Cucina celebrates regional cuisine with “Dayaw: Flavours of Davao”
Learning more about a country’s culture and traditions is best experienced through stories of food and community. At the Marco Polo Ortigas Manila, a culinary journey to Davao will take place featuring the region’s choice dishes with “Dayaw: The Flavours of Davao”. Chef James Tinio from sister hotel Marco Polo Davao will be at the forefront of this celebration, happening from 14 to 29 March.
More than featuring the Davao’s rich seafood dishes, Chef James will join the Cucina team in recounting the region’s history and customs with food from its different tribal communities. These include familiar flavours such as the Tausug tribe’s tiyula itum (black beef soup with lemongrass and burnt coconut), the Jangan tribe’s linotlot nga manok (chicken cooked in bamboo), and Sulu’s piyalam (pomfret simmered in lemongrass and basil). Chef James, a native of Davao, has been part of the Marco Polo Davao for almost seven years, having represented the hotel during last year’s Philippine Culinary Cup.