FOO’D by Davide Oldani - Italian Cuisine in Shangri-La, BGC

FOO’D Italian Cuisine in Shangri-La, BGC

BGC is home of restaurants that elevate dining into varying notches. In fact, most of the current "popular" restaurants are within the vicinity. I guess that's what you can expect from a fast-developing city like this. With so many options at hand, foodie tend to be left confused as to which restaurants to explore. Now, I'm here to point out one restaurant that's worth your visit -- FOO'D.

Pronounced as /fú-dō/, FOO'D made it's way to the Metro Manila food scene as a venue to celebrate craft, art and passion for food. Conceptualized by Davide Oldani, FOO'D Philippines aspire to bring out the same pop cuisines as imagined by Chef Davide.

Wine glass and interior of FOO'D

All the ideas of Davide are interpreted and made to life under the craftsmanship of Chef Carlo Miguel. Hence, expect something really imaginative yet tactile.

Wine in FOO'D Italian Cuisine

An atmosphere conducive for a fantastic dining experience
FOO'D is unmistakably a fine dining, and this is apparent with the sophistication found in its interior and the warmth of hands-on service. Lights were dimmed to create a cozy atmosphere allowing the guests to shift their focus to the food and to the people you're dining with.

Chefs in Foo'd by Davide Oldani, Shangri-La

For the night, we were able to take a peek of the newest additions in the menu that's all geared up for the Christmas holiday. Hence, these new dishes are "festive" with multiple reinforcing flavors that will grapple your buds until you finish everything off.

Complimentary Appetizers in FOO'D, BGC

Made fresh within their kitchen, the complimentary appetizers were a treat by themselves. The bread was moist and infused with subtle flavors, and further enhanced the the thing crust of cheese laid on top.

Complimentary Appetizers in FOO'D, BGC

The complimentary appetizer that has a cream on top went well with the Prawn-based soup which I found majestic.

Duck Liver Parfait in FOO'D, BGC, Taguig

The Duck Liver Parfait left me craving the moment I finished consuming one brioche topped with the parfait. The foie gras infused in the spread really grips on the buds leaving me wanting for me. You'll find the combination of meatiness, subtle sweetness and richness of the foie gras unbelievably good!

Foie Gras in FOO'D by Davide Oldani
Foie Gras in FOO'D by Davide Oldani

The Foie Gras was a masterpiece. It was cooked perfectly retaining its juiciness and richness. The taste was further enhanced by chestnut puree and cranberry. Even at this time of writing, I can still remember how it tasted.

Mushroom and Egg of FOO'D by Davide Oldani

The Mushroom and Egg breathed a fresh air. It was something I haven't tried before, and it completely unforgettable. Confit egg yolk, textures of mushroom, crispy prosciutto, truffle foam. I can't describe much how it tasted, but the play of textures in this one together with the richness of flavors just "wowed" me.

Smoked Duck Carpaccio in FOO'D by Davide Oldani

The Smoked Duck Carpaccio had a texture of a prosciutto but even more tender with the sweet citrus puree where the smoked meat rested. Simple yet suave.

Crab Cannelloni of FOO'D in Shangri-La, BGC

The Crab Cannelloni was visually stunning, but I have to admit my focus on this dish was pretty temporary. The taste was refreshing borrowed from the cucumber which lightened up the seafood goodness of the crab. This officially concluded the antipasti portion of the night.

Mushroom Risotto by Chef Carlo Miguel

The starters were already amazing, but the dining experience further escalated as we moved on to the main course.

The Mushroom Risotto was bursting with rich and dynamic truffle. It also had layers of textures - crunch followed by the mellowness from the al dente risotto itself. Those looking to try this for the first time won’t be disappointed.

Pressed Chicken Pasta of FOO'D by Davide Oldani

This Pressed Chicken Pasta seemed familiar and easy on my eyes, but when Chef Carlo Miguel started talking more about the dish, I found out that the process behind it was very intricate -- very contrasting to how it appeared. The preparation begins by pressing chicken meat to extract its richly flavored juice. This is then used as the base for the sauce, and the rest picked up from there.

It’s far unique from all other pastas I’ve tried, and it certainly felt fresh on my buds. It reached the “untouched” parts of my palate.

Roast Pork Belly of FOO'D by Davide Oldani

The Roast Pork Belly was one of the indulgent dishes I had for the night. It was incredibly juicy, and all the savory flavors really seeped into the meat. There was also a subtle hint of sweetness that sustained excitement over this dish.

Pressed Duck Two Ways - FOO'D in BGC

The Pressed Duck Two Ways was a classic 2-in-1 dish featuring same duck meat but with a high contrast in flavors and textures. Duck's meat tend to be a bit tough, but this one transcended that common notion. The tenderness was really mellow on my buds, and the maple sweetness squeezed out in each bite. The other one was rather crunchy, but the flavors were sealed in, and beautifully cracked in the mouth.

Tenderloin of FOO'D by Davide Oldani

The Tenderloin was a classic, but reinvented with the caramelized onion on the side. It was indeed foodgasmic as the tender meat melted in my mouth and paired with some crunch from the caramelized onion tart.

Halibut Dish of FOO'D in Shangri-La Hotel

For the Halibut dish, I was left completely speechless. The meat of fish "dissolved" in my mouth the moment it touched it, and the wonderful flavors from the saffron and potato burst. It was a fantastic way to end the main course.

Lemon Curd Dessert of FOO'D by Davide Oldani

To begin wrapping up the night, we were served three different desserts for desserts. Each of them had a distinct characteristic, and will cater to a wide spectrum of audience.

For those who want a citrus-sweetness, the Lemon Curd will be a great choice. The texture had an interesting raspiness, but might be misconstrued as "dry". It's definitely intentional as part of the experience, but this will be quickly balanced out by the creamy gelato on the side. Hence, I suggest that combined everything before taking a bite.

Dark Chocolate Mousse of FOO'D by Davide Oldani

The Dark Chocolate Mousse captivated me with its deeply dark chocolate goodness that was balanced by the tangy sweetness of the raspberries. It was also moist and melted as it interacted with my palate.

Raspberry Lychee Sphere of FOO'D by Davide Oldani

The Raspberry Lychee Sphere was not just a fine dish. It was a work of art. It came with its glossy pink shell, and when cracked open, the wonderful layers revealed itself. When I tasted a piece, the fruity sweetness of the lychee exploded in my mouth and tickled its way through with its layers of textures,.

FOO'D - Overall Summary

Budget: estimated at P800+ each for a 3-course meal
No. of visits for this particular restaurant/branch - 1 || Date of last visit - October 19, 2018

FOO’D boasts impressive craftsmanship that will take your palates into one heck of adventure. The creative dishes here in the restaurant create spark on the buds that “reset” it, and allow you to discover tastes as if you are experiencing them for the first time. This is attributable to Chef Carlo Miguel’s elaborate approach to crafting “artistic” dishes. Flavors here in the restaurant are rich yet meticulously balanced making each bite a “new” experience until the last. If you want to indulge yourself with a memorable dining experience, FOO’D is an excellent option to pick.

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Location: Shangri-La Hotel at the Fort, 30th St cor, 5th Ave, Fort Bonifacio, Taguig, Metro Manila
Service Charge: 10% before VAT
Reservation No.: 0917 711 4469

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