The night before I had panizza from another establishment. It was bland and forgettable. On a whim, I dragged two office-mates (they came willingly) to Oasis Hotel in Paco to try My Kitchen's panizza. Panizza is thin crust pizza rolled with aragula leaves and alfalfa sprouts.
We asked for the bestsellers. Kristina, made of bacon, ham, caramelized onion, sun dried tomatoes, and mushrooms, was tops among the panizza. We paired it with Paco, made of herbed chicken fillet, smoked bacon, portabello and golden mushrooms, capers, and kalamata olives. Kristina didn't disappoint. Perfectly balanced, it made our hearts sing. All thoughts of bringing some slices back to the office were forgotten.
I thought the panizza was already excellent, until my companions said I try it with a few drops of chili oil. The combination was divine.
We also tried other popular items, like the sphagetti con frutti di mare, made with salmon, dorado, snapper, prawns, and mussels sauteed in olive oil, tomato, olives, and capers. Again, the pasta was well-balanced and multi-layered, reminding of the superb spicy tuyo pasta of the Bencab Museum's Cafe Sabel.
For dessert we had two. The decadent cake, made of chocolate cake and caramel sauce, made me rethink my indifference to chocolates. I like that it was not too sweet, and the caramel sauce was a perfect foil for the chocolate.
I was partial to the lemon and lime cheesecake--baked cheesecake with a crust of fine almonds, sweet lemon lime sauce, and almonds. Sweet, tangy, and nutty, smooth, crunchy, and crisp.
We were fortunate Chef Chris Locher was at the place, and he graciously joined us for a photo. Chef Chris used to pack them in at C Italian in Angeles.
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| notice the country's map on chef chris' uniform? |
This is quite pricey, so dress smart. This is perfect place for dates.
The Oasis Paco Park Hotel
(+63) 02 521-2371 to 75
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