Kaun ta! Feasting on Davao region’s cuisine

There was no better place to be that evening. It was the night when the ultimate Davao spread was served. Kaun na ta!

Buwan ng Kalutong Pilipino is a joint project by the Department of Agriculture, Department of Tourism and the National Commission on Culture and Arts. Celebrated in April, the month-long and nationwide event aims to appreciate and preserve culinary traditions of the different regions while supporting the agricultural industry of the community.


Celebration of harvest, celebration of food, celebration of tradition


DOT-XI Regional Director Tanya Tan said that the Department of Tourism believes in the importance of culinary arts and tradition in the identity of the Filipinos, the importance of putting a premium to our local products, and how it forms and transforms our consciousness.


Women from the Bagobo Tagabawa tribe presenting Nilotlot to Sec. Manny Piñol


Vice-Mayor Al-ag delivered Mayor Sara Duterte-Carpio message congratulating the organizers and said, “That Buwan ng Kalutong Pilipino is a celebration not only for Filipino flavors but also of the skillful hands behind each delicious dish. With every April as a Filipino Food Month, may there be a greater appreciation of our culinary traditions from this generation and beyond.”

Department of Agriculture Secretary Emmanuel Piñol shared the growth of the country’s food production, the ingredients used in the nationwide food event. He also said that the DoA is promoting Filipino products in the world right now.


Kaun ta. Davao celebrates the Buwan ng Kalutong Pilipino with DOT-XI Regional Director Tanya Tan; Secertary of Agriculture Emmanueal Piñol; Hungarian Consul Baby Montemayor; and VIce-Mayor Bernie Al-ag


In Davao, the region’s gastronomic delights were presented on one long table at the Waterfront Insular Hotel. Specialties whipped up by the local tribespeople and city chefs, who took inspiration from traditional recipes, thrilled everyone’s palate.


Pastil, a Maguindanao Muslim dish. Chef Nino of Waterfront Insular Hotel served the chicken and duck versions

Nilotlot, chicken cooked in bamboo by the women of the Bagobo Tagabawa Tribe of Davao del Sur


My personal favorites? The Bagobo Tagabawa specialty of Nilotlot, native chicken simmered in coconut milk and herbs in a bamboo receptacle, and Chef Nino of Waterfront’s take on the Moslem Maguindanao dish of Pastil, sushi-like preparation of rice and chicken, but the chef also served the shredded duck meat version as well.


Villa Margarita puts wow in Davao Kinilaw by adding salted egg to the traditional recipe


Piyareng Udang by Marco Polo Davao


Beef Kilma by Dusit D2


Mangosteen Peanut Butter Granola Bars by Seda Abreeza


With all the food I’ve tasted, I’m looking forward to the next gathering.


Mary Rose Campos, Cong. Milen Albano & Jenny Garcia

Indonesian Consul Endah Farry & Japanese Consul General Yoshiaki Miwa


Tourism officers Julius Paner- Davao del Sur; Alma Bautista-Davao Occidental; & Noel Dacquioag- Davao del Norte


Benjie Lizada & Lena Benedicto


Apollo Alquiza, Susabel Reta & Ronnie Go


Cherry Al-ag, Nicole Bian, Sonya Garcia & Mike Dakudao


Davao hotels GMs- from Dusit D2; Colin Healy, Marco Polo; Bryan Lasala, Waterfront Insular; & Ken Kapulong, Seda Abreeza


Three of my favorite city chefs- Chefs Nino of Waterfront, Bang of Seda and Alex of Marco Polo

For travel stories, visit www.jeepneyjinggoy.com


Also published in the SunStar Davao newspaper