by Kenneth Irvin K. Ong
WITH an archipelago consisting of 15,708 islands and stretching two time zones, Indonesia is one of the world’s most culinary diverse countries in the world and I was given a front row seat to experience the many flavors of the so-called “Spice Islands” by the Marco Polo Davao and the Consulate of Indonesia in Davao with their Indonesian Food Festival.
The food festival was opened amid a flurry of dancing and singing thanks to the Indonesian School of Davao. Present for the opening were Indonesian Consul General Lalu Malik Partawana, Vice Consul Bernard Loesi, Marco Polo Davao General Manager Nigel Fisher and Executive Assistant Manager Art Bongcato.
The Cafe Marco was like a whirlwind trip across Indonesia as it is decked out in many colorful Indonesian arts and crafts including an awe inspiring Garuda sculpture at the main buffet area and the many beautiful puppets at the salad station.
We were treated to a literal parade of Indonesian culinary favorites like Nasi Goreng Ikan Asin, Daging Bakado Basah, Ayam Bakar Padang, and Ikan rica-rica, among others. I am a fan of spicy cuisine but I do admit that I was a bit hesitant when it came to Indonesian food as it is notorious for being excessively spicy but after the first dishes, I found that there is a big difference between spicyness and savoriness. And it is this savory taste that really make Indonesian cuisine stand out from other ASEAN cuisines. Kudos to guest Chef Ednah Saraswati and Marco Polo Executive Chef Ed Tuazon! The Indonesian Food Festival is still on-going at the Cafe Marco.
