Mar 11, 2016

Marco Polo Davao formally launched its signature dishes and cocktail/s in a small media celebration at Café Marco last February 29.

The Davao Kinilaw, is the hotel’s own version of the local favorite, tuna kinilaw. It is prepared similarly to a ceviche with distinct local ingredients such as cucumber, Philippine lime (dayap) with calamansi (native lemon) and fried dried squid. General Manager Dottie Würgler-Cronin, took delight in personally demonstrating the preparation of the signature dish, which will be available at any dining outlet of the hotel. Ms Dottie has a special connection with the Tuna Kinilaw, as she prepared this dish for her colleagues during the GM’s Conference of Marco Polo Hotels in Niccolo Chengdu, China last year.

Executive Sous Chef Alex Destriza also presented the second signature dish of Marco Polo Davao, the Baked BBQ Baby Back Ribs which has also been an all-time favourite of its regular dining guests.

Have a taste of the flavors of Davao through the hotel’s signature drink, Davao Punch, which is prepared with our very own famous sweet pomelo combined with passion fruit, soda and grenadine. Its alcoholic version is tagged as Davao Punch with a Kick and is served with vodka.

You can order the signature dish and drink a la carte in any of Marco Polo Davao's restaurants. Here are some of the photos during the event.

General Manager Dottie Würgler-Cronin and Executive Sous Chef Alex Destriza presented the Davao Kinilaw to media guests

Davao Kinilaw
Baked BBQ Baby Back Ribs

Davao Punch with a Kick with my mouth-watering seafood plate

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