Bistro Selera

Let me start this post by disclosing that the lunch I had at Bistro Selera was sponsored by its management. Bistro Selera invited bloggers to try their dishes and to promote the opening of its new branch located at the 2nd Floor (Fountain Side) of SM Lanang Premier. It's first branch, Kusina Selera, is located at Paseo de Legaspi, Pelayo Street (formerly Legaspi Street), Davao City.

Bistro Selera has prepared a sumptuous lunch for bloggers. Here are the photos and reviews of what Bistro Selera has served us:

Fish Roll (P 260)

The two-fish roll with cilantro sauce is a twist to our traditional lumpiang ubod (spring roll). It still has ubod but the sweetness of ubod is complemented by the delicious taste of bangus (milkfish) and little bits of the salty tuyo (dried fish). It's a fusion of flavors in one dish, and don't forget the antioxidant-rich cilantro sauce which got its tangy flavor from adding green mango to the dip.

Bacon Wrapped Bagaybay (P 250)

Bacon and Bagaybay (Tuna Gonads) seems to be a really weird combination. But you'll be surprised how the two complements each other not only with their tastes but also with the crunchy texture of the bacon and the softness of the bagaybay. This appetizer is a must-try!

Signature Cocktails

Before we proceed with the main course, let me just introduce you to Bistro Selera's signature cocktails: The pink drink is Strawberry Minteani while the Orange one is called Michael's Madness. These are alcoholic drinks specially concocted by Bistro Selera. The Strawberry Minteani is tequila-based while Michael's Madness is gin-based.

Seafood Durian Curry Soup (P 310)

Durian soup, anyone? It's my first time to actually taste a soup with durian as an ingredient. I love eating durian and it was so easy to fall in love with Bistro Selera's Seafood Durian Curry Soup. This is one of Chef JP Landingin's signature dishes and I could say that this is an excellent soup. For those who don't like durian, don't fret because this soup won't kill your nose. You won't even notice the smell, promise! I'm sure that both durian lovers and haters will enjoy this soup. Be a convert now and order this soup! It's a mixed seafood soup with tender shrimps and fish.

Pan Seared Tuna (P 288)

The Pan Seared Tuna has, surprisingly, 2 sauces. It's Bistro Selera's version of the good-old Filipino kinilaw, which a close relative of Japan's sashimi. I love how perfectly the fish meat was cooked outside while it remained pink inside. I love kinilaw and I love this pan-seared tuna as well. The Pan Seared Tuna sits on top of a generous serving of kangkong (water spinach), tomatoes, and itlog na maalat (salted egg). And as an added surprise, aside from the traditional toyo sinamak sauce, Bistro Selera included a dip which you can only find at Bistro Selera: durian curry sauce. Who'd have thought that durian could actually taste good when paired with fish?

Durian Curry Sauce

The Durian Curry Sauce is unlike any of the sauces you've tasted before. At first I thought that it was made of durian jam, but Bistro Selera makes everything from scratch so they source out fresh durian from around Davao City to come up with their durian sauces and appetizers.

Selera's Beef Roullade (P 320)

Selera's Beef Roullade is simply a makeover of Beef Steak. It actually reminded me of Beef Stroganoff because of the presence of pasta. The beef meat was carefully rolled over caramelized onions and it's heaven in every bite! The sauce is the familiar beef steak sauce that will remind you of your mother's cooking but it's placed in a little saucer instead of being incorporated into the dish. I highly recommend Selera's Beef Roullade!

Pork Ribs Inasal (P 320)

A generous serving of Pork Ribs Inasal is also one of the highly-recommended dishes in Bistro Selera's menu. The pork is grilled to perfection but it remained tender to the bite. Some figure-conscious girls might be wary of the dish's fatty side, but it's alright to indulge once in a while. I had two servings of the Pork Ribs Inasal and I guarantee that did not gain a pound! Hahaha! This dish is best eaten while it's hot.

I bet you're all hungry right now... Let's move on with Bistro Selera's desserts.

Mangosteen Icecream with Biko (P 110)

As a matter of policy, Bistro Selera only uses fresh fruits and using one of Davao's produces, Mangosteen has been incorporated in quite a number of Bistro Selera's desserts. The Mangosteen Ice Cream is traditionally made: no automatic ice cream makers for this! You might find it strange why there's a biko (sticky rice) next to your Mangosteen Ice Cream. It actually feels like having two desserts at the price of one. The Mangosteen Ice Cream is not very sweet,  it's actually a little sour, very much like the natural taste of the fruit. The sweet biko complements the slight tartness of the ice cream. Try it and I'm definitely sure that you will like it.

Mangosteen Mousse (P 138)

Mangosteen Mousse is in every inch like a perfect mousse: light and airy. I find it a little too tangy for a dessert but I still like it and I finished 2 servings. (Mangosteen addict?) The crushed graham on the top and bottom of the mousse adds texture to the dessert. You can also feel some bits of fresh mangosteen pulp on this dessert. And because these are made from real mangosteen fruit, you're guaranteed of its freshness.

The power team behind Bistro Selera with Davao Bloggers.

Sitting: Bistro Selera's Restaurant Manager Anton Chiew, Googie Sanga, Marivi Laurel, and Chef JP Landingin
Standing (center): Michael Trinidad

What's your favorite Bistro Selera dish?