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2014-07-18
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Thank you very much to Conrad Centennial Singapore Team for the invitation to sample such wonderful dishes of Davao and to enjoy a night of cultural performances.Davao city in Mindanao Phillipines is the largest city in the island and also one of the largest city in the world. With such a large area, Davao region is a melting pot of different culture especially different tribes in the area. Davao is also famous for its local produce such as pamelos, mangosteens & durians and fresh seafoods inclu
Thank you very much to Conrad Centennial Singapore Team for the invitation to sample such wonderful dishes of Davao and to enjoy a night of cultural performances.Davao city in Mindanao Phillipines is the largest city in the island and also one of the largest city in the world. With such a large area, Davao region is a melting pot of different culture especially different tribes in the area. Davao is also famous for its local produce such as pamelos, mangosteens & durians and fresh seafoods including tuna. From 15th to 20th July 2014, Conrad Centennial Singapore and Philippine Department of Tourism, presents to you Davao Cultural and Food Festival.
During Davao Cultural and Food Festival, Chef Eduardo Tuazon and his team from Marco Polo Hotel Davao in Phillipines will be showcasing the Ten Tribes of Davao Philippine Cuisine in Oscar's Restaurant.
We started our dinner with a combo of Davao appetisers: Tuna Kinilaw; Squid & Shrimp Salad; Eggplant with Salted Egg; and Green Mango with Shrimp Paste and Pork Crackers.
Tuna Kinilaw is Davao version of cured raw fish salad. Surprisingly, it is more subtle than what I expected. The same can be said with the Squid & Shrimp Salad. Fresh, but very subtle taste to entice your appetite. The eggplant with salted egg has a slightly more bold taste. For the Green Mango with shrimp paste, shrimp paste seems to be similar to the rojak paste that we have but with a bit of chocolaty taste and it actually pretty salty if not for the green mango. The crispy Pork Crackers (light and crunchy) can be very addictive when you dip it with shrimp paste.
In between the appetizers and the main meal, I went to explore the other dishes Davao dish on offer. I spotted Lechon (yes, the whole roasted suckling pig) and Manok Pianggang (braised chicken with lemon grass and coconut milk). The Lechon is just a beauty, the meat is tender, succulent and with a nice balance between the fat and lean meat, while the crackling is thin and crispy. The chicken is tender, juicy and flavourful, especially on the drumstick.
Back to the tasting menu, we were served the traditional Davao cuisine that are normally cooked in a bamboo or banana leaf. We have the selection from Spiced Roasted Chicken with Bamboo Rice, Beef & Scallops, cooked in Bamboo, Shrimp & Tuna cooked in Banana Leaf. With the exception of the chicken, the rest of the dishes that were cooked in bamboo or banana leaf, produce dishes that has rich and creamy gravy. These dishes are just best to enjoy with flavourful yellow rice. Each of the proteins are very tender and for the seafood it was fresh and not overcooked.
Of course tasting Philippine dish won't be complete without Chicken Adobo and Braised Ox Tail in Peanut Sauce (Kare Kare). I personally find the chicken adobo lack of punch, it seems that it is missing the bold flavour of the Philippine cuisine. However, the ox tail is basically tender and melts in your mouth. The peanut sauce with oxtail, is just something that you need to get used to. Although it is a combination of savory and sweet, the taste leaning towards the sweet side.
For the sweet ending of the meal, we tasted Durian Panna Cotta; Mangosteen Crème Custard; Coconut Cream Yam Porridge, Pomelo Crème Brulee; and Jack Fruit Sponge Cake. Each of these desserts represent the tropical flavour fruits that can be found in Davao. The Durian Panna Cotta has a smooth velvety texture. Pomelo Crème Brulee has a nice balance between the sweetness of the crème and the citrus flavour from the pomelo. The coconut cream yam porridge is Davao version of bobo cha cha.
The presentation of Mangosteen Creme Custard got my two thumbs up. They extract the meat of the mangosteen, turn it to crème custard and serve it back like in its original version. While the sponge cake is light, the crème jack fruit is served on what looks like part of the branch of the jack fruit tree.
While some people end the meal there, I just can't get stop myself from trying Sisig (Broiled Pork Mask and Liver with lemon and chilli). The taste is just deliciously intense. While the Lemon and Chilli suppose to cut through this intense flavour, I find that it is slightly tone down to adjust to everyone's taste buds.
Overall, I really enjoy this opportunity to experience the Davao & Philippine cuisine. To ensure a memorable dining experience, you will be serenaded with Davao traditional songs, performed by Kalumon Dance Troupe when you dined in Oscar during this food festival.
So if you never been to Davao or Philippine, do stop by Oscar's @ Conrad Centennial Singapore between 15th - 20th July 2014 to experience Davao Cultural and Food Festival, on top of delicious food served in Oscar's. Who knows, you might be the winner of 3D2N Holiday Accomodation for 2 person in Marco Polo Hotel Davao Philipine inclusive of round trip tickets by SilkAir. Cheers!!!For the complete Chubby Botak Koala experience, click / copy the following link:
http://www.chubbybotakkoala.com/2014/07/Oscars-Conrad-Davao-Food-Festival.html
題外話/補充資料：
Davao Cultural and Food Festival
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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