Cucina In Marco Polo Celebrates The Flavours Of Davao This March 2020
Promotion: March 14 - 29 2020 (Last day)
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.
Located on Level 24, Cucina will feature Davaoeño dishes as part of the lunch and dinner service in its specialised spread, available daily. “Inspired by our namesake global traveller, Marco Polo Ortigas Manila is proud to share the experiences and stories cultures from around the world through food,” said Samuel Ashworth, Director of Restaurants, Bars, and Events. “Our guests are most welcome to join us at Cucina, as we not only feature some of the world’s beloved flavours, but also put the spotlight on Philippine regional cuisine,” he added.
For more information on “Dayaw: The Flavours of Davao” and Cucina, please contact the Marco Polo Ortigas Manila via (632) 7720 7720 or firstname.lastname@example.org.
Read Also: Marco Polo Is Awarded A 5-Star Rating For Four Years In A Row