Last November 13, my friend Aldous (aldousatetheworld.com) once again invited me for some food trippin’. This time it was at the Stella, famous for their brick oven style cooking.
I was late, so I haven’t got the chance to photograph everything from flesh, but since Aldous is really nice he let me borrow his photos for me to show you.
Let’s start with the Crispy Pork Belly Chips (P250) looking at it, it looks like bacon but cook to perfection.
Next is the Fire Roasted Truffled Mushroom Pizza (P395), this was the pizza we ordered when I had a meeting with FOX, their country manager loves Stella.
The brick oven cooking gave this pizza a rustic flavor combining it with the earthiness of the truffles. Honestly, my taste buds says truffles are weird, but hey, truffles are the most expensive mushroom in the world. I gotta eat it. *laugh*
Next is the Spicy Calamares, for me, I still love the old-fashioned way the Calamares are presented – beer battered.
Next on the menu is Stella’s Porchetta (P395), Ooh this is my favorite. It’s crispy on the outside and so flavorful and tender inside.
Moving on, Wood Fired “Callos a la Stela” (P495), rekindled my love affair to the Spanish gastronomy.
More pizza on our table, Pesto Seafood & Vegetables Pizza (P420), if you want a pizza but health conscious this one is perfect.
Ms. Michelle let me choose another dish in the menu, so I picked the Spanish Chorizo Stuffed Prawns (6 pcs for P575), in all fairness the shrimps were fresh. Though the Chorizo didn’t have a huge participation in this dish its delicious. Squeeze the lemon for more zesty flavor.
Now on to desserts…
Stella’s Wood Fired Chocolate Almond Cookie Dough (P195) I could go to Stella and just order this one. I cannot explain how heavenly and luscious this warm dessert, but believe me, it’s worth every single bit.
As for the cakes, we had the Red Velvet Cake and the Salted Caramel cake.
Oooh, I had a lemonade for my drinks cause it’s my favorite.
It was a quick meet for me and I learned not to be late so I can enjoy the plating as well the mouth-watering taste of each dish.
Thanks Aldous and the rest of the Stella gang.
Stella & Rocket Room