The Black Truffles Have Landed!
Published on Manila Bulletin Lifestyle, September 18, 2014
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!
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:
Squid Ink Lasagna with Crispy Calamari
And a superb Caviar and Smoked Salmon Flatbread, which I cannot recommend
highly enough, it was the sea on a pizza!
Mimosa, because it's Sunday!
… And ALL of the truffle dishes on the menu. (I’ve been exceptionally good, I promise!)
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.
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...
The wonderfully cooked, moist and fleshy Chilean sea bass with clams,
beet and leek emulsion, potato silk and fresh shaved truffle.
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.
The hanger steak and baby lobsters were arranged on a wooden board
with truffled silky potatoes, corn succotash, and fresh shaved
black diamonds.
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.
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.
They also sprinkled truffle salt on the sweets. Holy smokes!
The power couple Eric and Kidd Dee
Private room upstairs that is great for parties
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
