Last Feb. 19, 2010, I had dinner at Uncle Cheffy Brick-Oven Panizza with fellow bloggers courtesy of Eastwood City. There was really quite a generous amount of food served, but for the purposes of this post I will sum them up with the dishes I liked best.
We started off with the Uncle Cheffy Salad (P230 single / P495 for sharing, pictured above), which is made up of crispy pork belly slices, potato wedges, asparagus, and mesclun. The dressing is somewhat similar to that of a Caesar Salad’s. I liked how the potato wedges retained their crunch even when covered with the creamy dressing. It was an interesting starter to say the least.
To balance out the creaminess of Uncle Cheffy Salad, Grilled Prawn and Pomelo Salad (P295 single / P495 for sharing, pictured above) was served alongside of it. This one had a refreshing citrus flavor because of the pomelo chunks and zesty vinaigrette dressing. I liked it a lot. 😀
Uncle Cheffy’s trademark brick-oven panizza was served next. We had the All Meat Barbecued variant (P450, pictured above). A panizza is a big, rectangular thin crust pizza which is sliced diagonally so you can get a strip and top it with the salad greens, salsa, and alfalfa sprouts served on the side. After doing so, you roll the strip lumpia-style with your greens and salsa inside. Then you eat it like a roll. It’s a unique alternative to the traditional round pizza, and those greens give you the impression that it’s more healthy, hehe. I liked the East Meets West (P495, not pictured here) variant of the panizza better which had kesong puti, salted egg, mangoes, and tomatoes.
The Memphis Barbecue US Beef Rib Fingers (P595 for 1000g) that was brought out afterwards is one of Uncle Cheffy’s most popular dishes. About 1kg of US beef ribs marinated in flavorful barbecue sauce is served with roasted baby potatoes and a small side salad. The beef was fall-off-the-bone tender and very, very tasty. It went really well with the rice pilaf which was also served.
Of course, what’s a hearty meal without my favorite part — dessert! There was Chocolate Parfait on Pandan Crepe (P95). Freezing cold chocolate mint ice cream is wrapped in pandan crepe and served with a big scoop of vanilla ice cream, chocolate syrup, and chopped pistachio nuts.
My favorite dessert was the Sweet Potato Creme Brulee (P95, pictured above). Creme Brulee is baked on top of a base made of mashed and toasted sweet potatoes. The flavor and texture contrast between the silky creme brulee and the chunky sweet potato base was like a delicious dream. Yummy!