CHECK IT OUT: New Dishes at Loop Creative Dining
Chef Joey Herrera brings Sinigang Wings, Bleu Cheese Carbonara, Tuna Steak Miso Rice Tempura and Foie Gras Crème Brulee to the menu.
Loop Creative Dining
Ground Floor, ICF at FEU
Buendia corner Malugay Street (Zuellig Loop),
Tel. No. 892-7920
Open from 10 a.m. to 10 p.m. (Mondays to Saturdays)
Loop Creative Dining, the training kitchen-restaurant of Far East University’s Institute of Culinary Arts and Food Service (ICF), has added exciting new things to the restaurant’s imaginative menu.
Chef Joey Herrera, a member of the famed Reyes-Aristocrat clan, helms the Loop kitchen with both professional staff and culinary students, and churns out plates for adventurous diners in Loop’s classy, dim-lighted and perfect-for-first-date interiors. The Sinigang Wings (P194), Loop’s take on the classic buffalo wings recipe, boasts tart and subtly sweet flavors and chicken skin fried to a crisp, while the Loop Thinizza (starts at P304), takes inspiration from Pampanga’s panizza except that at Loop, you may roll them up with tuyo, prosciutto, sardine, anchovy and black olives or Ilocos Longganisa.
Dessert also gets a tad more decadent when your crème brulee is topped with a chunk of savory foie gras (P338) to offset the sweet flavors. Loop also added vegetarian dishes like Vegetable Tian, Couscous (P187) and Grilled Vegetables, Marinara Sauce and Pasta (P191) for the non-meat eaters.