The start of a new year often goes together with a fresh new start, the Park Inn by Radisson Davao’s all-day dining restaurant, Vanda, has taken the concept to heart by unveiling an exquisite new menu that celebrates the harmonious blend of Filipino and international flavors.
The creative work of Park Inn by Radisson Davao’s executive sous chef, Vance Bolivar, who hails from the province of Aklan, the refreshed menu at Vanda invites diners on a bold, fresh, and flavorful journey that reflects the restaurant’s commitment to innovation.
“We want Vanda to showcase a lot of Filipino flavors that are familiar but are ‘leveled-up,’” shared Park Inn by Radisson Davao’s general manager Sven Tourne. “While we have kept some signature dishes which are available throughout the many Park Inn Hotels around the world, like our Signature Park Inn Burger, majority of our menu feature dishes that are immediately familiar to the Filipino palate.”
One dish that is leveled-up is Vanda’s Dabaw Sinuglaw, which features yellow fin tuna tataki, grilled pork belly, pickled onions and green mangoes. Malagos Cacao Vinegar made from cacao fruit juice is used to cure the tuna which adds a well-rounded sour, yet fruity note to the dish.
Another highlight is the Calamares Fritos, crispy squid rings served with zesty Davao mango chili salsa and Malagos’ Spiced Cacao Vinegar. Pork lovers will love the Bicol Express, which features crispy pork belly, green chili peppers and a rich coconut cream sauce.
For vegan diners, the menu offers comforting options such as the Fresh Vegetable Soup, which uses the day’s chosen vegetables pureed into a warm, comforting bowl of soup. To complement Davao City’s typically warm days, Vanda offers Beetroot Gazpacho, a chilled soup featuring roasted beetroot and aromatic spices. Instead of a typical salad, Vanda’s Lumpiang Sariwa is also a fully vegan fare featuring heart of palm, sweet potato, and vegetables wrapped in a light crepe and topped with a sweet peanut and soy sauce.
“We’re excited to share the new flavors that the Vanda menu has to offer, we made sure to incorporate locally sourced ingredients as part of our efforts of enhancing and normalizing sustainable dining,” shares chef Vance.
Among chef Vance’s recommended dishes are the signature Vanda Salad, featuring a medley of greens from Hijo Farms, homemade pineapple cream cheese and mangosteen-pomelo dressing and the Chicken Inasal, paying homage to Chef Vance’s Negros roots, the authentic inasal is made extra savory with lemon grass and anato oil.
For dessert, Vanda offers indulgent desserts that showcase local flavors, like the Malagos Burnt Basque Cheesecake, its creamy and slightly burnt taste, compliments the sweet and tart bignay berry jam. For chocolate connoisseurs, there is the Malagos Chocolate Mousse, which features a luscious blend of salted caramel and dark chocolate from Mindanao’s premier chocolate brand.
Aside from introducing new flavors and experiences, Vanda also embraces Park Inn by Radisson’s thrust towards sustainable
dining through the support use of local produce. The new menu highlights partnerships with respected local producers such as Malagos Farmhouse and Hijo Farms, emphasizing sustainability and support for the local community.