Davao's White House

November 04, 2012

Davao's White House

Locals called it the white house, built by abaca plantation owner Robert Ker during the American period, the Ker Mansion stood on a hill which overlooks Bajada and served as the landmark for many Dabawenyos particularly as it stood on the corner of Jose P. Laurel Avenue and the road going to Buhangin.

The house and the adjoining lot has been bought by real estate developer Vista Land, which built Camella Northpoint a pine forest-themed condominium residences in the area. Fortunately they preserved the old house which can be considered as one of the few remaining heritage structures in the City.

Ground floor

Second Floor

A few months back the old house was converted into a fusion restaurant run by chefs Cathy Binag and Nino Laus with the help of former congressman Tony Boy Floirendo.

Guests can choose al fresco dining at the veranda area located at the back of the house, which faces the Camella Northpoint condos.

Named as The White House, the fusion resto incorporates Japanese, French and Italian cuisine and is set amidst an old-world environment. The house has been meticulously preserved, a new custom-built kitchen specifically added for the restaurant.

The kitchen, a new extension was built which connects to the old structure to accomodate the top-of-the-line kitchen.

The prime mover of the project is Cathy Binag, image consultant and celebrity stylist who has practically relocated to Davao to run the White House. Chef de Patron is Niño Laus, one of the celebrated young chefs in the country today. Chef Niño has his own restaurant called Ninyo Fusion Cuisine in Manila and is known to experiment on various combination of different flavors, textures, cuisines and techniques in coming up with original mouthwatering concoctions, a trademark culinary flair he has brought to The White House.

Cathy

chef Niño

Duck Breast Pastrami Salad with mixed greens, grilled watermelon, orange caviar, fried vermicelli in orange amazu dressing wrapped in Vietnamese rice paper.

Trilogy of Foie Gras; Pan seared foie gras set on nasu miso; poached foie gras set on onion steak in teriyaki balsamic sauce; torchon of foie gras with sake poached grape, lavash and dehydrated apple chips.

Smoked Tomato Soup served in crispy tomato bread with Basil shiso broth

Honey Glazed Grilled Salmon; with sweet citrus miso sauce served with light wasabi mashed potato, buttered asparagus and homemade sun dried tomato.

Akadashi Miso marinated Rack of Lamb; with lamb shank hash and blue cheese saffron tortellini; ratatouille set on fried green tea soba; walnuts and dehydrated akadashi miso.