An indulgent brunch, a pickle station worth talking about, and a closer look at
Hotel 101 Davao.
There are restaurants that you visit for the food, and then there are those that become part of your little life rituals. For me, the restaurants under the Pilgrim Group have always belonged to the latter.
I love Pilgrim Buda’s gnocchi, tiramisu, and hummus, especially on a Saturday morning road trip. Bairrada’s piri-piri chicken has become one of my favorite dinner-date orders, while Grateful Bread’s focaccia, Bagel Lox, and London Fog make for a lovely Sunday morning treat after a jog. And when Friday calls for something casual with friends, Burrito Bros is always a welcome idea.
Each restaurant has its own personality, but what ties them together for me is the way they have become associated with some of my happiest food memories. So, when I heard that the group was bringing its culinary touch to HBNB Kitchen by Pilgrim at Hotel 101 Davao, I was more than a little excited.
I recently had the pleasure of attending a brunch and hotel tour, giving me the chance to explore the new hospitality destination and, of course, sample what was waiting at the buffet.
And if there was one thing that immediately caught my attention, it was not the roast beef, the sushi, or even the lechon belly.
It was the pickle station.
A buffet, with a little Pilgrim personality
Sauerkraut, kimchi, pickled radish, cucumbers, onions. I could go on.
As someone who appreciates a good balance of acidity and savory flavors, I was delighted to find an entire selection of pickled accompaniments waiting to be explored. There is something about a well-made pickle that can transform an otherwise ordinary bite, adding that sharp, tangy contrast that keeps you coming back for more.
It was also a promising introduction to what makes HBNB Kitchen interesting. While the restaurant offers the familiar experience of an all-day dining buffet, it brings along the ingredient-driven approach and creative sensibility I have come to appreciate from the Pilgrim Group.
The buffet itself was a little more compact than I had initially imagined, but don’t let that fool you. There was plenty to fill a plate, and the selection offered a satisfying mix of comfort food, Filipino favorites, and international dishes.
The smaller details were what made it particularly enjoyable. There were breads and jams for those who prefer a slower, lighter start to their morning, alongside traditional Filipino kakanin. I even spotted pinaypay dusted with cinnamon sugar, which was practically calling my name. A familiar merienda favorite with a sweet twist? Count me in.
Naturally, I also made my way to the soup station, where the sinigang was a must-try. It was a comforting addition to the spread, especially for anyone who appreciates the familiar sourness of a good Filipino soup.
From the mains station to the lechon belly
Moving on to the mains, the buffet offered a generous variety of dishes, including sushi, roast beef, chicken ballotine, different fish preparations, a pasta station, and an egg station. There was also a selection of sides, and I will admit that the smashed potatoes caught my eye almost immediately.
I have a soft spot for a good potato dish, particularly when it has that lovely contrast between a crisp exterior and a soft, fluffy center. It may not be the most extravagant item on a buffet table, but sometimes the simplest dishes are the ones you keep returning to.
Another thoughtful detail was the separate pork station. Keeping pork dishes apart from the rest of the buffet can make the dining experience more considerate and accommodating for Muslim guests and others who prefer to avoid pork. It is a small but meaningful detail in a setting designed to welcome different kinds of diners.
And then, of course, there was the lechon belly.
This was one dish I knew I couldn’t leave without trying. Crispy, savory pork is already difficult enough to resist, but having different sauces to pair with it makes the experience even better. The opportunity to experiment with different flavor combinations is always a welcome addition, especially for someone like me who loves a little variety in every meal.
What I found particularly interesting about HBNB Kitchen was learning that the food is made in-house, with the exception of condiments and butter. This is something I have always admired about the Pilgrim Group: its commitment to recipes that reflect care, practice, and passion.
Behind every dish is a team of culinary geniuses who understand that good food is not simply about putting ingredients together. It is about knowing how flavors work, paying attention to the details, and creating something that people will genuinely enjoy.
And when a restaurant manages to make that philosophy part of the dining experience, it is certainly something worth appreciating.
A closer look at HBNB Kitchen by Pilgrim
HBNB Kitchen by Pilgrim is a contemporary, chef-driven all-day dining restaurant that brings the group’s signature warmth, creativity, and ingredient-focused approach into an urban hotel setting.
With seating for up to 250 guests at a time, it is designed to accommodate a range of occasions, from relaxed family meals and celebrations to gatherings with friends and business dining.
One detail worth noting is that the buffet menu changes daily, making each visit a little different from the last. For diners who enjoy variety, this offers a reason to return and discover what the kitchen has prepared next.
If you’re planning a visit, here is a guide to the buffet schedule and prices shared during my visit.
Breakfast buffet
Daily, 6:00 AM–10:00 AM
₱599 per person
Lunch buffet
Daily, 11:00 AM–2:00 PM
- Monday to Thursday: ₱799 per person
- Friday to Sunday: ₱899 per person
Dinner
Daily, 5:00 PM–9:00 PM
- Monday to Thursday: À la carte
- Friday to Sunday: Buffet at ₱999 per person
For reservations and the latest dining updates, you can message HBNB Kitchen through its Facebook page. I would recommend confirming the current menu, pricing, and availability directly with the restaurant before visiting.
Beyond the table: Exploring Hotel 101 Davao
Of course, brunch was only one part of the experience. We also had the opportunity to tour Hotel 101 Davao, an upcoming hospitality destination designed with comfort and convenience in mind.
With 519 rooms and a location beside SM City Davao, the hotel offers a practical base for travelers who want easy access to shopping, dining, and other city conveniences. Whether you’re visiting Davao for a holiday, traveling for business, or planning a quick staycation, its location makes it an interesting option to consider.
The property also features an outdoor swimming pool, meeting and function rooms, a gym, a spa, and, naturally, HBNB Kitchen by Pilgrim Group for all-day dining.
I can see the appeal for families planning a weekend getaway, groups organizing celebrations, or travelers who simply want a comfortable place to return to after a full day exploring the city. Having dining and leisure facilities within the same property also makes for a more convenient stay, particularly when you would rather not travel far for a good meal or a little downtime.
A little something to look forward to
What I enjoyed most about the visit was seeing how a familiar name in Davao’s dining scene is bringing its culinary identity into a hotel environment. HBNB Kitchen retains the appeal of a buffet, where there is always something new to try, while introducing the thoughtful approach to food that has made the Pilgrim Group a personal favorite of mine.
And if my experience is anything to go by, the little details are worth paying attention to. The pickles, the comforting sinigang, the cinnamon-sugar pinaypay, and, of course, the lechon belly all made the meal memorable in their own ways.
So, if you’re looking for somewhere to enjoy a leisurely brunch, gather the family over a buffet, or explore a new hotel destination in Davao, HBNB Kitchen and Hotel 101 are certainly worth keeping on your radar.
As for me, I may have arrived expecting a buffet, but I left thinking about the pickle station. And honestly, that probably tells you everything you need to know about the kind of foodie I am.