Megaworld’s Eastwood City presented seven top chefs from the metro in an event dubbed “Food Artistry at its Finest” held at Eastwood Richmonde Hotel.

The gathering, which launched Eastwood’s Food Artistry campaign, tested the chefs’ creativity in whipping up new dishes for the guests.

“Eastwood City has always been known for its dynamic dining scene and its chef-driven restaurants. With this campaign, we are inviting diners to experience food artistry at its finest and the essence of a chef, which is to create masterful and extraordinary dishes pleasing to the eye and the palate,” said Megaworld first vice president and commercial division head Kevin L. Tan.

This month, each of the seven chefs will serve one handcrafted dish in their respective restaurants.

Guests at the launch enjoyed the following dishes:

Risotto Balls—three-piece fried mushroom risotto balls set against a creamy and flavorful tomato purée and pesto purée—by chef James Torres of Potts Point Cafe;

Volcano Roll—deep-fried Spam maki topped with cream cheese, capsicum topped ebiko, spring onions, tencuts and special sauce—by chefs Hideaki Tohyama and Ben Gon of Sandaime;

Trio of Pinoy Antipasti— fried adobong calamares in negra aioli dip, Bacolod-style chicken sisig inasal and Filipino chorizo bruschetta, a toasted mini pan de sal with ground Vigan longganisa—by chef Pat Obia of Eastwood Richmonde Hotel;

Mushroom and Kale Paella —big servings of Ifugao heirloom Tinawon red rice topped with intricately arranged fried oyster mushroom, quail egg, saffron aioli, and paprika oil—by chef Robby Goco of Green Pastures;

Brisket Sisig Taco—a combination of sauteed beef brisket chunks, pickled slaw, cilantro, and pepper coulis—by chef Chiloy Santos of Kettle;

Tequila Rose Gelato—pink colored gelato with passion fruit macaroon and a drizzle of melted chocolate—by chef Avi Shani of Bar Dolci;

Sugar-free Queso de Bola, Lemon Cheesecake and Triple Chocolate Cheesecake by chef Gregory Guy of Cheesecake by Guy.

These dishes are available in the respective restaurants of the chefs.

Particularly interesting was Goco’s Mushroom and Kale Paella. The paella was decidedly al dente, which is how paella should be cooked; the Ifugao heirloom rice was soft but had a nice toothy texture.

The strong flavors of the fried mushrooms and kale were a perfect foil to the soft, savory taste of the paella, saffron aioli and paprika oil.

This dish truly represented food artistry.

Call Megaworld Lifestyle Malls Concierge at 7099888, 7090888 or 0917-8380111.