IT’S the Kadayawan season and Park Inn is taking the spirit of the festival to the RBG Bar & Grill spread. “A Taste of Filipino Culture” will make everyone’s taste buds celebrate.
At the recent Madayaw Kadayawan launching event of Park Inn, GM Emelyn Rosales said, “For this year’s Kadayawan, we want to present something unique to both Davaoeños and tourists. We have prepared dishes hailing from the regions of Pampanga, Ilocos and Bicol while incorporating the Davao taste with the all-time favorites mangosteen, durian, pomelo and pineapple. With these dishes, we aim to give a different flavor to the Kadayawan Festival.”
It’s that Davao twist to the classic Pinoy dishes that will make it perfect for the season.
We had first dibs on the flavorful selection— fresh garden salads with local fruits, the classic Davao grilled tuna and many more. But what made it to my winners’ list were the Sinigang na Baboy sa Mangosteen (the Mangosteen gave the classic sour soup dish a nice sweet fruity flavor), Chicken and Pork Adobo sa Gata (the sweet, nutty flavor of the coconut milk made it more flavorful) and Beef Kare-Kare with Kesong Puti.
For dessert, go for the refreshing Pandan Jelly with Tapioca and Durian Cheesecake. Both were sweetened perfectly.
You can have these Kadayawan fusion cuisine on the third week of August at RBG. The Kadayawan Set Meal, a curated selection of dishes from soup to dessert will be offered during lunch and dinner hours on August 15,16,17,18 (dinner only) and 19, and the set will serve four people.
August 18th lunch will be very special. This is when all the flavorful Kadayawan specialties will be served buffet style at RBG. Mark the date.
You wouldn’t want to miss out on this culinary celebration. How about an added treat? Why not complete your Kadayawan experience at Park Inn by Radisson Davao? The hotel also offers a special room package that includes an overnight stay in a Standard Room, Buffet Breakfast for Two and a set dinner for two, all for P5,750 net per room per night (bookable until August 31, 2019)
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