Kublai Khan Mongolian Restaurant was one of few restaurants that opened right after Gaisano Mall launched The Peak last year. And I was one of those who were also quick to give it a try, mostly just out of curiosity. As a foodie, I always make it a point to try new food places in Davao and this is the perfect place to be for those who are a fan of stir-fry goodies.
The catch with Kublai Khan Mongolian Restaurant is that you basically get to pick what you want to have on your bowl. Thus, you will be greeted by a long section of ingredients ranging from meat, to seafoods, to veggies by the counter to make your own rice bowl. It is similar to a buffet spread with various ingredients to choose from. Among those that I can remember are cabbage, carrots, red and green bell pepper, squid balls, fish balls, onions, baguio beans, pork, chicken, beef, liver, and many more.
However, I got way too confused when I got there and wasn't up for experimenting. I, therefore, opted for their set meals instead so they can pick the ingredients on my behalf. Maybe next time once I got the hang of it, then I will create my own rice bowl mix.
I went with the seafood set for my order and was quite pleased with my choice. I like the fact that it features a generous amount of seafood meat and veggies. Loved the flavor of the sauce, too. But nothing really special here, just plain rice goodness.
The boyf went with the pork set, which was equally good. The meat and veggies are cooked all the way, with some tenderness to the meat and juicy quality to the veggies. That way, you can tell that the ingredients are fresh! Both sets are available for PhP 90 each.
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| Seafood Salsa |
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| Fiery Barbecue |
Aside from the set meals, like the ones we ordered, you can opt for the One Time Fill Your Bowl for PhP 180, wherein you basically put all of the ingredients you want in there - but the catch is, no refilling. Or, you can get the Check a Bowl priced at PhP 125 or the Eat All You Can Bowl for PhP 250.
If you're up for exploring with your food and maybe experiment a little bit, visit them at The Peak.
It's been almost a month since SM Lanang Premier opened its doors to the public and I haven't had the chance to pay it a visit until last Friday. It was the perfect opportunity to do so because 1) it was a holiday, and 2) me and my family needed to cool off after paying granny a visit at San Pedro Memorial Park.
We arrived at SM Lanang Premier just in time for lunch and so we quickly scanned the third floor to see where we can satisfy our hungry bellies. I was a bit disappointed to see that only a few dining places have opened and most were packed during that particular lunchtime. We opted to settle in at Classic Savory. This isn't my first time to dine at Classic Savory but it has been a long time since I last did at the SM City Davao branch almost a year ago.
As for our orders, we had the Spinach and Seafood Soup (PhP 185) to start off the meal. This soup is made out of spinach puree, minced seafood, and vegetables. It was a truly hearty and savory way to kick off the meal.
We ordered two servings of the Savory Fried Rice (PhP 180 each) to be shared by everyone. My nephew seem to love this fried rice, which consists of green peas, Chinese sausage, and bits of the Savory Chicken.
For our main orders, we had the Long Life Pancit Canton (PhP 185). Mom wasn't too impressed with this one, she said she can do a better job. Haha. But it wasn't the best part of the meal, although I do appreciate the fact that it comes with a generous serving of vegetables and seafood.
Of course, you can't go to Classic Savory without trying their Savory Chicken. Because we were a huge group, we opted to go for the Whole Classic Savory Chicken (PhP 335). I love the subtle taste on the chicken meat and the aroma. Very well cooked!
We each had a glass of Four Seasons iced tea to freshen up during the meal. And given that it was really hot outside, I felt totally rejuvenated with every gulp of the iced tea.
Classic Savory has been in the industry for years. When it first arrived in Davao a few years ago, and two new branches thereafter, it is no doubt an exciting culinary addition into the culinary landscape of the city.
