Back at FOO'D for it's media launch on a Wednesday night! Went with Ruth and Marj this time, thanks to our very generous friend Abe for extending the invite! I think I have the best foodie friends - always fun, chill and always finding ways to share! Right? Right?!?
I was a little excited when we found out about this because 1) Chef Davide Oldani will be there and 2) they have new items in their menu!!
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| Eric Dee, CEO of FooDee Global Concepts, side by side Chef Davide Oldani as they formally started the launch! |
When we got there, we were joyfully greeted by Eric Dee himself - welcoming as always! After a round of hi and hellos we were offered an assortment of appetizers and wine.
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| Clockwise from my glass of crisp white wine - bread sticks, fried wanton wrappers, candied almonds, steamed bread, fried noodles |
The pre-dinner munchies were nothing grand. But with the ambiance of a fine dining restaurant, they seemed so appetizing and so complicated.
Dim lights with candles on every table, wine, upscale setup made a simple serving of fried wantons and noodles dressed with honey and spices seemed so sophisticated. They also served steamed bread with Parmesan that were like English Muffins.
Chef Davide Oldani then graced the night by doing a cooking demo of his signature dish - Milanese D'O.
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| Chef Davide Oldani in action! |
It's not everyday that you get to see a Michelin Starred Chef cook right in front of you so it was quite an experience!
Our four course tasting menu then started with the first dish - Faux Egg. Served looking like a sunny-side up egg, the "white" part was Cauliflower Veloute - mashed cauliflower, flour, butter, stock, salt & pepper - and Tabbouleh. It was like baby food - smooth and almost velvety in texture, tasty and creamy with a good butter flavor. The "yellow" part was made up of carrots and orange and I loved the subtle hint of citrus.
Second course was the Saffron Fregola. It was a very simple risotto dish with just the Fregola, a pasta from Sardinia, and saffron.
Unlike the usual arborio used by restaurants that tends to get mushy, the small rounded pieces of Fregola were still intact and bouncy giving each spoonful a nice bite. The dish had an overall tangy flavor, with subtle hints of the saffron.
For our main course we had the Surf & Turf which I absolutely loved! The USDA Wagyu Beef Cheek was so tender, almost melt in your mouth, with a good portion of fat. It was made lovelier by the Lobster Jus it was smothered with. This was also topped with crisp asparagus and caviar which exploded with a characteristic saltiness in my mouth! Amazing dish! The prawn included was just a bonus, IMO. The Beef Cheek can very well do without it but then it was a welcome addition - succulent and juicy, it was perfectly cooked!
For dessert, we had a White Coffee Tiramisu. Not your usual tiramisu made with layers of cream infused with coffee and liquor, mascarpone and lady fingers, this version of Oldani was simple! A dark chocolate base that wasn't too bitter and sweet, topped with white coffee mousse and garnished with a stick of dehydrated meringue. This was just okay for me coz I think it's difficult to surpass the "wow" factor of my favorite Foo'D dessert - Lettuce Gelato & Lemon Curd.
Overall, it was a nice experience and a good dinner. Chefs were still explaining each dish though I would love for them to explain jargons too. And oh, I love the white wine that they served, not sure what it was but it was smooth and wasn't strong.
4 out of 5 Stars for FOO'D by Davide Oldani!
--- FOO'D by Davide Oldani: G/F Shangri-La at the Fort, 30th St., Bonifacio Global City, Taguig City
Overall, it was a nice experience and a good dinner. Chefs were still explaining each dish though I would love for them to explain jargons too. And oh, I love the white wine that they served, not sure what it was but it was smooth and wasn't strong. lawn suit with silk dupatta price , two piece lawn suit online bluray
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