Food Tripping Around Davao

Hello folks? Got the Monday blues? 

I hope I can cheer you up with some snapshots from my three-day fieldwork last October 14-16, 2015 in one of our audit clients in Davao. The fieldwork and late nights (for work AND fun) were short and sweet. But as always, I made the most of what I had.

Before I flew to Davao, I didn't prepare a "must-try" list as I was too swamped that week. However, I realized, there is not much need for advance preparation when in Davao. The locals will gladly help you around.

Tuna panga from one of the Karen's on my Day 1: 
("Karen's" is a play on the local "carinderia" or "turo-turo", an eatery where you get to "turo" or point your orders and viand of choice)

If you think that was a mouth-watering start, please click 'Read more'.

After our team's catch-up/progress meeting, we decided to try out a restaurant nearby (We stayed at J.P. Laurel). My staff already did their research (hahaha) and were zoning on this much talked about "Tiny Kitchen". I haven't done my prep work having gotten in from a very early flight, but who says no to paella, right?

The lighting interiors of Tiny Kitchen were not intimidating and lent a homey feel.

The menu "mainstays" were written on the chalkboard.

Osso buco is Italian for "bone with a hole" (now, you get the picture). Traditionally or even in modern versions, veal shanks are braised slowly until tender, and then garnished with olives and gremolata. The modern version is usually tomato-based. I love both versions, but this was the first time that I've seen and tasted osso buco with pasta.

Much ado about balbacua:
I think this one took some getting used to. But at least, we got past our curiosity.
Balbacua is a Spanish word (barbacoa) for a truly Filipino food consisting of meat, usually ox tail, that is cooked very slowly for an average of seven hours. The dish is said to have originated in Cebu although Bohol and Davao have their own versions as well.

You know you're in a laid-back province when almost every dish is slow-cooked to perfection. Good bye fast food!

Paella is love:
Turned out to be everyone's favorite (even in Instagram), including those who are not exactly as paella-loving as I am.

Talk about presentation:
Just to level your expectations, you only get half of the crab, alright?
But the squid and the rest of the seafood will surely go a long way to your tummy.
You may opt for the paella negra with the squid ink.
The team decided to try "Valencia", the one with the yellow-colored rice (Ilonggos call this "valenciana").

We also ordered "frozen brazos" from Tiny Kitchen's cafe. We were surprised later when our order came with two complimentary cake slices, including the brazos cheesecake that I had been eyeing earlier. We asked  our server, "What did we do to deserve all these?" (hahaha). We were informed that we've been good customers. ;) And yeah, I must agree. Despite the fact that it was already late (we were one of the last customers) and we were very hungry, no complaint was heard from the team :) So yes, sweet things are rewarded to patient people (to paraphrase the quote). We ended up sharing the very rich and delicious cake slices for dessert. The "frozen brazos" were saved for tomorrow's breakfast. We saw the restaurant's owners on our way out (the kids looked adorable) and bade them 'hello' and 'good night'.

Thank you so much Tiny Kitchen!!!

We were completing our closing presentation on Day 2, and we needed something quick and filling before the midnight marathon.

Dinner was at Penong's, where there was a "blockbuster" crowd.

I think Penong's is Davao's counterpart of Mang Inasal and maybe, Jo's Inato.
I tried the pork and chicken barbecue and found them to be on the sweeter side but just with the right balance of sweet and salty. The meals came with unlimited rice, too. I had two cups, that night. :)

The team couldn't move on from our complimentary treats from Tiny Kitchen, hahaha. So they claimed these to be  our "complimentary" sweets from Penong's!
Good vibes, guys. Keep it up!

On Day 3 (after our very productive closing meeting), the team (mostly, the ladies) preferred to go shopping for souvenirs (shawls, native bags, and handmade things) at Aldevinco Shopping Center,  located near the new Ateneo de Davao University.

In between shopping trips, the ladies made our way through the night crowd at Roxas. There were second-hand stuff and street food for sale everywhere.

This humble wooden machine makes the coolest all-natural potato chips!

The OC in you will be very happy with how uniform the potato slices turn out. :)

Here they are!!

After our stroll along Roxas and the last shopping trip, we had our dinner at Lyndon's. Its "reverse psychology" marketing worked on us.
Lyndon's World's Worst Ribs...(Take note, worst with a "t")
Then there was Lyla's Awful Chicken.
Only "Fish Be With You" and "Tuna Belly" were not self-deprecating in this menu page.

But wait, there was more...
wicked sense of humor :)
Han's Horrible...Leonardo's Rubbish...Sinampalukang Sampalok

At least, there was "Lami na Papaitan" ("lami" means "good" or "delicious" in Visayan dialect).
...And simply, "Chopsuey"...
But who orders those after seeing "Tasteless Pancit Canton" and yeah, "Tasteless Bihon Guisado"?

I ordered the world famous "Worst Ribs".
Either way (best or worst), it exceeded expectations, hahaha

And one from the team just wouldn't miss "Leonardo's Rubbish" for the world!

That's it, dears, for me.
Heading out for early breakfast in a bit.
I'm here in Kuala Lumpur, along with the other senior managers, for our training. A jam-packed schedule ahead.

Happy Monday everyone!