To get the most of the limited time, we arrived in Davao mid-morning and were met by P, our gracious and knowledgable Davao host.
We loaded our bags in her van, and immediately got down to the serious search for the sweetest pomelo.
Added treat: mangosteen- sweet in a tart sort of way.
Plus marang—for those of us who were not too fond of durian—creamy without the pungent durian smell.
But if you are a big fan of durian, Davao is the place to be. There is an abundance of durian flavored pastries, candies, cake and ice cream.
Lunch was at Ahfat Seafood Plaza.
The restaurant has gained quite a following that I spotted three branches in one location! Try the slipper lobsters. Address: Victoria Plaza Compound (Parking Lot),J.P. Laurel Avenue,Bajada.
Next stop: afternoon cheese and chocolate treats as the Puentespina produce outlet. This is located on Bolcan Street, Agdao.
It was a privilege for the group to meet Olive Puentespina—the genius behind the cheese enterprise.
Feta, blush, blue, chevre, cheese in chocolate and fruit-in-cheese blends were just some of the cheese products on display. She gave a brief lecture, an added bonus, about each of the cheese served in a cheese platter she personally prepared for the group.
Her goal is to put Malagos, the name of the town were the cheese are produced, on the world food map for quality cheese.
http://www.malagosfarmhouse.com/products.php
All that cheese somehow brought on a craving for some sweet desserts. A short ride brought us to:
Margie’s- for oatmeal thins and more. Located on F. Torres St.
Joniel’s- for the moistest chocolate cake with fudge icing. Address: 1006 Jacinto Extension
Tiny Kitchen- for a variety of cakes and ready-to-heat and eat viands. My favorite was the Frozen Chocolate Brazo-- layers of meringue, chocolate ice cream, yema and chocolate cake. Winner!
Their menu listed a choice of paella dishes as well as bottled tuyo.
It was a pity that we were too stuffed to try the paella. Address: Mabini corner F. Torres Street.
At 5 in the afternoon we decided to head for Marco Polo to check-in. Time sure flies so quickly when one is having so many delicious moments. We also needed to to off load our van as we managed to fill it to its maximum capacity with boxes of fruits, cheeses, sweets and bottles of tuyo.
After a short rest, the group freshened up and once more eager for dinner at Claude’s Le Café de Ville. The restaurant is located on Habana Compound, on Rizal St. Claude’s is a restaurant found on the 2nd level of a charming old house. More charming is the French owner, Mr Claude Le Neindre . Crisp linen, fine silverware and a trio of roving musicians and flavorful dishes made for an evening to remember. What more can you ask for to cap a delightful day?!?!
Early the next day, the group enjoyed a leisurely Marco Polo buffet breakfast. And boy did we have our fill from the different food stations. Eager for the new day's eating adventures, we pushed ourselves away from the table and took our respective seats in the van waiting to take us to other Davao gastronomical discoveries.
Having stuffed ourselves at breakfast, we decided it best to check out some Davao landmarks-- of the shopping nature. Nothing relaxes women travelers than a chance to do some shopping together. Shopping with like-minded friends give each a chance to get validation that her choice is the best; or, best to leave on the shelf.
T’boli Weaving Centre- quite an enriching exposure to local culture. Here you will find a T’boli weaver with her loom.
The weaved cloth is called Tinalak.
The Tinalak is a ceremonial clothing among the T’bolis. It is made up of abaca fibers dyed using natural colors from boiled leaves, roots and barks of plants. It is hand-woven and the patterns are believed to be revealed to the T’bolis in their dreams. There’s a tiny shop beside the weaver’s room that sells all sorts of creative abaca products.
The center is located at the “Marina”- the Pearl Farm Resort take-off point.
Cocoon- Cebu based ladies’ shop with very affordable clothing line. A great find located at Ayala Abreeza Mall.
Aldevinco Arcade- a block of small establishments selling pearls, brassware, tribal artifacts, batik printed outfits, souvenirs, t-shirts, and the like. Address: C.M. Recto St. corner M. Roxas St.
Finally, it was lunch time. Craving more crab dishes, we moved on to “Grab-a-Crab”— how appropriate.
Located inside the Ayala Abreeza Mall. The quotes on the resto wall kinda grab me too.
Later, we drove to Kuilan Siopao, a small hole-in-the-wall outlet. Being full from lunch did not stop me from getting a dozen for take-home. Address: Dacudao Ave., near Opal St, Agdao.
Needing some coffee to perk us up, the group decided to go back to Tiny Kitchen. There were still a lot more desserts we wanted to sink out teeth in.
It’s funny. I thought I was so full but somehow found that I still had a lot more room for a Japanese dinner at Tadakuma. Address: Damosa Business Center, Mamay Road, Lanang.
Before we knew it,we were heading back to Manila the next day.
But no trip would be complete without a visit to the St. Peter's Church-- the Davao Cathedral.
The group indeed savoured the best that Davao can offer and it was just fitting that we end the trip with "food for the soul".
I was grateful for a friendship forged with P; and, thankful that we did not have to fork out payment for our slightly overweighed bags and happy memories of Davao we were taking back with us.
Food tripping is more fun in the Philippines!
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I couldn't end with just sharing with you some of Davao's culinary delights. That would not do. So if you happen to get your hands on very sweet pomelo, you might want to try making it into a salad-- a Thai Pomelo Salad to be exact. One taste and you will declare that it's more fun to eat a Thai Pomelo Salad in the Philippines.
Thai Pomelo Salad
1 sweet pomelo, peeled and segments broken into bit-size pieces
1 small onion, sliced thinly and fried
about 3 stalk spring onion, sliced
2 tablespoon dessicated coconut, lightly toasted in a pan
1 tablespoon garlic, chopped and fried
100 grams of peeled shrimps, boiled
200 grams of chicken breast, boiled and cubed or flaked (your preference)
(in the absence of boiled chicken breast, I used left-over roasted chicken)
Sauce or Salad Dressing:
2 Tablespoon fish sauce (patis)
2 Tablepoon white sugar
3 Tablespoon calamansi or lemon juice
Garnishment:
4 pcs sili, chopped
1 Tablespoon dried shrimps, fried (optional)
1 Tablespoon cashew nuts (in the absence of cashew, I used chopped almonds)
some coriander (wansoy)
Prepare the sauce by mixing the patis, sugar and calamansi in a small bowl. Set aside.
In a bowl, mix together the top salad ingredients. Flavor with the salad dressing and chill. When ready to serve, garnish with nuts, fried dried shrimps, coriander and sili.
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