Balbacua et al, At The Maya Kitchen

The 4th stop of The Maya Kitchen Philippine Food Tour takes us to Davao, to sample Balbacua, Kinilaw nga Bariles, and PakFry. Culinary historian Pia Lim Castillo and Chef Datu Shariff Pendatun are the ones in-charge of this exciting culinary tour. 

About a decade ago, I've had my first taste of balbacua in Baguio. Yes, that popular summer destination in the north serves balbacua at the equally popular Ili-Likha. That soup was so memorable and comforting that it was lovingly-kept in my food memory bank. As for Chef Datu Shariff, I've had the pleasure of attending the luncheon that he hosted- The Coconut Cuisines of Muslim Mindanao, organized by the Culinary Historians of the Philippines. Talk about serendipity, right?

The Coconut Cuisines of Muslim Mindanao

My earliest recollection of eating dishes from Muslim Mindanao was in the early 1980's when I usually tag-along as my father made his weekly trip to Binondo and Quiapo, and that was really a long, long time ago. So I was all excited and signed-up when I learned that the Culinary Historians of the Philippines (CHOP) is hosting a special luncheon highlighting the Coconut Cuisines of Muslim Mindanao.

Degustation Dinner With The Culinary Historians Of The Philippines

I've attended a lot of food tasting, degustation, and other food related events but having a degustation dinner with the Culinary Historians of the Philippines (CHOP) is a different and surreal experience. These are the group of real "foodies." Those who take time to explore new places (including provinces) and compare the dishes from this place with that place.

I remember a nice conversation I had with my tablemates about halo-halo. According to one CHOP member, there's this small store in Nasugbu, Batangas that's famous for its halo-halo. Alas, it only opens at 3pm daily and closes until all the ingredients run out. Deets about CHOP and halo-halo soon.

The venue for the Degustation Dinner was at 100 Revolving Restaurant.