Todd English Food Hall: A Little of Something For Everyone
THE BOMB (P420)
Food halls aren’t really a new concept; however, they do appeal to a wide range of indecisive diners who either don’t know what they want, or simply want a taste of everything. Hole in the Wall has appealed to the hipster millennial obsessed in getting that Instagram-worthy shot; while Makansutra in SM Megamall draws in crowds yearning for a taste of Singapore’s hawker cuisine. However, Todd English makes itself distinct by offering a more sophisticated, yet diverse menu (ranging from a raw bar, flatbreads, grilled meats to memorable desserts to cap off your meal); and having a centralized ordering and payment system. It actually reminds me of a polished and mature version of Dish; a laidback bar/dining area which was housed on the top floor of Powerplant Mall in its early years.
SALMON 2 WAY SUSHI (P370)
There’s nothing innovative about the Salmon 2 Way Sushi roll, which features salmon-wrapped rolls with salmon filling; yet it definitely satisfies any fan of raw salmon. Fresh and well-executed, these rolls deserve to be a mainstay in every table. On the other hand, the Lobster Guacomole (P420) seemed promising on the menu; but was underwhelming when set on the table. It tasted more of salsa rather than guacamole; and it failed to give justice to the succulent lobster bits.
SHRIMP DUMPLING (P320)
My dad and I were devastated to find out that the local franchise holder of California Pizza Kitchen opted to discontinue their Sesame Dumplings. Those succulent bite-sized potstickers were glazed in a tangy Asian dressing definitely perked up each meal. By some grace of God, Todd English’s Shrimp Dumplings seemed to be a reincarnation (well, almost) of CPK’s. The flavor of the filling was more subtle as the pork filling was replaced by shrimp pieces. The sauce was a nice blend of sweet and tangy which would make its ‘older self’ proud.
Tip: Sneak in spoonful’s of its Crab Fat Fried Rice (P299) in between bites of the dumplings!
AGLIO OLIO SPAGHETTI (P450)
The Aglio Olio Spaghetti was definitely elegantly plated. This commonplace dish typically becomes versatile when paired with smoky and savory main dishes. However, this version comes with a handful of tasty bacon bits to make it enjoyable on its own!
DUCK LEG CONFIT (P550)
Its Duck Leg Confit is served glistening with a delectable demi-glace sauce. Its meat is cooked tender, its skin is kept crisp; and it's wonderfully complemented by a sweet potato puree, Though I’d pick D&B’s Duck Confit over this at any given day, Todd English’s comes as a close second.
T.E. PORKCHOP (P440)
The T.E. Porkchop may not have left a lasting impression, but it was undeniably well-executed. A product of 48 hours of brining, its meat is guaranteed to be tender, juicy, and tasty.
FIG AND PROSCIUTTO FLATBREAD (P530)
Surprisingly, my favorite dish in our meal was the Fig and Prosciutto Flatbread. I’m not a big fan of fig, but boy did it work wonders on this pizza. The crust was ordinary; but the harmony of its toppings was legendary. Gorgonzola cheese served as the pizza base, while fig pieces were generously laid out on each piece. These were all topped by glorious strips of prosciutto, and a handful of rosemary sprigs. Each slice took me to pizza heaven. If there were a hall of fame of pizza flavors, this one definitely deserves a slot!
The Bomb (P420) may have been one of the most photographed/Instagrammed desserts in the past year, but sadly, it’s nothing more than an expensive pretty thing to look at. The white chocolate dome opens up to reveal a heavy red velvet cake on a bed of graham crackers. The OMG !would have been a better dessert selection than this.
Droolworthy Dishes: Fig and Prosciutto Flatbread, T.E. Pork Chop, Duck Leg Confit
Todd English Food Hall
5F SM Aura, 26h cor McKinley Parkway, Fort Bonifacio, Taguig City
Date of Visit: June 5, 2016 with Wilson Chua, Lily Chua, Jared Chua, and Jem Chua
