PH: Arrozeria (Century City Mall)
In November last year, I was invited to join a few bloggers who used Zomato to enjoy A LOT of food Arrozeria.
I had just left my mum and my cousin at Dusit Thani and was about to spend the next few days at a pretty awesome Airbnb in Poblacion. This worked out well as our meet was just up the road at Century City Mall.
I met with some passionate foodies and the whole experience was pretty unique to someone like me who was uninitiated to big group meetings like this.
Above, we've got a bit of a spread - I mean, the food just kept flowing so this is a bit more than the entrees that were served but, from the top, clockwise, we've got:
Lengua Frita (ox tongue), Tabla de Pates (Fish Terrine, Chicken Pistachio, Cochinillo and Mushrooms and Campagne paté; Black Olive, Parsley and Porcini mushroom sauce along side crusty bread), Gambas con Gabardina Negra (Prawns coated with squid ink batter) and some kind of mousse I unfortunately forgot the name of.
I enjoyed this style of tasting and could see myself doing this a bit more with LiLi as part of JoJo and LiLi... but maybe focus more on the food and the people who work so hard to bring you this deliciousness. In this particular meeting, I felt a bit rushed and noticed that not a lot of time was spent to really savour the food which was a shame because it was so good.
The food kept rolling in, with four styles of paella - Paella Patos Y Setas, Fideua Negra, Paella Abanda and some sort of thin rice noodle paella - quite the treat.
The desserts however were the scene stealers here. They're always the scene stealers for me, as my curves attest.
We had Esponja Y Helado de Queso (Sponge and goat cheese ice cream - below), Tarte de Chocolate and the Calamansi Semifrio. My favourite had to be the sponge - so delicate and the right amount of sweet.
Overall, a pretty great experience. It's a shame I don't live there as I would love to be more involved in this sort of thing especially as Manila is such a hot bed of excitement in terms of the food scene.
I have to say that The best part was meeting with the chefs who talked us about their work, the produce and their relationship with their suppliers. They're the ones I look up to in all of this.
One day, I'll be up there with them.