A few months ago, I was sent to Davao for a coverage on international renewable energy. It was a 3-day seminar--could be long for a vacation trip--but didn't have the chance to roam around the city because I have to stay inside the hotel ballroom for the convention.
That's why I didn't get to see much of the city.
But I have to remind myself that I was there for work, not for fun. So, I endured the long hours inside the hotel then went out and about, when there's a chance, after the day's session ends.
Let me tell you a bit of Davao, the way I saw it during my stay:
When I first stepped in the "land of durian" (is it okay to call it that?), I noticed how clean the airport was and how disciplined the people were. Not like here in the Metro where cabbies would swarm to get passengers, Davao taxi drivers were waiting on their designated area.
People were actually nice. Though some don't fully speak in straight Tagalog, you could easily understand what they're saying.
I won't dwell much on the people and places because, again, I had very limited time exploring the place. The only landmarks I get to see there, besides the Aldevinco shopping center, were:
SM Lanang...
...and Ateneo de Davao University.
Let me talk about food instead.
On my last night in Davao, our event's host invited us for dinner in a local restaurant called "Rekado." You can tell that my taste palette's went crazy upon seeing all the dishes served to us that night.
There was a variety of meat and seafood all over our table.
My favorite was their specialty, the kalderobo. It's a mix of Pinoy dishes, kaldereta and adobo, that boasts of its really tender beef.
Next was the seafood platter, which was placed right in front of me. (Yassssss!) As you can see from the picture, it's a assortment of buttered prawns, grilled fish and squid, and baked tahongs. I ate most of the shrimps and the clams.
At first I thought this was the famous Filipino chicken soup dish, tinola, until I tasted the coconut. Chicken binakol, which actually originated from Aklan, has a sweeter take to usual soup-based Filipino dishes.
Last but not the least, the dessert. Look at these turons on a vintage flat iron. The langka/durian turon were superb, especially for me who's not a fan of durian. This came with a chocolate dip, but I preferred not to put some on my durian turon because it tasted kinda funny.
Our host said there was a back story to the flat irons. The owner, who bought these on sale, didn't know what to do with it. So they decided to put it to use for the restaurant instead. Thus, this presentation.
It was the best meal I had when I was there. Too bad I have to leave early the next day.
Could've tried more of Davao's food. Hah!
***
This trip was months ago but why am I writing about this anyway? Well, the thing is I'm going back this February. (Yaaaaay!) And I swear I would go and explore and look for the best [authentic] Davao dish there is.
And will also go back to Rekado again. This time, no limits.
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