The Kadayawan festival may be over but the flavors of Davao City’s bounty from the land and sea can still be tasted thanks at the city’s many restaurants that specialise in local flavors.
One such restaurant, and one of my personal favorites is Rekado by Chef Pauline Benedicto-Mallillin. The menu of the restaurant features an array of Pinoy dishes cooked like how mothers and grandmothers prepare it, with some recipes prepared with a twist to heighten the flavors and excite the palate.
“For the Kadayawan menu, we are bringing in the classic Filipino dishes,” said Chef Pauline on the new entries to Rekado’s already familiar menu.
A delicious new dish is added on the appetizer list— the Oyster Dinakdakan. It’s deep-fried oyster meat tossed in a seasoned creamy dressing with onions and chilis dressing.
For those who want to try a classic Filipino dish with a twist, one can try the Crispy Dinuguan with Chicharon and Burong Mangga. It is crispy yet tender pork belly on a rich blood stew. “We top our homemade burong mangga to balance the richness of this dish,” said the chef.
One of my personal favorites in the new menu items is the Corned Beef and Bone Marrow Bulalo. The broth of this hearty dish is simmered for hours with aromatics and flavorful beef cuts. The corned beef is specially made for Rekado with no preservatives. This is served with a beautiful cut of bone marrow that is seasoned finely and oven baked. My first sip of the broth immediately brought me back to Tagaytay and their famous bulalo, only Pauline’s version had its flavors elevated with smoke thanks to the roasted bone marrow.
Those who love pork can try the Inihaw na Liempo, the pork belly is charcoal grilled to infuse smokiness, while brushing with a flavorful marinade until flavors are well incorporated. Pauline also added a new chicken dish, Chicken Adobo sa Gata. This all-time Filipino favorite is delicious in itself but the coconut milk takes this dish to another level by adding creaminess to the sauce.
As a tribute to Durianburg’s seafood bounty, there is Rekado’s Davao Seafood Platter are the treasures our waters so graciously provide: the tuna panga, bagaybay, bihod and imbao, all iconic seafood of the city. These are marinated in a spice paste and barbecued with a special marinade.
“That’s six new dishes on Rekado’s menu starting this Kadayawan month, and we’re making these permanent entries on our menu,” said Chef Pauline, “And we’re cooking up more additions in the coming months.”
Rekado Filipino Comfort Cuisine is at 1050 Jacinto Extension 11-B Poblacion District, Davao City, with telephone numbers (082) 284 2136; (082) 224 3031.
