Foo’d by Davide Oldani

Foo’d (pronounced foo-doh) has been making waves since late last year. With a Michelin star to his name, Italian Chef Davide Oldani decided to expand outside Italy and chose Manila and Singapore as the new outposts for what he calls Pop Cuisine.

The menu at Foo’d is easy to navigate. There are two tasting menus, one for 3 courses at P 800.00 and one for four courses at P 1200.00. These are extremely friendly prices as in most places aspiring to fine dining, your entree alone will cost you the price of the four course menu. There are, however, upgrade options for each of the courses which follow the usual Italian progression of Antipasto, Primo, Secondo, and Dolce if you opt for fur courses.

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Jocel and I both opted for the four course menu and , since it really doesn’t cost all that much, I would recommend it to anyone going. A couple of the items in the menu change every few months to make sure guests come back to try new dishes. On a previous visit, I tried the Cipolla Caramellata which is the regular antipasto which wasn’t to my taste. It was a rather too sweet caramelized onion which could have passed for a tarte tatin so we both opted for an upgrade to the Polpo al Vapore which was excellent.

Polpo al Vapore - Octopus, Octo Mayo, Dehaydrated Capers, Lime

Polpo al Vapore – Octopus, Octo Mayo, Dehydrated Capers, Lime

We stayed with the regular Cacio e Pepe for the Primo. By the way, one of the chefs comes to your table and explains every dish and makes suggestions of how you should eat it . For the pasta, the chef also had a little spritzer of truffle oil. Thankfully it was applied sparingly so as not to overwhelm the rather delicate flavors of the pasta.

Truffle Cacio e Pepe - Spaghetti, Lemon, Pecorino Romano, Freshly Cracked Black Pepper, Truffle Oil

Truffle Cacio e Pepe – Spaghetti, Lemon, Pecorino Romano, Freshly Cracked Black Pepper, Truffle Oil

 

For the Secondo, Jocel and I diverged. Jocel had the menu’s Iberico Pork Ribs while I opted for the Cochinillo upgrade. Both dishes were well made, with a porcini sauce flavoring the mild pork.

Cochinillo - Roast Pork, Porcini Sauce, Radish, Shimeji Mushrooms

Cochinillo – Roast Pork, Porcini Sauce, Radish, Shimeji Mushrooms

Iberico Pork Ribs - Compressed Pork Rib, Porcini Sauce, Liquorice

Iberico Pork Ribs – Compressed Pork Rib, Porcini Sauce, Liquorice

We went our separate ways again for dessert with Jocel getting the Dark Chocolate Mousse upgrade while I stayed with the Lemon Curd of the menu. We enjoyed both desserts. The Lemon Curd had a lettuce gelato which tasted a bit like matcha with just a slight vegetal edge to it. Strange, but it worked.

Dark Chocolate Mousse - Cacao Crumble, Framboise Powder, Dark Chocolate Gelato

Dark Chocolate Mousse – Cacao Crumble, Framboise Powder, Dark Chocolate Gelato

Lemon Curd - Dehydrated Meringe, Cacao Crumble, Curry Almonds, Lettuce Gelato

Lemon Curd – Dehydrated Meringe, Cacao Crumble, Curry Almonds, Lettuce Gelato

 

Aside from the food and the reasonable prices, Foo’d's ambience adds to its charm. This is a type of restaurant that is increasingly difficult to find. Care was taken with the acoustics so that you can actually have a conversation with your table mates at a reasonably low volume. The interiors are tastefully modern with subdued lighting. The tables are set with starched white tablecloth so that the whole place looks elegant and more expensive than it is.  In a city increasingly beset by good but noisy casual dining places, Foo’d is an oasis of calm and quiet. It looks like this is going to be a favorite for us.

Foo’d is located at Ground Level, High Street Park, Shangri-La at the Fort, 30th Street Corner 5th Avenue, Bonifacio Global City, Taguig City. Tel 9508492.