Best of Pinoy culinary

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Thursday, August 21, 2014

NOBODY can question Dabawenyos' love for food. But they, too, are known frugal when it comes to spending because they want the best of two worlds in price and quality.

Be that the case, restaurant owner Glenn G. Yap wants to offer quality yet affordable dishes, all for the price-sensitive Dabawenyos.

His first restaurant venture in the city, Chika-an, located at the Abreeza of the Ayala Malls, has been a go-to place in the city should foodies want to satisfy their craving for an all-time favorite Filipino dishes.


Chika-an boasts of its bestseller crispy pata, once touted one of the best in the country. Yap said its crispy pata outshines that of other restaurants in town because the meat infused with secret herbs is deep-fried, giving the skin a succulent crispness.

Its baked scallop is also a crowd favorite, perfectly arranged in a platter that goes with atsara in the middle. This dish becomes even more mouth-watering for its cheese that easily melts in the mouth.

For the salmon, the fish usually cooked in a classy way in most five-star hotels and high-end restaurants, is given by Chika-an an affordable yet delicious twist.

Diners can have their fill of salmon cooked the Filipino style "paksiw", except that it's added with generous amount of spices and vegetables, adding more flavor to it.

There's also the grilled panga salmon, tasty and juicy enough you won't ask for a vinegar. Same is true with Chika-an's grilled tuna belly.

All salmon dishes are only available at Chika-an Davao.

Its chorizo is also a perfect match to either plain or garlic rice with a glass of cold cola.

Also among the newcomers that's worth a try are the adobo de Bohol (P170), chili garlic tuna belly (P228), fish torta (P140), and sizzling scallop (P150).

"We make sure of the quality of food and customer service," he added.

Other crowd favorites are squid alapobre, buttered garlic shrimps, lechon kawali.

Also, a meal for the Filipinos is not complete without a bowl of hot soup, which diners can choose from the bestsellers Mongo Soup and UtanBisaya to go with resto's house specialties.

Also, there's turon glazed with "latik" to cap it off.

Originating from Cebu, Chika-an is brought by Yap to Davao mainly because he wants the Dabawenyos to experience the same great dining experience with the Cebuanos' favorite dishes.

"I'am a fan of Chika-an Cebu," he added.

With affordable and tasty food, dining at Chika-an is a feast either for small or big groups.

Yap, who also owns PolloPorco, boasts of his Cebu lechon that's packed with flavors that a vinegar will suffice as a dipping. After all, Cebu lechon is just lechon and vinegar.

"The herbs and spices are so flavorful, you don't need sarsa," he said.
Pollo Porco is located in Lower Cabantian, Buhangin.

Published in the Sun.Star Davao newspaper on August 22, 2014.


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