M Bakery is back for pick-up, delivery with Mother's Day specials

MANILA -- M Bakery, Manila’s own branch of New York’s famous cupcakery, has special offerings to celebrate Mother’s Day.

On top of the list are special vanilla and chocolate cupcakes with vanilla buttercream decorated with kid-like drawings and writing, bringing back a sense of whimsy and nostalgia.

Customers can send their own personalized designs and messages, too. M Bakery’s 6-inch and 9-inch cakes are also available for orders.

This follows the recent reopening of M Bakery’s Bonifacio Global City branch where the shop’s trademark banana pudding, classic and select specialty cakes and cupcakes, cheesecakes, icebox desserts, and cookies by the dozen are available for takeout and delivery.

“Since the implementation of the ECQ, our fans have been asking us for ways to get their hands on their favorite M Bakery desserts to help cope with the cabin fever and still find some semblance of normalcy in celebrating birthdays or other occasions despite being stuck at home,” said Stewart Ong, managing partner and franchise owner of M Bakery in Manila.

“We have decided to open shop and start baking again to brighten up our customers’ days and make celebrations more special with delicious treats that they can enjoy at home with their families,” added managing partner and head chef Candy Lu.

To prioritize the health and safety of its staff and customers and the freshness of its products, M Bakery is offering a limited menu and is only accepting advance orders for pick-up or delivery during the enhanced community quarantine (ECQ) period.

Pricing and special flavors will be announced on a weekly basis through M Bakery’s Facebook and Instagram channels.

The ordered products, which are safely prepared and carefully packaged inside the store, can be picked up on Tuesdays, Wednesdays, Saturdays, and Sundays at the shop between 9 a.m. to 5 p.m. to observe proper social distancing.

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Le Sucre Lab has a special Dreamcake for Valentine's Day

MANILA -- It was in 2017 when Le Sucre Lab offered their original chocolate Dreamcake to the public. With multiple layers of chocolate in various forms from their proprietary "goo" to ganache and cake, the tin can was the ideal packaging for their confection. 

Fast-forward to a few years: the tin-can cake has become a viral hit and today, various iterations and competition abound for Le Sucre Lab’s tinned treats. 

As they launch their newest limited edition Dreamcake for the Valentine’s season, the Red Velvet Dreamcake, we asked chef Marvin Bagube of Le Sucre Lab a few questions about the inspiration of creating Le Sucre Lab’s Dreamcakes as well as some of his secrets to success. 

Q: Why did you think of in creating the Dreamcake? 

Chef Marvin: We have always wanted to create something indulgent and at the same time easy to bring to parties/celebrations. 

Q: A lot of viral food/products fail to sustain interest, what’s Le Sucre Lab’s secret? 

Chef Marvin: Be a game changer! You have to have the passion to innovate. You have to constantly excite your customers through your products. 

Q: Why did you think of creating Red Velvet as your new limited-edition flavor? 

Chef Marvin: I wanted something familiar — familiar but not boring. Something everyone can relate to. That’s why I made a classic and turned it into a multi-layered cake that’s textural yet decadent. 


Six layers make up the vibrant Red Velvet Dreamcake with a red velvet cake bottom layer topped with light and tangy cream cheese mousse, sweet cream cheese frosting, snappy white chocolate, Le Sucre Lab’s trademark vanilla goo and a final blanket of red velvet crumbs. 

A sweet and decadent gift for your Valentine (or to yourself), the Red Velvet Dreamcake is priced at P595 and is available only until February 15 or until supplies last at all Le Sucre Lab stores, as well as in the Le Sucre Lab Café at Alabang Town Center. 

source: news.abs-cbn.com

Halo-halo is a bestseller in this dessert shop in Arizona

PHOENIX, Arizona — The latest scoop in central Phoenix is the grand opening of Scooptopia, and those with a sweet tooth were in dessert heaven.

There are many desserts here, but their most popular one is the Filipino frozen treat halo-halo.

Halo-halo is usually a mixture of crushed ice, evaporated milk, ube, sweetened beans, coconut jelly, and flan, with a topping of ice cream.

But Scooptopia owners Paul and Gina Halum have added some special ingredients to their bestseller.

“I made a buko pandan with almond jelly and I mixed that with cream and that’s what makes it special,” said Gina.

Scooptopia serves 23 ice cream flavors, and each is locally handcrafted.

“Whatever age you are, you’re eating ice cream. And we’re here in Arizona, [it’s a] hundred degrees outside, why not [eat ice cream],” said restaurant manager Dianne Biznes.

Scooptopia also serves shaved ice and boba tea, and its owners plan to add more Filipino desserts for customers.

Read more on Balitang America.

source: news.abs-cbn.com

Summer eats: Giant ice scramble to beat the heat

MANILA – Summer is officially here! And with the ongoing El Niño phenomenon affecting the islands, this year’s dry season may get quite hot even for Filipinos. Just a few days into the official start of summer, temperatures in Metro Manila has hit over 35 degrees Celsius, according to weather bureau PAGASA. 

Luckily, a dessert shop located at the boundary of Quezon City and Manila City has a cool offering: ice scramble. And it’s not just something to eat to beat the heat. 

My Cookie Lab’s take on this classic street food is also a nostalgic trip. 

The solo version at P75 per mug is a bit pricey compared to the ones being sold in the streets but it offers bigger serving and better presentation for the premium. 

It comes in its classic form: pink icy slush topped with powdered skim milk, tiny marshmallows and chocolate syrup. 

But for more adventurous eaters, there are also other flavors like Green Tea Matcha, Red Velvet, Cookies and Cream and more. 

Also on the menu is an extra large portion of the dessert that is best for sharing. 

Meanwhile, those who enjoy the experience of putting the sweet course together can also do so with the do-it-yourself package. 

The best part? They also deliver. 

source: news.abs-cbn.com

Italy bakes world's biggest Christmas cake panettone

MILAN -- Forget mistletoe, Christmas is not Christmas in Italy without a slice of panettone -- and festivities kicked off in Milan on Sunday with free slices of the biggest Italian candied cake in the world.

Weighing in at 140 kilograms, the over six foot high marvel was sliced up into 1,200 pieces for sweet-toothed tourists and locals at the Victor Emmanuel II shopping gallery near the city's Gothic cathedral.

"Panettone is the Christmas dessert par excellence. Fashions may change, but panettone remains an unshakable tradition," Angelo Bernasconi, owner of the San Gregorio patisserie behind the giant dome-shaped delight, told AFP.

The Milanese factory makes the traditional cake with its candied fruits and raisins not just for Italy but around the world, with some 200 of the golden buns headed to a New York caterer alone each week.

In the run-up to Christmas, "we never stop," said Bernasconi's partner Savino Moretti, who is retired but comes twice a week to pass on his 50 years of experience to the pastry team.

The pair, aged 67 and 68, said the secret to their success lies in the mother dough, which they inherited along with the shop from the master baker, who made it -- so legend has it -- by adding a dash of horse urine to the mix for acidity.

It takes 36 hours to turn out a panettone, with raisins and candied peel added to the mix of water, sugar, flour, eggs, butter and vanilla. Once baked, the cakes are hung upside down for 10 hours to allow the butter to drop.

The giant version had to be cooked in a special oven and was baked "a lot longer and more slowly," Bernasconi said.

"It tastes good, but a little different from usual. It's a little dry, otherwise it would collapse," he added.

According to the Italian agricultural association Coldiretti, three quarters of Italians will have a slice of panettone at some point over the Christmas holidays -- perhaps with a dollop of mascarpone cream or washed down with a sweet liqueur.

source: news.abs-cbn.com

Cafe in Baguio lets you eat cake out of a flower pot

BAGUIO CITY - Have you tried eating out of a flower pot? A café in Baguio City will let you do just that.

More than its climate and tourist spots, the summer capital of the Philippines has also become known as a food hub.

In Leonard Wood Road, La Casa Bianca is offering patrons a chocolate cake topped with mint leaves and served in an orange plastic flower pot.

It may look like a real plant, but the pot is filled with layers of chocolate ganache, cream, custard and chocolate cake.

The dessert is priced at P145 and is good for sharing.

Meanwhile, a nearby restaurant called Soup District is offering Vietnamese Pho Bo at an affordable price.

The soup is just perfect for Baguio's weather as it's mixed with lemon, coriander, onions and hot beef soup.

"Masarap siya, lalo na dito sa Baguio kasi umuulan, masarap yung blending ng ingredients," said customer Marcelo Naranjo.

For dessert, they also offer Brazo de Mercedes and Sansrival, in one, called Mestizaje.

source: www.abs-cbnnews.com

LOOK: Halo-halo with Red Bull a hit at Coachella

Coachella is not just about the music. It now also a celebration of food.

A hybrid of the Filipino shaved ice creation made an appearance at the annual music and arts festival, and the crowd went wild for it.

Halo-halo is the Filipino word for mix. It's usually made up of shaved ice, beans, boiled banana, purple yam, leche flan and milk. There's really no strict list of ingredients. To enjoy the flavor of the popular dessert, everything needs to be mixed together well.

Chef Isa Fabro is the genius behind the creation served at Coachella. She is part of the food concept Unit 120, a group of chefs creatively experimenting with Filipino food.



To add her own spin to the the desert, she added fruity pebbles, pineapple, soft tofu, coconut milk, and Red Bull in addition to making it gluten-free and vegan. Perfect for the Coachella crowd.

Chef Isa is also responsible for a special pastry which is part kouign amann and part ensymada.


This story was originally published on the Coconuts Manila website.

source: www.abs-cbnnews.com

McDonald’s introduces 2015 holiday desserts

MANILA – McDonald’s Philippines is getting into the Christmas spirit as it recently launched its holiday desserts for 2015.

The fast food chain is now offering the Kit Kat McFlurry with Choco Bits (P50), or soft serve ice cream drizzled with chocolate vanilla bits; Kit Kat McFlurry with Caramel Crispies (P50), which is topped with rich caramel sauce; Hazelnut Brownie Sundae (P32), which has a swirl of hazelnut brownie sauce; the Peanut Butter McDip (P15), or vanilla soft serve coated with peanut butter dip; and McCafe Coffee Float, which is topped with ice cream and chocolate syrup.

Aside from the holiday desserts, McDonald’s also introduced its limited edition 2015 Coca-Cola glasses, which come in six designs.

The glasses are date-stamped, representing Coca-Cola’s look during the following years – 1899, 1916, 1955, 1961, 1994 and 2015.

Each glass is priced at P29 with every value meal at McDonald’s.

source: www.abs-cbnnews.com

Halo-halo, atbp: Filipino words make it to Oxford Dictionary

Go tell your “barkada” that you’ve been waiting for that “gimmick”; and don’t get surprised if “carnap” is now grammatically acceptable.

This, as several English-Filipino words have been included in the Oxford English Dictionary (OED) as part of the organization’s move to record words "from all varieties of English" including words categorized as "Philippine English."

OED said “barangay,” “balikbayan,” and even “high-blood” are now recognized as a variation of the English language.

OED also emphasized that the term “presidentiable” (‘a person who is a likely or confirmed candidate for president’)” is not just used in the Philippines “but also in parts of the United States that have large Filipino populations. “

“There are new senses of common English words like gimmick to mean ‘a night out with friends’; loanwords from Spanish (like estafa ‘fraud’) and Tagalog like barkada (‘group of friends’); and formations in English that are only used in Philippine English, like carnap (‘to steal a car’),” OED also said in a statement.

Interjections such as KKB (kaniya-kaniyang bayad; used as an adjective), nouns like “halo-halo,” and terms such as “batchmate (‘a member of the same graduation class as another’)” and “topper” (meaning a high-achieving student), are also included in the OED list, along with 500 other new words from around the world.

OED claims of leading the world’s largest and longest-running language research projects, with at least 900 newly revised words included in this month’s new OED list.

The following is a selection of new words included in the OED list, reposted from the statement: (for full definitions, please see OED Online):

barangay (noun): In the Philippines: a village, suburb, or other demarcated neighborhood; a small territorial and administrative district forming the most local level of government. [First recorded 1840]

balikbayan (noun): A Filipino visiting or returning to the Philippines after a period of living in another country. [1976]

KKB (interjection): ‘Kaniya-kaniyang bayad’, literally ‘each one pays their own’, used especially to indicate that the cost of a meal is to be shared. It can also be used as an adjective. [1987]

high blood: (a) n.colloq. hypertension; (b) adj.Philippine English angry, agitated.

despedida (noun): More fully despedida party. A social event honoring someone who is about to depart on a journey or leave an organization; a going-away party. [1929]

halo-halo (noun): A dessert made of mixed fruits, sweet beans, milk, and shaved ice, typically topped with purple yam, crème caramel, and ice cream. [1922]

sari-sari store (noun): A small neighborhood store selling a variety of goods. [1925]

utang na loob (noun): A sense of obligation to return a favor owed to someone. [1906]

source: www.abs-cbnnews.com

When chefs play around with Pinoy desserts

MANILA -- Filipinos are known for their sweet tooth, and three chefs are bringing different takes on dessert from three main regions of the Philippines.

Bruce Lim, Tatung Sarthou and Sider Tadtad are the featured guest chefs for the third edition of F1 Hotel’s Luzviminda: Pistang Pinoy promotion, which opened last Friday in time for the Independence Day celebrations.

“I wanted to have fun with dessert,” said Lim of Rustique Kitchen, who represents Luzon in the promotion.

This is apparent in his dessert offerings like the Filipino Mile High Pie, where he takes typical Filipino dessert flavors ube and leche flan and tops it with torched meringue.

His Coco Jam Cream Puffs and White Corn Cream Puffs were also an innovative take to the common pastry cream/éclair dessert. I much preferred the Coco Jam Cream Puffs, as the coco jam went well with the dark chocolate topping.

While Lim, who stars in Asia’s Food Channel’s “The Boss,” described the Taho Panacotta as an accident in the kitchen, I found it to be one of his most successful desserts in the buffet, as it had all the necessary flavors of a street taho, but more refined and had the perfect level of sweetness.

To end any meal, his Theo and Philo truffles would be perfect with a cup of tea or coffee, especially the dark chocolate treats with the pastillas filling.

Cebu and Davao

The Mango Otap Float was Sarthou’s dessert piece de resistance, using Cebu’s famous delicacies otap and mangoes with cream. I also had a serving or two of binigkit, the Visayas’ version of the ginataan, with sweet potato, bananas in a thick milk stew.

Sarthou, who just opened his new restaurant Alab, also served Pastel de Leche, which was a sweet dough tart shell piled high with leche flan cubes.

Tadtad, meanwhile, introduced ethnic Mindanao cooking in his desserts like the Dodol, where a tart shell is filled with a ‘kalamay-like’ textured mixture that tasted of caramelized sugar and coconut milk; and the Kab-kab, which was an addicting treat of homemade cassava chips dipped in latik or thickly caramelized coconut milk.

While Lim had champorado and Sarthou had binigkit, Tadtad, who works at Big 8 Corporate Hotel in Tagum City in Davao, served Tapol Durian, which was a porridge that tasted of chocolate with a nice non-overpowering hit of durian. The dish uses grains from the adlai plant (prevalent in Mindanao, which is not rice, but looks and tastes like rice), which has an almost wild-rice texture, making it one of the most interesting food finds in the buffet.

Another must try is the tinagtag, a dessert that looks likes fried crispy bihon, made of rice flour, milk and sugar, fried and shaped into tubes or triangles, almost of a baklava in its texture, and just like the kab-kab, strangely addicting.

The three chefs also served their respective takes on the cheesecake: Lim served the playful Theo and Philo Chocnut Cheesecake, Sarthou made a Bibingka Cheesecake complete with salted egg and coconut on top, while Tadtad had the Mango Durian Cheesecake, which will please durian lovers everywhere.

 The Luzviminda buffet spread also featured interesting desserts from the F1 kitchen like different flavored crepes, silvanas and even a Brazo de Ube.

And don’t forget to visit the ice cream station and try the adventurous flavors like durian, and salted egg with little bits of tuyo.

(The Luzviminda 3: Pistang Pinoy promotion runs until June 25 at F All Day Dining Restaurant of F1 Hotel in Bonifacio Global City, Taguig.)

source: www.abs-cbnnews.com

How Pinoy gelato got Asia's attention

Known for its dairy-free low-sugar flavors, Bono has been specializing in artisanal gelato since it debuted in 2012.

But the brand was thrust into the spotlight recently as it scooped the People's Choice award at the recently concluded Gelato World Tour.

Bono's Mango Ube Symphony gelato bested 40 entries from 50 countries to qualify as one of the top 16 finalists from the Asia Pacific region.

It competed with entries from India, Indonesia, Malaysia, Thailand, Singapore, Australia, and New Zealand at the annual Gelato World Tour, which aims to highlight the art of gelato-making and its growing influence around the world.

"Gelato World Tour is an event that travels around the world, going to major cities where organizers gather all the top artisans in South East Asia," explained Chef Zarah Zaragosa-Manikan, Bono's chief of research and development.

Mango Ube Symphony is a combination of the two iconic Philippine flavors. It aims to reflect the country’s love for sweet desserts since mango and ube are often transformed into cakes, pastries and jams for special occasions and festivities.

"We spent 2 to 3 months researching and developing flavors or what we can bring for the event. Mango and ube are definitely the flavors that best represent the country," added Zaragosa-Manikan.

The Gelato World Tour is an event organized by Italy's Carpigiani Gelato University, one of the the most prestigious gelato schools in the world. It was held from March 20 to 22 at Singapore's Marina Bay Sands Convention Centre.

The event was the first of its kind to be held in Asia after stops in Europe, North America, Middle East and Oceania.

source: www.abs-cbnnews.com

How to make cake pops at home

MANILA - Delicious and easy to make, cake pops are a great gift idea not only for Christmas but for any occasion.

Chef Jackie Laudico said cake pops can serve as last-minute gifts for the holiday season and is a good way to repurpose leftover cake from noche buena.

The process of making cake pops is simple: break the cake into crumbles, mold them into balls, put them in sticks, and dip them in melted chocolate and sprinkles.

"'Di ba meron tayo 'yung mga sobrang cake? You can make it into cake pops," Laudico said on Friday's episode of "Kris TV."

The chef then demonstrated how she makes cake pops. Using leftover butterscotch cupcakes, Laudico crumbles them into fine crumbs and forms them into small balls.

Before attaching the lollipop sticks, she first dips them in chocolate to make sure that the cake pops would stick.

"What I've learned is para hindi siya agad natatanggal [sa stick], you dip it in chocolate para mas nakakapit," she said.

After this, dip the cake pops in frosting, in pure melted chocolate or in ganache, which includes cream and chocolate.

The trick, said Laudico, is to "make the chocolate pull itself" by moving the stick up and down for a nice, thin chocolate coating.

Then, add sprinkles to add color to the cake pops. Place them in the chiller to set.

Laudico said a cake pop can be made for as low as P10.

"Nagmamahal lang siya 'pag 'yung mga imported na chocolate 'yung gamitin mo," she said.

source: www.abs-cbnnews.com

Bacon cheesecake, anyone?

MANILA -- URBN Bar and Kitchen has introduced a different kind of happy hour with new bar chow and dessert offerings to go with their signature drinks.

Chef Benjo Tuason’s new menu features versions of popular local drinking food, gourmet-style.

You can’t go wrong with the Homemade Potato-Chips (P250)---crisp and thin, with a choice of aioli or pesto dip. The Black Benny Fries (P250), the restaurant’s version of Canada's popular street food, the poutine , features hand-cut fries, smoked bacon and cheese and smothered in gravy. Just like the poutine, this was salty and best paired with a cold drink.

If you’re a fan of rashers, you can’t go wrong with the Country Fried Bacon (P350). Bacon cooked a la country fried chicken, with the breading and mushroom gravy, make for a highly flavorful bite.

But if you’re looking for something a little “delicate,” we recommend the Caramelized Onion and Bacon Tartlets (P260), with flaky melts-in-your-mouth crust, sweet-salty bacon and onion and a pesto cream topping.

If burgers are more your thing, URBN serves Mini Blackbenny Angus Burgers and Mini Curried Shrimp Burgers (P260 for three pieces; P520 for six) . The Angus burger was juicy accompanied with bacon, mild cheddar, onion jam and aioli, while the shrimp burger had just the right curry kick.

URBN’s version of the buffalo wings was the innocuously named Sticky BBQ Chicken Pops (P350), also one of its bestsellers. Those who enjoy spicy food would love this dish. One fiery bite after another, accompanied by a tasty, albeit a bit runny Roquefort dip.


Sisig was said to be the inspiration of the Lamb Hash (P350). This simple mix of lamb and potatoes made everyone say “yum” at the first bite of its sweet, salty, fatty, meaty goodness. Best paired with a cocktail, a beer or a cup of rice, this dish is a must-try.

Pizzas

Chef Tuason also introduced four new URBN pizza flavors.



The All-Meat with BBQ Sauce Pizza (P410) was a terrific marriage of the sweet barbecue sauce and generous chunks of roast beef, chorizo and salami. Creamy and cheesy, the Seafood Pizza (P380), with shrimps, white fish and scallops, was a seafood lover’s dream, nicely accentuated with anchovies and a pesto sauce drizzle.

URBN’s version of the Four Cheese Pizza (P370) didn’t include a bleu or a green cheese. But those looking for intense cheese flavors will still be happy, as it features sharp cheeses like manchego, cheddar and parmesan, with mozzarella for added texture.

Vegans will have no cause to complain with the Vegetarian Pizza (P320), with caramelized onions giving a sweet zing to this pizza, complementing the mushrooms, capsicum and olives.

Desserts

Cheesecake lovers will enjoy the new dessert offerings of URBN, as it features not one, but three new cheesecakes.

Ferrero lovers will go crazy over the Nutella and Candied Hazelnut Cheesecake (P250), while the Chocolate Brownie Cheesecake (P250), with its thick brownie “crust,” marbled cheesecake, topped with more brownie slices and nuts, will make both brownie and cheesecake lovers approve.

"Trippy" was one of the words used to describe the last cheesecake, the Maple Bacon Cheesecake(P250). This is definitely a must-try for bacon lovers and those that enjoy sweet, salty, and creamy in one bite.

But the lone, non-cheesecake dessert was hands-down the best of the bunch. With a name like White Chocolate and Cookie Butter Love-Ah Cake (P270), it came with many expectations. But these were more than met by this dessert, which had wonderful texture and balance. Silky white chocolate lava flowed from a cake that was buttery and had a hint of saltiness, which was a great balance to the sweet molten center. While the cookie butter center was a little bit hard to find, when taken with the rest of the cake, it truly made the dessert excellent, with or without the vanilla ice cream.

As URBN turns into one of the best places to dance in Manila after 10 p.m., the drink list is extensive, but you can’t go wrong with a mojito (order the Strawberry Mojito—it’s to die for!), a margarita, or even the Godfather.

Drink, sip, and definitely eat.

Urbn Bar and Kitchen is located at the Fort Pointe II Building at the Fort Strip of Bonifacio Global City. Happy hour happens every weekday from 6-9pm, buy one, take one on local beers and selected cocktails.

source: www.abs-cbnnews.com

10 unusual ice cream flavors in the metro

MANILA, Philippines – A scoop or two of ice cream never fails to make anyone feel refreshed and energized -- rain or shine. But for those who are tired of the conventional flavors, here are some unique and interesting concoctions to try:











1. Green Mango and Bagoong


What it is: A sorbet made from green mango topped with warm sweet bagoong

Where to find it: Sebastian’s, with branches at SM Mall of Asia, Podium and Katipunan Avenue in Quezon City

The verdict: The green mango and bagoong of Sebastian's surprised and pleased our sour-loving palette. The green mango ice had just the right sourness, while the bagoong had the salty-sweet kick. Together, they balanced each other out, making the ice concoction a perfect palette cleanser, or the perfect ice to have on a hot day.

2. Wasabi ice cream


What it is: Ice cream flavored with Japanese wasabi

Where to find it: Inagiku restaurant at Makati Shangri-La hotel

The verdict: This is a very interesting combination of hot and cold – the wasabi flavor stimulates the nasal passage and the tongue; at the same time, the ice cream cools your mouth. (Note: Green tea, black sesame and red bean ice cream are also served at Inagiku, and these are also worth a try).

3. Salted egg ice cream


What it is: Ice cream flavored with salted egg or “itlog na pula”

Where to find it: Mabuhay Palace restaurant at Manila Hotel

The verdict: It is sweet and creamy, and would probably pass for a normal dessert in terms of taste (it also contains low-fat milk and black sesame paste). The dessert, however, leaves a sandy texture on the tongue because of the egg yolk.

4. Snack Attack


What it is: Vanilla ice cream topped with all sorts of salted snacks

Where to find it: Sebastian’s

The verdict: The Snack Attack “pizza” is a junk food lover's dream. A generous dollop of vanilla ice cream on a cashew cookie crust topped with a mix of chocolate covered potato chips, peanut butter covered pretzels, honey roasted peanuts and a drizzle of salted caramel. (Sebastian’s also has other “pizzas,” including the popular Leche Flan.)

5. Garlic Sprinkle gelato


What it is: Garlic-flavored gelato served with a garlic cookie

Where to find it: Mad for Garlic restaurant at W Global Center in Bonifacio Global City, Taguig

The verdict: The garlic flavor in the gelato was noticeable but not overpowering, which is a good thing. Scoop some gelato on top of the cookie and eat them together for that full garlic flavor.

6. Candied bacon ice cream


What it is: Ice cream infused with cinnamon with bits of smoked bacon

Where to find it: Merry Moo Ice Cream, which has stalls at Mercato Centrale, Cucina Andare, Salcedo Saturday Market, Legazpi Sunday Market, and Podium Mall

The verdict: Ideal for bacon lovers, the light and creamy dessert highlights the smoky and salty flavor of the well-loved cured meat. (Note: Merry Moo has plenty of interesting flavors, such as malted milk, strawberry basil, earl grey and cookie butter)

7. Turon 2.0


What it is: Banana ice cream in small cones

Where to find it: Smokin’ BarBQ in Greenbelt 3, Makati City

The verdict: Smokin’ BarBQ is known for its Turon 2.0 dessert, which had everyone raving. This is actually five small ice creams in cones, consisting of a caramelized homemade cone with a scoop of banana ice cream mixed with banana compote. One blogger pronounced it as one of the top dessert finds for the year – and we agree.

8. Taho gelato


What it is: Soy gelato topped with coco sugar syrup and sago

Where to find it: Bono’s Artisanal Gelato in SM Makati

The verdict: Pretty much tasting like the real thing, Bono’s Taho Gelato is also ideal for those who are lactose-intolerant and even those who are watching their weight.

9. Tsokolate tablea ice cream



What it is: Ice cream flavored with Batangas’ tsokolate tablea or chocolate tablets, topped with rice crispies.

Where to find it: This flavor is part of Magnolia’s “Best of the Philippines” collection, and is available in groceries, supermarkets and convenience stores

The verdict: The ice cream tastes more like regular chocolate than Batangas’ tablea, but eating it is still a good way to cool down. (Note: Other flavors in the Best of the Philippines collection, such as ube keso, macapuno langka and coffee mangosteen may be worth a try)

10. Chili Tamarind gelato


What it is: Gelato flavored with chili and tamarind

Where to find it: Bono Artisanal Gelato

The verdict: If you like those chili tamarind candies from Thailand, you'll love this oh-so-refreshing gelato with just the right amount of kick to perk you up on a dreary rainy day.

source: www.abs-cbnnews.com