Salvatore Cuomo: The Grand Chef Brings His Expertise to Manila

Salvatore Cuomo has a strong list of honors under his belt. You can easily find all those on Wikipedia if you're curious. I, and probably most of the simple citizens of the great Republic of PHL, will never fully grasp the weight of those awards simply because I'm not deeply-rooted to the fine world of the culinary industry. 

Here's what matters a lot to me: the food. I'm gonna say this with no exaggeration, the meal I had there is one of the best I've had so far. He truly deserves the accolade. So to that, I say saluté!

Salvatore Cuomo is not just a Japanese celebrity chef with Italian decent. Salvatore Cuomo is a mega brand, subsumed by numerous restaurants in Japan, Korea, and now in the Philippines. The restaurant is known for kick-ass wood-fired pizzas, pasta, and everything Italian.

The entire restaurant looks like a bachelor's dream pad. Like I said on Instagram, it can double as the perfect man cave with it's textured walls, deep hues, exposed pipes, hardwood highlights, and loads of steel. 

And then there's that wood-fired oven with volcanic rocks, too! Well, the average home is devoid of this feature, but it would be a great addition, yes? I want one.

You may want to not go easy on the complimentary zeppole. I have a deep adoration for Salvatore Cuomo's zeppola that was once reserved for Johnny Depp, and Johnny Depp alone. The slightly chewy core, encased in a megawatt of crunch, is imbued with seaweed! I've always loved breads that are slightly chewy; not mochi kind of chewy, just enough for a great bite. 

Caprese con Mozzarella di Bufala  PhP 760

One of Salvatore Cuomo's claim is that they "buy the best ingredients and send valuable taste" {the translation may not be exact, but we all get the gist} as evidenced by their version of the Caprese Salad. It is an uncomplicated treat made special by top-notch ingredients: sweet, halved cherry tomatoes, low-fat mozzarella di bufala, basil, and extra virgin olive oil. 

Taglieri di Affettati  PhP 960

Satisfaction served on a wooden block: Prosciutto di Parma, Neapolitan Salami and Mortadella Ham! Forget about the breadsticks. Just ask for the zeppole again and mix them with these.      

Spaghetti alla Spuma di Carbonara  PhP 480 

RIP to the carbonaras in this part of the world killed by heavy creams. This is how it should be - light, but still streaked with just the right amount of creaminess thanks to the airy egg foam. Strips of crispy pancetta amps up the flavor.

Quattro Formaggi  PhP 750 

Tell your friend who's mad about Quattro Formaggi about Salvatore Cuomo's version. He/she will love you for the info. Trust me. It's light with a good chew and charred spots on the cornicione (crust) that brings in unique flavor. The center is crowned with, as the name suggests, four kinds of cheese. That's not the best part, though. A drizzle of honey is what makes it glorious!

Tagliata di Manzo  PhP 1,500

Our server gave us a mandatory warning: "Please be careful, it's still very hot". He could've warned me that there's immediate death upon first bite, and I'd still eat this delicious meat! The rib-eye, charred in all the right places, comes with basil sauce and parmesan cheese.  

Here's the clincher: even when the Tagliata di Manzo was left out in the open to cool down in a level that makes a lot of chefs anxious, it was still fantastic! 

We really take our time when photographing dishes that's why the food is almost cold by the time we eat it. I don't have qualms about that because I'm usually the slowest one in the bunch when it comes to taking photos. ;)

Tiramisu with Pistachio Gelato  PhP 380

I can't say that this is the best Tiramisu in the whole country because I haven't tried all, but I can confidently say that this will be part of anyone's dessert hit list. The succulent stack of espresso-soaked biscuits and mascarpone, spiked with rum, plus whatever secret ingredients they add in there, is deliriously good! It's served with a scoop of pistachio gelato. If the color of the gelato doesn't clue you in, your first taste will. I think there's more pistachio there than ice. It's perfect!

Salvatore Cuomo
G/F Uptown Parade, 9th Avenue corner 38th Street. 
Bonifacio Global City, Taguig
Operating Hours: 
Mon-Thu:  11:00 am - 11:00 pm
Fri-Sat: 11:00 am - 2:00 am
Sun:   11:00 am - 11:00 pm
Tel. No.: 946.30.72
Instagram: @salvatorecuomoph

Onward and Upward!


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