World food writers are calling it the next big CUISINE, and with so many new developments and a renewed passion in discovering the different techniques and flavour profiles, Filipino cuisine is indeed taking the world by storm.
Locally in Durianburg, you see many young chefs opening new restaurant concepts, marrying various traditional and new culinary techniques with Filipino ingredients and sensibilities to discover, invent and reinvent the flavours of the islands.
To celebrate this newfound fervour and interest for all things Filipino, the Marco Polo Davao introduced a festive buffet of Filipino culinary delights at Café Marco. Launched last Independence Day, June 12, the buffet is a cornucopia of various regional Filipino dishes spanning north to south of the archipelago.
In a switch of roles, Executive Chef Alex Destriza took the back seat as Restaurants, Bars and Events Manager Chel Yabut, who so happens to also be a food historian, blogger, recipe and culinary director, doned the toque and took over the kitchen to bring authentic recipes to the Heart of Davao kitchen.
Chel also demonstrated the preparation of Tagalog Ensaladang Talong, a traditional roasted eggplant salad, and Pancit Pusit ni Asiong’s, a glass-noodle dish blacked with squid ink and topped with pork chicharon and sour kamias fruit.
“Celebrating our country’s national day or Araw ng Kalayaan is very timely and important in our times today. Food is a representation of our freedom and culture as Filipino from where you can taste the influence of Spanish, American, Japanese and Southeast Asian countries. Filipino not becoming globally recognised to be truly appetising and sumptuous,” says General Manager Dottie Wurgler-Cronin. The opening night of the buffet featured traditional Filipino dishes like Kare-kare, Kaldereta, Mechado, Pochero, Sinigang, Afriatada, Pinakbet, and Adobo all served in traditional clay pots. There was also a Sisig station where the famous dish from Pampanga is freshly made and served sizzling hot.
Aside from various pastries, the dessert station featured traditional ‘kakanin’ or rice cakes, flans, and native confections. My favourite dessert though would be the mini salted egg ensaymadas, super buttery brioche bread topped with cheese and a slice of savoury salted egg. The salty yolk added a nice pop of flavour that balances out the richness of the bread.
Not to be forgotten were Davao’s very own Malagos Cheeses which are also a highlight of the buffet.
You can still catch Cafe Marco’s Filipino buffet at The Marco Polo Davao up to the 17th of June. The buffet is priced at Php799nett for lunch and Php1,100nett for dinner. Reservations can be made by calling (82) 221-0888.
