Davao City Food Trip: The Ultimate Tuna Experience Part 1 (Kinilaw, Pakfry, and Panga)
Tuna Kinilaw at Luz Kinilaw Inihaw Place
I’m doing a series on my Davao City food trip until the end of April. Today, I’m writing about the city’s most popular seafood.
Located beside Davao Gulf, which is connected to the Pacific Ocean, Davao City is blessed with an abundance of seafood. Since it’s also a few hours drive from General Santos City, the Tuna Capital of the Philippines, you will definitely not run out of tuna places in the city. So I’m starting a 2-part mini-series on my “TUNAdventure” (maybe I shouldn’t have done that). In this first part, I’m featuring 3 dishes from 3 tuna spots:
Kinilaw at Luz Kinilaw Inihaw Place
I’m not sure what’s the English translation for this but I’ll just refer to it as the Filipino ceviche. Kinilaw, like a ceviche, is made with raw seafood, like tanigue (Spanish mackerel), tuna, and even oysters. But instead of cilantro and lime, a kinilaw uses vinegar and calamansi (Philippine lime). It’s usually served as an appetizer or pulutan (bar chow). This is so common in Davao that you’ll find it in most food spots. I researched where the best one is in the city and discovered Luz Kinilaw Inihaw Place.
Luz Kinilaw Inihaw Place (I didn.t know the President was there! LOL.)
Started by Lucena “Luz” Polanche, this tuna spot has been feeding people for more than 50 years. It was once frequented by former President Joseph “Erap” Estrada when he was still a senator and the Vice President, and was even featured by Sonny Side’s Best Ever Food Review Show.
It was jampacked at lunchtime!
The bestselling kinilaw recipe at Luz was concocted by the proprietor herself. It’s made with fresh tuna (it’s not even chilled but left at room temperature, which is warming to the body), added with vegetables such as cucumbers, ginger, onions, and radish (which all give a nice crunch and flavor), and seasoned with salt. Noticeably, there’s no vinegar used. I just learned later on that the vinegar, mixed with soy sauce and chili, is just used as a dip for the kinilaw.
Tuna Kinilaw (P200)
By the way, don’t forget to order other tuna dishes at Luz. At the entrance, you’ll find a cabinet of skewered tuna parts for grill.
I think this is the best cabinet I have ever seen! LOL.
Address: Quezon Blvd., Poblacion District, Davao City | Operating Hours: Daily, 7AM-12AM
Pakfry at Palovince Seafood Restaurant
Pakfry is actually a combination of the words paksiw, which is a cooking method where a fish is cooked in vinegar, and fry. It’s a tuna buntot (tail) first cooked in vinegar and spices then deep-fried. This dish, I believe, is unique to Davao and is best served by Palovince Seafood Restaurant, which proudly claims to be “The Pakfry King”. And rightfully so as it was visited by famous personalities, including the Singaporean foodie and entrepreneur, KF Seetoh.
Palo Vince Seafood Restaurant
Inside Palo Vince
When I researched about pakfry and saw pictures of it, I already had an idea how it would taste and feel in the mouth. It’s like…okay I’ll reveal later.
I was concerned that I won’t be able to finish one order, as tuna tail is often big (yes, with my big stomach, I was honestly concerned). But thankfully, there was a portion good for just one person. When it was served to me, I immediately went for the flesh, which is tender, juicy, and greasy (and it’s a good thing in this case). It sat on a bed of paksiw sauce, which counters the greasiness and fishiness.
Pakfry (P195)
Inside a pakfry
So what is pakfry like? It’s like the tuna version of Crispy Pata (deep-fried pig leg). Yum!
Address: Old Davao Airport Rd., Sasa, Davao City | Operating Hours: Monday-Saturday, 10AM-2PM | Facebook
Panga at Dod’s Ihaw-Ihaw & Grill.
Panga (literally jaw or jowl) is probably the most popular tuna part in Davao food spots. While it can be cooked in different ways such as sinigang sa miso (sour soup with miso or soybean paste), it’s commonly inihaw or sinugba (grilled). The best place to have grilled tuna panga is at Dod’s Ihaw-Ihaw Grill (some spell it as Dood’s). Helmed by Ranilo "Doods" Felix, this food spot ranked 46 in Top 50 World Street Food Masters by the World Street Food Congress. You know right away that the food will be good!
Dod’s Ihaw-Ihaw & Grill
While others use Yellowfin Tuna, Dod’s uses Big Eye Tuna because it’s juicier. Man, they’re right! Also, the tuna flesh is firm on the outside. But as I dug deeper into the layers, I discovered incredible succulence and tenderness. Flavor-wise, it’s nice and smoky, with a nice sweetness coming from their secret marinade.
Inihaw na (Grilled) Tuna Panga (I got the smallest portion available, which is P180)
Look at that juicy tuna! Glorious!
I tried tuna panga from 2 other places and I declare that Dod’s has the best one. In fact, it’s inihaw na panga is the best grilled tuna I have ever tried in Davao and even in my entire life! So this place is a must visit in any Davao food trip or in any Davao vacation for that matter.
Address: Roxas Ave. (by the rotunda), Poblacion District, Davao City | Operating Hours: TBA (I’m still checking because my research says they open at 6PM but I went there in the afternoon)
Which of the dishes or food spots above have you tried or would like to try? What tuna dish or spot should I try next in Davao City? Comment them below!
PS Don’t comment Marina Tuna and Yellow Fin. I’ll feature them on Thursday! ;)
Other entries in the Davao City Food Trip series: Food Experience to Try at the King City of the South | The Night (Market) Crawler Goes to Roxas Night Market