A Taste of Xiamen at Marco Polo Davao

Are you looking for some bite of authentic Xiamen cuisine? Marco Polo Davao's Lotus Court brings you a "Taste of Xiamen" right at the heart of Davao City from February 25 to March 3, 2015. Chef Arno Huang came all the way from Marco Polo Xiamen to let Davaeonos experience an array of delectable Xiamen dishes. Have a bite of his delightful Cantonese creations like Braised Imperial Bird's Nest with Crab Meat, Prawn Skewers with Homemade sauce, Xiamen-Style Noodles Soup, Braised Rice Fujian Style and Sweetened Red Bean Soup with Rice Dumplings.

A few days ago, we sample some of Chef Huang's creations. Chef Huang has an extensive background in Chinese cuisine. He has been working with several restaurants and hotel in China for over two decades before he joined Marco Polo Xiamen in 2013. He has mastered the culinary preparations for delicate Cantonese specialties such as cubilose, abalone and other exotic dishes. 

Here are some of the dishes we tried during the food tasting event held at Lotus Court, Marco Polo Davao Hotel. I personally love the Braised Bean Curd with Abalone Sauce. The abalone sauce wasn't overpowering and it perfectly complements with the soft bean curd. For desserts, we had the warm Sweetened Red Bean Soup with Rice Dumplings which reminds me of the Popsicle I used to eat back when I was young.

Tossed Peanuts and Cucumber in Vinegar (P218.00)

Poached Shredded Chicken with Salt Baked Powder (P698.00)

Stir Fried Snow Beef with Black Garlic (P4,988.00)

Braised Bean Curd with Abalone Sauce (P298.00)

Braised Fresh Abalone with Organic Millet (P1,158.00)

Blossom Platter (948.00)

Braised Imperial Bird's Nest with Crab Meat

Braised Rice in Fujian Style (P888.00)

Sweet and Sour Pork Ribs

Sweetened Red Bean Soup with Rice Dumplings (P318.00)

For seven days, Lotus court will be serving some of Chef Huang's entree. Visit and experience a Taste of Xiamen at the Marco Polo Hotel Davao. For reservations and inquiries, please call (082) 221-0888 local 7232 or 7233.