Rekado rolls out Kadayawan specials

In time for the Kadayawan Festival, Rekado has prepared new delicious Filipino dishes with a twist that will definitely tickle your taste buds.

“That’s six new dishes on Rekado’s menu starting this Kadayawan month, and we’re making these permanent entries on our menu. And we’re cooking up more additions in the coming months,” ,” said Chef Pauline Benedicto-Mallillin.

Together with other members of the media and the Davao Digital Influencers (DDI), we recently had lunch here to check out these new dishes — Oyster Dinakdakan, Crispy Dinuguan with Chicharon and Burong Mangga, Corned Beef and Bone Marrow Bulalo, Inihaw na Liempo, Chicken Adobo sa Gata, and Davao Seafood Platter.

Our lunch kicked off with the Oyster Dinakdakan, we were also served with the restaurant’s version of Kinilaw.

For those of you who know me, I usually avoid shells or kinilaw. I am simply not a fan of dishes with shells in it and my tummy reacts badly with kinilaw.

Anyway, when the Oyster Dinakdakan was served, the first thing that caught my attention was it smelled really good. From its smell alone, it was already doing its job as an appetizer. After debating internally, I scooped some and took a bite. Damn, that was good. It was flavorful and I like the fact that it did not have that fishy after taste.

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“Oyster Dinakdakan. It’s deep-fried oyster meat tossed in a seasoned creamy dressing with onions and chilis dressing.” – Rekado

As for the kinilaw, I decided to simply stay away from it for the welfare of my tummy but I was told that it was good. In terms of presentation, it also looked good.

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Rekado’s Kinilaw

Next was the Corned Beef and Bone Marrow Bulalo. This was delicious. The corned beef were tender and the bulalo was delicious.

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“Corned Beef and Bone Marrow Bulalo. The broth of this hearty dish is simmered for hours with aromatics and flavorful beef cuts. The corned beef is specially made for Rekado with no preservatives. This is served with a beautiful cut of bone marrow that is seasoned finely and oven baked.” – Rekado

Then the Crispy Dinuguan with Chicharon and Burong Mangga, Inihaw na Liempo, and Chicken Adobo sa Gata were served.

I do not eat dinuguan so I was not able to try it but it received great reviews from everyone.

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“Crispy Dinuguan with Chicharon and Burong Mangga is crispy yet tender pork belly on a rich stew. Topped with our homemade burong mangga to balance the richness of this dish.” – Rekado

I enjoyed the Inihaw na Liempo. I love that glaze it had.

“Inihaw na Liempo, the pork belly is charcoal grilled to infuse smokiness, while brushing with a flavorful marinade until flavors are well incorporated. ” – Rekado

My favorite dish for the day has to be the Chicken Adobo sa Gata. The dish was really delicious. I kept on coming back for it. The chicken was also tender.

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“Chicken Adobo sa Gata. This all-time Filipino favorite is delicious in itself but the coconut milk takes this dish to another level by adding creaminess to the sauce. ” – Rekado

For the mains, the Davao Seafood Platter, which consists of the tuna panga, bagaybay, bihod, and imbao, was served last. I was already quite full at this point after having second servings of the Chicken Adobo sa Gata and the Corned Beef and Bone Marrow Bulalo earlier. I managed to try the tuna panga, which was delicious.

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“Davao Seafood Platter are the treasures our waters so graciously provide: the tuna panga, bagaybay, bihod and imbao. These are marinated in a spice paste and barbecued with a special marinade.” – Rekado

For dessert, we were served biko, which was phenomenal! I had three slices of it. I loved it. Definitely goes on my favorite desserts list.

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Rekado’s sinfully delicious biko

During the meal, we also tried their guyabano and avocado shakes, which were great.

Rekado Filipino Comfort Cuisine is at 1050 Jacinto Extension 11-B Poblacion District, Davao City, with telephone numbers (082) 284 2136; (082) 224 3031. Follow them on Facebook: Rekado Davao, and on Instagram: rekadodavao

This was an invited lunch but all opinions are mine.

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