I was fortunate to have been invited to a food tasting event at Bangkok Wok at Robinsons Cybergate Davao last Saturday, August 7. It was exactly a year ago when Hubby and I experienced authentic Thai food for the first time in this restaurant, so I guess this would be a fitting revisit for me. Carmina and Raffy del Rosario — owners of Bangkok Wok — have graciously welcomed a handful of Davao bloggers to sample their new dishes.
Bangkok Wok has kept its interiors elegant and fashionably lit. You will literally feel the classy ambiance vibrating through the room.
We were served a feast of fusion dishes that capture some of our Pinoy favorites with the flavors of Thai food. Here are some quick bites:
Yam Pak Boong (P225, good for 4-6 people). It’s essentially crispy kangkong, but served as a salad with shrimps and crunchy shallots drizzled with sweet lime dressing . It’s probably the best and most unique crispy kangkong you will ever taste.
Laarb Gai, or minced chicken salad with cilantro on a bed of lettuce (P195). It tastes like an upscale version of the local kinilaw, complete with a tangy taste but none of the fishy odor. It’s very mouth-watering!
Ka Moo Pad Ped (P595). It was the king of our dinner table. Just imagine crispy pork knuckles sitting on a thick red curry sauce. Better yet, just look at the photo. Now that’s a great Thai-Pinoy fusion dish!
Thai Oxtail Stew (P300, serves 4-6). Get this: Oxtails cooked slowly (six hours!) and served piping hot with cilantro, Thai lime and Thai vinegar. In a nutshell, it’s similar to Balbacua, but WAY more superb. If you’ve never tasted fall-off-the-bones oxtail, then give this sinfully delicious delicacy a shot.
Grilled Lamb Riblets (P480). This is another unique dish: Australian lamb riblets grilled Thai style with a spicy lime dipping sauce.
Kao Kluk Gapi (P165, enough for 6 people). I grew up loving salty food. That’s why I give major props to their version of Bagoong Rice. It’s a knockout punch of flavors in a rice dish: manggang hilaw, bagoong, hibe (dried shrimps), fried egg, and onions.
Kao Soy (P165). Carmina describes it as “Chiang Mai noodle soup with crispy and soft egg and rice noodles topped with chicken, cilantro & pickled mustard”. I describe it as “spicy, creamy and delicious”!
Ruamit (Thai halo-halo) (P85). It’s a relatively simple dessert that’s lighter than our local halo-halo, but with the extra creamy sweetness of coconut milk.
All I can say is “Whew! ” and “Wow!” to the exciting additions to Bangkok Wok’s already exquisite array of dishes. I’m just counting the days before my next visit.
Robinsons Cybergate Davao
J.P. Laurel Avenue, Bajada, Davao City