valrhona, it's at Gourmet's Deli and no need to hoard when you're in Manila. They also have Callebaut if you prefer using it.

After a few minutes of ogling at their produce, it was time to leave before the staff thinks I just escaped from the Mental Hospital(I smelled almost every edible ingredient on their shelves).

For those who loves to cook or bake - Gourmet Deli is a mini-treasure trove. The availability of gourmet ingredients, equipments, and accessories in Davao City may not yet be as extensive as Manila but Gourmet Deli is definitely paving the way.

Gourmet Deli
Chimes/Felcris Supermarket
Sales St.
Tel: (082)2210588

MOST Institute

noreply@blogger.com (Davao's Food Huntress) — Sat, 01 Mar 2008 04:04:00 +0000

MOST Institute has opened their Davao City branch which makes the culinary scene more exciting for us food enthusiasts.

Again, a warning, this is not a glamorous field! You need a lot of passion and love for food in order to endure the wrinkly hands, heat, and all the standing! Say good bye to your soft hands and hello to varicose veins! MHAHAHAHA! Merese...

I was at MOST Institute yesterday snooping. The Institute offers Lifestyle courses and the Certificate in Culinary Arts(6 months program) is at a reasonable rate of P34,500.

According to their flyers, MOST Institute's curriculum combines 20% theoretical and 80% actual hands on. Expect that you will be required to submit projects and assignments. Also, take note that ingredients are not included in the program fee...upon enrollment you automatically become the new Mr/Ms. Palengke!

I know a lot of us aspire to be in this field but the fees to culinary schools are way out of reach for the average Filipino. At MOST Institute, fees are significantly lower compared to other schools.

If you want to work abroad, nursing is not the only option. You can also explore the culinary arena. You can work in restaurants, hotels, cruise ships, cargo ships, hospitals, etc.

Remember the movie, Ratatouille? Gusteau's motto was, "Anyone can cook!"

Now you can start your cooking career at MOST Institute!

MOST INSTITUTE
LTS Bldg., Magsaysay Ave.,
Davao City
Tel No: (082)303-5991

Cafe Andessa

noreply@blogger.com (Davao's Food Huntress) — Tue, 26 Feb 2008 22:57:00 +0000

I read Cafe Andessa's ad on the paper and it intrigued me so much that I had to brief my troops(my sister and the boyfriend) about our mission. It will commence on Wednesday at exactly 19:00. Over and out.

Cafe Andessa stands out like a sparkling jewel amidst the dark Cabantian road. It looks like half a log cabin and half a shopping store window with the glass windows up front. The place was packed but a group of women were kind enough to signal us soldiers that they were just waiting for their bill. Parking is a bit tricky too if you don't come early.

Their menu consists of mainly Filipino dishes and some international dishes.

My sister had Chicken Andessa(P100) which was the house's Barbeque chicken served with Java rice and atsara. She's not a fan of Java rice, but she liked Cafe Andessa's version. Even asked me what makes Java rice Java? Do you need a Java man to make a Java rice she asked? Haha! Pilosopo Tasya strikes again...

Henry let me taste his Cordon Bleu order. The chicken was alright but I didn't taste the cheese and ham filling. Maybe the slice he gave me was the edge part...you selfish man! Haha!

We also had Kilayin(P75). According to the menu, it was a Fear Factor Kapampangan delicacy made from pork lungs, liver, and meat. Eeeeewwwww to the infinity you might say but it was good considering that it was made from entrails. Something new aside from the usual dinuguan and paklay - a few of the greatest gastro-intestinal inspired dishes invented by Filipinos.

The Laing (P75) was good and hot enough but I like it with more gata(coconut milk).

We didn't like the Sisig (P120) since it was soggy.

For dessert, we had Binutong(P40). This is similar to suman. The glutinous rice was wrapped in banana leaves and tied with a string which looked like a pouch you'd carry if you were fortunate/unfortunate to be a bridesmaid. Cut the string with the scissors provided, drizzle the chocolate, and eat! Again, my banana leaf and pesticide issue I say to myself and once again, I convince myself-Patay kung patay! Bwaha!

Henry also ordered Choco Banana of which he liked. Turon in principle but with chocolate as an added flair.

That was a Wednesday. Come Thursday...

The original troops were back at Cafe Andessa along with reinforcement (my parents, my brother, and my sister-in-law). It was like my super mini-version of President George Bush's troop surge to the Iraq War. It was Operation Cafe Andessa. C'mon men!

We ordered Lechon Kawali(P85), Asian Style Spare ribs(P120), and Chicken Adobong Bicol(P75) and again Chicken Andessa and Laing.

The Lechon Kawali, Chicken Adobong Bicol, and Asian Style Spare ribs were all good. My sister and brother remarked that the wings reminded them of the Chicken Wings they had at Wings, Suds, and Spuds in Pittsburgh.

Again, we had Binutong(P40) and Bilo-Bilo(P35). Bilo-bilo is a hot dessert of rice balls and sago balls floating in what I think is a muscovado sugar based syrup. Really nice.

My father and mother, who are both finicky eaters, seemed to like Cafe Andessa. Papa even ordered a glass of red wine which he does not do often, agreed to have dessert, and consumed lots of it! Mama pointed out that the chocolate for Binutong was really native.

I can think of many reasons to dine at Cafe Andessa: Perfect for lunch if you're on the 10:30-12:30 Manila-Davao flight and dinner if you're on the 4:30 - 6:00 Manila-Davao flight. Haha! Their delicious dishes are resonably priced. Mark the waiter is quick, attentive, and nice. A reason why not to dine here: Everyone can smell what you had for dinner since their exhaust is poor. Be sure to bring cash, they don't accept credit cards yet.

Unlike most restaurants located at malls and main streets, Cafe Andessa is an off the beaten track restaurant in Davao City. I don't mind the drive, the trip was worth it.

Cafe Andessa
#2 Cabantian Road
Carpio Subdivision
Tel No: (082)241-0004

Akiko Japanese Restaurant

noreply@blogger.com (Davao's Food Huntress) — Mon, 25 Feb 2008 04:05:00 +0000

After some window shopping, I headed to Akiko Japanese Restaurant to satisfy my Japanese craving. I like to dine privately and Akiko is one of those places where people from the outside can't see how big your mouth is.

As I was seated, I noticed that I was a lone ranger...the only Filipino dining amidst a sea of Japanese diners. Ratio: 9 Japanese: 1 Filipino. I was outnumbered in my own land. It was good that "Dear Monica" was their station of choice. Monica will do. She will keep me company while I eat and at the same time listen to somebody else's love problem.

The original plan was just to have their California Maki and Ika fry. The menu said that an order of California Maki(P220) would yield 12 pieces. Way too much for somebody on a solo flight. I asked the waitress if it would be possible to halve the order. She was really nice to ask the management about my request and it was granted!

I found the rice to be a bit dry but was compensated by the taste of Japanese Kewpie mayonnaise. The taste is really different from the local brands we have. More eggy, more yellow, and the acid used is really different.

The Ika Fry(P170) was remarkable! I was served with 3 huge pieces!!! I measured its diameter and it was approximately the same as the length of my index finger. And according to Mr. Ruler, my index finger is 3 inches long. I don't know if this is the usual size they serve or this was the only ones available in the market.

Despite its size, it was tender with a crunchy coating. It was served with shredded cabbage and potato salad on the side. If you see "BEWARE OF DOG" signs then the mustard on the side should bear a sign, "BEWARE OF MUSTARD". You know how wasabe burns if you put too much, right? The effect will not have a great impact on your tongue but more on your sinus. The innocent looking mustard has a similar effect...it almost burned my nostrils!!! GAAAAK!

I've been eating in this restaurant for years now. Even celebrated one of my birthdays here but this was the first time I ever ate here alone. And the first time I noticed the Japanese Spaghetti(P190).

We usually eat pasta using a fork, but this time, it's chopsticks for the Japanese Spaghetti! Pasta with sauteed straw mushrooms, onions, garlic, Japanese chili, and a sauce I could not decipher. Gimme some garlic bread here! It was something new for me and so gooooooooood! I wasn't able to finish it since I was already full.

What amuses me most are restroom signs...Cherries for women and for men...enter the banana room.

Akiko remains to be one of my favorite Japanese restaurants in Davao City either dining with family, friends, or just by myself.

Akiko Japanese Restaurant
Victoria Plaza Carpark
JP Laurel Ave.
Tel No: (02)222-6825

Dusk Till Dawn

noreply@blogger.com (Davao's Food Huntress) — Fri, 22 Feb 2008 05:54:00 +0000

When I was still a kid, Papa would tell us that Bisayang Manok/Native Chicken or Free-range Chicken(para sosyal-hikhikhik!) is better than the Broiler type. I stare down at the anorexic chicken floating in my soup bowl. It had long limbs with very little meat on it. I am not convinced.

As I grew older, I began to appreciate the taste of the Bisayang Manok. I am really getting old - WAAAAHHH!

One of the restaurants in Davao City where you can get Native Chicken Barbeque is Dusk Till Dawn. It has three branches: Camus St., Torres St., and the one at Sasa.

I can still remember my first meal at the Camus Branch. I was a skeptic, a non-believer, made to sit in a hot and smoky room. Cough, cough this better be good was all I could think of.

After many anorexic chickens, I'm still a patron of Dusk Till Dawn. Seated with me now are my equally crazy friends Helen, Atty. Ed, Mark, my sister, and Henry. They now have the Al Fresco area and an airconditioned room if you find it to hot outside. The place is simple but the diners look satisfied.

We had Kinilaw (P100) for our appetizer.

After a long wait, the Bisayang Manok is served(P62). My choice would be pecho over paa since the blood in a chicken leg scares me like a horror flick entitled "1 pc chicken meets Sadako." If you're really hungry then a piece would not be enough. Henry had 2.

Here's a trick you should know if you're not a regular at Dusk Till Dawn. Sometimes the waiters forget the sauce. Ask for it, the secret is in the sauce. I'm guessing that the sauce is made from onions, water, sugar, salt,and pepper - a very simple sauce really - actually is more of a sweetened onion broth. Henry even spooned some of it to his rice. Kung sa bisaya pa - gibahug. HAHAHA!

Just a thought, I'm not that keen on eating on a Banana leaf. I can't help but think about the chemical spray that might have landed on these leaves. Like all restaurants trying to achieve a native ambiance, they line your plates with these leaves and they come into contact with your food. Anyway, patay kung patay. Hehe.

Though the bisayang manok is more expensive, it is more lean and most importantly grown without antibiotics.

Anyway, if you're not yet a convert, Dusk Till Dawn serves the usual Broiler Chicken Barbeque (P49), Atay(Liver),Baticulon(Gizzard), Isol (Chicken Butt),Puso(heart). Sounds like a lesson in chicken anatomy. They also serve other Filipino dishes aside from those mentioned.

And yes Papa, you were right about the Native Chicken.

Dusk Till Dawn
Torres St.
Davao City

Polo Bistro

noreply@blogger.com (Davao's Food Huntress) — Fri, 22 Feb 2008 04:59:00 +0000

Henry by nature is a passive creature when it comes to dining. He is a zombie when it comes to exploring new food and always lets me choose the restaurant for our dates. This time, he almost killed me by saying, "I'm taking you to Polo Bistro." He almost buried me alive when he said, "We already have reservations." I guess he's sick to the bone.

So off we go!

We were greeted by a friendly bunch of waiters and waitresses who were attentive despite the on-going function at the other wing.

We ordered Caesar's Salad (P268), a personal favorite. The crisp lettuce, whole wheat coutons, bacon bits, Parmesan cheese, dijon, and anchovies combination in my mouth never fails to make me happy.

The Onion Soup Au Gratin (P168) was nothing like what I imagined it to be. I was expecting it to be served with a thick layer of grated cheese and maybe bread crumbs as its topping but what we got resembled Pizza Hut's baked puff pastry crust. Coincidentally, at Pizza Hut, this is my usual order. The onion soup per se tasted good - brown broth that could only be the result of well caramelized onions. However, it was not strictly what the French would describe as "au gratin".

The Scampi Thermidore(P518) was served in what seemed to me as a 12-inch fish pan. Henry's plate looked tame compared to the kaldero in front of me. The only thing I needed now was fire and I can start my cooking show. I like Thermidore but this one doesn't taste that good since the Prawns were not that fresh. What a waste.

Henry had Baby Back Ribs(P418). It was tender and good. A cheaper and tasty alternative to that would be Polo Bistro's Pork Barbecue which I had the last time I was here.

For dessert, I had Hexagon of Chocolate(P148), a Chocolate truffle cake scented with orange and dusted with bitter chocolate powder.

The boyfriend had Black Forest Mousse Cake (P188), layers of white and dark chocolate mousse studded with sour black cherries, topped with cream and shaved chocolate.

For drinks, I had pomelo juice (P158)...

...and the boyfriend had ripe mango shake(PP128).

I find dining at Polo Bistro very relaxing and pleasurable - Henry and I spent 2 1/2 hours and this is not a buffet! The wait staff is well trained to do the I'm-not-here-but-I'm-really-here service. Even kind enough to take lots of photos just because it wasn't my right angle. HAHAHA! They opened the al fresco/poolside section of Polo Bistro already if you're the star-gazing type.

It's been days since Henry asked me out to Polo Bistro. I guess the bill kinda cured him. We're back to normal.

Thanks for the treat Henry! After all these years, you still manage to surprise me.:)

Polo Bistro
The Deck
Marco Polo Hotel
CM Recto St.,
Davao City
Tel No: (082)221-0888

Corum

noreply@blogger.com (Davao's Food Huntress) — Tue, 12 Feb 2008 09:10:00 +0000

The sign that said Flaming Tuna was just too good to resist.

We've heard of Crepes Suzette and Bananas Foster - famous flambéed dishes but Flaming Tuna not yet.

I guess flambéeing is outlawed in our house after one of us accidentally flambéed our curtain while cooking latik. For those wondering what the hell is Latik, Latik is a sweet, thick brown sauce made from coconut milk and brown sugar. We usually use latik as a topping for bico, eat it by itself like my Mom does, or as a dipping sauce for boiled breadfruit or locally called colo (Uhh you guys still there?). Of course gravy is easier to understand thanks to McDonald's.

Not content with the curtains, we also flambéed our kitchen. It scared the wits out of me. No kitchen = no food. No food = I'm dead. That incident tops my sister's fovorite jokes to tell. She would tell people of my efforts to save our dear kitchen. I was on top of the counter in my sleeping garb, busy throwing buckets of water unaware that the fire was already extinguished by the firefighters who were already having coffee outside. Grrrr.

Along with Henry, I was seated at this cramped restaurant with small tables, uncomfortable chairs, and loud music just to taste the Flaming Tuna. Not really a date place but more of a drinking place for you and your buddies. They also have free WIFI. It was difficult to take photos since the place was full. They might wonder what's all the kodakan for?

Corum serves the usual like lechon kawali, breaded pork chop, coated fish fillet, crispy tenga, beef cheese sticks, and the breaked pork cutlet which was probably a typographical error of breaded pork cutlet. They also serve coffee, smoothies, and a few alcoholic drinks.

Rice was served served buhaghag-style (not the molded type). The amount of rice was something you'd be serve after working at a farm.

Henry who loves Filipino food liked the Sisig(P85).

Then the waiter approached me..."Maam tanawa nalang imong Flaming Tuna kay delikado ibutang sa inyong lamesa." Gulp. As in? The Fire Department should issue a permit for this dish.

Imagine this scene: A hot plate was on top of the bar, waiter distancing himself and in a I'm-gonna-light-a-firecracker stance, and ignites it with a lighter. The hot plate burst in flames, fire approximately 6 inches in height, okaaaaaay...Flaming Tuna (P85) indeed. You can even call it Hell's Tuna.

After the fire was extinguished, i was left with just tuna chunks with a few caramelized bits on the side, and a tinge of liquor. The fish was not over-cooked and tasted just fine but not enough to make me do a Nora Aunor making a single teardrop fall off my left cheek.

The principle for flambé was there but the execution needs to be more suave to generate oohss and ahhhs. The Flaming Tuna even has potential to become a Davao signature dish. It's not everyday that you intentionally burn food and increase its drama factor and come up with a one liner - we burn food to make them look/taste good!

Me being drawn towards a Flaming Tuna was a perfect example of man's fascination with the classical elements: fire, water, air, and earth.

Wonder what they'd think of next...probably submerged tuna or suspended tuna.

Corum
GGO Bldg. (across SSS Bldg)
Bajada, Davao City
Tel No: (082)305-2565

Pepper & Peppers

noreply@blogger.com (Davao's Food Huntress) — Thu, 07 Feb 2008 23:01:00 +0000

An Anonymous reader first told me about the existence of Pepper & Peppers. My curiosity was roused even more when I was invited to BH Club which was also located at the Site. While my companions were busy drinking, the non-drinker was busy dreaming of what was on the plates of their patrons.

There is an on-going buzz regarding Pepper and Peppers' Iberian Chicken. A perfect example of how one can benefit from word of mouth marketing - no cost with an added sense of credibility. I recently learned that this was also owned by my brother's friend.

Speaking about my brother, he has been tinkering with my blog (Yes, he knows my passwords). Thanks bro. I never cared about those ads since I don't have an inkling on how to put them! HAHAHA! Loser.

So along with my usual posse, we attacked Pepper & Peppers.

I love their cool signage. The spanking new dining area can probably accomodate 20 people and service was okay.

Tanya, my sister, my brother, his wife, and I have our own simple rule of not influencing our individual opinions of the dish: No comment until everyone has tasted everything. We usually have varying comments but tonight was different.

We didn't really like the Spicy Portuguese Pasta (P100). Yes, it was oily which was expected of Herring, but it lacked richness. It could also use some herbs. Tanya and my sister are both fanatic sisig lovers but the Sisig Tostado(P130) didn't win their cholesterol clogged hearts.

The Iberian Chicken (P375) which was the house specialty was much anticipated. Tanya called Pepper & Peppers at around 5 since the chicken has to be baked for 2 hours. Tanya texted me that the we already have reservations and our chicken is getting ready to meet us. I texted my sister and brother at around 6 telling them that our chicken was already mid-way in hell. My sister's reply was "YUMMY." So the excitement was really bulding up for a good meal featuring Pollo Iberico!

I tried to dissect the chicken in my head while it was in my mouth. I suspect that theirs used chopped roasted garlic (thus the nutty taste) which was topped in the final hours of roasting since it left no burnt marks on top(probably covered). It also lacked the expected aroma and flavor. This is one dish that is easily affected by the garlic quantity, garlic type, and olive oil type.

Somebody taught me, my sister, and cousin how to make Iberian Chicken which uses fresh garlic massaged every 30 minutes for 8 hours. Crazy.

What dissapointed me most was having to eat a cold chicken. I know it's dead but I didn't want to feel that it is. The wrinkly skin suggested that the gases have escaped. This chicken has been out of the oven for quite some time now. The waiter even put a mat underneath the dish which was not necessary.

Our comments were probably born out of standards that were a notch higher due to all the buzz.

Drinks were limited to canned juices, canned sodas, and a few choices of wine.

My sister and I were even disappointed with the restroom. There was no soap and paper towels. NADA. I don't think they ran out since there were no dispensers either.

Maybe it was not a good night for us.

I may not be a fan of their Iberian Chicken but Pepper & Peppers offers something unique and interesting to the otherwise monotonous Davao Chicken scene. No need to go to Manila to get your fill...Pollo Iberico has landed at Pepper and Peppers in Davao City.

Peppers & Peppers
The Site
Jacinto Extension
Tel No: (082)303-5995