Discover Davao with Dayaw: The Flavors of Davao at Marco Polo Ortigas Manila's Cucina

The rich tapestry of Filipino flavors is showcased once more at Cucina, this time with regional cuisine from the deep south...

A country or region's cuisine, many say, is the best way to know more about its culture. Discover Davao through its dishes as Marco Polo Ortigas Manila celebrates our diverse culinary heritage in a sumptuous buffet dubbed Dayaw: The Flavors of Davao from March 14 to 29 at Cucina.

The all-day dining restaurant of Marco Polo Ortigas Manila regularly serves local regional dishes in its extensive buffet offerings taking guests and diners on a culinary journey around our different islands (for more on their previous offerings, see my posts, Amazing Ilocos: Bagnet, Empapanada, Dinengdeng, Dinardaraan, Papaitan and More at Marco Polo Ortigas Manila's Cucina featuring the hardy flavors of the north, Kaon 'Ta sa Cucina! Savor Ilonggo Flavors at Marco Polo Ortigas Manila's Cucina on Visayan favorites, Pina Mania: The Flavors of Manila, Cebu and Davao Converge at Marco Polo Ortigas Manila's Cucina and A Weekend Fiesta at Marco Polo Ortigas Manila's Cucina). This time, Davao takes the spotlight at Cucina... 

    

Chef James Tinio (R), a native Davaeño from sister hotel Marco Polo Davao, shares the rich flavors of Davao assisted by Cucina's culinary team (L). Drawing inspiration from the tribal communities of Davao, Chef James Tinio lets you experience unique flavors with his repertoire of dishes at Cucina's Dayaw: The Flavors of Davao. 

Located at Level 24, Cucina will include Davaoeño dishes as part of the lunch and dinner service in a lavish buffet spread.  There's more to Davao than just its abundant seafood. Chef James Tinio brings together a variety of dishes, many from the region's indigenous tribes that make up the colorful cultural canvas of Davao (for more on Marco Polo Davao and my Kadayawan experience, see my posts, Four Amazing Days at The Marco Polo and Side Views: Faces of the Kadayawan).

Using local ingredients harvested from the bountiful land and seas, the cuisine of Davao is a vibrant mix of fresh and deep earthy flavors recreated by Chef James Tinio at Cucina. Chef James has been part of Marco Polo Davao for almost seven years, and a veteran of last year's Philippine Culinary Cup. With Dayaw: The Flavors of Davao at Cucina, Chef James lets you take a peek and a bite of Davao with a flavorful array of authentic Davaoeño dishes.

And you can discover these flavors from March 14 to 29 at Cucina, one dish and one plate at at time. The buffet dining format lets you enjoy all the regional dishes, and come back for seconds.

Enjoy a refreshing glass of Suha-Bai, an homage to the Visayan dialect widely used in Davao made with Davao Pomelo juice extract, passion fruit, vodka and grenadine topped with soda water and served with a slice of pomelo with sugar-salt dip. One more soothing sip and you're ready for a Davaoeño feast at Cucina...

Begin with a tasty starter of Eggplant Salad...

...or make your own bowl at the Salad Station with its selection of garden-fresh and crisp greens, vegetables and dressings.

You can also noodle up with a bowl made fresh, hot and a la minute at the Noodle Station. You'll also find fresh sashimi and sushi as well as authentic Indian dishes at Cucina.

Or why not haul in your fresh catch of spanner crabs, crabs and succulent mussels at the Fresh Seafood Station, great as is...

...even better with garlic butter, served fresh from the pan to your plate.

At the Grill Station, the usual selections are replaced with Tausug specialties. Chef James Tinio adds that distinctive Davaoeño twist with his Sinugbang Itum, flavored with burnt coconut in typical Tausug style for a mildly nutty and smoky richness complementing the delicate notes of fresh Tuna...

...tender and juicy Chicken...

...flavorful Chicken Liver...

...and Longganisa or local pork sausages, each one prepared as you order so you get it fresh off the grill at its flavorful peak. The chicken and chicken liver skewers are complemented by the subtle smoky and nutty sweetness of the burnt coconut for a new flavor experience.

The large paellera at Cucina is one of their popular attractions with their signature Paella of the Day, but diners and guests were treated to a different kind of rice dish. The Sinigapuna, a traditional yellow rice dish from Davao's Kalagan tribe brings you closer to the deep south with its richly spiced and turmeric notes. And it pairs well with the savory dishes prepared by Chef James Tinio...

...like the Linotlot nga Manok, a richly flavored dish with chicken cooked in bamboo over an open fire from the Jangan tribe of Davao. Delicately spiced and seasoned with hints of smoke from the flames, the dish is both creamy and fragrant with just the right level of heat from the chili.

The Tiyula Itum, a Tausug beef soup enriched with burnt coconut for both flavor and color offers bold savory notes...

...with fork-tender beef simmered in a dark yet light broth infused with lemongrass. The richness of the beef is complemented by the deep, earthy notes and subtle sweetness of the charred coconut finished by the bright hints of lemongrass, turmeric and ginger. The dish is often served during special occasions, weddings and after Ramadan in Tausug tribal communities.

The proximity of Davao to early spice trade routes from Malaysia and Indonesia makes it a melting pot of Southeast Asian flavors. Traditional dishes like the Riyandang Kambing reflect this influence, with tender goat meat simmered in rich spices. Braised for hours, the lean meat just falls off the bone delivering rich flavors tempered by fresh leeks.

One of my favorites at the exclusive preview is the Palapa Udang Pirayem, succulent prawns in coconut milk with lemongrass and chili. The dish is an exotic blend of sea and land with the fresh briny sweetness of prawns woven with the distinctive sharp notes of lemongrass simmered in the richness of creamy coconut. It's a dish that best represents the regional food offerings at Marco Polo Ortigas Manila's Cucina reflecting the abundant seas and land of Davao.

The Piyalam or Pomfret simmered in lemongrass and basil from Sulu is another must-try dish at Cucina. The delicate notes of the fish are perfectly complemented by the lemongrass and basil for a light yet flavorful dish of stewed fish with turmeric. Davaoeño cuisine is hearty and complex, far different from the dishes of the north. It's a unique dining experience that brings the flavors of Davao to your plate.

The Piyanggang Manok is probably the most familiar dish in the buffet spread, with its characteristic color from the addition of burnt coconut. Whole chicken braised in turmeric, onions, lemongrass, chili, garlic and coconut milk, the Piyanggang Manok is another Tausug specialty recreated by Chef James at Cucina. Tender and juicy, the delicate notes of the chicken are complemented by the turmeric and burnt coconut adding earthy and comforting hints. 

If you still want more, let your palate go global at the Carving Station of Cucina. It just never fails to hit the spot with its savory offerings. With an assortment of sides like roasted vegetables and sauces, you'll find yourself picking up another plate for a few more tender slices fresh from the oven...

Another slice of Roasted Ribeye? Yes, please.

Cap your sumptuous buffet feast at Cucina with a tempting array of indulgent desserts...

...or continue your culinary journey with local sweets and delicacies from Davao...

...with sticky glutinous rice cakes infused with Durian for another unique taste of the deep south.

And there's more. Indulge in a variety of local flavors with the Pasung or steamed cone cakes...

...the Palikambing or deep-fried fritters made with sweet plantains...

...the Pan-Pan Kamote made with sweet potatoes...

...the Dudol, a sticky rice cake from Maguindanao...

...and the Pan-Pan Monggo with mung beans.

The Kurubata is another unique delicacy made with thin noodles rolled and deep fried sweetened with sugar. The regional festivals at Cucina offer tasty snippets of our rich culinary heritage allowing you to discover and experience the flavors of each province, one plate at a time.

"Inspired by our namesake global traveler, Marco Polo Ortigas Manila is proud to share the experiences and stories of cultures from around the world through food," explained Samuel Ashworth, Director of Restaurants, Bars and Events. "Our guests are most welcome to join us at Cucina, as we not only feature some of the world's beloved flavors, but also put the spotlight on Philippine regional cuisine," he added.   

Take your palate on a culinary journey down south with Dayaw: The Flavors of Davao at Marco Polo Ortigas Manila's Cucina for Lunch (P 1,450 Monday to Friday/P 1,500 Saturday and Sunday) or Dinner (P 1,700 Daily) starting March 14 all the way to the 29th. You don't have to book a flight to Davao for an authentic regional dining experience, simply head up to Level 24 at Marco Polo Ortigas Manila's Cucina.  

For more information on Dayaw: The Flavors of Davao and Cucina, please call the Marco Polo Ortigas Manila via (632) 7720 7720 or email restaurant.mnl@marcopolohotels.com.

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