Kusina Maria

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Kadayawan Specials by Chef Alex Destriza

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Davao is known for many things… the durian, the Philippine Eagle, Mount Apo, the Waling-Waling, and of course, our diverse and bountiful harvest which we celebrate with a unique Thanksgiving festival every August. This thanksgiving is called Kadayawan Festival.

For the Kadayawan Festival 2015, Marco Polo Davao has prepared something a special tasting menu prepared by their newly appointed head chef, Chef Alex Destriza. Chef Alex has crafted two Kadayawan Specials Set Menus to showcase Davao’s fresh bounty of fruits, vegetables, livestock, poultry, seafood, and dairy, and livestock.

There are two Three Course Sets you can choose from.

Set A starts with a uniquely luscious Sweet Corn Bisque with Lapu-lapu Croquette, and Ube Tarragon Cream.

Sweet Corn Bisque with Lapu Lapu Croquette and Ube Tarragon Cream by Chef Alex Destriza of Marco Polo Davao

Sweet Corn Bisque with Lapu Lapu Croquette and Ube Tarragon Cream by Chef Alex Destriza of Marco Polo Davao

The Sweet Corn Bisque base is subtlety sweet and creamy but not too rich. The perfectly deep fried Lapu-lapu croquette provides umami flavor and a crunchy texture. These two components are tied together by an Ube Tarragon Cream. All three components blend perfectly together to produce a unique soup experience. The dish is as delicious as it is pretty.

The soup is followed by a memorable Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions.

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

The beef is succulent and tasty. It is served medium rare, the right way. The Bistek Sauce is the right combination of salty and sour with a hint of sweet and peppery. My favorite of the three sides in this dish is the Kangkong served two ways. The Adobong KangKong below the beef is the element which brings the meal back to the simplicity of Filipino cuisine. This is paired with deep fried Crispy Kangkong, a favorite appetizer of Filipinos. Together with the Chorizo Pumpkin Risotto and the Glazed Carrots and Onions, all the components form an elegant plate that highlights the most popular flavors of Filipino cuisine. Bistek. Adobo. Deep fried. All in one dish.

Your Kadayawan Specials Meal will end with another unique marriage of flavors: Biko Pandan with Chocolate Mousse and Caramelized Pecans.

Biko Pandan with Chocolate Mousse and Caramelized Pecans by Chef Alex Destriza of Marco Polo Davao

Biko Pandan with Chocolate Mousse and Caramelized Pecans by Chef Alex Destriza of Marco Polo Davao

Biko is a traditional Filipino rice cake made of glutinous or sticky rice and cooked in coconut milk. In this unique iteration, the Biko is flavored with Pandan and served with pandan jelly on the side. Hence, the name Biko Pandan. It is complemented by a Dark Chocolate Mousse that is decadent but not overwhelmingly rich. I would have never thought the two would go so well, but they do. After all, Filipino rice cakes (commonly called “kakanin”) are usually served with Native Hot Chocolate. The Caramelized Pecans add another layer of sweetness and crunch to the beautiful plated dessert.

For those who would rather enjoy a seafood meal, Chef Alex has prepared another 3 Course Kadayawan Specials Set.

Set B starts with a Malagos Greens and Fern Salad with Sautéed Garlic Shrimps, Roasted Peanuts, and Davao Suka Emulsion.

Malagos Green and Fern Salad with Sauteed Garlic Shrimps, Guava Jelly, Roasted Peanuts and  Davao Suka Emulsion by Chef Alex Destriza of Marco Polo Davao

Malagos Green and Fern Salad with Sauteed Garlic Shrimps, Guava Jelly, Roasted Peanuts and Davao Suka Emulsion by Chef Alex Destriza of Marco Polo Davao

There’s no other way to describe this salad except that it is awesome. The greens are fresh and crisp, the shrimps are plump and juicy, and the peanuts provide smokiness and crunch. And yes, the Davao Suka Emulsion ties everything together perfectly. It is deliciously sour, sweet, and a bit spicy.

This set meal’s main course is Pan Seared Atlantic Salmon with Braised Romaine with Sun Dried Tomato, Truffle Mashed Potato, and Lemon Butter Sauce. And the dessert is Durian Crème Brulee with Fresh Orange.

For only P880++ per set meal, you get a memorable gustatory experience of the Three Course Kadayawan Specials Meal by Chef Alex. It is certainly a sumptuous way to celebrate the Kadayawan Festival.

The Kadayawan Specials Set Menu is available at Polo Bistro of Marco Polo Hotel Davao from August 17 – 23, 2015.

The Marco Polo Davao is located at the heart of Davao along CM Recto Street corner Roxas Boulevard, Davao City. For more information and updates about Marco Polo Davao, you can visit their website and social media accounts:

Website: http://www.marcopolohotels.com/en/marco_polo/hotels/philippines/davao/marco_polo_davao/index.html
Facebook Page: https://www.facebook.com/marcopolodavaohotel
Twitter: @MarcoPoloDavao
Instagram: @MarcoPoloDavao
Hashtags: #MarcoPoloDavao #HeartofDavao

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