Au­then­tic flavours are all in play thanks to the best Ital­ian in­gre­di­ents pos­si­ble

Philippine Tatler - - LIFE -

Lighter eaters will also be pleased with Pa­per Moon’s an­tipasti and in­sala­tone menus where they can choose from beefy bre­saola on house fo­cac­cia and au­then­tic in­salata Cap­rese to more ex­otic of­fer­ings like puntarelle (bit­ter chicory) with an­chovies and a tartare di salmone with fresh av­o­cado.

The wine list is an ext en­sive se­lec­tion of Ital­ian vin­tages from Um­bria, Veneto, the Pied­mont, Tus­cany, Abruzzo, and Si­cily along­side ex­cel­lent French and Span­ish ex­ports. Din­ers crav­ing for a cup to end the meal may opt for the caffé Pa­per Moon (freshly-brewed espresso with choco­late cream and grated choco­late), paired with De Togni’s lus­cious ti­ramisu served in a cap­puc­cino cup.

The Pa­per Moon is an il­lus­tri­ous ad­di­tion to Manila’s in­creas­ingly ex­cit­ing din­ing scene and Edi Tekeli takes great pride in bring­ing it to the coun­try. But, for him, this is just the be­gin­ning: his next end eav­our is wait­ing around the cor­ner and a tast e of France beck­ons.

EAT­ING IN AN EYRIE Carpac­cio, ru­cola, e Parmi­giano Reg­giano; Hol­ly­wood icons in the din­ing room; (op­po­site from bot­tom left) Chef Fabrizio De Togni; Spaghetti alla von­gole; In the cor­ner; Ti­ramisu

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