Thursday, January 27, 2011

Ahfat Seafood Plaza - Davao City Dining

With a population of just about 1.35 million people, Davao City - Mindanao's biggest city - is home to some of the cheapest and most delectable "fine dining" and buffet restaurants. There's a dizzying number of places to choose from when you feel like pigging out. I was able to visit Ahfat Seafood Plaza located at the Victoria Plaza Mall complex, at the fringes of the open parking space. It's unassuming entrance may feel like another ordinary restaurant, but not where it really matters - "taste"! In fact, most of Ahfat's charm lies in its reasonably priced food, an order would range from P150-250.

Ahfat Seafood Plaza is near the back of Victoria Plaza Mall which faces J.P. Laurel Street in Bahada District. For inquiries and reservation (for big groups), you may call (082)-224-0002, (082)-225-5787, and (082)-226-2688.

This is the Eye in the Sky!

Crispy Pata is a generous serving of pork leg and trotter, slow simmered in a savory broth, air-dried to cure for hours, and then deep fried to a crunchy crisp. Its delectable meat stays juicy and tender, but its outer rind is a fun-biting crunch. This tasty Filipino delicacy, easy and uncomplicated, is a celebrated treat. It is served with soy sauce or vinegar, and Ahfat's Crispy Pata is accompanied by flavored chicharon (crackers).

Chicharong Bulaklak, literally translated to Flower Crackers, is deep fried pork intestines, served crunchy, and crumbles to the taste. It is usually dipped in vinegar before taking that sinful bite.

Bird's Nest Soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup, which has gelatinous texture. The edible bird's nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup.

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg , is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green and creamy with a smell of odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. This is believed to have been discovered 600 years ago during the Ming Dynasty in Hunnan.

Yang Chao Fried Rice

No-frills Chinese Restaurant in Bahada, Davao City.

1 comment:

eye in the sky said...

How interesting! I love the soup, the taste and consistency. It's always been one of my all time favorites ever since I was a child.