October 28, 2018

What’s New at FOO’D by Chef Davide Oldani?

I’m more of a casual dining kind of girl and the concept of fine dining for me is reserved for special occasions and I usually associate the latter for something romantic or done with a significant other. Most times I go and dine out with a group of friends (whether I’m in a relationship or not) so eating in a fine-dining restaurant is rare occurrence.

Moreover, I have this notion that fine dining is, to some degree, quite costly. But you know, I realized that’s just a prejudice association. Because there are places where you can experience fine-dining without having to break the bank. And that you can do that even when there’s no special occasion to celebrate. Where? How about at FOO’D by Chef Davide Oldani.

I have heard and read about FOO’D by Chef Davide Oldani since its opening a few years back but never got to try it until recently. Before FooDee Global Concept brought it in Manila, I have never heard of Chef Davide Oldani, but he is the chef-owner of the one-Michelin-starred D'O restaurant in just outside of Milan in Italy.

Btw, if you’re not familiar with FooDee Global Concept, it is one of Manila’s largest multi brand food groups which started homegrown brands like Mesa Filipino Moderne and Sunnies Café. Now brings foreign brands from all over the world to cater to its sophisticated clientele. Brands include Tim Ho Wan, Todd English Food Hall, Pound by Todd English, Hook by Todd English and Llaollao.

Chef Davide Oldani is popular for his Cucina Pop Style wherein he makes incredible contemporary Italian dishes that can be considered as luxury food but are priced affordably. The same concept is also applied to its Manila counterpart. FOO’D also offer clienteles with posh and comforting ambiance paired with quality food and service.

I was invited by my blogger friend Bettina to try out the new dishes at FOO’D created by FooDee’s new Corporate Executive Chef, Chef Carlo Miguel and his team. The menu still sticks to the same cooking traditions of the original FOO’D menu only that Chef Carlo put some of his additional touches to the dishes.

Complimentary Bread and Canapes - we started our lovely dinner with a serving of complimentary sourdough breads with balsamic vinegar and butter and canapes. Red and white wines were also offered at the beginning of the meal. The breads and the canapes are already so good which gives you a setting tone to what’s to come next.

Cannellini - (antipasto) white bean soup, seared prawn, rye tuile

Duck Liver Parfait - (antipasto) duck liver parfait, marsala gelee, cornichons, brioche

Foie Gras - (antipasto) duck liver with chestnut puree, cranberry, brioche

Crab Cannelloni - (antipasto) cucumber, horseradish, tomato sorbet, squid ink tuile.

Mushroom and Egg - (antipasto) confit egg yolk, textures of mushroom, crispy prosciutto, truffle foam.

Smoked Duck Carpaccio - (antipasto) Applewood smoked duck, arugula, orange, beet puree.

Pressed Chicken Pasta - (primo) spaghetti, pressed chicken jus, grana padano, chicken ballotine.

Mushroom Riso - (primo) 18 months aged carnaroli, black pepper, breadcrumbs, marsala

Pressed Duck Two Ways - (secondo) maple leaf duck breast, confit duck leg, rhubarb, duck press jus.

Tenderloin with Cipolla Caramellata - (secondo) US Angus prime tenderloin steak, cippollini, cauliflower puree, bonemarrow bordelaise with caramelized onion, 24 months aged Grana Padano Gelato, Grana Padano hot cream.

Halibut - (secondo) saffron potato veloute, Sicilian caponata, potato crisps.

Roast Pork Belly - (secondo) Apple Elderflower Puree, bacon braised cabbage, thyme jus.

Raspberry Lychee Sphere - (dolce) rose glaze, coconut crumble, yogurt gelato

Dark Chocolate Mousse - (dolce) cacao crumble, raspberry, dark chocolate gelato

White Chocolate Souffle - (dolce) apricots, almond biscotti, Amaretto gelato

With all the dishes that I got to try that night here are my favorites: Cannellini, Duck Liver Parfait, Foie Gras, Smoked Duck Carpaccio, Mushroom Riso, Tenderloin with Cipolla Caramellata and Raspberry Lychee Sphere. The Cannellini was super creamy and warms the tummy. The Duck Liver Parfait was super tasty, I can eat that all day with brisoche or any bread. Ahhhh, Foie Gras I just love it though it is sinful. I love carpaccio especially the beef version and this is my first time to try Smoked Duck Carpaccio and the meat was truly savory. The Mushroom Riso was on my top 3 (together with the dark liver parfait and the foei gras) the rice grains had very good consistency and the flavor of the mushrooms is very distinct. I’m not sure if there’s truffle oil in it but I sure does taste some notes of it. The Tenderloin with Cipolla Caramellata was also the star of the dinner; the beef was tender and succulent. And lastly the Raspberry Lychee Sphere was packed full of flavor and was super fun to eat.

Guess what? I was with a group while eating fine-dining. So you see, fine dining isn’t exclusive for lovers haha! Furthermore, what surprised me was that FOO’D offers 3-course pre-fixed menu priced at only PHP 800 and then if you want to add more dishes if you want to. Besides that other offerings include a more high-end 3 to 5 course tasting menu that starts at PHP 1500 to 2,900. Come to think of it, we also spend somewhere around this when we eat casually. So if you want to try something new with your friends, planning to impress a date or just want to go on a romantic date with your S.O., FOO’D by Chef Davide Oldani should be your choice.

G/F (High Street Park), Shangri-La at The Fort,
30th St. cor. 5th Ave., Bonifacio Global City, Taguig
Contact Nos: 0917-7114469 / 950-8492
Email: reservations@foodbydo.com

For more information, complete menu and restaurant reviews, check out their Zomato profile: 
FOO'D Menu, Reviews, Photos, Location and Info - Zomato

post signature
Follow Me:  Facebook | Instagram | Twitter

No comments:

Post a Comment

Powered by Jasper Roberts - Blog