31/07/2026
Daghang salamat Provincial Government of Davao Oriental 🙏🏻💚
𝐎𝐑𝐘𝐄𝐍-𝐓𝐀𝐋𝐄𝐒| 𝐓𝐮𝐠𝐧𝐚𝐰 𝐚𝐧𝐠 𝐏𝐚𝐧𝐚𝐡𝐨𝐧? 𝐬𝐚 𝐌𝐨𝐝𝐢𝐧𝐠’𝐬 𝐭𝐚 𝐏𝐚𝐝𝐮𝐥𝐨𝐧𝐠!
No. 16
Every town has that one place people don't remember simply because of the food—they remember it kay kabahin na gyud kini sa ilang kinabuhi.
In Mati City, one of those legendary spots is 𝙈𝙤𝙙𝙞𝙣𝙜’𝙨.
On days when the weather turns cooler and the rain gently falls, many find themselves looking for something warm, comforting, and perti gyud ka pamilyar. But for many Oriental Davaoeños, visiting Moding’s has never been just about satisfying a craving. Dili lang basta kaon; balik-lantaw gyud kini sa mga tam-is nga kagahapon.
The story of Moding’s began in the 𝟭𝟵𝟲𝟬𝘀, back when it was still known as 𝗡𝗲𝘄 𝗧𝗶𝗺𝗲𝘀—a restaurant-inn established by Chinese businessmen during Davao Oriental’s economic boom. Yet behind the restaurant's history lies an even more remarkable journey: that of 𝗖𝗵𝗶𝗲𝗻𝗴 𝗖𝗵𝗮𝘁, who left China at just seven years old to build a new life in the Philippines. Like many Chinese immigrants of his generation, sayud siya nga ang pagpaningkamot, disiplina, ug kadasig ang susi sa kadaugan. Before stepping into New Times, he worked diligently as a tailor in a denim jeans shop, carrying values that would soon shape a lasting family legacy.
While managing New Times, he met 𝗠𝗼𝗱𝗲𝘀𝘁𝗮 𝗟𝗲𝗲, the woman who would become his life partner. When ownership of the restaurant was eventually entrusted to him, he chose a name that honored the person who stood beside him through thick and thin: Moding’s—taken directly from his wife's cherished nickname.
As Mati transformed from a quiet coastal town into the city it is today, Moding’s introduced generations of locals to authentic Chinese cuisine and freshly baked breads. Mura na gani ug nahimong tradisyon sa matag pamilya ang ilang handmade 𝗣𝗮𝗻𝗰𝗶𝘁 𝗠𝗶𝗸𝗶, 𝗣𝗮𝗻𝗰𝗶𝘁 𝗖𝗮𝗻𝘁𝗼𝗻, 𝗦𝗶𝗼𝗽𝗮𝗼, ug ang paborito sa tanan—ang 𝗣𝗮𝗻 𝗱𝗲 𝗠𝗼𝗻𝗴𝗴𝗼. These timeless recipes have been lovingly preserved for more than six decades.
Up to this day, the restaurant faithfully continues its weekly production of handmade noodles, ensuring every plate starts fresh in-house. Their signature Pan de Monggo, generously filled with slow-cooked sweetened red beans, remains a absolute staple, labi na gyud sa mga gikan nitambong og Misa sa 𝗦𝗮𝗻 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗱𝗲 𝗧𝗼𝗹𝗲𝗻𝘁𝗶𝗻𝗼 𝗖𝗮𝘁𝗵𝗲𝗱𝗿𝗮𝗹.
But perhaps the greatest ingredient behind Moding’s enduring success isn't found in its kitchen. Tua kini sa mga tawo nga nihimo sa Moding’s nga kabahin sa ilang adlaw-adlaw nga kinabuhi.
Decades ago, farmers and traders from neighboring towns traveled to Mati to sell copra. Before heading to the market or before taking the long trip back home, usa gyud ka init nga pag kaon sa Moding’s ang makapawala sa ilang kakaapoy. Over time, those same customers brought their children, who later brought their own grandchildren, turning a simple meal into a cherished family heirloom.
Today, under the care of 𝗞𝗲𝘇𝗶𝗮𝗵 𝗖𝗵𝗶𝗲𝗻𝗴, the family’s third-generation owner, Moding’s continues to honor the legacy built by her grandparents while embracing modern, thoughtful innovations. Pangutana man gani sa maski kinsang Matinians, bug-at gyud ang ngalang Moding's sa ilang kasingkasing.
After all, the best family recipes are not only preserved in cookbooks—they are preserved in the people who continue to gather around the table.
