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When a gourmet home cook decides to open his own one-stop-shop, this is the result
To an enthusiastic home cook, a trip to the supermarket is like shoe shopping for the passionate clotheshorse. Seeing those fully-stocked shelves lined with jarred preserves, seasoned oils, and flavoured salt flakes, our hearts flutter the same way a cosmetics junkie’s would when presented with an assortment of BB creams. Truly, only like-minded folk would understand, which is why to me, One World Deli is such a magical place.
One World Deli was born out of its founder’s frustration when sourcing the premium ingredients he needed to prepare his gourmet meals during the COVID-19 lockdowns. While there are a good number of fine food purveyors already existing in the country, the dream was to have all of these products under one roof, always available when they are needed and craved. PYC Foods Corporation is a gathering of Manila’s most trusted names in food and beverage tasked to assemble a selection of the finest ingredients the world has to offer, and the result is One World Deli.
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A mural at One World Deli
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As I explored their well-lit and properly ventilated store along Jupiter Street in Bel-Air, Makati, I discovered that “premium” is simply the minimum requirement. Each product handpicked by their trusted merchandisers comes from an equally passionate producer that shares the same vision of “building a food community that values sustainable causes.” The meats from the US, Ireland, and Australia are chosen not only for their marbling and flavour but also because they come from producers that ensure the traceability and reputable lineage of their animals. Same goes for the fish that are all line-caught and sourced direct from fishermen that are committed to their promise of sustainability.
The deli likes to create awareness for products that are less popular but worthy alternatives for their over-farmed counterparts. Alaskan salmon, clearly, needs no introduction. Therefore, One World Deli has been actively promoting Australian rainbow trout that, while they admit is not as fatty as salmon, makes for a stunningly clean-tasting sashimi. The mad clamour for Manuka honey makes it increasingly difficult to source and has sprouted fakes to satisfy its zealous believers. The deli offers the Australian A Buzz from the Bees line that has Jarrah and red gum honey which contain just as much anti-microbial and anti-oxidant benefits as Manuka, if not more.
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Above The oyster shower at One World Deli
Above Fresh oysters from One World Deli
The oyster shower at One World Deli
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So many things to discover with even more stories to tell, and their product line is constantly growing. The pro tip is to have a taste without even leaving the deli by having the restaurant whip something up for you. Chef George Bustamante oversees a small kitchen initially meant to offer a few dishes to give their customers a chance to try their products. However, the seasoned chef—having headed the kitchens of the 1771 group and trained in the ideals of Californian cuisine— and his team have taken on the challenge of preparing anything the customer requests, as long as the ingredients are available in the deli.
Either sitting on one of the coveted stools at the raw bar, or at a quiet corner in the restaurant, customers can enjoy a meal starting with some wine and cheese recommendations from sommelier Ian Santos. They currently have a modest selection of well-known Napa Valley wines, as well as a handful of New and Old World varieties they acquired from other distributors. The oysters are also a popular draw, made to luxuriate in their “shower” before they are shucked so you always get them fresh.
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Above John Stone Beef
Above Braveheart Beef from One World Deli
John Stone Beef
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Chefs swear by their Dingley Dell pork from Ireland with its paper-thin skin and clean flavours, and chef George likes to serve the belly simply seasoned in salt and pepper and then grilled. It comes with lettuce, slivers of raw garlic, and a house-made gochujang then eaten Korean barbecue-style. Hanger steak is probably the worst-kept butchers’ secret, favoured by those in the know for its tenderness and meaty flavour over more popular steak cuts. Chef George cooks the Angus hanger steak from Braveheart (Texas, USA) medium-rare so its bright pink centre remains soft, and if you must, it will surely benefit from a dab of house-made chimichurri, a smear of garlic confit, or a sprinkling of Swedish premium salt manufacturer Falksalt’s wild garlic salt flakes.
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Artisanal Falksalt
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The desserts are always rotating, but that day I got treated to their pastry chef’s impressive macaron selection with beguiling flavours such as charcoal matcha and peanut butter and blueberry. PCY Foods has a number of restaurant concepts in the works, and that just might include a patisserie where those gorgeous macarons can find a permanent home.
However, that is a story for another day. For now, One World Deli is like a vast gastronomic library that must be explored with its compilation of riveting stories, and it is up to us to leaf through it—page by juicy page.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
