Davide Oldani, creator of Cucina Pop, is considered as one of the greatest chefs of contemporary Italian cuisine. He opened his restaurant D'O in his hometown Cornaredo, near Milan back in 2003. Davide Oldani has worked with some of the big names in the culinary industry like Gualtiero Marchesi, Albert Roux and Michel Roux Jr., Alain Ducasse and Pierre Herme.
Chef Davide Oldani, through Foodee Global Concepts, the group who introduced to us Food Hall, Pound and Hook by Todd English, Tim Ho Wan, MESA Filipino Moderne, Llaollao Frozen Yoghurt and Sunnies Cafe, brings to Manila his culinary expertise, with his first concept restaurant Foo'd by Davide Oldani.
Located in Shangri-La at The Fort, BGC, Foo'd by Davide Oldani offers Michelin-star quality dishes at very affordable prices. The three-course menu is priced at P800, while a four-course meal is at P1200, featuring his signature dish Cipolla Caramellata.
Foo'd by Davide Oldani showcases his Cucina Pop-style, which blends together essential ingredients and incredible flavors into simple but surprising dishes. It combines tradition with innovation, promising a whole new experience that will elevate the Filipinos' concept of Italian contemporary dining.
My 3-course meal started with the Cipolla Caramellata that translates to "caramelized onion".
A sweet and savory crust with a caramelized onion, topped with 24 months aged grana padano gelato, drizzled with grana padano hot cream.
The appetizer alone is definitely worth the visit to the restaurant. A spoonful of all elements combined- sweetness of the glazed pastry crust, savory flavor of onion, and the smooth and creamy grana padano, somehow heightens the excitement for the next coming creations.
I had the Iberico Pork Ribs (+P250) for my main course, which albeit small in serving, was perfectly tender. Another note-worthy feature was its thick and savory porcini sauce with red wine that gives a nice earthy tang to the dish.
Sticking to the regular 3-course meal (P800) is nothing short of fancy, as you'll be served with this Chicken and Prawn combination for you main course.
For dessert, the Lemon Curd was a unanimous choice. A thick blob of lemon curd prettified with small dehydrated meringue kisses. On the other side was a quenelle of lettuce gelato, with cacao crumble and curry almonds. I wasn't a fan of the lettuce gelato due to its rich earthy taste, but it was amazing how the gelato was made. I can only imagine how much lettuce was used for this scoop.
Another dessert option is this Dark Chocolate Mousse on cacao crumble and raspberry, topped with dark chocolate gelato and maldon salt.
Chef Davide Oldani, through Foodee Global Concepts, the group who introduced to us Food Hall, Pound and Hook by Todd English, Tim Ho Wan, MESA Filipino Moderne, Llaollao Frozen Yoghurt and Sunnies Cafe, brings to Manila his culinary expertise, with his first concept restaurant Foo'd by Davide Oldani.
Located in Shangri-La at The Fort, BGC, Foo'd by Davide Oldani offers Michelin-star quality dishes at very affordable prices. The three-course menu is priced at P800, while a four-course meal is at P1200, featuring his signature dish Cipolla Caramellata.
Foo'd by Davide Oldani showcases his Cucina Pop-style, which blends together essential ingredients and incredible flavors into simple but surprising dishes. It combines tradition with innovation, promising a whole new experience that will elevate the Filipinos' concept of Italian contemporary dining.
My 3-course meal started with the Cipolla Caramellata that translates to "caramelized onion".
A sweet and savory crust with a caramelized onion, topped with 24 months aged grana padano gelato, drizzled with grana padano hot cream.
The appetizer alone is definitely worth the visit to the restaurant. A spoonful of all elements combined- sweetness of the glazed pastry crust, savory flavor of onion, and the smooth and creamy grana padano, somehow heightens the excitement for the next coming creations.
I had the Iberico Pork Ribs (+P250) for my main course, which albeit small in serving, was perfectly tender. Another note-worthy feature was its thick and savory porcini sauce with red wine that gives a nice earthy tang to the dish.
Sticking to the regular 3-course meal (P800) is nothing short of fancy, as you'll be served with this Chicken and Prawn combination for you main course.
For dessert, the Lemon Curd was a unanimous choice. A thick blob of lemon curd prettified with small dehydrated meringue kisses. On the other side was a quenelle of lettuce gelato, with cacao crumble and curry almonds. I wasn't a fan of the lettuce gelato due to its rich earthy taste, but it was amazing how the gelato was made. I can only imagine how much lettuce was used for this scoop.
Another dessert option is this Dark Chocolate Mousse on cacao crumble and raspberry, topped with dark chocolate gelato and maldon salt.
Chef Davide Oldani and Foodee Global Concepts, successfully brings to Manila Michelin-star quality food and dining experience without the hefty price tag. Visit Foo'd by Davide Oldani at Shangrila Fort, and try a multiple course meal featuring his signature dishes for as low as P800!
Foo'd by Davide Oldani
G/F, High Street Park, Shangri-La at the Fort, 30th Street Cor. 5th Ave, BGC, Taguig City
Tel Num: 950-8492
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