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| Main Viand: Spiced Roasted Chicken with Bamboo Rice (cooked in coconut milk and pandan). |
Inspired by the book written by Dr. Macario Tiu on the cuisine of the ten tribes of Davao commissioned by the Philippine Women's College, Marco Polo Davao's Executive Chef Ed Tuazon presented a truly flavorful and delicious take on the tribes’ culinary delights during the opening night of the Davao Cultural and Food Festival at the Oscar’s Café of the Conrad Centennial Hotel in Singapore.
For starters, we had Tuna Kinilaw, Squid & Shrimp Salad, Eggplant with Salted Egg, and Green Mango with Shrimp Paste and Pork Crackers. Our main viands were Spiced Roasted Chicken with Bamboo Rice (cooked in coconut milk and pandan), Beef & Scallops cooked in Bamboo, Shrimp & Tuna cooked in Banana Leaf. And for desserts Durian Panna Cotta, Mangosteen Crème Custard, Coconut Cream Yam Porridge, Pomelo Crème Brûlée, and Jack Fruit Sponge Cake.
The Davao Cultural and Food Festival ends on July 20, 2014.
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| Main Viand: Shrimp & Tuna cooked in Banana Leaf. Note: some items prepared for this photo shoot are not the same as what was served during opening night. |
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| Appetizers: Tuna Kinilaw; Squid & Shrimp Salad; Eggplant with Salted Egg; and Green Mango with Shrimp Paste and Pork Crackers. Note: some items prepared for this photo shoot are not the same as what was served during opening night. |
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| Main Viand: Beef & Scallops cooked in Bamboo. Note: some items prepared for this photo shoot are not the same as what was served during opening night. |
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Desserts: Durian Panna Cotta; Mangosteen Crème Custard; Coconut Cream Yam Porridge, Pomelo Crème Brulee; and Jack Fruit Sponge Cake. Note: some items prepared for this photo shoot are not the same as what was served during opening night.
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Courtesy of Assistant Secretary Arturo Boncato of the Department of Tourism
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