At its core, arroz caldo is among the simplest local dishes that many Pinoys associate as comfort food. But while it’s often straightforward in terms of both ingredients and recipe, that doesn’t mean there’s a lack of special arroz caldo concepts out there. Take the one from Philippine Airlines’ Mabuhay Lounge, for instance, which has grown to be an iconic status symbol in recent years.
Just when you think you’ve seen and heard of it all, here’s another contemporary (and TBH, burgis) twist we spotted on Instagram: truffle arroz caldo! This cool new take was created by Woldy Reyes, a Filipino American chef based in New York City.
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Why we’d love to try this truffle arroz caldo
Reyes is also the founder of Woldy’s Kusina, a catering business that specialises in healthy, veggie-driven dishes with an artsy presentation. For his 2021 Media Noche, he came up with a special arroz caldo recipe, which we’re guessing is especially perfect for wintertime on his side of the globe!
Reyes’ Truffle Arroz Caldo features roasted maitake mushrooms, crispy shallot, and chives. Along with this, he also created other experimental Filipino dishes for his New Year’s Eve celebration. This included Atchara with Aioli and Crispy Sesame Lumpia Paper; Persimmon and Radish Carpaccio with Tardivo, Pepitas, and Adobo Truffle Vinaigrette; and Biko with Chocolate Mousse and Satsuma. Yum!
Check out a mouth-watering video of this comforting dish here.
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So, what do you think of this concept: a bit too burgis or oddly fascinating? Whichever it is, feel free to comment away on our Facebook page.
All images credited to Woldy’s Kusina | Official Instagram Page