Park Inn by Radisson’s Bar and Grill (RBG) will once against serve its Kadayawan special Supersize Boodle Fight Meal!

After Kadayawan fun walks and sight views, it’s good to taste some authentic Davao dishes and RBG, with their supersize Boodle Fight Meal, surely your entire family will enjoy the Kadayawan food experience.

As part of the Kadayawan celebration, we are bringing back the popular boodle fight with a rematch,” explains Hotel Manager, Ms. Emelyn Rosales.

Daily for two weeks, the flavorful dishes created by our chefs are surely going to excite all Dabawenyos and visiting tourists alike,” adds Ms. Rosales.

“Have a taste of Davao’s best local cuisines such as the Native Tinolang Manok, Fern (Pako) Salad, Spring Rolls (Lumpia), Pinaupong Manok, Grilled Tuna Belly, Boneless Pork Lechon Belly, Special Davao Cake and Buko Salad. All served with Plain and Garlic Rice, plus a pitcher of drink.”

You can actually do some mix and match according to your cravings. There’s seafood option for our Muslim brothers. If you’re someone yp for some meats, there’s an all-meat selection.

Actually, you’re not just enjoying the tummy-bursting food but also you can win Overnight Stay gift certificates and Group Meal vouchers!

The Supersize Boodle Fight meal is available in a limited time only from August 12 to 31, Lunch and Dinner. So book your table now at 272 7600 or email RBG at fb.supervisor@parkinn.com.

(Photo credits from Radison’s Bar and Grill)

Previous articlePaintensity: Celebrating Kadayawan in Full Colors!
Next articleOpen Table Davao: Not Just Your Ordinary Neighborhood Bistro
Penn Villamora
Dave Stephen “Penpen” Villamora is a freelance journalist, blogger, and food advocate with an insatiable appetite for culinary exploration. An entrepreneur by degree and a contact agent by profession, he channels his passion for food into storytelling—whether through writing, photography, or firsthand gastronomic adventures. A self-proclaimed food-o’-phile (or "foodporn" enthusiast, as he cheekily calls it), Penpen travels relentlessly in pursuit of new flavors, believing every dish—from street food to fine dining—is worth a try. His work celebrates local food cultures, sustainable dining, and the stories behind every bite.