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.
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.
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 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.