Offering an array of authentic Italian dishes, Balboa is close to the real thing. Balboa’s consultant chef, the affable and charming Giorgio, hails from Milan and relocated to the Philippines in the 1980s. Fast forward to 2015, Chef Giorgio has opened not just one, but three, Italian restaurants serving authentic dishes.
Case in point: Their thin crust pizza loaded with cheese and shreds of baby back ribs with hickory BBQ sauce then showered with liquor and set on fire to further bring out the woodsy taste of the baby back ribs.
For those who are looking beyond pizza, Balboa offers steaks and pasta too. Start your meal with a leafy salad with feta cheese drizzled in olive oil before loading up on carbs. Balboa’s version of roasted chicken is really simple, chicken swimming in gravy sauce with lots of rosemary herbs while the U.S. Porterhouse steaks are grilled to perfection.
The pasta offerings of Balboa are diverse, from handmade farfalle arrabiata, Italian sausage pesto, fresh spinach tagliatelle, truffle mushroom linguine, angus ravioli, and much more. You may always opt for the bestsellers such as the Margherita pizza made from organic tomatoes and basil. For fans of Parma ham, be delighted that for breakfast, you may order your Eggs Benedict stuffed with your favorite ham to go with your waffles or French toast.
And what is an Italian experience without the usual after-meal treat, a lovely dessert called St. Honore cake, named after the French patron saint of bakers and pastry chefs, which we must admit is indeed heavenly, downed with a piping hot espresso. At the Shangri-La Plaza Mall East Wing, Mandaluyong and 2/L Greenbelt 3.
READ: NY-Filipino Fusion Cuisine right here in Manila
Originally published in Metro’s February 2015 issue, article by Jake Ramirez, photographs by Ryan Fernandez. Follow Metro on Instagram and Twitter and like their official Facebook page.