BAL­BOA

Makati Leads - - Urban Bites -

Bal­boa opened their first branch in ShangriLa back in March 2013 be­fore fi­nally open­ing their sec­ond one in Green­belt 3 late last year. “We know our cus­tomers, and what they're look­ing for,” Chef Gior­gio Buc­cia­relli says. The Mi­lanese na­tive has been in the Philip­pines for more than 30 years, and Bal­boa is his trib­ute to the tra­di­tional Ital­ian cook­ing that he grew up with.

What to ex­pect: “These are dishes that we had in our house,” he shares. “My grand­mother made fresh pasta us­ing fresh in­gre­di­ents. You could say that this is also farm-to-ta­ble.” All of Bal­boa's in­gre­di­ents are flown in from Italy, such as the flour, olive oil, or­ganic crushed toma­toes, and moz­zarella, but not to worry: the prices are pretty rea­son­able for the qual­ity.

Rec­om­mended: Take charge of your culi­nary fate with the Ar­ti­san Pasta (P198), which al­lows you to choose a pair­ing be­tween their fresh pasta and sauces. Highly rec­om­mended pair­ings in­clude Spinach Tagli­atelle with Boscaiola sauce, Tomato Tagli­atelle with Al­fredo sauce, and Squid Ink Pap­pardelle with Put­tanesca sauce. They also of­fer a mean US An­gus Rib-Eye (P1,789/600 g), dry-aged and cooked nice and crisp on the out­side, while re­tain­ing a soft medium-rare mid­dle. Try the But­ter­milk Roast Chicken (P348) if you're din­ing with fam­ily, and be sure not to miss their St. Honoré cake (P198), which is flown in es­pe­cially from Italy. Bal­boa. 2/F Green­belt 3, Ayala Cen­ter, Makati City. (02) 808-8443.

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