Along the Puerto Princesa Baywalk, Dahon at Dagat Modern Filipino Cuisine is hard to miss. On most evenings, the tables are packed often with foreign diners enjoying plates of seafood while the breeze from the bay slips through the open space.
From the outside, it can feel a little intimidating for locals passing by. But inside, the kitchen tells a simpler story: generous plates, flavors familiar to Filipino kitchens, and seafood prepared in ways that highlight what Palawan waters offer.
With the Lenten season approaching, the restaurant is introducing a seafood-forward lineup meant for diners observing the tradition of meatless meals during Holy Week.
“Actually, yung nilabas namin ngayon is more on seafoods. Malapit na rin yung Holy Week, isa rin ‘yan sa pini-prepare namin para sa season ng Kuwaresma” said Carol of Dahon at Dagat.
Among the new dishes is gising-gising topped with crispy dilis, where vegetables simmered in coconut milk meet the salty crunch of fried anchovies. The result is creamy, slightly spicy, and unmistakably coastal.
Another highlight is their tuna skewers, grilled and paired with a pineapple salsa that brightens the smoky fish with sweetness and acidity.
For the season, the restaurant is also featuring grilled blue marlin, offered as a special due to its limited availability.
“Kasi minsan hindi available ang blue marlin. Pang special na lang talaga siya,” Carol explained.
Seafood remains the heart of the kitchen. Mixed seafood platters—shrimp, shellfish, and fish—arrive coated in sauces that add a twist to the usual preparations. Some are served with white wine sauce, others with a creamy mayonesa blend, alongside classic garlic flavors.
“Yung sauce namin iba talaga sa iba. May white wine sauce po kami, mayonesa sauce, aside from the classic garlic,” she said.
The dishes have only been on the menu for about two weeks, but Carol said early diners have responded well.
“So far naman, nagugustuhan ng customer,” she shared.
While many of their guests are foreign tourists exploring Palawan’s seafood, the restaurant hopes more locals will discover what the kitchen has to offer.
“Halos tourist din kasi sa Palawan, so naghahanap talaga sila ng seafood,” Carol said. “As long as kaya namin i-add sa menu, pinoprovide namin.”
For diners observing Lent—or simply craving fresh seafood—the restaurant’s seasonal additions bring the flavors of the sea closer to the Baywalk table.
Worth the seat
For some, Dahon at Dagat can give the impression of a restaurant that might be out of reach for the average diner.
But the people behind the restaurant say that perception does not reflect the experience inside.
“May perception kasi na mahal sa Dahon at Dagat. Pero actually hindi po siya ganon kamahal,” Carol said.
Most of the dishes are designed for sharing, with servings that can easily feed several diners at a table. The restaurant also offers boodle-style meals that bundle different dishes into one set.
One of their popular options is the Dahon at Dagat set, which can serve up to six people.
“Hindi po kami nagse-serve ng individual lang,” Carol explained. “Good for sharing po karamihan.”
The approach allows diners to sample several dishes—seafood, vegetables, and meat specialties—without ordering everything separately.
Beyond seafood, the menu still reflects the restaurant’s “land and sea” concept. Meat dishes such as crispy lechon kawali and kare-kare sit alongside vegetable favorites and seafood selections.
For the team behind the kitchen, the goal has always been simple: serve food that highlights local ingredients while keeping it accessible.
“Kaya po siya ng mga locals natin,” Carol said.
On busy evenings, the restaurant’s tables may still be filled with travelers discovering Palawan’s flavors. But for locals willing to step inside, the kitchen offers something just as welcoming—hearty plates meant to be shared, and a reminder that the table was never meant for tourists alone.
