How Stella Can Make You Love Pizza Crust
Stella would have to be my favorite Raintree restaurant so far. It’s the family friendly wood-fire bistro located right next door to its louder sister concept, Rocket Room.
It showcases select desserts and pastries in the center of the restaurant which would continually tempt you throughout the meal; so for those with a sweet tooth, do try to save room for dessert!
You start off with toasted bread served with a delightful roasted tomato in olive oil. Although a bit messy to eat, I do love the freshness that comes with the juice of the tomato. It was a nice kickstarter to a great meal ahead!
FIRE ROASTED TRUFFLED MUSHROOM PIZZA (P395)
Although Nolita is top of mind when it comes to pizza in BGC; Stella’s fire-roasted pizzas can definitely hold their own. Generously topped with a banquet of fresh mushrooms tossed in truffle oil, married with crumbled Malagos Ricotta, and freshened up by stalks of alfafa sprouts, the Fire Roasted Truffled Mushroom Pizza’s flavor is further enhanced by a sprinkle of porcini dust. Most people opt to just leave their crusts uneaten; or treat it as a dispensable part; however, you’d think twice for doing so to Stella’s pizza. The crust alone was immensely flavorful; that you wouldn’t mind eating them by themselves! This thick crust wonder would surely be devoured within minutes.
SPICY GARLIC PRAWNS, OCTOPUS, AND CALAMARI AGLIO OLIO (P395)
Stella’s take on the classic aglio olio features a fresh assortment of tasty well-cooked seafood. Their subtle savory tones are brought out with some help with fresh lime and mint. The dish is completed by a topping of fresh cilantro, basil, and red chili flakes; making it a delicious pasta.
SPINACH AND BACON GRATIN (P195)
The pasta pairs well with the cheesy Spinach and Bacon Gratin which features a generous serving of baked mozzarella paired with some creamy spinach. If you’re into Cibo’s Spinaci Zola, you’ll surely love this!
STELLA’S PORCHETTA (P395)
Ever since Linguini Fini opened, I learned to appreciate the wonder of Porchetta. Thus, every time I see it on a restaurant menu, I can’t help but be tempted to order one. Stella’s was a wonderfully crunchy rendition. The pork belly is smoked, and stuffed with a wonderful mixture of bacon and fennel. I loved that the saltiness of the meat was well complemented by the sweetness of the Sultana sauce. I’m not a fan of raisins; but I found myself scooping for more and more sauce throughout the meal.
SALT BAKED GINDARA FILLET (P450)
This dish was a beauty; featuring a hefty 400g gindara fillet on a gorgeous salt bed. The fillet had a raw middle; however, since my parents were not big fans of raw food, the kitchen was gracious enough to grill it for us. The salty fish fillet was paired well with a zesty dill cream sauce.
Overall, Stella serves up straightforward dishes that are simply tastefully done. I mean, if they can make me look forward to eating pizza crust; they’re clearly doing something right!
Stella
G/F Bonifacio High Street Central,
Fort Bonifacio, Taguig
Droolworthy Dishes: Fire Roasted Truffled Mushroom, Spicy Garlic Prawns, Octopus, and Calamari Aglio Olio, Stella’s Porchetta
Date of Visit: March 8, 2015 (with Wilson Chua, Lily Chua, Jared Chua, and Jem Chua)
