Park Inn by Radisson Davao’s all-day dining restaurant, VANDA, has unveiled an exquisite new menu that celebrates the harmonious blend of Filipino and international flavors. Designed to excite the palate, this refreshed culinary lineup invites diners on a bold, fresh, and flavorful journey that reflects the restaurant’s commitment to innovation, sustainability and support for local producers.
VANDA is the hotel’s refreshed all-day dining restaurant, formerly known as RBG Bar & Grill. Launched in November 2022, the restaurant is named after Vanda sanderiana, also known as Waling-waling or the “Queen of Philippine Flowers.” Indigenous to Mindanao, the Waling-waling is a revered symbol of beauty and cultural significance, much like the dining experience at VANDA one can experience.
The refreshed menu is the creative work of Executive Sous Chef, Chef Vance Bolivar who hailed from the province of Aklan, and was part of the pre-opening Kitchen team of Park Inn by Radisson Iloilo. While he began his career in pastry, his versatility and creativity shine through in his mastery of diverse cuisines. With the refreshed VANDA menu, Chef Vance offers dishes that are both innovative and deeply rooted in Filipino and international flavors.
The new menu highlights partnerships with respected local producers such as Malagos Farmhouse, Hijo Farms, and Mindanao Butchers, emphasizing sustainability and community support.
Signature dishes showcase the region’s finest flavors such as the Malagos Spiced Cacao Vinegar for the Dabaw Sinuglaw (Php450) - a dish that features yellow fin tuna tataki, grilled pork belly and green mangoes. Another highlight is the Calamares Fritos (Php450), crispy squid rings served with zesty Davao mango chili salsa and the Malagos’ spiced cacao vinegar.
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| Dabaw Sinuglaw |
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| Bicol Express |
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| Wild Mushroom Truffle Al Penne |
For vegan diners, the menu offers comforting options such as the Fresh Vegetable Soup (Php300), an unpredictable starter as it features the day’s chosen vegetables pureed into a warm, comforting bowl of soup and the Beetroot Gazpacho (Php300), a chilled soup featuring roasted beetroot and aromatic spices.
Among Chef Vance’s recommended dishes are the signature Vanda Salad (Php350), featuring a medley of greens from Hijo Farms, homemade pineapple cream cheese and mangosteen-pomelo dressing, the Park Inn Burger (Php575), the comeback of the hearty signature burger with a generous patty made with 100% locally sourced beef, sunny side up and a side of crispy french fries, and the Chicken Inasal (Php550), paying homage to Chef Vance’s Negrosanon roots, the authentic inasal is made extra savory with lemon grass and anato oil.
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| Vanda Salad |
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| Park Inn Burger |
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| Chicken Inasal |
Complete your dining experience with indulgent desserts that showcase local flavors, the Malagos Burnt Basque Cheesecake (Php350), a crowd favorite with its jiggly texture, creamy and slightly burnt taste, topped with bignay jam. The Malagos Chocolate Mousse (Php350) features a luscious blend of salted caramel and dark chocolate from Malagos, ideal for chocolate lovers.
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| Malagos Burnt Basque Cheesecake |
“We’re excited to share the new flavors that the Vanda menu has to offer, we made sure to incorporate locally sourced ingredients as part of our efforts of enhancing and normalizing sustainable dining.” shares Chef Vance Bolivar.
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| Chef Vance Bolivar |
Experience the bold and fresh flavors of VANDA restaurant while supporting local communities with every bite.
VANDA Restaurant is open daily from 10 AM to 10 PM for a’ la carte dining.
All prices are in Philippine Peso and inclusive of applicable taxes. For bookings & inquiries: reservations.davao@parkinn.com | fb.supervisor@parkinn.com | 082 272 7600 | +63 917 859 1766 | +63 917 859 1743.
(PR)
