For the whole month of August, Eastwood City invites all foodies to the Eastwood Food Artistry to celebrate the gastronomic creations of the chefs in Eastwood. The feast highlighted the all-new dishes prepared by its most decorated chefs guaranteed to please and satisfy the senses.
"Eastwood has always been known for its dynamic dining scene and its chef-driven restaurants. And with Eastwood Food Artistry, we are inviting diners to experience food artistry at its finest and try new dishes that really capture the essence of a chef, which is to create masterful and extraordinary dishes that can please both the eye and the palate," says Megaworld First Vice-President and Commercial Division Head Kevin L. Tan.
Risotto Balls by Chef James Torres of Pott's Point Cafe. Perfectly crisp outside and soft risotto inside. I got curious so I had a teeny-tiny bite. One can opt to add some pesto or dip the risotto ball into the tomato sauce or add some paprika.
Volcano Roll by Chef Hideaki Tohyama and Chef Ben Gon of Sandaime. I know its rice but I can't help myself from eating the yummy things on top- cream cheese, and the spam, ebiko ... oh so yummy!
Trio of Pinoy Antipasti by Chef Pat Obia of Eastwood Richmonde Hotel. Its hard not to fall in love with the fried adobong calamares in negra aioli dip (the one in the shot glass). The calamares was crunchy and flavorful. At first, I was hesitant to dip it in the negra aioli but I'm glad I did! It was wonderful albeit dark --- hahaha. After that first dip, I was thinking of asking the waiter for an extra calamares serving. ;)
Mushroom and Kale Paella by Chef Robby Goco of Green Pastures. This is another of my favorites. I love the crunchy-salty mushroom paired with the bitter kale. Of course, I'm also smitten with that tiny quail egg sunny side up.
Brisket Sisig Taco by Chef Chiloy Santos of Kettle. An enchanting taco by my favorite chef from Kettle. As what my daughter always use to say, beef is beef.
Tequilla Rose Gelato by Chef Avi Shani of Bar Dolci. No need to order a cocktail drink, just get this tequilla rose gelato. And the passion fruit macaron on top of the gelato is to die for. Perfect combination.
Sugar-free Queso de Bola, Lemon Cheesecake, and Triple Chocolate Cheesecake by Chef Gregory Guy by Cheesecakes by Guy. Who doesn't love cheesecake? Surprisingly, I was floored by the lemon cheesecake. Tangy-lemony goodness.
Aside from the degustacion, the event also highlighted food artists such as this young man from Baguio City who does coffee-art.
There's also a literal-carving station. This minion is made from a huge pumpkin.
"Eastwood has always been known for its dynamic dining scene and its chef-driven restaurants. And with Eastwood Food Artistry, we are inviting diners to experience food artistry at its finest and try new dishes that really capture the essence of a chef, which is to create masterful and extraordinary dishes that can please both the eye and the palate," says Megaworld First Vice-President and Commercial Division Head Kevin L. Tan.
Risotto Balls by Chef James Torres of Pott's Point Cafe. Perfectly crisp outside and soft risotto inside. I got curious so I had a teeny-tiny bite. One can opt to add some pesto or dip the risotto ball into the tomato sauce or add some paprika.
Volcano Roll by Chef Hideaki Tohyama and Chef Ben Gon of Sandaime. I know its rice but I can't help myself from eating the yummy things on top- cream cheese, and the spam, ebiko ... oh so yummy!
Trio of Pinoy Antipasti by Chef Pat Obia of Eastwood Richmonde Hotel. Its hard not to fall in love with the fried adobong calamares in negra aioli dip (the one in the shot glass). The calamares was crunchy and flavorful. At first, I was hesitant to dip it in the negra aioli but I'm glad I did! It was wonderful albeit dark --- hahaha. After that first dip, I was thinking of asking the waiter for an extra calamares serving. ;)
Mushroom and Kale Paella by Chef Robby Goco of Green Pastures. This is another of my favorites. I love the crunchy-salty mushroom paired with the bitter kale. Of course, I'm also smitten with that tiny quail egg sunny side up.
Brisket Sisig Taco by Chef Chiloy Santos of Kettle. An enchanting taco by my favorite chef from Kettle. As what my daughter always use to say, beef is beef.
Tequilla Rose Gelato by Chef Avi Shani of Bar Dolci. No need to order a cocktail drink, just get this tequilla rose gelato. And the passion fruit macaron on top of the gelato is to die for. Perfect combination.
Sugar-free Queso de Bola, Lemon Cheesecake, and Triple Chocolate Cheesecake by Chef Gregory Guy by Cheesecakes by Guy. Who doesn't love cheesecake? Surprisingly, I was floored by the lemon cheesecake. Tangy-lemony goodness.
Aside from the degustacion, the event also highlighted food artists such as this young man from Baguio City who does coffee-art.
There's also a literal-carving station. This minion is made from a huge pumpkin.
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