One World Deli is driven by the desire to give you the best ingredients while protecting the planet
One World Deli is an epicurean’s paradise—a haven for those in search of fine ingredients, sourced mindfully. The produce they present are grown and raised under prime conditions, thus lending us their premium flavors.
l caught up with my colleague, chef Gigi Angkaw, who is now a consultant for One World, along with and Anton Gana, the deli’s business development manager, and chef Jac Cruz, merchandising and supply chain manager.
The deli has a dining area, where customers can pick their fancy and ask the chefs to cook them on the spot, any which way they please. There is also an extensive wine list that offers wine by the glass, alongside choice beverages to pair with the meal.
During our lunch meet, I thoroughly enjoyed what they laid out before me.
At One World, I had some of the best sashimi in town. I was enamored with the Tasmanian ocean trout, a must-try. It was so delicate, buttery, rich and creamy. It also melted in the mouth, without any lingering fishiness on the finish.
Oh, and that tuna was definitely the best tasting tuna sashimi I have tried in the Philippines. One World’s yellowfin tuna is sourced sustainably and responsibly from Mindoro. It was caught using the single hook handline fishing method, at depths of 100 to 150 meters.
To wash it down, we had ice-cold Stanford Shaw Ginger Ale. The gingery beverage with hints of citrus was exceptional by itself. Paired with sashimi, it was divine. The drink was refreshing and kept our palates fresh.
I could not take my eyes off the oyster “buffet” tank, where the bivalve mollusks are kept alive, waiting to be shucked and enjoyed. The choices are plenty, which is why I refer to it as a buffet: Gallagher oysters from the West coast of Ireland, sweet with a hint of peat and iodine on the finish; Tasmanian varieties that give a burst of the ocean with a hint of sweet on the finish; Raspberry Point oysters from Malpeque Bay, Canada, with springy meat, gentle brine and hints of mushrooms; and the Pink Lady oyster from Barnstable, Massachusetts, creamy, a tad sweet, with clean notes of seaweed. These are just a few of the varieties on display, and there are about a dozen to choose from.
Choose and cook
The pan-seared barramundi in olive oil, capers, lemon juice and red wine vinegar, served with sautéed French beans, was pleasant.
Their lamb chops were spectacular. Ovation Lamb is 100-percent grass-fed, free range on pristine New Zealand pasture. It is free from antibiotics, added hormones and GMOs.Given that there are new and exciting products all the time at One World, the secret to an even more delightful experience is to ask the servers what is available for the “Choose and Cook” portion of the menu.
I was told to think of the deli as an extension of my home kitchen, where I could freely pick what I wanted, and have it cooked the way I want it.
Some items that are on offer for “Choose and Cook” are rarities such as King Crabs done three ways, Dingley Dell grilled pork middle chop, Braveheart prime rib-eye and Allegiance smoked pork carbonara. Aside from imported produce, One World takes pride in all things Philippine-made. The store highlights family-owned farms like Pedro Farms, dedicated to producing high-quality vegetables, fruits and livestock. They carry Pili & Pino, a brand from Cebu that makes world-class granola, and jams like Barako Coffee Jam and Dulce de Coco Leche. They also have nut milks and syrups.And there is Tsaa Laya, creators of infusions made from homegrown produce.
I am so pleased that One World Deli just opened their second branch in San Juan. It boasts of an expansive retail and dining area that offers an even greater variety of consciously sourced, thoughtfully selected culinary ingredients, from exquisite meats and seafood to fine wines and cheeses.
This week, haddock takes center stage at the deli. It’s a flavorful type of fish that is firm yet tender to the bite, and belongs to the cod family. They shared their Parmesan Crusted Haddock recipe. The fish is now available at One World Deli.
Parmesan Crusted Haddock
1 c mayonnaise
1 tsp garlic powder
Salt and pepper to taste
Lemon wedge (for garnish)
340 g Bristol haddock fillet
1 c panko breadcrumbs
½ c Parmesan cheese, grated
2 tsp Old Bay Seasoning or Cajun Seasoning
Preheat the oven to 170°C. Combine panko breadcrumbs, mayonnaise, Parmesan cheese and garlic powder. Mix well.
Rub the fish with olive oil and coat with parmesan mixture. Let it sit for 10 minutes.
Arrange fish on a baking tray and bake for 12-15 minutes. Transfer to a serving plate and garnish with the lemon wedge slice.
Preparation time: 20 minutes
Cooking time: 20 minutes INQFollow @oneworlddeli on Instagram.
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Reggie Aspiras has been writing her food column Kitchen Rescue for Inquirer Lifestyle since 2003. Her columns have been collected in three books released in 2005, 2007 and 2011.
