Best Davao Flavours At Café Jeepney

Leading InterContinental Manila’s culinary team for the local gastronomical voyage is Bang Flores, the sous chef in one of the leading hotels in Davao, Seda Abreeza. She has created a superb blend of Café Jeepney’s favourites and Davao’s signature dishes using fresh main elements from the province.  Owing to the close proximity of the region to General Santos City, which is the country’s largest producer of sashimi-grade tuna, Davao cuisine boasts its various tuna dishes.

Guests can savour the chef Bang’s dishes such as Kinilaw na Bariles sa Gata, a raw tuna dish drenched in coconut milk; Tuna Skin Chicharon, a fried tuna skin chow; Inihaw na Buntot ng Tuna, grilled fresh tuna; Imbao Clam Soup, a type of clam soup that has a distinctively sweet taste; Kuning Maranao, rice coloured with turmeric and flavoured with salt, laurel leaves, and olive oil; Kalderetang Kambing, lightly fried, then stewed goat meat in tomato sauce; Tinunuan na Kalabasa ng Dilis, squash prepared in coconut milk with dried anchovy; Nilutlot na Kasaba, cassava soused in coconut milk cooked in bamboo; and Sinuglaw, grilled pork marinated with vinegar, onion, and garlic. To sweeten the tasteful journey, aside from the province’s fresh fruits, are Sikwate, a native version of hot chocolate and the chef Bang’s signature desserts like Sikwate Tablea Moist Cake with mangosteen frosting and Pomelo Crème Brulee. 

It is a dining experience made from the heart as Bang proclaims,  “You must put your heart in everything you do to come up with a supreme and excellent product. So, you must always imbibe and exude positivity for your cooking to taste even better.”

Insider Gourmet: Davao will be available for lunch and dinner from July 15 to 27 for 1,650++ pesos per person.