 |
| Davao Cultural and Food Festival |
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 Philippines 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.
 |
| Kalumon Dance Troupe from the native land of Davao |
During
Davao Cultural and Food Festival, Chef
Eduardo Tuazon and his team from Marco Polo Hotel Davao in
Philippines will be showcasing the Ten Tribes of Davao
Philippines Cuisine in Oscar's Restaurant.
 |
| Philippine Ambassador to Singapore, Ambassador Antonio A. Morales |
The Davao Cultural and
Food Festival was officially open by Philippine Ambassador to
Singapore, Ambassador Antonio A. Morales. In which the guests are
also entertain by the Cultural Dance Performance by Kalumon Dance
Troupe from the native land of Davao.
 |
| Lechon Baboy (Whole Roasted Suckling Pig - Davao Style) |
Subsequently, we proceed
to Oscars to experience the Davao cuisine. 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.
 |
| Green Mango with Shrimp Paste & Tuna Kinilaw |
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 is 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.
 |
| Clockwise from left: Eggplant w/ Salted Egg, Green Mango w/ Shrimp Paste, Tuna Kinilaw, and Squid & Shrimp Salad |
In between the appetizers
and the main meal, I went to explore the other dishes Davao dish on
offer. I spotted Lechon Baboy (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.
 |
| Manok Pianggang |
 |
| Manok Pianggang & Lechon Baboy (serving portion) |
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 bamboo rice. Each of the proteins
are very tender and for the seafood it was fresh and not overcooked.
 |
| Spiced Roasted Chicken with Bamboo Rice, Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in Banana Leaf |
 |
| Bamboo Rice with Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in Banana Leaf |
 |
| Rice Cooked in Bamboo Tube (Sinaing) |
Of course tasting
Philippines 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 Philippines cuisine. Meanwhile, the oxtail is very 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.
 |
| Clockwise from Top Left: Chicken Adobo, Kare-Kare (Davao Cuisine) Seafood with Lemon Beurre Blanc and Roast Lamb T-Bone with Rosemary Sauce (Chef Foo Speciality) |
 |
| The above in serving portion |
For the sweet ending of
the meal, we have 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.
 |
| Chef Eduardo Tuazon with his Team and Desserts |
 |
| From Left to Right: Mangosteen Crème Custard, Jack Fruit Sponge Cake, Coconut Cream Yam PorridgeDurian Panna Cotta, and Pomelo Crème Brulee |
 |
| Pomelo Crème Brulee |
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
jackfruit tree.
 |
| Mangosteen Creme Custard |
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.
 |
| Sisig |
Overall, I really enjoy
this opportunity to experience the Davao & Philippines 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's during this food festival.
 |
| Oscar the Bear with the Tasting Menu |
So if you never been to
Davao or Philippines, 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 (See below for the rest of the
photos). Who knows, you might be the winner of 3D2N Holiday
Accommodation for 2 person in Marco Polo Hotel Davao Philippines inclusive of round trip tickets by SilkAir. Cheers!!!
Food
& Drinks: 8/10
Value:
7.5/10
Service:
N/A
Ambiance:
8.5/10
Budget
per Person: $81 & Above
A Taste of Davao @ Oscar's
2 Temasek
Boulevard
Lobby Level,
Conrad Centennial Singapore
Singapore 038982
T: +65 6432 7481
OH:
Open 24 Hours for A la carte menu
Buffet Breakfast: 06.00 – 10.30
Buffet Lunch: 12.00 – 14.30
Buffet Dinner: 18.00 – 22.00
Sunday Amazing Graze Lunch: 12.00 –
15.00
Some more food photos for Chubby Botak Koala reader to salivate further:
 |
| Sushi Selections |
 |
| Sashimi Selections. Rating 7/10 (can be better) |
 |
| Fresh Seafood. Rating 8.5/10 (especially the oysters) |
 |
| Desserts |
 |
| Healthier Choice Desserts - Fruits |
 |
| Sweet Ending - Thanks for Reading. from Chubby Botak Koala |
No comments:
Post a Comment