HOW do you like your food, steamed or baked? Or, why choose one when you can have both?
Two restaurants are dishing out its specialties in Davao’s festive month of March. Steamed bites at Marco Polo Davao’s Lotus Court and baked goodies at Patok Sa Manok Tulip Drive.
At my favorite buchi place in the city, Lotus Court, the Cantonese restaurant is bringing back its dim sum buffet offering for lunch and dinner every Sunday this March (Php 600 per person). Sunday is diet cheat day and you can have as much dim sum as you want, and buchi, too, if you’re a lover of the sesame seed covered ball of goodness.
On the Chinese Dim sum buffet, which are mostly steamed, will be Lotus Court’s dim sum favorites: Pork and Shrimp Siomai, Hacao Dumpling, Pork Bun, Pork Xiao Long Bao, Taro Puff and may I say it again, buchi, which is fried to perfection, are among the many mouthwatering specialties.
For the rest of the week, you can hit the Lobby Lounge and enjoy the Chinese Merienda Cena (Php 600 per person). Here’s what’s on the stack: Mozzarella, Tomato, Pesto Focaccia Bread and Croissant with Brie Cheese tea sandwiches; mango & raisins scones; a platter of assorted dim sum; chilled Mango Sago with Pomelo and Red Bean Buchi for desserts.
Want more? A Chinese Wine Pairing event will happen on March 24 featuring a five-course meal paired with premium wines (P2,500 per person). On the menu: Organic Roast Duck Mashed Taro And Honey Plum Sauce, Braised Sea Cucumber with Superior Pumpkin Millet Rice Broth, Steamed Tiger Prawn and Minced Scallop with Minced Garlic and Braised Bok Choy, Cocoa and Espresso Lamb Chop with Chickpea Puree, Burnt Eggplant, Olive Oil, Trio Mini Buns served with Hot Sweetened Glutinous Brown Rice with Coconut Milk And Sago.
At the new Patok Sa Manok restaurant in Tulip Drive, Chef Pauline Benedicto-Malilin formally announced that its new bakery section is fully operational.
When having a hearty meal with dishes the PSM restaurant is quite known for, make sure you leave room for dessert. Well, you can drop by and go dig in the bakery goods for merienda or take it home or give-away as pasalubong.
I was able to try the Mango Brulee and Happy Lemon cakes, which are to-die-for, as a teaser earlier in the month. But the bakery has lined a few more cakes on the menu. For a taste of the local flavor, try the Mangosteen Dayap cake and Durian Chiffon Cake drizzled with tablea sauce.
The breads are truly divine. The pan de sal, which are baked fresh daily and comes out of the oven at 11AM and 4PM, are delicious. If the Classic Ensaymada topped with grated cheddar cheese already impresses you, wait until you have a bite of the Premium Ensaymada. The soft and tasty brioche bread topped with butter cream and powdery Parmesan cheese is jaw-dropping good. And I can say the same for the Cheese Roll, the Cheese Bars and the Silvanas.
Why this addition to everybody’s favorite lechon manok at iba pa restaurant? The young chef said they wanted PSM to be a one-stop shop where people can dine and have freshly-baked desserts, take out lechon manok and other classics and hot pan de sal.
Believe it or not, their baked products are quite cheap (in a very good way). The chef said it’s because PSM is known to be affordable. “It's priced low because it’s an introductory price. We want the everyone to try the new PSM bakery line.”
If it's your first shot at the baked goods and can't decide what to have, the chef suggests her favorites—the Durian Silvanas, the Cheese Roll and the Cheese Bar.
That’s your salty and sweet treat for March.
For more photos about this feature, visit ofapplesandlemons.com. For travel stories, visit jeepneyjinggoy.com. Email me at firstname.lastname@example.org