Cabel Restaurant and Cacao de Davao marked World Chocolate Day with the launch of a special collaboration menu that reimagines beloved Filipino delicacies using locally sourced cacao, highlighting the richness of Mindanao’s culinary traditions and the growing global potential of Philippine-grown chocolate.
Cabel Restaurant is a Davao-based dining destination known for showcasing contemporary Filipino cuisine inspired by the rich culinary traditions of Mindanao. Cacao de Davao, meanwhile, is a homegrown chocolate brand committed to promoting premium Philippine cacao while supporting local farmers and advancing the country’s growing bean-to-bar industry.
The limited collaboration brings together Cabel Restaurant’s contemporary take on regional cuisine and Cacao de Davao’s premium locally produced chocolate to create dishes that celebrate both heritage and innovation.
Featured creations include Piaya de Tsokolate, Cacao Puto Maya, Nilupak, Lokot-Lokot with Durian Chocolate, and the signature savory dish Adobo con Cacao, alongside specially crafted cacao-based beverages.
The partnership was born from a shared vision of showcasing Mindanao’s rich food culture while demonstrating the versatility of locally grown cacao beyond traditional confectionery.
“We wanted to strengthen the force here in Mindanao,” said Ethan Lim, owner of Cacao de Davao. “We want to showcase what we have here and the many products we can create from our local cacao. This collaboration allows us to share not only our chocolate, but also the stories behind every dish.”
For Chef Miguel Moreno, whose culinary roots trace back to Sulu and Zamboanga City, the collaboration serves as a platform to bring greater visibility to Mindanao’s diverse food traditions.
“For the longest time, it felt like we were not seen and heard,” Moreno said. “Restaurants have become a way for us to tell people that we can be proud of the unexplored cuisines of Mindanao and introduce them to more Filipinos. Partnering with Cacao de Davao was a natural fit because we share the same goal of elevating regional Filipino cuisine.”
More than introducing new menu offerings, the collaboration underscores the growing importance of the Philippine cacao industry. As the country’s leading cacao-producing region, Davao continues to supply the majority of locally grown cacao while steadily building a reputation for producing beans that meet international quality standards.
By placing locally sourced cacao at the center of each creation, Cabel Restaurant and Cacao de Davao challenge the notion that exceptional chocolate must come from abroad. Instead, they demonstrate how Philippine cacao can elevate both traditional and contemporary cuisine while preserving the stories, traditions, and identity of the communities that cultivate it.
As World Chocolate Day celebrations conclude, the collaboration leaves behind a message that extends beyond the dining table: every locally grown ingredient carries a story worth sharing, and every thoughtfully prepared dish offers an opportunity to celebrate Filipino culture, craftsmanship, and regional pride.
