Taste the coffee and pastries of Davao! | Farm To Table
Aired (August 25, 2024): Durian Ensaymada, Sisig Roll, and Mochidnon Coffee? Chef JR Royol tries them all at Dusit Gourmet in Davao City!
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00:00Food Explorers, welcome to Davao City!
00:20I'm sure a lot of you have experienced this,
00:23when you go to coffee shops or pastry shops,
00:28and you want to pair it with pastries or bread,
00:32and then the first bite you take,
00:34you know that it's not fresh,
00:36or that it's not newly made,
00:38the bread or pastry that you're eating or tasting.
00:41I can 100% guarantee that that's not the case
00:45here at Dusit Gourmet at the Guesthouse,
00:48because they make fresh bread every day.
00:52So see to it that all the breads that we bring to Gourmet,
00:57are really fresh.
00:59I make sure it's fresh every day,
01:01so that no one will think that it's really old.
01:04So that we can deliver our breads to our guests,
01:09really fresh.
01:11This is what we call in the industry, a crumb shot.
01:15So you can see the process,
01:18by looking at the holes or the puffing of the loaf.
01:23So this tells you that the process is good.
01:28You can see the pockets like this,
01:30it's not super dense,
01:32and the crust is also good.
01:35So the chocolate sourdough,
01:37it's made from our local, Davao de Oro chocolate.
01:42So that's what I mix in there,
01:44and then it doesn't have yeast.
01:47We started it for 7 days,
01:50so that you can really taste and smell the sourdough itself.
01:57What I like about sourdough, is the flavor.
02:01It bursts with complexities,
02:05like small games,
02:07with a little bit of sourness,
02:09a little bit of floral,
02:12and then the bitterness,
02:13very subtle bitterness from the chocolate.
02:17And here's the chocolate.
02:19Choc-Cafe?
02:20Yes.
02:21Choc-Cafe is really made from a local product from Davao.
02:25So that's the tablea in coffee.
02:27So the tablea is from Davao,
02:29and the coffee is also local.
02:32This serving,
02:34you can taste more of the chocolate.
02:37I think the notes of the chocolate
02:41versus the coffee are more subdued.
02:46The taste is elevated,
02:48when you have a cup of this hot beverage.
02:50And then,
02:51the creaminess from the milk,
02:55which for me,
02:57the balance is good,
02:58and it's not sweet.
03:01This is the real love of Filipinos,
03:03Sisig.
03:04So what we did,
03:05we put it on the bread.
03:07We put pickled onion,
03:11so that you can taste the onion,
03:13and then the chili.
03:15It's really delicious.
03:17It's not dry.
03:18It's not dry to eat.
03:21Whether you're a Sisig lover or not,
03:24I think you will truly appreciate this roll
03:27because it has all the flavor profiles that you need,
03:30that you want.
03:31They've executed their Sisig properly.
03:34Now, for those who haven't tried making Sisig fillings,
03:38you're missing a lot.
03:40So mukidnon,
03:42meaning is,
03:43the coffee beans are from Mukidnon.
03:47The bitterness,
03:49the essence,
03:50when you drink it,
03:52it's really delicious.
03:53It's like you're tasting it,
03:54compared to the imported coffee beans.
03:58So this is their Mukidnon coffee.
04:01Just by the name,
04:02they highlight the coffee beans here.
04:05We also have here,
04:06just to compare the taste,
04:09I requested an espresso version of their coffee beans.
04:13There's definitely those fruity notes.
04:15And then, let's see how it blends with their Mukidnon coffee.
04:19If you want a lighter version of the mocha,
04:22this is what you'd want to order.
04:24I think one of the things that Chef Romel is proud of in this pastry
04:29is the surprise inside.
04:32So we have here,
04:34our durian jam is revealing.
04:38So the insimada,
04:40we put the durian inside the bread,
04:43so that if you taste it,
04:45when you eat the bread,
04:47you'll taste the durian itself.
04:49So we grated the cheese,
04:51of course,
04:52and they have butter.
04:54Food explorers,
04:56this is also a hall of famer.
05:02Delicious.
05:03Our favorite mangosteen,
05:05they mixed it with calamansi,
05:07and made it into an iced tea.
05:10The slight, subtle kick of iced tea,
05:14when you drink iced tea,
05:15is at the tip of your tongue.
05:17So, very light.
05:19I like the harmony that it has with the acid,
05:22it's not sour,
05:24but it's just playing with your tongue.
05:26To make sure that the bread they eat the next day is fresh,
05:31Dusit Gourmet has a daily promo,
05:34good news for those who want to make coffee before closing time.
05:37If you come here at 6 o'clock in the afternoon,
05:41it's 50% lower.
05:43So that it's depleted,
05:45so that we can replenish after morning,
05:48there's really no bread left.
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