Davao City Foodie Tour Part 1

New restos and dining places are opening in Davao City adding excitement to the local food scene.

I visited three restaurants, two of which recently opened in the city; one is  a Japanese street-dining restaurant, the other is a rustic French-Filipino foodie destination and the third establishment features comfort food from around the world.

Kaizen Davao

Yokocho is a term for Japanese-street style dining, particularly those found in the small streets and alleyways of Japanese cities like Tokyo. Its casual, laidback ambiance is popular among the Japanese working class wanting a good chow after work, Yokocho restaurants has since became a popular dining areas for tourists as well.

During their trip to Japan,  couple Dana and Chang Zapanta enjoyed their Yokocho experience so much that they wanted to bring it to Davao. Thus in 2016 Kaizen Davao was born.

Chef Dana, a chef who once toiled in the kitchens of Japan concocted his line of Japanese-inspired fusion meals which consists of sushis, ramen, udon, yakitori, sashimis and other dishes.

Their bestseller is the conceptual line of  rice rolls, their most popular is the Du30 Roll named after President Rodrigo Duterte, the roll consists of crab tempura, cream cheese, eel, ebiko with their trademark ‘presidential’ sauce.

In some nights even the President would place an order for Du30 Roll and occasionally Special Assistant to the President, Secretary Christopher “Bong” Go would stop by at Kaizen to have his fill of the roll.

Du30 Roll

Tantanmen Ramen

Nigiris

Chang says the secret to Kaizen’s success is their constant innovation. The kitchen team rolls out new dishes which gives added excitement to its regular habitues. Currently they have launched several new nigiris (sushi) and their version of Tantanmen Ramen.

Kaizen which translates to 'change for the better' is the core of their business philosophy which carries to all aspects of their operations. “We never rest on our successes, we continually strive to make our business better,” Chang says.

The restaurant located along Pryce Road and Torres Street, in Davao City’s restaurant row is a busy hub of activities. During evenings, Kaizen would be filled with diners enjoying the food and its casual ambiance.

Hungry Ape

Chef Moe

Morris “Moe” Uy’s father is the former Compostela Valley Governor Arturo T. Uy, Moe’s  brother Jayvee is currently the incumbent Governor. Instead of joining politics Moe preferred the excitement of the kitchen instead.

Hungry Ape located along Governor Duterte Street is a showcase of Moe’s culinary passion.

“Its more of comfort food, western with a taste of Filipino. Nothing fancy,” Moe describes Hungy Ape’s dishes.

“In my travels, that is where I get my inspiration,” Moe says he takes down notes when a particular dish strikes his fancy.

Hungry Ape’s well-loved specialty is Pork Belly Ala Moe, crispy pork skin, tender pork meat mixed with honey and topped with salted egg. The dish, a heaven sent gift for pork lovers.

Pork Belly ala Moe, photo by Tere Nierva

Empanada

Baka Tula-sog, beef with native cacao

One of my favorite dishes at Hungry Ape, Smoked Bangus Pasta

Moe shares his anecdote that his dad (former Comval Governor Arturo Chiongkee Uy) is his food taster before launching the product.

“He is such a foodie, everytime, I create a dish like fusion, traditional western or Filipino he gets to try it.”

His dad’s favorite is his empanadas and aged steaks. Currently Moe is aging his steaks which he will soon offer at the Hungry Ape.

Another must-try at Hungry Ape is their empanadas with different fillings which Moe says was inspired from his trip in Spain. Moe says he is developing dishes that is close to the Filipino palate that will include Spanish, Mexican, Cuban inspired cuisine.

La Fermette

The name in French means a small farm. The restaurant is located in a one-hectare farm in Tacunan, Mintal about 40 minutes from the city proper.

La Fermette though may be a far drive or commute especially as one would be facing traffic in roads and thoroughfares leading to it but the food itself is well worth the travel.

The resto is owned by Jean Michel Desreumaux and his partner Francis Eric Tam. It features a fusion of French and Filipino cuisine. There are classic French and Vietnamese dishes alongside traditional Filipino food prepared the northern French way.

Bahn-mi chorizo rice bowl

Alugbati Pesto

Jean Michel (left) and Eric (right)

"We have Vietnamese dishes since Vietnam was a colony of France," Jean says one of the popular menu has Vietnamese Bahn-mi rice bowls (instead of bread, they are using rice)

Jean who hails from north of France says he takes his culinary inspiration from his mother and grandmother. His father was a coal miner and his mother would prepare delicious but easy-to-eat meals in which he could eat in the mine. Growing up Jean would constantly witness his mother prepare a sumptuous meal to welcome his father after working in the dreary mines.

Jean and Eric who also loves farming, bought the agricultural property 10 years ago when they settled in Davao City. The farm is planted to vegetables, fruit trees such as mango, durian and lanzones. It has eight Holstein cows used for their dairy products which the La Fermette kitchen uses and some of the products can be ordered at the restaurant like fresh milk and yogurt.

The concept of the restaurant is called table d'hôte or farm to table hosting, ingredients of the dishes are served fresh and organic. Jean and Eric are organic farming advocates.

"Chocolates To Die For"

Adobo a la Carbonade Flamande

Bestsellers include their versions of Bahn-mi (Bahn-mi rice bowl instead of bread), Adobo a la Carbonade Flamande (Northern French version of the Adobong Baboy), Pork Bourguignion, Poulet Basquaise (Basque Chicken), Tarragon Chicken Cream and Boeuf Stroganoff.

Their pastries such as their La Fermette Carrot Cake, Mango Charlotte and the Chocolate To Die For Cake are a must-try.

La Fermette is slowly being surrounded by a sprawling residential housing development, the old farm trees which once surrounded it has given way to rows of concrete houses. Jean and Eric’s farm is a cool green oasis in the middle of an expanding urbanity.

Thanks to social media influencers, their French-Filipino bestsellers have attracted droves of customers coming all the way from downtown Davao and some even from nearby provinces. And one common reaction after having their fill of La Fermette’s dishes. “The long drive was well worth it.”