FOO'D Introduces New Items on the Menu

October 13, 2018 Phantasm Darkstar 0 Comment(s)

Glad to be back at FOO'D! This time, for a looloo app rendezvoos, to try out their new menu.
It's not the first time that I blogged about FOO'D. Check out my previous post, FOO'D by Davide Oldani, for more details about this restaurant as well as other dishes on their menu (I'll only be covering new dishes on this post). 
FooDie Global Concepts, one of Manila's largest multi-brand food group, with over 30 years in the industry, has a new Corporate Executive Chef, Chef Carlo Miguel. With Chef Carlo onboard, he introduced new dishes on the menu as well as some twists from Davide's original recipes, making it more appealing to our Asian palates. 
To start our dinner, we were served with their signature complimentary bread, and a choice between red or white wine. I chose red wine. They serve my favorite type, Merlot. 

Crab Cannelloni. Cucumber, horseradish, tomato sorbet, squid ink tuile. The plating is fancy, I don't want to ruin it, but it's best eaten with one of everything. Delectable. 
Mushroom and Egg. Confit egg yolk, textures of mushroom, crispy prosciutto, truffle foam. Break the egg yolk in the middle, let it ooze and mix with the mushroom and truffle foam--it's indulging. The prosciutto gives it a contrast of texture.
Duck Liver Parfait. Duck liver parfait, marsala gelee, cornichons, brioche. The parfait has foie gras in it; on top is the marsala gelee. At first, I thought it was a viscous fluid because of how the gelee reflects the light, but it's more of a spread and is really good. This is one luxurious liver spread. Top it on the brioche and add some cornichon. 
Smoked Duck Carpaccio. Applewood smoked duck, arugula, orange, beet puree. Reminds me of a good honey cured bacon but it's actually a duck. Delicious.
Foie Gras. Chestnut puree, cranberry. brioche. Foie gras is my weakness--I love this dish. It's the first time I'm trying it with cranberry, though. The cranberry relieves you from the "umay" factor when you eat the fatty goodness of the foie gras. I find it a perfect combination. 
Cannellini. White bean soup, seared prawn, rye tuile. A good appetizer. From the texture to the taste, I really like it.
Mushroom Riso. 18 months aged carnaroli, textures of mushroom, truffle oil. I love this. It tastes so good. 
Pressed Chicken Pasta. Spaghetti, pressed chicken jus, grana padano, chicken ballotine. Italian style spaghetti, the sauce is good, also very different from the usual spaghetti--you can taste the chicken jus, it's delectable yet light. The chicken on the side is so tender. 
Roast Pork Belly. Apple elderflower puree, bacon braised cabbage, thyme jus. The roast pork belly is so juicy, not to mention that the skin is really crispy. 
Pressed Duck Two Ways. Maple leaf duck breast, confit duck leg, rhubarb, duck press jus. This is probably my favorite among the dishes served for the night. It felt like having steak, but it's a duck. Tender, juicy, rich in flavor. I love it.
Halibut. Saffron potato veloute, Sicilian caponata, potato crisps. The halibut is so tender, it breaks down once your utensil touches it--melts in your mouth and goes well with the veloute. The potato crisps give it a crunch. It's good.
Tenderloin. US Angus Prime Tenderloin Steak, cippollini, cauliflower puree, bone marrow bordelaise. The Tenderloin is just so good, cooked medium rare. On the side is a caramelized onion tart. For this dish, Chef Carlo used red onion. I must say that the best onions that I ever had in my life are still at FOO'D. (See Cipolla Caramellata on my previous post).
Dark Chocolate Mousse. Cacao crumble, raspberry, dark chocolate gelato. The dolci is best eaten with all portions included. Their dark chocolate mousse has been revamped--it now has raspberry at the center and it tastes even better. I've learned Chef Carlo Miguel's philosophy on dessert is that a dessert should have a contrast of flavors between three things: sweet, citrus, and salty. With these three combined, you have a good contrast of flavors that will make you go back for another bite--and that's what you can expect from their dolci. 
Lemon Curd. Dehydrated meringue, cacao crumble, curry almonds, lettuce gelato. It's weird when you try it by portion, but definitely makes sense and tastes great when tried all together. 
White Chocolate Souffle. Apricots, almond biscotti, amaretto gelato. I love the amaretto gelato. The white chocolate souffle tastes great, it wasn't too sweet and it's topped with passion fruit for a sour contrast. 
Raspberry Lychee Sphere. Rose glaze, coconut crumble, yogurt gelato. This dessert tastes refreshing and light, yet indulging. I love it. 

Here's an updated copy of their menu:

FOO'D Menu, Reviews, Photos, Location and Info - Zomato

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