Davao City is a melting pot of cultures from both inside and outside of the country. The city has also become a destination for culinary delights from different regions and nations.
However, now, the taste of Asia is now in one place where you can have tangy, milky, meaty, salty, hot noodles or even rice toppings and have a good layering of flavors that are uniquely Asian.
Asian Side Wok Kitchen is a creation of partner foodies who envisioned getting the best Asian regional dishes and offering it to Filipinos who want a variety of flavors to add to the ever growing quest for tasting something new of the Davaoeños.
Just like any food taken out of its origin, it has become customized. You can ask the cooks to taper down or spice up the dishes according to your level of tolerance for hot, spicy food. However, the Asian Side Wok would like to stay as close to the original flavor as possible.
Pad Thai, Vietnamese Pho, Tom Yum, Seafood Laksa, Thai Spring Rolls, Char Kway Teow, and Binagoongang Baboy are just some of the delicious food you can enjoy and sample at Asian Side Wok Kitchen. These dishes are representatives of the countries from which they come from.
Pad Thai is a stir-fried rice noodle dish that is originally from Thailand. It has a nutty, sweet taste.
Asian Side Wok's version is called the Pretty Boy Pad Thai because it is so Instagram friendly and tastes as good as it looks.
Vietnamese Pho is beef rice noodle soup from Vietnam with a distinct taste of star anise and ginger.
Tom Yum from Thailand is flat noodle soup that has a tangy taste from the lemon grass, kaffir lime leaves, and ginger. This is my favorite Thai dish and is similar to the Filipinos' sinigang.
Seafood Laksa from Malaysia is an aromatic vermicelli noodle soup which has coconut milk, laksa paste, and bean sprouts.
Char Kway Teow is originally from Singapore and Malaysia and literally means “stir-fried rice cake strips” because of its flat rice flour noodles. It has prawns, bean sprouts, and eggs that is stir-fried over light and dark soy sauce, giving it its brown color.
The Filipino contribution to the Asian buffet is the Binagoongang Baboy. Although I had an impaired taste buds from having colds, my lunch mates said that true to its name, it was salty from the shrimp paste, but not overpoweringly so. It was served on turmeric rice which added a unique flavor.
To end the meal, we had desserts of Takoh which is similar to the Pinoy’s buko pandan, Red ruby or coconut milk custard with water chestnuts and jackfruit (langka) and Thai Tea Pannacotta which is Thai milk tea inspired.
The desserts capped off a flavorful foray into the tasteful world of Asian culinary adventure. It sure leaves a kaleidoscope of flavors in your mouth.
How to get there:
Davao City is an hour and 50 minutes away by plane from Manila and 50 minutes by plane from Cebu.Major airlines fly daily to Davao City.
Asian Side Wok Kitchen is at Marfori and in Matina Town Square.
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