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An epic Davao food trip with Sooo Pinoy Day 4


As our eatinerary for the day begins late in the morning, we made use of the spare time doing our pasalubong shopping at Lola Abon’s. Among the most popular durian candy makers in Davao, this business started in 1948 when Abondia del Puerto Raakin made some pastillas de leche. When her sukis suggested putting some flavour to them, she thought of durian being abundant in Davao, thus the durian candy making business was born. 
 This was the “C” I did not foresee the night before – me being “CRAZY” when buying pasalubong. In no time at all I filled my basket with numerous packs of durian candies, durian macaroons, durian yema, durian tart, durian polvoron, durian bars and more. 
I even had a cup of durian ice cream I enjoyed all the way back to our hotel – Microtel Inn and Suites. If I had time I would even tried those durian ice candy!  
 
Continuing our epic Davao food trip, our fourth day started in a stylish mode at Kusina Selera, meaning “tasteful kitchen” (or sumptuous or delicious). The complex that hosts the restaurant has different kinds of shops like boutiques, cafes, desserts shops and a hotel – all encircling somewhat like ancestral mansion. It is something I yearn to be adapted here in Iloilo. 
For appetizers they dished up Sizzling Tuna Sisig and Chicken Binakol for Soup having hints of cilantro. We also had tasting portions of Crispy Tadyang and Crispy Pata to end our first foodestination for the day. 
Over at Villa Margarita Hotel, no less than Baby Montemayor, head of the Davao Regional Tourism Council welcome us to Binggoy’s Gourmet Restaurant. It was a quaint resto with a nice ambiance and a delectable line up of dishes each being distinctly Davao. First were the appetizers - Davao Wow Kinilaw (kinilaw na malasugi with salted egg) and Davao Pangga Fish (their affectionate reference to the dory fish) Cakes.
Then there were the Pomelo Salad and Tuna jaw Meat Salad with Davao Mango Dressing.  For our main course, we again meet something familiar – tuna panga, but this time it was cooked adobo style. And for dessert, we had Kamote Durian Rolls and Tablea Leche Flan.  
Meanwhile, an organization of Davao chefs called Kusineros prepared adaptation of two Davao tribal dishes, also served at Binggoy’s. There was Lyurot, a dish cooked in bamboo by the Mansaka tribe, with chicken, mushroom and rice; and Bungos na Bangus - flaked bangus wrapped in leafy vegetables from a tribal group in Compostela Valley. For dessert, they had Durian Crepes waiting for us. 

Crab fanatics would surely enjoy our next destination for it was crabs, crabs and more crabs. Welcome to Glamour Restaurant, home to Davao’s crabs buffet. Based in Cotabato City, the owners decided to bring their “goods” to Davao and join in the gastronomic foray of the big city. 
For Sooo Pinoy, they not only highlighted their “it’s so thick” crabs buffet but also an array of Halal-certified dishes like Beef Rendang (with a local taste), Crabs in Alavar Sauce (their version of the famed Alavar’s from Zamboanga) and Chili Prawns (not really hot but just “bolerable”). While in most restaurants we smelled like grilled pork and tuna, at Glamour the delicious aroma of crabs gave way that we all enjoyed the specialty!
The Tiny Kitchen turned out to be not-so-tiny at all – wide cozy place, long display of cakes and pastries, and whole lot of food in their menu board (with a nice and neat handwriting, we all envied). It was in 2009 when they it started as a bakeshop and it was in the small kitchen of their apartment that they had their R&D of their products, thus the name. 
 
For Sooo Pinoy, they dished up something Davao with some Spanish influence to it – Caldereta Español. And ending out of food trip were samples of their delectable bars with a chocolates, caramel, oats, nuts and mallows.  
Off to another fastfood, we dropped by one with a catchy name– Pansititoy. And they have a menu full of noodles like Pancit Palabok, Malabon, Canton Guisado, Bihon and even Batchoy. Opened in 2006, it’s among the most recognizable local chains serving fast and delectable food. We had their Pancit Malabon and even if this was our fifth restaurant for the day, I particularly enjoyed that I had another serving. 

Maybe it was something that tasted different yet with a sense of familiarity. We also had Batchoy – which I’m glad they didn’t call Lapaz batchoy for it didn’t taste like one.  Their spinoff – Crispititoy, gave us Crispy Pata which they claim is among their best-sellers and among the best in Davao. Soon, maybe a lot of “titoy’s” will be popping up like mushrooms like  KAPETITOY or maybe TUNATITOY. Who knows? 
And finally capping our day was a fun night of food and drinks at Kookel’s. It was a grand welcome from the owners of the restaurant as they prepared welcome banners and a program complete with musical intermission number. They also have a special guest performer for us, 
We had live music as we all enjoyed their Fried Native Chicken, Kilawing Liempo, Kare-kare and Tuna Belly in Banana Leaves, among others. It was my first time to really encounter native chicken that is fried from the usual roasted/lechon and those which are soup based. It was indeed a fun night – even Bogart the Explorer, Sooo Pinoy’s ambassador took over the microphone with two songs! 
Bogart not just an explorer but also a crooner
Day 4 of the Sooo Pinoy Food Trip in Davao ended as if it was our last – a fun and festive feast. As we all look forward to what our final day would bring, we also can’t help the fact that it will also end. So what's for tomorrow? It's remains to be seen ,,,

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity.   To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter
Sooo Pinoy Epic DAVAO Food Trip: June 25-29, 2012
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