Thursday, September 18, 2014

Truffle Menu at Todd English Food Hall

 

The Black Truffles Have Landed!

Published on Manila Bulletin Lifestyle, September 18, 2014

 

DSC9658

Todd English Food Hall 

 

 

Chef Bobby G has always reminded me of Christmas. Seeing his smiling eyes, jolly grin, rosy cheeks and chin, and huggable figure (exactly like mine!) gives me that same feeling as when a child meets Santa Claus for the very first time. And Santa Claus, a.k.a. The Executive Chef of Todd English Worldwide, is in town for a month to work on the Food Hall’s new menu. And in true Saint Nicholas fashion, Chef Bobby brought with him the greatest gift of all – no, not love, but two pounds of fresh black truffles!

 

 

DSC9620

Chef Bobby G.

 

 

Black truffles are ugly and warty fungi that cling to the roots of trees. They are harvested by specially trained dogs and female pigs because their scent is said to be very similar to that of male pigs! Coined “Black Diamonds,” these tubers are also unmatchable in its ability to give pleasure to diners. A few shavings can create magic in the simplest dishes. They are also very, very expensive, which is why at Todd English Food Hall, the gems are kept safely under lock and key.

 

Because I have been good all year, I allowed myself the pleasure of a leisurely lunch with the power couple behind Todd English, Eric and Kidd Dee, at their restaurant last Sunday. We ordered a few new items: 

 

DSC9589

Squid Ink Lasagna with Crispy Calamari

 

 

DSC9585

And a superb Caviar and Smoked Salmon Flatbread, which I cannot recommend
highly enough, it was the sea on a pizza!

 

 

DSC9573

Mimosa, because it's Sunday!

 

 

 … And ALL of the truffle dishes on the menu. (I’ve been exceptionally good, I promise!) 

 

 

DSC9569

 Our meal began with “The Perfect Egg” sitting at the center of a truffled green pea puree
crown adorned with crispy oyster mushrooms and sprinkled with truffle salt.

 

 

DSC9575

Next came one of the restaurant’s more popular products - the flatbread – this time
topped with fontina, caramelized onions, and freshly shaved truffles.

 

 

Our mains were a mix of meats and seafood, starting with...

 

DSC9594

The wonderfully cooked, moist and fleshy Chilean sea bass with clams,
beet and leek emulsion, potato silk and fresh shaved truffle.

 

 

DSC9607

The sous vide duck was perched on top of truffled carrot puree and
wilted spinach, drizzled with aged truffle balsamic and capped
with dehydrated buttered popcorn.

 

 

DSC9615

The hanger steak and baby lobsters were arranged on a wooden board
with truffled silky potatoes, corn succotash, and fresh shaved
black diamonds.

 

 

DSC9602

My favorite of all was the plump and juicy scallops on a bed of spinach and the most gorgeous
beetroot orzo (wow!), drizzled with aged truffle balsamic and, of course, black truffle shavings.
Do not be shy to ask for extra servings of fresh truffles. You will be charged $$$,
but you will most absolutely enjoy it.

 

 

 

DSC9630

Watching the staff make our desserts was almost as fun as eating the
crunchy caramel ice cream they prepared using the miracle that
is liquid nitrogen.

 

 

DSC9629

They also sprinkled truffle salt on the sweets. Holy smokes!

 

 

DSC9621

The power couple Eric and Kidd Dee

 

 

DSC9654

Private room upstairs that is great for parties

 

 

DSC9657

Where you get this lovely view of Fort Bonifacio

 

 

The truffle menu is available in 3, 4 or 5-course meals starting at Php1,500+, and will only be served until supplies last. So hurry and run to Todd English Food Hall at 5/F SkyPark, SM Aura Premier, Bonifacio Global City, Taguig. Tel: (02)975-2318 or 0917-8633364.

 

See previous posts:
Todd English Food Hall
Todd English Food Hall Grand Launch

Gontran Cherrier ♥ ♥ ♥

 

As I came out from Shibuya Station's east exit, I came face to face with heaven.

 

DSC2726

Gontran Cherrier Artisan Boulanger

 

 

DSC2767

 A.k.a. Carbs Heaven

 

 

So many angels inside this place! Look!

 

DSC2732

Croissants 

 

 

DSC2737

Almond Croissant and Chocolate Almond Croissant

 

 

DSC2740

Mont Blanc

 

 

DSC2744

 Caramel Pecan Danish

 

 

DSC2747

Melon Pan 

 

 

DSC2749

Olive and Anchovy Focaccia 

 

 

DSC2753

Mozzarella and Tomato Squid Ink Focaccia

 

 

DSC2754

Avocado and Bacon Focaccia

 

 

DSC2756

Sausage and Shiso Danish 

 

 

DSC2758

 Gorgonzola and Fig Bread

 

 

DSC2760

Apricot & Hazelnut, Marjolaine, Olive Breads

 

 

DSC2764

Squid Ink Baguette

 

 

DSC2765

Scones: Chocolate, Matcha, Raisin, Vanilla

 

 

I bought a gorgonzola & fig bread, matcha scone, and croissant for my breakfast the next day. 

But couldn't help munching on my purchases while wandering around Shibuya.

 

 

DSC2840

Only the croissant made it out alive the next morning. :P
Check out the layers! 

 

Gontran Cherrier: 1-14-11 Shibuya, Shibuya-ku, Tokyo
Tel: +81 3 6418 9581 

Gontran Cherrier Website

 

Toriba Coffee ♥ ♥ ♥

 

And Japan has brought coffee roasting to a whole new chichi level!

 

DSC2675

Toriba Boutique Coffee Roaster in Ginza

 

 

DSC2661

Check out the elegant space!

 

 

DSC2673

Coffee: from cherries to beans

 

 

DSC2644

Toriba sells only the finest beans and blends.
They roast everything in-house at the second floor.

 

 

DSC2648

Brewers 

 

 

DSC2650

Other coffee-related merchandise

 

 

DSC2662

There is also a tasting section where you can sample the coffee of the day for only 100 yen.

 

 

DSC2664

Hiiiiiiiiiigh ceiling

 

 

DSC2651

Coffee choices of the day

 

 

DSC2668

Ladies in kimonos having iced coffee

 

 

DSC2666

 I chose "Hawaiian Kona Only But Complicated" (seriously, that was the name!) 
because, well, complications are my thing.

 

 

DSC2656

It was mellow, buttery and sweet. I loved it!

 

 

DSC2669

 So I asked the lady to pack me some beans to bring home to Manila.
Ohmygulay! It was 2,500 yen for 100 grams!!!
Must not let a drop go to waste.

 

 

Toriba Coffee: Brown Place 1/F, 7-8-13 Ginza, Chuo-ku, Tokyo.
Tel: +81 3 6274 6611

Toriba Coffee Website 

Wednesday, September 17, 2014

Sushi Iwa 鮨 いわ ♥ ♥ ♥

 

DSC2586

After a quick breakfast at Akakiya Coffee, I walked to Sushi Iwa in Ginza for a very light lunch.

 

 

DSC2588

A very light lunch meant a 13-piece nigiri omakase at this 6-seater sushi bar

 

 

DSC2601

I was lucky to catch the young sushi chef Hisayoshi Iwa who earned his first Michelin star in
his 30's. Sushi Iwa also has a branch in Hong Kong and he is stationed there one week
out of every month.

 

 

DSC2603

His hand movements were beautiful. They were brisk one second, and slow and gentle the next.
I must admit, half the fun of eating there was watching him work. His palms danced with the sushis.

 

 

DSC2592

 This metal-framed platter wins The Best Plate Award

 

 

DSC2594

 Wakame to start

 

 

The 13 pieces of nigiri:

 

DSC2596

Kinmedai

 

 

DSC2599

Flounder

 

 

DSC2605

Amberjack

 

 

DSC2608

Maguro

 

 

DSC2611

Otoro

 

 

DSC2612

Kisu

 

 

DSC2613

Hotate

 

 

DSC2615

Bonito

 

 

DSC2618

Kobashira

 

 

DSC2619

Ebi

 

 

DSC2621

Uni

 

 

DSC2624

Ika

 

 

DSC2629

Anago

 

 

DSC2633

Miso Soup

 

 

DSC2640

Tuna Maki Roll

 

 

Honestly, the sushi rice was too vinegary for my taste and that kind of ruined the experience for me. And I was still not over the amazing dinner I had at Sushi Yoshitake 14 hours ago. But WHOA!!! Did you see what he did with the scallop (hotate), shrimp (ebi), and squid (ika)??? SCROLL UP NOW TO SEE!!! Amazing knife skills this young chef possesses. I can only imagine what he can do in the years ahead.

Having said that, Sushi Iwa is still a great option for a mid-priced lunch. 

 

DSC2635

Siopao face #selfie with the sushi chef

 

Sushi Iwa: 8-5-25 Ginza, Chuo-ku, Tokyo, Japan. 東京都中央区銀座8-5-25 第2三有ビル 1F.
Tel: +81 3  3572 0955

 

Related Posts Plugin for WordPress, Blogger...