DUDE FOR FOOD

Take a step closer. And see Davao's annual Kadayawan harvest festival in a whole new perspective...

As with previous Kadayawan festivals, The Marco Polo has a special stage directly in front of the hotel where the parade stops to perform their mandatory numbers. The Marco Polo has since been the first stop for all contingents, with the second stop at Davao's City Hall as the different contingents dance their way through the city's streets. The Marco Polo stage provides an excellent vantage point, and a cool opportunity to get up close and see the festivities in a whole new perspective.

Throughout each contingent's performance, it's easy to miss the subtle elements of their routines, including the emotions and gestures that contribute to their story-telling performance. A traditional thanksgiving harvest festival, the Kadayawan is a reflection of Davao's bountiful resources and cultural diversity. And each year, the annual festival seems to get a notch higher in terms of color and performances. Definitely a once a year event not to be missed when in Davao.

Pre-performance jitters provide a sneak peek into each contingent, providing a human element to the festivities. Seeing each team before their performance, before they put their game faces on, is like seeing them at their most honest, and a real appreciation to their performance.

As they go through their elaborate routines, one can appreciate the hard work behind each contingent's performance, from the costumes to the props, as well as the emotions each cast member goes trough during a performance.

And as the sun continues to bear down on the streets of Davao, each performer carries on with their respective routine with a smile that seems to grow even wider as the heat builds up.

Game faces on, performance levels up, and with a substantial cash prize at stake and regional pride on the line, the performers give it their all in their short 10-15 minute performance.

And the story of their performance is given much more weight as seen through their facial emotions and gestures. And the performance goes deeper than just a dance number.

Intense concentration seconds before the performance, positions checked and rechecked, props on hand, and ready to go.

With drums and whistles providing a rhythmic backdrop, each performance becomes a spectacle of color and movement. And the streets come alive with a frenetic pace leading to the climactic closing number.

Each performance seems like a level up from the previous numbers, and choosing a winner will be no easy task.

They say Davao, the "City of Blooms", has some of the best smiles in the country. And I can see why.

A pause in the performance, just barely enough to catch one's breath.

The performance done, a real smile takes over, as they move to the next stop along a circular route through the city.

A community effort, it's amazing to witness the young performers give it their all, and that's why the Kadayawan will always be special.

A propsman from one of the contingents, anxiously awaiting the cue. Seeing the Kadayawan harvest festival up close provides a whole new perspective, seeing beyond the spectacle and witnessing first-hand honest and real emotions. And at The Marco Polo, you have the best seat in the house.

For more information on The Marco Polo's impressive facilities, check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html. See more on Davao's Kadayawan harvest festival here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html.

Special thanks to Anthony Tan, The Marco Polo General Manager; and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications Officer; and Phoebe Kaye Reyes, Public Relations Assistant for an awesome opportunity to see the Kadayawan up close.

The Marco Polo is located at C. M. Recto Street corner M. Roxas Avenue 8000 Davao City, Philippines or call (63 82) 221-0888 for inquiries and reservations. You can also call the Manila Sales Office at (63 2) 893-0888 or send an e-mail to davao@marcopolohotels.com. Visit their website at www.marcopolohotels.com for more information.

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There's just something about a comforting and leisurely breakfast at the break of dawn. The shifting light, the peaceful stillness, and the aroma of warm bread and coffee are just some of the elements that make an early morning breakfast special. Add warm and friendly service, great food, and some measure of privacy away from the crowds, then there's one place that fits the criteria for a special early morning breakfast.

The Continental Club Lounge of The Marco Polo is exclusive to members of The Continental Club as well as guests in The continental Club Suites located at the 17th and 18th floors of the The Marco Polo. Located at the 17th floor, The Continental Club Lounge offers a panoramic view of the city and a perfect vantage point to catch the sunrise, which makes it the best place in the entire city of Davao for an early morning breakfast.

The friendly staff is up bright and early to greet members and guests of The Continental Club as well as sun chasers like me, and almost immediately one feels special. Very special. Granted special access to the exclusive lounge, my early morning breakfast was made even more special.

Inside the cozy lounge, the shifting light slowly reveals the city, like a blue haze gently unveiling itself. And as more of the city is uncovered by the rising sun, the aroma of freshly brewed coffee permeates throughout the lounge.

Breakfast is then served, buffet style, as the first of the early risers arrived.

The buffet selection includes fresh fruit, cereals, chese and dairy, cold cuts and savory dishes, but my eyes were fixed on the central station...

...delicately roasted tomatoes

...crisp hash browns...

...and golden crisp bacon in all its glory.

The surrounding sea then transforms from a lifeless grey to a glistening white, as the sun rises even higher to reveal more of the city.

Other dishes include chicken and beef sausages...

...pork tocino and fish with vegetables...

...maki and homemade pork & beans

...and fish fillet.

More bacon is added, and I go for a second round...nothing like a plate of crisp bacon with an awesome view of the city.

...and some artisanal Malagos Cheese proudly made in Davao.

Fresh juices and fresh milk are also on tap.

Crisp bacon, a croissant, and roasted tomatoes...

...and two sunny side up eggs. Perfect. No surprise, you are after all, at The Continental Club Lounge.

Or you can go for an omelette with everything on it. Your breakfast, your way. Great food, great personalized service, an early morning breakfast made even more special at The Continental Club Lounge.

See more on The Marco Polo's impressive facilities at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html.

Special thanks to Anthony Tan, The Marco Polo General Manager; and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications Officer; and Phoebe Kaye Reyes, Public Relations Assistant for all the awesome breakfast experiences at The Marco Polo.

The Continental Club Lounge is located at the 17th floor of The Marco Polo, C. M. Recto Street corner M. Roxas Avenue 8000 Davao City or call (63 82) 221-0888 for more information. You can also visit their website at www.marcopolohotels.com.

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After a full day of activities, including seeing Davao's annual Kadayawan harvest festival up close and a trip to the beach, it was time for dinner. Not just any dinner, but dinner by the pool. Just can't get any better than that...

The Polo Bistro is located at The Marco Polo's 4th Level, or The Deck, a recreational, wellness and dining level that features the hotel's 25 m swimming pool, a fitness center, the Lazuli Spa as well as The Marco Polo's special cabanas and rooms with direct access to The Deck's facilities. And if it's grilled seafood and prime meats you're after, including a sampling of special dishes which garnered gold and distinction awards from the Mindanao Culinary Council, The Polo Bistro is the definitely the place.

The Polo Bistro's signature starters were served, including the Fried Mozzarella Cheese Sticks with Marinara Sauce, Bacon Wrapped Chicken Fillets with Chive Cream and Mango Relish, and the Calamares Fritos with Fresh Tomato Tartar Sauce.

Then, a unique salad with a twist with a distinct taste of Davao, the Three-Bean Salad with Cajun-Spiced Shrimps, Squid and Fresh Pomelo. Refreshingly different, and once you mix all the ingredients together, you get complex flavors and textures blending together in every bite.

A classic Caesar Salad with Romaine lettuce and whole wheat croutons and shaved Parmesan. The freshness of the greens have a delicious crispness, and a great starter before the mains.

Baby Back Pork Ribs with Sweet Potato, Corn Kernel and Kidney Bean Salad, tender fall-of-the-bone ribs with a sweet barbecue glaze.

Atlantic Salmon Steak served with fresh Bukidnon vegetables and served with steamed rice or mashed potatoes.

US Angus Prime Ribeye, grilled to medium rare perfection. Simply seasoned with salt and pepper, nothing else. With meat this good, you don't need much.

And for dessert, the Polo Bistro pulls out all the stops with their unique and distinct creations for a real taste of Davao. The Durian Panna Cotta, a creamy and indulgent dessert with the nutty custard-like King of Fruits. I have yet to really enjoy the fresh durian fruit, but I can have the Durian Panna Cotta all day.

Served in shot glasses, it's easy to have two or three servings in one go, perfect with a cup of coffee.

And there's more. The Polo Bistro's Coconut Panna Cotta, served in young coconut, now how cool is that? Simply lift the young coconut's lid for a spoonful of rich panna cotta blended with young coconut.

Then, there's the Polo Bistro's Pomelo Flan, a sweet and mildly sour dessert made with yet another of Davao's iconic fruits.

And finally, Polo Bistro's Mangosteen Macaroons in another unique twist using Davao's local fruits. Another perfect ending to a perfect meal at The Marco Polo. And just the meal to recharge with after an exciting Kadayawan festival and a trip to the beach. And hands down, The Marco Polo is definitely the best hotel in Davao.

For more on The Marco Polo's impressive facilities, you can check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html). For more on Davao's annual Kadayawan harvest festival, see my posts here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html and http://dude4food.blogspot.com/2013/08/side-views-faces-of-kadayawan.html.

Special thanks to Anthony Tan, The Marco Polo General Manager; and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications officer; and Phoebe Kaye Reyes, Public Relations Assistant for a cool poolside dinner at The Polo Lounge.

The Polo Bistro is located at The Deck, 4th Level, The Marco Polo, C. M. Recto Street corner M. Roxas Avenue, 8000 Davao City or call (63 82) 221-0888 for reservations. You can also visit their website at www.marcopolohotels.com for more information.

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Blessed by an abundance of marine resources, Davao's local cuisine is often characterized with simple flavors using the best and freshest local seafood grilled to perfection. And no culinary tour of Davao would be complete without a stop at one of the city's most popular seafood restaurants, the Yellow Fin Seafood Restaurant.

Named after the iconic tuna found in the region, Yellow Fin Seafood Restaurant serves some of the best and freshest seafood in Davao. And if the best way of really discovering the city is going where the locals eat, then Yellow Fin Seafood Restaurant offers the best introduction to Davao, the "City of Blooms." Offering a wide array of local favorites, Yellow Fin Seafood Restaurant is truly "Deliciously Davao."

Inside, one finds many of Yellow Fin Seafood Restaurant's popular dishes on display, including Adobong Tuna Buntot (stewed tuna fish tail), Yellow Fin Seafood Restaurant's consistent bestseller. We were then met by one of Yellow Fin Seafood Restaurant's owners, Juan Carlos "Pao" Angeles, a young lawyer who is also assisting his father in the family's growing restaurant business. Now with three branches, Yellow Fin Seafood Restaurant also has a successful catering service. And a taste of any of Yellow Fin Seafood Restaurant's signature dishes is all you need to know why the restaurant has been a popular institution in Davao for years.

Imbao, a large clam common in the region, in a simple broth cooked with ginger and lemongrass, and easily one of my favorites. The deceptively simple soup has rich, complex flavors and I just couldn't stop slurping away. The large clams are plump releasing a delightfully fresh and briny flavor, with a subtle sweetness that is common to all fresh seafood in Davao. Seconds? Definitely.

Then, the first of Yellow Fin Seafood Restaurant's popular tuna dishes arrived, starting with the Grilled Tuna Belly. Perfectly grilled, with just salt, pepper and some soy sauce and calamansi for flavor, you don;t need much for tuna this fresh. Tender and moist, all you need is a fork to slice a chunk of flaky tuna meat.

Adobong Tuna Buntot, Yellow Fin Seafood Restaurant's signature dish, is served next. Slow cooked in a flavorful soy sauce and vinegar base, the fish tail is tender and moist, absorbing the sweet sauce base. Great with steamed white rice.

The Sizzling Seafood Platter, a delectable assortment of fresh tuna belly, squid, shellfish, tuna bagaybay (gonads) and tuna Ubol-Ubol (tendon) in a sweet sauce with pickled atchara on the side. I've tried bagaybay before, and the sizzling bagaybay served at Yellow Fin is one of the best. It was my first time to try the Ubol-Ubol, and the tender texture was something different. This, and a cold bottle of beer. Perfect. And in Davao, none of the tuna is discarded or wasted. Definitely a must try when you visit Davao.

The Yellow Fin Greaseless Chicken, another of Yellow Fin's signature dishes. Crisp on the outside, soft, moist and tender on the inside. And yes, it isn't greasy at all like the usual fried chicken. And how do they do it? The secret...will remain a secret in Yellow Fin Seafood Restaurant's kitchens. Seriously good.

For dessert, you can't miss Yellow Fin Seafood Restaurant's Durian Lumpia, a crisp spring roll with sweet durian, the king of fruits in Davao. Though I still have to get over eating the real fruit, this I can dig. And I enjoyed it. A lot. You can also go for Yelow Fin's halo-halo, one of Davao's best.

Deliciously Davao. Imbao. Awesome seafood. And the Greaseless Chicken. Just some of the reasons to visit Yellow Fin Seafood Restaurant when in Davao. Special thanks to Juan Carlos " Pao" Angeles (L) and Mr. Ken Angeles (R) for an awesome dinner at Yellow Fin Seafood Restaurant.

Yellow Fin Seafood Restaurant is located at Sandawa Plaza, Quimpo Boulevard, Ecoland, Davao City or call (63 82) 297-8777 for inquiries. You can also visit Yellow Fin Seafood Restaurant's cool Facebook Page at https://www.facebook.com/pages/Yellow-Fin-Seafood-and-Restaurant-Yellow-Fin-Cafe/61411040817.

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The Marco Polo lends a hand in preserving one of Davao's iconic yet endangered species, the Philippine eagle. A noble and worthwhile cause that needs our support in preserving one the country's enduring symbols.

From August 15-30, The Marco Polo Hotel Davao showed its support for the Philippine Eagle Foundation through a display of Philippine Eagle portraits at The Marco Polo's luxurious lobby. The Marco Polo Hotel Davao and the Philippine Eagle Foundation hope to raise public responsiveness in emphasizing the Philippine Eagle's importance in our culture and ecosystem.

"We thank the growing number of donors and contributors who engage and selflessly contribute to this cause, as this helps fuel us in our advocacy. By saving the Philippine Eagle, we save all life forms that share and draw life from its habitat:, said Mr. Carlos G. Dominguez, Philippine Eagle Foundation's chairman.

In addition to the photos, the display also showcases a special donation from noted designer Renee Salud with his special heritage design using indigenous fabric for the cause of the Philippine eagle.

Marco Polo Davao is a corporate partner of the Philippine Eagle Center, whose mission it is to protect and its rainforest and to increase eagle population in the world through natural and artificial breeding programs.

For more information, contact The Public Relations Executive at (63 82) 221-0888, The Marco Polo, C. M. Recto Street 8000 Davao.

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A full day at Davao's annual Kadayawan festivities and short excursions to one of many must see sites in the "City of Blooms" can leave you just a bit fatigued. But The Marco Polo's got you covered with its Lazuli Spa, located at the hotel's fourth level, or The Deck.

Named after the stone Lapis Lazuli, known for its mystical healing properties, the Lazuli Spa can soothe your weary muscles back in tip-top shape with its various massage services. Inside, the aroma of essential and therapeutic oils surround you, and almost immediately, one feels pleasantly detached from the rush of the city.

The Lazuli Spa is an elegant two-storey structure overlooking the pool, with calming interiors done in a modern Asian style. Like a healing personal sanctuary, the Lazuli Spa offers a pleasant change of pace the very minute you enter. A grand spiral staircase leads to the foot massage rooms, with large and plush couches.

The Lazuli Spa has four private rooms, plus a Couples' Room, each with a private steam bath and shower, plus your own music selection and lighting to complete the experience. Just the place to recharge and recover from a long and hectic day.

Once you select the massage treatment from Lazuli Spa's wide range of wellness services, a complimentary ginger and lemon grass tea is served. And get ready for some serious pampering.

And here's more good news for Davao residents with the latest promos from the Lazuli Spa at The Marco Polo for the month of August: Enjoy a 2-hour clay body wrap, hilot body massage, and foot massage for two hours for only P 2,500 as part of the Lazuli Spa's Kadayawan package, and the Happy Feet promo (foot spa & pedicure/ foot massage for only P 1,200. Plus, a non-peak hour promo with a 90-minute Aromatherapy/warm herbal oil massage for the price of a 60 minute session.

Ready for some serious pampering? Simply walk in the Lazuli Spa to recharge your weary muscles...and you'll be glad you did.

The Lazuli Spa is located at The Deck, 4th Level, The Marco Polo or call 221-0888 local 7280 for inquiries and bookings. For a complete list of treatments, visit www.lazulispa.com.

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Since 1998, Bluegre Coffee has been at the forefront of Davao's unique coffee culture, with their own distinct signature blends. In fact, if you want a taste of Davao in a cup, Bluegre Coffee is the place. Where else can you find a unique durian blended cappuccino, only at Bluegre coffee.

You read it right. Durian Coffee. Bluegre Coffee's claim to fame is its unique Durian Cappuccino, called the Durian Gatchpuccino, giving Bluegre Coffee a unique homegrown vibe and local flavor. And a distinct taste of Davao.

Inside Bluegre Coffee's busy Matina branch, one finds an eclectic mix of Davao's coffee crowd, from hip young teeners tapping away at their iPads to business types with their smartphones, and sophisticated cosmopolitan types with the latest designer bags. It's a diverse crowd with a common passion for coffee. And Bluegre Coffee is leading the way in Davao's emerging coffee culture.

Bluegre's signature Durian Gatchpuccino, a hot cappuccino espresso blend with Davao's King of Fruits, the Durian. Dubbed as Davao's own king of coffee, the Durian Gatchpuccino is definitely not your usual cappuccino. The sweet nutty custard like flavor seem to work well with a strong espresso, giving it a surprisingly fragrant aroma. I have yet to really like the fresh fruit, with its indescribable aroma, but this I can have all day. There's only two things with Durian, you either love it or hate it. As for Bluegre Coffee's Durian Gatchpuccino, I can go for a second cup. And a third. It's just amazing how durian can be enjoyable in different forms, at least for me personally, than the fresh fruit. And the coffee blend is yet another must-try when you visit Davao.

Bluegre Coffee also offers a variety of desserts and pastries to go with their line of coffee beverages. Bluegre Coffee's Cheese Roll Bites, cheesy bite-sized treats that pairs well with Bluegre's signature blends, including the Durian Gatchpuccino.

Durian de Leche Cheesecake, another exotic blend with durian that also works well. I'd really be surprised if Bluegre Coffee didn't have a durian-based dessert, and this is another unique dish that can be used to slowly break-in first-timers like myself to try durian. Perfect with a Durian Gatchpuccino too.

Choco Torte with Cream Sauce, a rich and decadent dessert for certified chocoholics like myself. And yes, also great with a durian cappuccino.

Different. Unique. Definitely a distinct taste of Davao in a cup. Now with five branches in Davao, and future expansion programs covering Visayas and Luzon, it won't be long before you see a Bluegre Coffee store near you.

Special thanks Benjamin M. Cuaresma, Vice President for Franchising, and his team at Bluegre for a unique and distinct taste of Davao in a cup.

Bluegre Coffee is located at Matina Town Square, McArthur Higheay, Davao City. Visit their website at www.bluegre.com for more information and locations of other branches.

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The last day of Davao's annual month-long Kadayawan festivities, the Pamulak Kadayawan is a floral parade along Davao City's streets, featuring some of the most elaborate floral floats from the different communities, civic organizations and corporate sectors of the city.

And with The Marco Polo's VIP Stage located near the hotel's entrance, you get the best seats in the house.

After another perfect breakfast at The Marco Polo's Cafe Marco, it was time to hit the streets. Time to check-in The Marco Polo's VIP stage for the best seats to view the festivities.

In thanksgiving to the region's bountiful agricultural and marine harvest, the Kadayawan is an annual festival showcasing the cultural diversity of Davao. The Pamulak Kadayawan highlights the richness of the region's natural resources with elaborate floats decked with flowers and agricultural produce.

Davao's finest leads the parade of floats, with contingents from the various maritime, military and police academies march through the city streets beaming with pride.

Then the first of many floats take center stage, often accompanied by young drummers and dancers adding a rhythmic beat to the parade.

Representing the region's abundance with ornate floral designs, a float in the shape of Davao's iconic tuna slowly navigates the route.

And more floats slowly roll along the route, with many highlighting the region's strong agricultural base.

The private and business sector is also well represented with their own floats...

...and stars from the country's leading TV and media networks added some glamor, and cheers from the local fans.

And yes, "Life is here" in Davao. From the vantage point of The Marco Polo's VIP stage, one gets a closer peek at the city's rich cultural diversity, as well as the city's growing pride. As the drums slowly fade in the distance, I know that I will miss the city's optimism and pride as I look forward to next year's celebrations.

For more on Davao's annual Kadayawan festival, check out my previous posts here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html and http://dude4food.blogspot.com/2013/08/side-views-faces-of-kadayawan.html. For more on The Marco Polo Hotel, see my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html.

The Marco Polo is located at C. M. Recto Street corner M. Roxas Avenue 8000 Davao City, or call (63 82)221-0888 for inquiries and reservations. You can also call the Manila Sales Office at (63 2) 893-0888 or send an e-mail to davao@marcopolohotels.com. Visit their website at www.marcopolohotels.com for more information.

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Luxury and personalized service for discerning business executives and leisure travelers. A private reception area and efficient staff. With the best views of the city. Located at the top two floors of The Marco Polo, The Continental Club redefines luxury in Davao.

The Marco Polo offers business and leisure travelers a choice of 245 luxurious rooms and suites, all with breathtaking views of Mt. Apo or the Gulf of Davao, with a range of prices of prices to fit any budget. From comfortable Superior Rooms to luxurious Continental Club Rooms all the way to the impressive Presidential Suite, The Marco Polo has a room to fit your budget and requirements. At The Continental Club, you get more than just a room with a view. Individual butler services, business facilities and a lavish private lounge serving complimentary breakfast, afternoon tea and cocktails are just some of the perks.

The exclusive floors of the The Continental Club house some of the hotel's more luxurious suites designed for the discerning traveler.

A peek at a typical Club Suite features an elegant European look and feel, with a comforting warmth designed to relieve the stress of travel. A good night's sleep in one of the well-appointed Club Suites and you're ready for business, or leisure.

Each suite has a separate living room, with entertainment center and a work desk in a spacious layout.

If you're in the mood to level up, then there's The Marco Polo Suite.

Located at the 18th Floor, the hotel's Presidential Suite is the ultimate in luxury and elegance. And the awesome view from the 18th floor is a cool bonus.

Elegantly appointed with a large living area and a separate work desk and entertainment center, the Presidential Suite may very well be the best digs in Davao City.

With your very own dining room...

...and private kitchen. Privacy and comfort, real luxury high up on the 18th floor.

If you're looking at being right at the center of the hotel's recreational level, then the Cabana Rooms and Suites may just be the room for you. Located at the hotel's 4th level, or The Deck, the special rooms are just a few steps away from the hotel's swimming pool, fitness center, the Lazuli Spa and the Polo Lounge.

A favorite among honeymooners, The Marco Polo's Cabana Rooms and Suites offer privacy and comfort with a unique resort-style vibe.

Take your pick. With 245 luxurious rooms and suites, and excellent facilities and service, you'll definitely find your very own room with a view at The Marco Polo.

For more on The Continental Club Lounge and its elegant breakfast, check out my previous post here at http://dude4food.blogspot.com/2013/08/sunrise-at-continental-club-lounge.html.

The Marco Polo is located at C. M. recto Street corner M. Roxas Avenue 8000 Davao City or call (63 82) 221-0888 for more information. You can also visit their website at www.marcopolohotels.com

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Sun. Sand. Awesome food. And a cold beer. My kind of paradise...

Just a leisurely ten to fifteen minute drive from The Marco Polo, and a short ferry crossing away, Paradise Island is the city's gateway to sun, sand and sea.

After short ferry ride to Samal Island, one is greeted by Paradise Island's festive welcoming committee with cold fresh drink, a serenading band and am ornamental necklace. All this, just a short drive and ferry ride from the city.

Nothing like chilled fresh coconut to get into the island vibe. And then, lunch is served on tables set on the shaded sands of the beach...a buffet reflecting the various flavors of Davao and its many culinary influences.

Imbao, a classic soup from Davao, and now a personal favorite, is served. Large, plump clams cooked in a simple broth enriched with ginger, tomatoes and lemon grass brings a refreshing taste of the ocean with its briny note and subtle sweetness.

Kinilaw na Malasugui, the local version of ceviche, with fresh fish flavored with ginger, chili, onions and calamansi. Like many of Davao's local dishes, freshness and the abundance of marine and agricultural produce combine for deceptively simple yet flavorful cuisine. Fresh, raw or grilled, the real flavors of the ingredients come through in every bite.

Mixed Vegetables with Seafood and Quail Eggs in Oyster Sauce, a medley of fresh vegetables with squid, shrimps and tiny quail eggs for added flavor. The fresh vegetables have a deliciously fresh crunch for texture, and the sweet oyster sauce rounds out the flavors.

Grilled Panga ng Tuna, no beach picnic would be complete without Davao's iconic tuna. No part of the tuna is wasted, and the tuna cheeks are some of the most popular cuts in Davao. Simply spiced and seasoned then grilled, the tender and moist meat near the bone are concentrated with natural flavors.

Longganiza and Pork Barbecue, a local grilled sausage and tender skewered pork, fresh off the grill, served with a side of pickled vegetables. Extra rice? Definitely.

Beef Kebabd with pineapples and peppers, tender chunks of beef grilled to perfection along with fresh pineapple and peppers for contrasting sweetness. Kebabs, made popular by returning OFWs add to the richness and diversity of Davao's local cuisine.

Lato Salad, a fresh seaweed salad tossed with tomatoes, green mangoes, onions, red egg and calamansi, with each bite releasing a subtle briny flavor of the sea. A refreshing salad, with simple yet bold flavors.

Vegetable Tempura, fresh vegetables in crisp batter, and another dish reflecting Davao's many cultural influences.

Seafood Canton Guisado, a flavorful noodle dish tracing its roots to Chinese cuisine, yet another of Davao's many culinary influences. The freshness of the seafood and vegetables provide the flavorful base for the dish.

Chopped Chicken Barbecue, a popular chicken dish of the region, simply seasoned and grilled.

Pineapple Fried Rice, mixed with another of Davao's iconic fruits, topped with spring onions and shrimps, and a perfect pair with any of Island Paradise's dishes.

Fresh seasonal fruts including pomelo, pineapple and watermelon round up the lavish buffet spread, and freshness once again takes center stage.

Fresh pineapple juice, just can't get any fresher than this.

For dessert, Rainbow Cassava Cake topped with coconut caps the beach buffet. Coffee and and few cold beers followed. Nothing like a cold beer on the beach...

Paradise Island also offers accommodations ideal for groups and families as well, situated in lush gardens for that cool tropical vibe.

The island cottages are well-appointed, perfect for that quick island get-way. Other amenities include a well-stocked Souvenir Shop, a Pro Sports Shop offering various water sports equipment, including scuba diving gear, a spa and massage center, a cool ice cream kiosk, a restaurant and even a children's playground and aviary.

Just a few minutes from the city, a perfect beach get-away is just a short drive and ferry ride away.

Sun, sand and awesome food. This could very well be paradise...special thanks to Julian Rodriguez, owner of Island Paradise, for an awesome buffet by the beach..

Paradise Island is located at Samal Island, Davao. For more information, visit their website at www.paradiseislanddavao.com.

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Traditional and comforting American food, a diverse melting pot of flavors with traces of European, Latin and Mexican cuisine, all in one place. From August 22 to 29, the Diamond Hotel's Corniche holds the "All-American Feast" U.S. Food and Wine Festival with featured international chef Christopher Gallaga of Fat Angelo's at the helm. American favorites such as Roast US Prime Rib, New York style pizza, country cured Virginia Ham, Maryland Crab Cakes and Sbrimp and Grits take center stage along with other buffet staples from the Corniche. Plus, chef Christopher Gallaga also brings one of America's iconic dishes...the Turducken. Bigger is definitely better at the All-American Feast U.S. Food and Wine Festival at Corniche.

Turkey, duck or chicken? Why not have all three. The Turducken Turkey up close...a whole roasted turkey stuffed with boneless duck and chicken with layers of mashed potatoes in between to retain the moisture, rolled and roasted with cranberry and gravy on the side. Think Thanksgiving times three, and Chef Christopher Gallaga brings this uniquely American dish to the buffet spread at Corniche.

With a selection of traditional American salads such as Cobb Salad, Waldorf Cole Slaw, Fig & Fennel Potato Salad, Pickled Beetroot and green bean salad and the Wedge Salad, plus a variety of soups including New England Clam Chowder and Wisconsin Beer Cheese Soup, it can be difficult to decide where to start. But don't rush, just go with the flow...start with a few slices of country cured American ham...

...then go for a slice of New York style pizza with a rustic thick crust topped with pepperoni and cheese...

...and some Shrimp and Grits, Creole style Bay shrimp on corn grits, flavored with cheese and butter. I've always looked for grits ever since I first tried it way back in the US, and Chef Christopher Gallaga's version just brought back so many fun memories from those previous trips. Almost like polenta in texture, the rich cheese and buttery flavors add a creamy note that complements the grilled shrimp. Here a sneak peek at the other selections...

Maryland Crab Cakes, bite-sized pan-fried crab meat patties, traditional flavors from the east coast. The crisp outer layer provides a delicious crunch to the tender crab meat, and you just can't stop with just two or three pieces as you go for more...

Russet Skins, potato skins stuffed with bacon, cheese, sour cream and chive, great with a cold beer. Like they say, anything with bacon...

Roast US Prime Rib, slow roasted for hours to retain the beefy juices for that rich flavor. Tender and juicy, one of the best prime ribs in the metro.

US Rack of Lamb, served with chili orange and mint, tender and juicy with only a hint of the usual gamey flavor, indicating this is a premium rack of lamb.

Then, there's the Turducken Turkey, almost bursting at the seams with the stuffed duck and chicken, ready to be carved...

The cross section reveals the rich layers of duck and chicken with mashed potatoes in alternating between the layers. Unlike the usual roast turkey which sometimes tend to be a bit dry, Chef Christopher Gallaga's Turducken is unbelievably moist with the layers of duck and chicken for bold flavors.

A closer look at the alternating layers reveal the secret in roasting a super moist and tender turkey, and Chef Christopher Gallaga's Turducken is definitely a winner, hands down. Seconds? Definitely.

In between bites, grab a plate of cheddar and brie and some premium ham and salami to prepare for the nest round...

...and have one of the chefs at the carving station plate some US Rack of Lamb with vegetables.

Mini Fajitas, a classic southwestern favorite with Chef Christopher Gallaga's modern twist.

And I still can't seem to get enough of Chef Christopher Gallaga's Shrimp and Grits, Russet Skins and Maryland Crab Cakes...

Chicago Sliders, Chef Christopher Gallaga's bite-sized mini-cheeseburger, defining the best of American flavors in a bun.

Potato Gratin and Chef Christopher Gallaga's Mac & Cheese, elbow noodles baked with cheddar cheese sauce, perfect when paired with any of the dishes at the buffet spread. So comforting, seriously good. And there's so much more, like Southern style Fried Chicken, Cod Fish Fingers, Short Rib Pot Roast, Sous Vide Pork Loin with with Pear Cranberry and Raisin sauce...

Save room for dessert, with Chef Christopher Gallaga's Strawberry New York Cheesecake, S'mores, Chocolate Pudding and Apple Raisin Pie, plus the Corniche's favorites such as Creme Brulee and Chocolate Mousse.

Chef Christopher Gallaga also brings his own unique ice cream flavor to Corniche's ice cream selection, the Sun Kissed Sherbet, a citrusy and refreshing sorbet with clean flavors in a combo with Corniche's Vanilla and Chocolate ice cream topped with chocolate chips and pistachios, perfect to cap a meal at the All American Feast.

And to complete the All American vibe, check out the two of the latest bikes from Harley-Davidson displayed at the lobby. Very cool.

Celebrate the rich culinary heritage of traditional and comforting American flavors at the Diamond Hotel's Corniche for only P 1,780 nett per person. And for an additional P 495 nett, enjoy your lunch or dinner All American Feast buffet with a free flow of Beringer wines. The "All American Feast" U.S. Food and Wine Festival is made possible in partnership with the U.S. Meat Export Federation, USA Poultry and Egg Export Council, California Raisins, Beriger Wines and Happy Living Fine Wines.

A thirty year veteran in the food and beverage business, Chef Christopher Gallaga is the Corporate Executive Chef for Fat Angelo's Italian & Angelo's Pizza in Hong Kong, chef and owner of Ugly American Bar & Grill in Hong Kong, and serves as executive chef, managing director and consultant in a number of other restaurants in Hong Kong and the US. Chef Christopher Gallaga is also a recipient of numerous awards from the United Tastes of America Chef Challenge, American Culinary Federation, and Hong Kong Chefs Association. Bravo Chef Christopher!

Hungry? Better hurry...the All American Feast U.S. Wine and Food Festival runs until August 29 only...

For reservations at Corniche, please call (632) 528-3000 ext. 1121. Diamond Hotel is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com.

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In sharp contrast to the blazing morning sun during the day's Kadayawan festivities, a cool light evening rain made a trip to one of Davao's popular gourmet establishments extra special.

Just a few minutes drive from The Marco Polo, Bingoy's is known for its classic Spanish inspired cuisine and modern take on local Davao favorites. As soon as we arrived, we were immediately welcomed by Bingoy's lovely owner Mary Ann "Baby" Montemayor and her husband Bingoy, whose love for good food is evident with many of the restaurant's signature dishes. A fine dining establishment with a noticeably formal and elegant look, yet one can sense a warm and casual vibe that almost feels like dining at the home of the restaurant's owners. Baby Montemayor then describes the menu for dinner, as glasses of wine were served, and you just know dinner was going to be special.

Bingoy's starters were then served, with Penne Crackaroni Bites with Basil and Parmesan Cheese, a unique starter with crunchy pasta dusted with basil and Parmesan. A deceptively simple appetizer, and a good indication of the creative and inventive flair of Bingoy's kitchen. Always cool to discover new ways to prepare pasta, and this one ranks high in both creativity and flavor.

Bingoy's Davao Wow Kinilaw, fresh malasugui with salted eggs and lemon, a modern take on the traditional local version of ceviche enriched with salted eggs and lemon. Like many of Davao's dishes, freshness is key in delivering natural and bold flavors.

Fresh Pomelo Salad, a refreshing salad with one of Davao's iconic fruits, with a light vinaigrette and a subtle hint of fish sauce and chili. Sweet, sour and mildly spicy, a complex blend of flavors and a uniquely refreshing taste of Davao.

Bangus Flakes Pinsec Frito, deep-fried dumplings stuffed with smoked whitefish and served with fresh salsa. Familiar flavors with an inventive twist, and we see more of Bingoy's playful inventiveness in the main dishes.

Bingoy's classic Wet Paella, prepared almost like a risotto giving another familiar dish a playful twist in texture. Topped with a variety of fresh seafood and vegetables, the comforting rich flavors are both familiar yet different, something you can expect a lot from Bingoy's.

Davao Lechon Manok stuffed with lemongrass and baby bananas with orange essence, a slow cooked moist and tender fall-off-the-bone chicken infused with the subtle flavors of lemon grass and sweet fruity notes. Each bite brings a distinct fruity flavor, and another in the next bite. Seriously good.

Hinaob na Ooding Awon Manok Hasta Butong, or as Baby lovingly refers to as "Davao Pasta." Strips of young coconut, vegetables and chicken combine with a rich sauce for mildly sweet flavors.

And no typical Davao dinner would be complete without tuna. Bingoy's Grilled Tuna Panga with light curry sauce. The familiar tuna cheeks are given another flavorful twist with a rich coconut cream based curry sauce.

For dessert, Bingoy served its fresh Mini Fruit Skewers...

...a dessert using another of Davao's signature fruits in a richly flavored blend in a sweet roll, the Camote-Durian Roll...

...and chocolate Tablea Flan. Familiar flavors with surprisingly new and modern twists. And at Bingoy's, you'll never know what the creative kitchen will come up with next.

Special thanks to Mary Ann "Baby" M. Montemayor, Bingoy's lovely owner for an awesome dinner, and a unique taste on Davao's evolving cuisine.

Bingoy's is located at the Villa Margarita Hotel along J. P. Laurel Street, Buhangin, Davao City or call (63 82) 221-5675 for inquiries and reservations.

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Real Singaporean flavors and probably the best Crispy Cereal Prawns in the metro...now you don't need to travel far for authentic Singaporean dishes. You can find it all at Boon Tong Kee.

Boon Tong Key's story begins way back in 1979, starting as a small chicken rice stall in Singapore's Chinatown. Inspired by the stall's success, owner Thian Boon Hua then opened his first full service restaurant at Balestier Road in 1983. Since then, Boon Tong Kee has expanded to seven branches in Singapore, with a growing presence in Thailand and Indonesia. And Boon Tong Kee's Singaporean flavors have now reached Manila.

With three branches in the metro and a fourth opening soon, there's bound to be one near you. Behind the tireless efforts of entrepreneurs Joy and Michael Rodriguez, Boon Tong Kee opened its first international branch at the SM Mall of Asia in 2012, and quickly followed this with two more locations. Diners are assured of authentic flavors and quality similar to the dishes served in the Singapore chain, a result of months of training by Joy and her staff in Singapore. Here's a peek at some of Boon Tong Kee's signature Singaporean dishes...

Crispy Beancurd with Green Tea Mayo, fried tofu with a crispy outer layer and soft center, served with a unique green tea mayo dip. The green tea mayo adds a unique and creamy layer of flavor, definitely different. Light with subtle flavors, and a great starter.

Prawn Toast, another tasty starter with flavorful prawn on a crisp piece of toast. Delicate bite-sized treats yet big on flavor, great with tea or a cold beer. And like all good things, it's a race to grab the last piece...

Braised Pork Belly served with steamed buns, tender slices of pork braised for hours with a thick and sweet sauce. The pork belly is deliciously tender, and the sauce rounds out the flavors. Grab some of Boon Tong Kee's buns and a piece of pork belly, add some of the shredded vegetables and that thick sauce and take a big bite...and repeat the process.

Poached Chinese Spinachwith Assorted Eggs, including century eggs and duck eggs. The rich dish is a blend of three different eggs combined with spinach and topped with crispy dilis, a flavorful medley of textures.

Fried Sambal Kangkong with Squid, another flavorful combo of seafood and vegetables with a rich and mildly spicy sambal sauce.

This. Boon Tong Kee's Signature Boiled Chicken, the dish that started in a small stall in Singapore's Chinatown almost 34 years ago, and the Boon Tong Kee name would forever be associated with the classic Singaporean Chicken Rice dish. Tender with subtle yet rich flavors, this is definitely a must try at Boon Tong Kee.

Pair it with Boon Tong Kee's Chicken Rice, and you have an authentic Singaporean meal.

Fried Spare Ribs with Zhen Jiang Sauce, tender pork with a sweet glaze. The flavor of the zhen jiang sauce covers each bite, blending well with the tender pork.

And no meal at Boon Tong Kee would be complete without their signature Crispy Cereal Prawns, and like I said earlier, probably the best in the metro.

Deliciously crispy in each and every bite, the crisp layer of floss-like cereal does not overwhelm the subtle flavor of the prawns. A perfect balance of flavor and texture, and another must try at Boon Tong Kee.

If you're looking for a different kind of fried rice, try the Sambal Fried Rice, topped with shrimps, peanuts and vegetables with the distinct and mildly spicy sambal flavor.

Cream Cheese Prawns, served with fried buns, and one of Boon Tong Kee's newest dishes. Like an east-west fusion of flavors, the richness of the cream cheese complements the mild sweetness of the prawns for another interesting flavor combo. Tasty, and definitely different.

Crispy Roast Chicken, another familiar dish with comforting flavors, tender chicken with a crisp layer of skin in a sweet soy glaze. Great as is, even better with steamed rice.

Stir-Fried Lotus Plant with Vegetables, a unique vegetable dish topped with scallions and peanuts. It was my first time to try lotus plant, which has a surprisingly pleasant crunch, almost like a fresh cucumber with a mildly sweet flavor.

Birthday Noodles, a rich dish of seafood and vegetables over noodles. The sauce, almost like a soup, provide the flavor base of the dish, and very different from the usual noodle dishes.

Coffee Pork Ribs, slow roasted pork ribs coated with a coffee marinade. An interesting blend of flavors, with the distinct sharpness of coffee blending well with the mild flavor of the pork.

For dessert, Boon Tong Kee offers a refreshing Sago Gula Melaka (L) and Mango Taho (R), both winners and a great way to cap a meal at Boon Tong Kee. Boon Tong Kee's rich flavors, ranging from comfortingly familiar to refreshing new flavors, all capture the uniqueness and authenticity of Singaporean cuisine for one memorable ding experience.

Real Singaporean flavors, great food and service, Boon Tong Kee has it all. Special thanks to (L-R) Miguel Aranas, Marketing Manager; and owners Joy and Michael Rodriguez for an awesome Singaporean dinner.

Boon Tong Kee is located at 310 Tomas Morato Avenue, South Triangle, Quezon City (beside Burgoo and near ABS-CBN) or call 332-5692 for inquiries and reservations.

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Here's another reason to drop by IHOP for breakfast. Or Dinner. IHOP's new Griddle Melt Sandwiches, hand crafted and made to order sandwiches using artisan sourdough bread with a choice of three fluffy omelets.

And the new sandwiches are also a great value too, with a full sandwich available at P 385 and a half serving for just P 325. "Continuing our commitment to bring our guests the best comfort food that IHOP - or anyone - has to offer, these Griddle Melts are a treat that they can enjoy any time of day," said Archie Rodriguez, President and CEO for Global Restaurant Concepts, IHOP's exclusive franchisee in the region and the company that introduced the brand to the Philippines. "While other restaurants may serve you sandwiches that are pre-made in advance, every single Griddle Melt is made to order. Bursting with flavor and made with the finest ingredients, the Griddle Melts, like all our classic IHOP offerings, will definitely put a smile on your face." Fresh off the gridde and straight to your plate, with the crisp outer layer of the sourdough contrasting with its soft and almost creamy center, providing the perfect base for IHOP's cheese omelets.

That evening, we sampled all three varieties of IHOP's new Griddle Melt sandwiches. Paired with a pot of IHOP's "Never Empty" Coffee or a refreshing Splashberry, the new Griddle Melts are a meal in itself, and just perfect for breakfast, lunch or dinner or anything in between. The new Griddle Melt varieties include the following...

Spinach, Roasted Pepper & Cheese Melt, sauteed fresh spinach in a fluffy egg omelet topped with roasted red peppers and onions, melted Provolone, Parmesan and Pepper Jack cheeses on grilled artisan sourdough bread, served with your choice of hash browns or seasoned fries.

Western Melt, with smoked ham and sauteed peppers and onions in a classic omelet, topped with sliced ham, melted American cheese and served on grilled artisan sourdough bread, with a choice of hash browns or seasoned fries.

The Ham and Egg Melt, sliced ham and melted Swiss and American cheeses over a fluffy egg omelet served on grilled artisan sourdough bread, served with a side of hash browns or seasoned fries. Each Griddle Melt uses different cheeses and ham varieties making each sandwich different and distinct, and choosing just one can be difficult. The classic Ham & Egg is a safe choice, but if you're looking for added flavors from peppers and onions, go for the Western Melt or the Spinach, Roasted Pepper and Cheese Melt.

Then, there's IHOP's classic pancakes. IHOP's new Super Rooty Tooty Fresh 'N Fruity pancakes with a choice of fruit toppings, including Apple Cinnamon, Blueberry and Stawberry.

The Super Rooty Fresh 'N Fruity pancakes come with a side of two eggs, hash browns, bacon and sausages. Can't beat that.

Pair it with IHOP's Hot Chocolate, and you have a real IHOP breakfast. Or dinner...Pancakes or Griddle Melts, both winners from IHOP. To support the new Griddle Melt launch, the Bonifacio Global City IHOP restaurant will implement a cool online campaign via their social media spaces on Instagram and Twitter, both bearing the @ihop_ph handle. For Instagram, there will be a photo contest with weekly themes while eating a Griddle Melt at IHOP under the hash tag #GetYourGriddleOn. On Twitter, questions will be given in search of the wittiest answers related to Griddle Melts. All tweets should have the hash tag of @GetGriddled. All winning entries will win IHOP Gift Certificates. Sounds like fun. You can visit IHOP Philippines' Facebook Page for complete details at www.facebook.com/IHOPPhilippines.

Now, there's more reasons to drop by IHOP for breakfast,or even dinner. Special thanks to Head Chef Paolo Gutierrez and his crew for an awesome dinner time breakfast at IHOP.

IHOP is located at W Global Center, 30th Street corner 9th Avenue, Bonifacio Global City, Taguig or call 805-9589 for inquiries. IHOP is open from 6am to 12am, Sunday to Thursday, and 24 hours on Friday and Saturday.

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Local flavors, the region's very best, all in one place. I had a rare chance of sampling Davao's best in one amazing afternoon, and delicious things are definitely happening in the City of Blooms.

Long known for its bountiful local fruits and rich marine resources with its iconic durian and fresh tuna, there's a new breed of food entrepreneurs who are about to change Davao's culinary landscape. These are interesting times, and for Davao, tastier times too.

The Davao Gourmet Collective showcases the very best culinary products and ideas from the region, and a good indicator on the emergence of a dynamic home-grown food industry driven by equally dynamic food entrepreneurs. Here are some of Davao's very best...

Bluegre Coffee, a local Davao coffee chain credited with jumpstarting Davao's hip coffee culture, Bluegre is known for its fusion of local flavors for a distinct taste of Davao in a cup. Bluegre's Durian Gatchppuccino, a cappuccino blend with the iconic durian fruit is a must-try.

And who knows, we'll probably see a Bluegre branch pop up in Manila very soon...for more on Bluegre Coffee and their line of unique blends and signature desserts, check out my previous post here at http://dude4food.blogspot.com/2013/08/flavors-of-davao-bluegre-coffee-davaos.html.

Beko's Biik, and their boneless cochinillo, slow-roasted for that perfect blend of crisp cracklings and tender juicy meat. With prices and sizes ranging from P 1,600 (small, good for 6 persons) to P 3,500 (XXLarge, good for 25 persons), Beko's Biik has the right cochinillo for you. And here's the cool part, you can have your order shipped airport-to-airport, covering Iloilo, CDO, Cebu, Zamboanga, Dipolog and Manila by simply calling (082) 227-2445 and (082) 286-3445.

Empanadas from Carmina Mapa del Rosario's The Crazy Cook, fresh off the fryer. Crisp and savory, with a mild and cooling spice that builds up slowly in each bite. The Crazy Cook offers an extensive range of local and Asian comfort food, all made from scratch.

Then, there's Malagos Farmhouse with its line of farm to kitchen artisanal products. I remember the first time I tried some of the artisan cheeses from Malagos Farmhouse and I knew then that this was something special (see more here on my first encounter with Malagos Farmhouse and their extensive line of artisan cheeses here at http://dude4food.blogspot.com/2013/06/simply-awesome-luzviminda-filipino.html). The Blue Goat Cheese, just one of the artisanal cheeses from Malagos Farmhouse, made from fresh goat's milk and mildly aged.

The popular Chevre artisanal cheese from Malagos Farmhouse, a French style cheese drizzled with honey, another popular cheese. Passion, dedication and perseverance best describes Olive P. Puentespina of Malagos Farmhouse, and this is evident in every product that proudly bears the name of Malagos Farmhouse. An inspiring story, what started as a home project for the family has blossomed into a growing business, with her now famous feta cheese making it to the prestigious Cheese Club of the Philippines along the way. But you don't have to fly to Davao to taste the artisan cheeses from Malagos Farmhouse, a wide variety of Olive's signature cheeses can be found at Le Gourmet Rustans in Rockwell and Ayala Avenue stores.

Malagos Farmhouse now grows its own cacao, adding fermented cacao beans and native tableya chocolate to its growing artisanal product line, including this all-natural single origin 65% Dark Chocolate bar. Bold and rich flavors, not too sweet, just pure chocolate bliss in every bite. Malagos Farmhouse continues to surprise, as more good things seem to come out from their farms...

A sampling of cheeses from Malagos Farmhouse, including a unique Chevre cheese blended with sweet mangoes. a pesto infused chevre, and the popular feta cheese. Traditional, yet innovative, made from the very best all natural ingredients in true farm-to-kitchen freshness.

Olive P. Puentespina, artisan cheesemaker and creative force behind Malagos Farmhouse and its extensive line of artisan products. And you just know that Olive has more surprises up her sleeve...you can visit their website at http://www.malagosfarmhouse.com/ for more information.

The Davao Gourmet Collective offers a unique glimpse and a taste of of Davao's evolving culinary landscape, and you'll definitely hear more from Davao's food entrepreneurs. Special thanks to The Marco Polo for a memorable taste of Davao. For more on the The Marco Polo, check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html.

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Home-style cooking and one of Davao's best kept secrets, Lachi's is a favorite among Davao locals for classic and comforting Filipino dishes. Located in a primarily residential area, which seems appropriate with Lachi's style of home cooking, Lachi's elevates the simple flavors of home cooked meals a notch higher with its made from scratch dishes.

Named after the family's matriarch, Lachi's is also known for its desserts, reason enough for locals to patiently line up at Lachi's for a table. Michael Aviles, who runs Lachi's along with brother Melvin, manages the family-run establishment. Unlike many restaurants, Lachi's is closed on Sundays and on most holidays so the staff can be with their families. This alone makes Lachi's different. And special.

Our lunch begins with some of Lachi's signature dishes, Lachi's Unforgettable Grilled Pork Ribs (P 158) served with rice and pickled vegetables. Tender pork ribs with a rich and sweet glaze for that distinct home style flavor. Great flavors, and great value too.

Breaded Soft Tofu with Teriyaki Sauce (P 115), deep fried tofu covered in sweet teriyaki sauce for a comforting blend of textures. The teriyaki sauce adds a flavorful punch to the tofu, a great starter.

Oriental Fried Chicken (P 135), richly spiced and crispy fried chicken topped with sesame seeds. A meal in itself, everything you need on a plate.

Callos (P 185), slow cooked for hours until fork tender, and my personal favorite. The rich and mildly spicy sauce coats each piece of tender and buttery tripe, as the chickpeas and peppers round out the flavors. Extra rice? You bet.

Asian Spicy Chicken (P 140), Lachi's take on the popular Korean-style fried chicken. Crisp and crunchy on the outside, tender and juicy inside, with a cooling layer of just the right amount of heat from the sweet soy glaze.

Spicy Laing (P 60), with just the right level of heat, the soft and creamy taro leaves are cooked perfectly, giving that distinct butter-like feel. A deceptively simple dish that can be tricky and quite challenging to prepare, Lachi's version is another hands down winner.

Laing Pasta with Lechon Kawali (P 135), Lachi's unique spin combining crispy pork belly and the richness of laing in a unique and creative pasta dish that's different. And works well too.

Then, there's dessert. Lachi's signature Durian Sans Rival, combining the sweet and nutty flavors of the iconic durian and the buttery richness of sans rival. The unique blend of flavors adds a distinct local taste unique to Davao, definitely not your usual sans rival. Lachi's also serves a more traditional butter and cashew layered sans rival, and a even a coffee flavored version.

Classic New York Style Cheesecake topped with strawberries and blueberries. Why limit yourself to just one topping when you can have both.

We also sample some of Lachi's new dessert offerings...

...like the unique Creme Brulee Cake...

...Key Lime Tart...

...and Financier...all rich and flavorful, perfect when paired with coffee.

And one more dessert with durian, the Davao Durian Cheesecake, rich and creamy with the distinct flavor of Davao's iconic fruit. I've said it before, you either love or hate durian, and this cheesecakes definitely makes it easier to enjoy durian without its overpowering aroma.

Luscious Mud Pie, which seemed to be everyone's favorite, rich and moist chocolate cake, great when paired with Lachi's specialty brewed coffee.

Dining at Lachi's felt like dining at a friend's home, and its no surprise why Lachi's is a hit among locals. And it felt great to feel at home at Lachi's. Special thanks to owners Michael (L) and Melvin (R) Aviles for a comforting lunch at Lachi's.

Lachi's is located at Door 1-H VAL Learning Village, Ruby Street, Marfori Heights, Davao City or call (63 82) 224-5552 for inquiries.

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A final lunch in the City of Blooms, with a Kadayawan inspired lunch buffet at The Marco Polo's Cafe Marco. A fitting end to an amazing four days at The Marco Polo, capping a memorable trip to Davao.

The special lunch buffet theme culminates the annual Kadayawan festival at The Marco Polo, highlighting local and regional dishes as well as international favorites. And the buffet spread at Cafe Marco, whichis already impressive, goes a notch higher with the special Kadayawan inspired spread featuring lechon, a slow roasted whole pig, and an extensive selection of local and international cuisine.

Art P. Boncato, Jr., Regional Director of the Department of Tourism, detailing Davao's current "Island to Highland" tourism campaign which highlights top spots like Samal Island to Mount Apo and everything in between. With so much to offer, Davao remains a top tourist destination as more programs are being developed to boost Davao's many attractions. With beautiful beaches and sites for diving and surfing, plus cool mountain trails for hiking, you'll never run out of options for outdoor adventures. Add some flavorful local cuisine and a rich and diverse local culture, and you have it all in Davao.

My lunch begins with some of Cafe Marco's fresh sushi selections. Surrounded by rich marine resources, Davao has some of the freshest seafood in the country, and it would be a real pity to miss out on some of the finest seafood Davao has to offer.

More of Davao's seafood is served, including Grilled Stuffed Squid, and Grilled Tuna stuffed with Paella. Fresh and flavorful, the kitchens at Cafe Marco turn out dish after dish of rich flavors, and like any buffet spread, you just go with the flow...

Fresh Salmon Sashimi with Fish Roe, fresh and pure flavors, simple yet indulgent.

And no Filipino feast would be complete without the best part of any lechon, the mid-section or pork belly, where all the flavors are concentrated, with a layer of crisp crackling over tender and juicy pork. Like most lechons from the south, there is absolutely no need for any sauce as the pork is richly flavored with herbs and lemon grass.

Steamed Siomai, shrimp and pork dumplings with chili soy dip. And these are just some of the starters...

A full plate with Cafe Marco's signature Ox-Tail Kare-Kare, vegetables with bagoong and fresh Crabs sauteed in crab fat. Seconds? Absolutely.

And one last time for The Marco Polo's Durian Panna Cotta, one of Chef Pauline's dessert specialties. The Marco Polo's culinary team excels in combining local flavors with international favorites for a unique taste of Davao, and this remains a personal favorite. Ever since I first tried The Marco Polo's Durian Panna Cotta (see my previous post on my first encounter with the Durian Panna Cotta here at http://dude4food.blogspot.com/2013/06/an-afternoon-with-master-chefs-at-f1.html), I knew it wouldn't be my last. And for my last meal in the "City of blooms," I had to complete it with just one more serving of Durian Panna Cotta.

Chef Pauline, the culinary genius behind The Marco Polo's Durian Panna Cotta, with more of her durian inspired desserts, durian cookies. Awesome food, great people and seeing Davao's cultural richness and diversity up close, definitely one of the best four days in Davao ever. Period. Full stop.

Special thanks to Anthony Tan, The Marco Polo General Manager, and the Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications Officer; and Phoebe Kaye Reyes, Public Relations Assistant for an amazing and memorable four days at The Marco Polo. And a truly unforgettable experience in the "City of Blooms." To Patty and Phoebe, you guys are simply the best.

For more on The Marco Polo Davao, you can check out my previous post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html. You can also check out my posts on the annual Kadayawan harvest festival here at http://dude4food.blogspot.com/2013/08/side-views-indak-indak-sa-kadalanan.html and http://dude4food.blogspot.com/2013/08/side-views-faces-of-kadayawan.html.

Cafe Marco is located at the second floor of The Marco Polo, C. Recto Street corner M. Roxas Avenue, Davao City or call (63 82) 221-0888 Ext. 7233 for reservations. You can also visit www.marcopolohotels.com for more information.

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High above the city overlooking the Capitol Hills golf course is Capitol Greenstreet Mall, the former clubhouse and now home to one of the iconic names in Filipino cuisine. Since it first opened way back in 1991, Dencio's Bar & Grill has been known for its near legendary version of Sisig served on a sizzling plate, a familiar dish best paired with an ice cold beer. Years later, Dencio's very own sisig remains undisputed, still the best sisig in the metro.

Situated at the 3rd floor, Dencio's has the best views of the 18-hole golf course, and on a clear day, one can see the distant buildings as far as Makati on the horizon. The cool breeze and panoramic views make it a perfect spot for a cold beer. And some sisig...

Dencio's offers al fresco dining for the best views, as well as an enclosed dining area with floor to ceiling glass windows so you don't miss out on the view. And I'm told that in the evening, the views can become pretty awesome, with the city lights and stars combining for a spectacular show.

We were welcomed by Dencio's founder, Dennis Nakpil, the man behind Dencio's and their signature sisig, as we settled in at our tables. Nothing like a cold brew at Dencio's, made even better with Dencio's very own "Beer-Mates," a cool selection of appetizers to go with your beer. We started with some of Dencio's Crispy Chicken Skin (P 129), served with a vinegar dip. Crispy with a mild saltiness washed down with a cold beer. Nice.

Spiced Pork Balingit (P 129), tender pork cheeks with a mildly spicy sauce, topped with scallions, chili and garlic. The tender, tendon-like texture is punctuated by the rich sauce for sharp flavors and great with an ice cold beer.

Crunchy Kwek-Kwek (P 139), quail eggs wrapped in crispy noodle-like batter for that delicious crunchy texture to contrast with the creamy eggs. Served with a vinegar dip to round out the flavors, this familiar street food fare is given a cool makeover by Dencio's kitchen.

Chicken Isaw Sisig (P 169), chicken innards sauteed with garlic and chili and served on a sizzling plate. Unlike the pork sisig, this version is creamier with subtle flavors. New and different, another cool dish best paired with some ice cold brews.

In between bites, go for some of Dencio's Iced Tea, a refreshing and frothy blend.

Dencio's signature Pork Sisig (P 209 Regular/P 219 Large), the dish that built Dencio's, a rich blend of crunchy and creamy textures with the familiar soothing heat from the chili and garlic. Familiar, comforting, still the best sisig in the metro. Squeeze a little calamansi and go for another beer.

Asparagus with Oyster Sauce, topped with crunchy garlic bits, a cool vegetable dish to go with Dencio's other dishes.

Then, there's Dencio's Grand Bilao Feast, a platter of assorted grilled specialties perfect for large groups. The Barbecue Bilao (P 1,339), with pork barbecue, chicken kebab, daing na bangus, boiled vegetables with bagoong, and Inasal Rice. A real party in a platter.

The Krispy Pata Bilao (P 1,690), with crispy pata, chicken satay, sinugbang bangus, crispy chicken barbecue, steamed vegetables and bagoong. Can't go wrong with any of Dencio's Grand Bilao Feasts.

Nilasing na Hipon sa Taba ng Talangka (Drunken Shrimps with Crab Fat, P 185), plump prawns cooked with rich crab fat and topped with green onions and garlic. Another round of brews? Why not.

For dessert, go for Dencio's Buko Pandan (P 90), a sweet and refreshing treat to cap your meal.

Dencio's sisig was a notch above the others then, and it still is. Now with new dishes, and more reasons to come home to Dencio's. Good food. Good times. Special thanks to Dennis Nakpil for an awesome lunch with a view.

Dencio's is located at the 3rd Floor, Capitol Greenstreet Mall, #1 Capitol Drive, Old Balara, Quezon City or call 952-9356 for inquiries and reservations. You can also visit their cool Facebook Page at https://www.facebook.com/DenciosBarAndGrill.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Sure, you've tried some real spicy wings, but are you ready for some serious heat?

Established in late 2012 by a group of friends sharing the same interests including mixed martial arts, spicy food and tattoos, Chilli & Ink is a unique dining and tattoo shop located in the emerging food district of Teachers' Village in Quezon City. Spicy chicken wings and tats, all in one place. Just can't get any better than that.

Chilli & Ink's bright red interiors not only gives the place a cool vibe, but serves as a visual cue on Chilli & Ink's seriously spicy wings. Definitely not your fastfood variety spicy levels, Chilli & Ink goes for the real heat. As my sampler wings were being prepared, Chilli & Ink's Nachos served with Chilli Con Carne (P 180) arrived on the table. The Chilli Con Carne has a mild spiciness that gradually builds, a cool prelude to the spicy wings,

Then, my sampler selection of Chilli & Ink's signature wings arrived, ranging from mild spice levels to seriously spicy, guaranteed to put some hair on your chest. A side of garlic mayo dip is served to counter the spiciness.

I start with the Garlic Parmesan Wings and Spicy Mango Wings, perfectly crisp with rich and bold flavors. The Spicy Mango Wings delivers a unique sweet and spicy combo, great as is or with rice. Chilli & Ink also offers other cool flavors like Bagoong-Mango, Binagoongan and California Wings (coated with mango and wasabi).

Now, for the serious stuff. Chilli & Ink's spicy duo, the Hot ng Ina Nyong Lahat (Level 3 on Chilli & Ink's spice scale) and the Wasabi Wings. Chilli & Ink's spicy wings come in five different levels, starting with Hot ng Ina Mo (Level 1) to Hot ng Ina Nyong Lahat Challenge (Level 4), so choose your preferred level of heat. I go for Chilli & Ink's Level 3 wings, and seeing the wings covered in chili seeds almost made me pause for a moment. Using the local sili labuyo, the special sauce is aged with the seeds for concentrated flavors. A few bites of the Level 3 wings gradually built up the cooling heat, and a few more bites numbs your lips. Sensing a tear about to fall, I pull my head back and go for another bite. There's just something so refreshing, almost liberating, with spicy food. And the Wasabi Wings are no pushover, with each wing covered in pure wasabi enough to clear your sinus.

In the mood for fish? No problem, Chilli & Ink's got you covered. Chilli & Ink also serves crisp Fish Fillet with the same flavor, seasoning and spice levels of the wings. Chilli & Ink holds a challenge for its spicy wings, and displays the current winners in its Hall of Flames. The current record holder just wiped out six Level 4 wings in a whopping 49 seconds...for real.

After conquering Chilli & Ink's level 3 wings, reward yourself with a tat, or Chilli & Ink's signature Caramel Cupcake. Soft, creamy and sweet, a fitting end to Chilli & Ink's spicy wings.

Chilli & Ink's spicy wings are definitely worth trying, and worth a few tears. The spicy flavors are raw and pure, real and undiluted heat. And if you feel the need for some serious heat, this is the place, for tats or wings. Special thanks to Avie Ellazar, Co-Owner and Marketing Head of Chilli & Ink for the extra tissues, and the awesome wings.

Chilli & Ink is located at 51B Magiting Street, Teachers Village, Quezon City or call 434-5517 for inquiries. You can also visit their Facebook Page at https://www.facebook.com/ChilliAndInk for more information.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

It's definitely sweeter the third time around, and this year's 3rd edition of Rockwell's Ultimate Taste Test promises to be another epic feast...

This year's edition of Rockwell's Ultimate Taste Test features over fifty food booths, from shawarma to lechon, chocolates to cakes and desserts and everything in between. Here's my Top 12 Must Try List...why twelve? Why not.

1. The Plaza Premium Baked Ham's Hamwich and Hampanada. Can't go wrong with ham.

2. Schmidt's Gourmet Hotdogs, who doesn't love hotdogs?

3. Shifu Master's Kitchen's Lechon Macau

4. Diplahan Lechon, this one blew me away, check out my previous post on Diplahan Lechon here at http://dude4food.blogspot.com/2013/07/diplahan-lechon-best-of-mindanao-lechon.html.

5. Flavor Avenue's Bagnet Paella. It's got bagnet, what's not to like?

6. Generals Lechon...I just can't have enough of lechon...

7. Bad Decisions Premium Premium Burgers and Drinks Joint, when it's bad, it's got to be good.

8. Dennis the Grillboy's Crispy Pork Sisig, can't have enough of this too...

9. Malagos Agri-Ventures, I'm a big fan of their artisan cheeses, and their chocolate is pretty damn good. Great to see Malagos products in Manila. See my previous post on the artisan cheeses of Malagos here at http://dude4food.blogspot.com/2013/09/flavors-of-davao-davao-gourmet.html

10. Bronuts...this got me curious.

11. Shmallows Marshmallow Spread...sounds like a great idea.

12. Everything with Soya's Chilled Soya Pudding, something healthy to balance things out during the eatfest.

But there are more stalls to check out, over fifty, so this should be a great way to spend a weekend. Got your tickets? Better hurry, and see you this Saturday!

For ticket inquiries and reservations, call 898-1702.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats and cool events. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Side Views: Faces of the Kadayawan

Sunrise at The Continental Club Lounge

Dinner at The Marco Polo's Polo Bistro

Flavors of Davao: Yellow Fin Seafood Restaurant

Marco Polo Davao Supports Philippine Eagle Week

Sanctuary in the City: The Marco Polo's Lazuli Spa

Flavors of Davao: Bluegre Coffee, Davao's Best

Side Views: Davao's Pamulak Kadayawan

Up There at The Continental Club

Flavors of Davao: Escape to Paradise Island

An All-American Feast at Diamond Hotel's Corniche

Flavors of Davao: Bingoy's

Singaporean Flavors at Boon Tong Kee

Food News: A Griddle Melt Breakfast for Dinner at IHOP

Flavors of Davao: Davao Gourmet Collective

Flavors of Davao: Lachi's

Lunch at Cafe Marco

Lunch With A View At Dencio's Capitol Greenstreet

Chilli & Ink: Ready For Some Serious Heat?

Sweeter The Third Time Around: Rockwell's 3rd Ultimate Taste Test