#char: todd rice

[lgbtincomics]

DC Pride sneak peek

1.“The Wrong Side of the Looking Glass” by James Tynion IV, Trung Le Nguyen and Aditya Bidikar (Batwoman) 2. “By the Victors” by Steve Orlando, Stephen Byrne and Josh Reed (Extraño and Midnighter) 3. “Try the Girl” by Vita Ayala, Skylar Patridge, José Villarrubia and Ariana Maher (Renee Montoya) 4. “Another Word for a Truck to Move Your Furniture” by Mariko Tamaki, Amy Reeder, Marissa Louise and Ariana Maher (Poison Ivy & Harley Quinn) 5. “He’s the Light of My Life” by Sam Johns, Klaus Janson, Dave McCaig and Tom Napolitano (Alan Scott and Obsidian) 6. “Clothes Makeup Gift” by Danny Lore, Lisa Sterle, Enrica Eren Angiolini and Becca Carey (Jess Chambers and Andy Curry) 7. “Be Gay, Do Crimes” by Sina Grace, Ro Stein & Ted Brandt and Aditya Bidikar (Pied Piper and Drummer Boy) 8. “Date Night” by Nicole Maines, Rachael Stott, Enrica Eren Angiolini and Steve Wands (Dreamer) 9. “Love Life” by Andrew Wheeler, Luciano Vecchio, Rain Beredo and Becca Carey (Jackson Hyde and JLQ)

[thehungrykat1]

Tsuta Introduces New Philippine Original Series

Tsuta, the world’s first Michelin-starred ramen restaurant from Tokyo, opened its doors in Bonifacio Global City last December to the delight of local foodies and ramen aficionados. While there are already several ramen brands in the country, this is the first ramen restaurant to open here with the distinguished One Michelin Star from the globally renowned Michelin Guide. I really love eating ramen, but I have yet to visit Tsuta because of my busy schedule. Thankfully, I chose the perfect time to finally try their award-winning Japanese soba noodles because Chef Yuki Onishi, the founder and master chef of Tsuta, is back in the country to launch their new Philippine Original Series.

The first branch of Tsuta in the Philippines is located at the C3 upper ground level of Bonifacio High Street Central in Bonifacio Global City. It was brought to the country by FooDee Global Concepts, the same group that operates Pound by Todd English, Bench Cafe, Tim Ho Wan, and other popular restaurants around the city. Chef Yuki Onishi opened his first restaurant in Tokyo in January 2012 and began receiving awards from 2013 until it became the world’s first Michelin-starred Ramen in 2015. He opened his first international branch in Singapore in 2016 and it has also been franchised to Taiwan, Hong Kong, and finally in the Philippines.

Tsuta BGC occupies a relatively small space, typical of those local ramen eateries in Japan. The setup is casual and informal, giving you the idea that the food is the main highlight of the restaurant. Tsuta offers an authentic yet modern ramen dining experience, driven by his ambitious desire to create truly original flavors using premium and natural ingredients.

The best seats in the house would definitely be at the bar directly in front of the chefs. Chef Yuki Onishi is back in Manila to personally attend to the kitchen and to the launch of his Philippine Original Series which will include a new ramen variant as well as other new appetizers and side dishes.

The name Tsuta originates from Chef Yuki’s family crest which also means “Ivy” in Japanese. While there have been a deluge of ramen restaurants in the city, Tsuta promises to offer something totally different from the very rich and oily ramen Filipinos are used to eating. I’m very excited to get my first taste of this multi-awarded Michelin-star ramen.

Chef Yuki learned the art of making ramen in 1997 at his father’s ramen shop, ‘Nanae no Aji no mise, Mejiro’ after graduating from high school. He then opened his own restaurant, Japanese Soba Noodles Tsuta in Sugamo, Tokyo in 2012. His artistry in combining ingredients lifts his ramen into a higher dimension, although this sometimes brings him in conflict with his father who prefers a more traditional style.

What makes Tsuta special is Chef Yuki’s unique combination of his signature Dashi soup broth, oils, and sauces which come together to create a delicate, multi-layered umami flavor. He left a budding fashion career to pursue his dream, and the result is a Michelin-star for Tsuta for the last three years.

Chef Yuki flew back to Manila this April to personally oversee the launching of the Philippine Original Series. I heard that the opening menu of Tsuta Philippines was limited to only three ramen variants, so this new Filipino-inspired bowl will be a welcome addition.

I started my Michelin-star ramen experience with their Aburi Niku (P130), one of the side dishes offered at Tsuta. These charred and blow-torched pork cubes are drenched in onion sauce then garnished with leeks and watercress. It’s a good way to jumpstart my taste buds before my ramen arrives. They also offer a few rice toppings including rice bowls topped with char siu or pork cubes. The menu really is quite short, so it’s good that they are adding new items.

The soba noodles at Tsuta are made from the mixture of several kinds of wheat flour and whole wheat flour which are produced at the restaurant. Tsuta’s soba are slightly different from other ramen noodles, with the former being a bit thicker and more al dente or hard. This allows more of the ramen broth to be soaked up inside the noodles. Despite the difference in terminology, it’s still okay to just call it a ramen.

The bowl that gave Tsuta the coveted Michelin Star is its signature Shoyu Soba (P390). At first glance, the shoyu soba looks much lighter than the usual ramen variants we see, but that is what makes it so different. Instead of using a tonkotsu broth made with pork bones and pork fat, Tsuta’s unique dashi is a blend made with chicken, asari clams, and seafood which are carefully selected by the Master Chef. The soy-based shoyu soba uses fully-matured two-year old soybeans sourced from the shoyu brewery in Wakayama which are specially produced for the restaurant. A dash of black truffle oil is also added which results in a light and clean-tasting broth that brings out the umami flavors of the ingredients.

While some ramen lovers may prefer the rich and oily versions, I actually found myself enjoying the light but sophisticated flavors from the Shoyu Soba. Other ramen may have an in-your-face explosion of flavors, but Tsuta brings with it a more elegant and refined taste and depth. Sipping the broth actually reminds me of chicken soup lovingly prepared at home, but on a whole new level. I actually feel healthier while eating it. Now I understand how Tsuta got its Michelin Star, not through sheer overpowering flavors, but through finesse and a masterful combination of ingredients. I still like the richer versions, but Tsuta gives a different ramen experience altogether.

The standard Shoyu Soba comes with one slice of pork char siu, bamboo shoot, and leeks, but you can also choose to add more toppings like the Char Siu Ajitama Shoyu Soba (P620) which comes with four slices of char siu and a flavored egg. This is one of the best ajitama or soft-boiled eggs I have encountered as it is perfectly cooked with a runny egg yolk that goes so well with the ramen.

After coming to the Philippines for the grand opening of Tsuta, Chef Yuki Onishi made his return to launch the Philippine Original Series which includes a master creation made specially for the Philippine market. We were lucky to be one of the first to taste this new creation last April 3 so I was really excited to try it.

Chef Yuki personally prepared each of these new soba bowls inspired by Filipino flavors. True to his art and philosophy of exploring and learning foreign cultures, Chef Yuki introduces the new Sang La Tan Tan Soba.

The Sang La Tan Tan Soba is Tsuta’s version of the Tantanmen married with the Philippine’s most popular dish - Sisig! Never in my mind would I think of combining these two national treasures but Chef Yuki has done it masterfully. The Sang La Tan Tan Soba comes with a beautiful blend of the restaurant’s signature Dashi and Shoyu Tare combined with locally sourced ingredients including peanut paste, chili, and white cane vinegar. It is then garnished with leeks and sautéed minced crispy pork, giving it that crunchy texture we all love from the sizzling sisig.

The result is a ramen bowl that is both spicy and slightly sour with just a hint of sweetness. It has an unmistakable flavor that is uniquely Filipino but is also Japanese as well, which is an astounding feat that only a Master Chef like Yuki Onishi can create. 

This broth is richer than the Shoyu Soba, so those who are hesitant to try the lighter broths at Tsuta should go and get this variant. It is not as spicy as other tantanmen I have tried, so the heat is just right for the Filipino palate. The Sang La Tan Tan Soba is available starting April 7, but it will be limited to only 50 bowls a day. Since it take 12 hours or more to prepare the stock, once it runs out for the day, the restaurant cannot prepare more even if they wanted to.

Chef Yuki’s Philippine Original Series will be launching for the whole month of April, with other original dishes such as gyoza, karaage, and green tea pudding making its way into the menu week by week. That should give you more reasons to visit Tsuta this month so you can experience this wonderful Filipino master creation. I’ll be back really soon to try the other new appetizers and side dishes, so hopefully then don’t run out of Sang La Tan Tan Soba for me!

Tsuta Philippnes

Upper Ground Level C3, 7th Ave, Bonifacio High Street Central, Bonifacio Global City, Taguig

www.tsuta.com

www.facebook.com/tsutaphilippines

[tebbyclinic11]

I Hid Who I Was for So Long. Until I Became a Cook...

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I Hid Who I Was for So Long. Until I Became a Cook...

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I was a curly-haired, wide-eyed toddler with a big smile, and I was mute. My parents, worried that their three-year-old had yet to say a word, took me to a speech therapist, only to find out there was nothing wrong. I simply was not ready to speak. I couldn’t yet open myself up to the world.

Soon I learned to say made-up words, like gheneh for ice cream and hom hom for food. By the time I was four I could speak well enough to ask for the birthday gift of my dreams: a Fisher-Price kitchen. Standing at my bright white plastic countertop with its yellow sink and pink cookware, I thought I was a petite Jacques Pépin. You have to understand: I didn’t watch Power Rangers; I sat in front of the TV mesmerized by Pépin and Julia Child and Martin Yan on Yan Can Cook.

When I was still light enough to be picked up and set on the kitchen counter, I’d gaze at my mother as she combined spices from unlabeled jars to create dishes she had learned from her mother in Iran—ones that I would eventually learn from her. I’d watch as she went through the meticulous steps of making polo, fluffy Persian rice, before tossing it with saffron that had been bloomed in rose water. In the summer my eyes would tingle and begin to water from the harsh smell of vinegar all over the house, as my father and my grandparents would make torshi, Iranian pickles. Food, and cooking in particular, is what my parents brought with them when they emigrated from Iran to Berkeley, California, in 1977, 12 years before I was born. I remember the charred, lacy texture of piaz dagh—literally “hot onions.” I was in awe of the rich colors of the thick, glossy fruit jams my dad would make. I didn’t know it at the time, but it was the beginning of my education as a cook.

When I started to experiment in the kitchen in my preteens, I wasn’t making anything complicated. My idea of fancy was topping a frozen pizza with sun-dried tomatoes and fresh basil. By the time I was 15, my cooking got more elaborate. I began studying cookbooks and making labor-intensive dinners: artichoke soup with tomato confit one night, roasted quail stuffed with pine nuts and currants another.

After the love I had for my mother, food became my second love. It turned into an obsession. But not until recently did I realize that it is what allowed me to figure out who I am.

Photo by Fatemeh Baraghani

Little Andy celebrates Nowruz, Persian New Year, in style.

When I started kindergarten I was a painfully quiet boy with a deep love for a particular purple turtleneck sweater, little interest in sports, and zero desire to kiss girls. While I didn’t know the exact term, I knew I was gay—and I was picked on at school because of that for years.

I was six years old when I got chased for the first time by a group of boys with sticks.

I was eight years old when I realized I was the only boy at an all-girls birthday party.

I was nine years old when a group of laughing boys locked me in a bathroom stall, and I just hoped no adult would find me, to avoid any further embarrassment.

I was 12 when I ran faster than any other boy in a race. I’d had plenty of practice.

I could barely say aloud the words that I was being called. If I repeated them, I would be calling myself that, revealing my sexuality for the first time.

Finally, when I was 12, I transferred to a new school district where I didn’t know anyone. It was my Madonna Ray of Light/Kabbalah moment: a time to rebrand. I changed the way I dressed; I tamed my thick black hair. I became a master at hiding my sexuality.

By the time I finished high school, I had already worked in three restaurants, including Chez Panisse. At the time there was a sous-chef at the café upstairs who was gay: He was calm and quiet and strong, and he was an exceptional cook. There was no tolerance for dismissive or negative behavior toward anyone for their gender, sexuality, or race. I remember a male line cook being fired after saying to a woman who was interning, “Just sit over there and look pretty.” Chez Panisse showed me that a kitchen was a place where I could belong.

Photo by Alex Lau

Get Andy’s recipe for tachin, Crunchy Baked Saffron Rice with Barberries.

That is, to this day, the only restaurant kitchen I’ve worked in alongside another out gay man on the line. While the restaurants I cooked at were male-led, they weren’t exactly environments that encouraged me to come out. But I liked being part of a team, working toward a common goal: We were all there to make food that was as delicious as possible. I liked wearing a uniform. But more than anything, I liked feeling, for the first time, that I was being judged on my skills and nothing else. And as I became more confident as a cook— gliding swiftly and efficiently at my station, tasting a dish to decipher whether it might need more salt or acid—I began to accept my sexuality both within and outside of that space.

When I moved to New York for college, I met someone who would become my first boyfriend, and there was no turning back. We were each other’s first boyfriends, and, like many other young people in love, I thought that my first relationship would be an everlasting one. With his help I came out to my mother. But I wasn’t ready to come out to my dad, and I asked my mother not to tell him. She kept that secret for what must have been a year and a half.

When I finally told my dad, I didn’t say, “I’m gay.” I said, “I’m seeing a man.” He said, “No matter what, I’ve always wanted you and your sister to be happy and healthy.” I thought I would feel a huge weight lifted after coming out to my dad, but it doesn’t really happen like that.

A year later I was in front of the historic Stonewall Inn in New York the day gay marriage became legal. I don’t know how we all ended up there—hundreds of people celebrating in the late afternoon. I just remember everyone texting each other: When are you getting there, how are you getting there, are you leaving work early? I was 21 years old; it wasn’t like I was planning to get married any time soon. I just knew I needed to be there.

In the middle of this, I got a call from my father. I’m not even sure why I answered at that moment (rather than calling him back later) because typically he just likes to check in and make sure I’m dressed warmly enough. But that day was different. He said he didn’t want to hold me up; he just wanted to hear my voice and say that he knew it was a big day for us in New York. I spoke to him for barely a minute. He said so little, but it was everything I needed to hear.

Photo by Fatemeh Baraghani

Four-year-old Andy and his prize possession: a Fisher-Price kitchen.

By the time I turned 21, I had found my sexuality and my career. But there was another part of my identity that took longer to figure out. To explain it, I have to rewind back to grade school, to the morning of September 11, 2001. Watching the news, I had no idea what the consequences of that day were going to be. In the years that followed, I became, for the first time in my life, highly aware of my ethnicity. As an adolescent, I no longer stood out because of my sexuality but instead for my coarse hair, my olive skin, my thick eyebrows, my full beard. I had Iranian painted all over me. The name-calling started again, but this time it wasn’t “he/she,” “gay,” or “girl,” but instead “terrorist,” “sideburns,” “durka.”

I learned early on that since my last name began with a B, I’d be one of the first people on the list during roll call. Well, I guess I should tell you now: My real name is Andisheh, not Andy. Every year, on the first day of school, I could see my teacher hesitate when pronouncing my name: “Ahhnnn…” I’d quickly cut the teacher off and say, “Andy is fine.” From middle school into college: “Andy’s fine.” I’m surprised no one ever called me “Andysfine.”

I began to throw away my lunches; I didn’t want anyone to ask what was in them. No more kuku, my mother’s Persian herb frittata; no more kalbas sandwiches: all-beef mortadella wrapped in lavash bread. I would ask my parents not to drop me off close to school in fear that my peers would see their brown skin or hear their accents. When it came to the beard that appeared on my 12-year-old face, I shaved every day and stole a bit of my mother’s foundation to cover it up. I started telling people I had some Italian in me. My last name Bar-a-gha-nee became Ber-e-ghee-nee. I invested in a T-shirt that read ITALIAN STALLION; it would later become infamous among my best friends. Even when it came to my first love in New York, I initially told him I was only half Iranian, which was a partial truth that freed me from being entirely associated with my heritage.

Around this time I interned in the test kitchen at Saveur. The editor in chief at the time, James Oseland, and the executive food editor, Todd Coleman, told me they were going to do a story on Iran. My first thought was: That is just an awful idea. This was 2010. Tensions were high between the U.S. and Iran, where Mahmoud Ahmadinejad was president at the time. After all that time spent working my way up in restaurants, I wasn’t sure I wanted to be associated with Iranian food. Ever since I was a gutsy 16-year-old working up the courage to ask the staff at Chez Panisse if I could help out on Friday nights, I’d been dedicated to mastering a particular style of cooking. My most recent stints had been at the fine-dining restaurant Corton and a Scandi pop-up called Frej. Iranian food was what I’d grown up on, but I had worked so hard to get away from it.

James and Todd asked me to help develop the recipes for the Iran story. While I had eaten Iranian food nearly every day growing up, I didn’t actually know the processes and traditions. I was familiar with saffron and barberries, but I couldn’t prepare any of the fragrant stews or elaborate rice dishes that serve as the backbone of the cuisine. So for the next three weeks, I called my mom almost every day and talked to her for hours, translating her “handfuls” and “pinches” to cups and teaspoons, re-creating her recipes in the test kitchen. Eventually, about ten of the final recipes that appeared in the issue were adapted from my mother’s. Saveur published a piece titled “Behind the Iran Story”; it was a letter dedicated to my mother and me, in which Todd thanked us for our contributions and said that the story couldn’t have happened without us. When the issue came out, people both in and out of the food industry embraced it and reached out to me, thanking me for shedding some light on the cuisine. My shame began to recede.

Photo by Alex Lau

Not quite the same as his father’s torshi, but Andy makes Hot-Pink Pearl Onion Pickles.

While I still had a ways to go, for the first time in almost a decade, I felt drawn to the food and culture I had put aside. My Iranian-ness was no longer something to be embarrassed by. I started a pop-up inside my Brooklyn apartment, where I cooked Iranian dishes that I grew up on and ones I had never heard of. These dinners, definitely not approved by the health department, began to sell out rapidly.

When I started working at Bon Appétit a little more than two years ago, I had the same feeling as when I got that Fisher-Price kitchen: in slight disbelief yet overcome with joy. But that first year, while my excitement was still high, I wasn’t happy with the work I was putting out. I was the new kid—the baby—and I could barely get a full thought across without my nerves creeping up and taking over. I struggled to find my voice, my point of view. My lack of confidence was inhibiting me from creating the food I wanted to cook; it got to the point where something as seemingly simple as developing peach dessert recipes became paralyzing.

So as nice as it would be for this story to end with that Iran feature or getting my dream job at Bon Appétit, the truth is that I’m still trying to figure things out. It’s not always steady progress. For as many moments of clarity as there have been, there have been periods of shame and confusion and out-of-season peaches. All I can do to move through them is to try to set my doubts aside, get back to the kitchen, and cook.

Listen to Andy read his essay on the Bon Appétit Foodcast:

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[lgbtincomics]

Alan Scott in Infinite Frontier

[thehungrykat1]

Michelin Star Cuisine Made Affordable at FOO’D by Davide Oldani

It’s not everyday that we can savour a Michelin Star lunch or dinner from a notable celebrity chef restaurant. It usually costs an arm and a leg to dine at these luxurious five-star restaurants which makes it a once a year anniversary or birthday event. But would you believe that you can now get a 2-course Michelin Star-quality lunch set at a prestigious restaurant in Bonifacio Global City starting at only P500? Everyday can now be Michelin Star day because FOO’D by Davide Oldani is now here.

Opening last December 2016, FOO’D (pronounced foo-doh) is a Cucina Pop dining concept created by Michelin-Star Chef Davide Oldani that focuses on high quality and accessible food which everyone can enjoy. The restaurant is located at the ground floor of Shangri-La at the Fort, one of the most prestigious addresses inside Bonifacio Global City. This is Chef Davide Oldani’s first concept restaurant outside Milan and it’s finally time that Manila enjoy this type of cuisine at very affordable prices.

FOO’D was brought to the country by FooDee Global Concepts, the same group that brought us Tim Ho Wan, Todd English Food Hall, and Pound. FOO’D is elevating the Filipino dining experience by making luxurious gastronomy affordable. The restaurant has a seating capacity of only 50 guests to ensure the utmost service and attention. A group of chefs tirelessly work behind the open kitchen and diners can see how their dishes are actually prepared.

I visited FOO’D earlier this month with a few of my friends to try their new executive lunch sets which are perfect for those short but satisfying power lunch meetings and social get togethers. The restaurant has a minimalist design with black and beige colors to highlight a casual and friendly dining atmosphere.

A semi-private dining room is also available which can seat around twenty guests. Everything is naturally open and visible, with the high ceiling contributing to the relaxed ambiance. The restaurant should also be a great place for romantic dinner dates which can now happen more often since it does not have to break the bank.

Chef Davide Oldani honed his skills and his palate under some of the best chefs in Italy including Chef Alain Ducasse and mentor Gualtiero Marchesi, the first chef in Italy to earn three stars from Michelin. Chef Oldani opened his first restaurant near Milan in 2003 simply named D’O. It became an instant hit and received Michelin Star Recognition just a year after it opened. Chef Oldani became well known for his distinct Cucina Pop style, a humble philosophy that all aspects of the meal, not merely the food, should be executed to a level of excellence up to the finest detail. The concept comes with the desire to create something good that is accessible, combining tradition with innovation.

Lunch starts with complimentary breadsticks plus a very soft and delicious steak bread that was so good that I requested for another serving. All their dishes are made in-house so expect them to be fresh and of the highest quality.

Amuse-bouche was also given as a prelude to the other courses that will follow. This consisted of caviar on top of a foie gras mousse served on a small bread, a great flavorful start to our meal. I also ordered one of their sparkling cocktails, the Bellini (P240) with its combination of Asti Spumante, Grenadine, and Peach Schnapps. I also loved this beverage so much that I ordered a second glass. 

FOO’D offers an affordable 3-course customizable tasting menu starting at only P800 which is already quite a steal given the name and stature of Chef Oldani. The 4-course set is priced at P1,200 while the grand 5-course set is at P2,500. But they are now giving an even better deal as they introduce their 2-course Lunch Set starting at only P500! Chef Oldani makes sure to use seasonal vegetables and ingredients to keep food costs down and this is why they can offer these great prices.

For the 2-course lunch set, diners can choose to have either an appetizer or a dessert with their main course. I highly recommend getting the appetizer because the Cipolla Caramellata is probably one of the best onion rings I have ever had. It looks like a puff pastry dessert but this hot dish is just amazing! The caramelized onion comes with 24 month-aged Grana Padano gelato and Grana Padano hot cream. Grana Padano is a hard, slow-ripened, semi-fat cheese from Italy similar to Parmesan cheese. The dish takes 3 days to prepare but took me only 3 minutes to finish.

The main course for the 2-course lunch set is the Riso Chicken & Prawn. This beautifully-plated dish comes with a quarter spring chicken, prawn, veal jus, spicy raisins, and scent of thyme on top of creamy carnaroli risotto. FOO’d has tweaked its dishes to satisfy the Filipino palate so most of the main courses come with both protein and carbs for a complete and satisfying meal.

Aside from the standard set courses, diners can also choose to upgrade their dishes with other items on the menu. The Riso Cochinillo (+P210) is one other option for the main course. The roast pork comes with porcini sauce, radish and shimeji mushrooms for a more crispy and meatier dish.  

The Riso Iberico Pork Ribs (+P450) is an even more filling main course with its compressed pork rib, porcini sauce, and liquorice - a sweet plant extract. The risotto is a much appreciated component since most Filipinos as accustomed to eating their meals with rice.

For seafood lovers, they can try the Riso Seabass D’O (+P650). This is a Chilean sea bass topped with Caviar D'O and doused with lettuce white wine sauce. It is served with a side of charred romaine hearts.

There is also the Riso Beef “All’Olio” (+P800) with its Snake River Farms Wagyu beef cheek, bordelaise, asparagus, and trout caviar. The extremely tender slices of Wagyu beef cheek simply melts in your mouth.

As for my own order, I had the Riso Rib Cap (+P950) which is an A5 USDA Wagyu Rib Cap topped with bordelaise sauce and a side of radish and carrots. I loved how the steak was cooked perfectly medium with a slightly pinkish meat. The risotto was also just enough to satisfy my hungry tummy.

For guests that choose to have a dessert with the main course, the White Tiramisu is the standard item which has coffee mousse, dehydrated meringue and mascarpone sphere. But you can also upgrade to the cute Lemon Curd (+P150) which has dehydrated meringue, cacao crumble, curry almonds and lettuce gelato. The bitter gelato is a contrast to the chocolate crumble but it balances the sweet and sour flavors of the curd.

The Rose Cheesecake (+P350) is another beautiful option made with Ricotta mousse, sable, strawberry, and basil. But I recommend choosing the Dark Chocolate Mousse (+P200) which is a luscious chocolate cake with 71% dark chocolate, cacao crumble, framboise powder and dark chocolate gelato.

FOO’D by Davide Oldani is definitely an exciting restaurant for those who want to impress their dates or companions without having to spend a fortune. This Michelin Star-quality cuisine usually costs so much more, especially when you try to dine at Chef Oldani’s Milan restaurant which has an 8-month waiting list. Now, we can experience high-quality cuisine anytime at FOO’D. I’m already planning to have a cozy dinner date here soon!

FOO’D by Davide Oldani

G/F High Street Park, Shangri-La at the Fort, 30th St. cor 5th Ave, Bonifacio Global City, Taguig

0917-7114469

www.foodbydo.com

www.facebook.com/pg/FOODbyDOManila