abbygabyfoodie

Friuli Trattoria -- for the nth time

2013-08-08T16:10:00.000+08:00

Summary: Affordable Italian comfort food. Bring your friends or a non-maarte date.

If there's a restaurant I'd never tire of visiting, it's Friuli. If you're special in my life, chances are, I've eaten with Friuli with you (if I haven't, let's set a date soon).

Friuli is located in the humble street of Maginhawa, QC -- the popular home of many other culinary delights perfect for UP Diliman's stereotypical artsy-hippie-laidback counterculture. Friuli serves funky and affordable Italian food. Funky because I love the sound of funky, never mind that it doesn't seem to say anything. And affordable, because it's affordable compared to the there-goes-my-budget-this-week prices of other Italian restaurants you'd find in the posher areas of Manila. It's the perfect place to hang out with friends or to go on a casual date -- you know that type of date where you don't have to care about impressing each other. Let the food impress you.

Pizza Margherita

"Simply a combination of garlic and herbs, smothered with two layers of of mozzarella topped with fresh tomatoes."

A favorite. So much so that I don't seem to crave ordering any other pizza flavor. Crust is thin and crispy, and I love the healthy combination of tomatoes, herbs, and garlic.

Pizza Margherita - P180

Angel Hair Puttanesca

Olives -- check. Italian sauce with fresh tomatoes (not sweet Pinoy style) -- check. This pasta dish is simple yet tasty. I think you can request for normal spaghetti noodles for this recipe, but I personally love the texture of the thinner Angel Hair pasta.

Puttanesca - P130

After Eight Gelato Cake

If you love dark chocolate and mint, don't miss out on this. Melts pretty fast, but you'd want to eat it pretty fast, anyway. See, the cake in my picture is melting already!

After Eight - P85

Nero Tartufo

Since I love dark chocolate, the Nero Tartufo has to be part of the mainstay desserts. The Nero is a ball of thick dark chocolate dusted with cocoa powder. You'll either be pleasantly or unpleasantly surprised with the cherry center. This dessert is still worth ordering even if you don't like cherries (I don't). You can easily weed out the small cherry and give it to your friend. If you're not a fan of dark chocolate, you can get it's white version, the Bianco Tartufo.

Nero Tartufo - P100

Aside from pasta, pizza, and gelato; Friuli also serves tea, soup, and appetizers. I suggest getting a reservation beforehand since the place tends to get full, especially on weekend nights. Also, don't expect clean tablecloths and a quiet ambiance all the time. If you want a quiet meal and a sure parking space, I suggest going here for lunch or for an early afternoon snack. Or you can always have your meal to-go and eat your pizza and pasta in the comforts of your own home.

I've visited Friuli many times. But since it's my friend's Leo's birthday today, and all my Friuli pictures are from Leo, and eating is all about relationships; here are some of my eating-at-Friuli-with-a-friend-named-Leo pictures:

Friuli Trattoria is located at 79-A Maginhawa St., UP Village, Quezon City. It's open from 10am to 2am daily. For reservations, call (02) 434 1416.

Famous Belgian Waffles - Blueberries and Cream Cheese

2013-04-17T12:31:00.001+08:00

There's always room for dessert. It just so happened that my dessert could also pass for breakfast.

Klaris and I didn't have to travel far from work to satisfy my sweet craving. If you can believe it, Star Mall in Shaw Blvd. is home to a newly-opened Famous Belgian Waffles food kiosk. Just a trivia, what is known as a Belgian waffle in North America is actually called a Brussels waffle in Belgium. The Belgian waffle is supposed to be larger and crisper than the "original waffle" -- the Liege waffle, which has an impressive 600-year history. The Belgian waffle also has deeper honeycomb pockets and is usually topped with confectioner's sugar, chocolate, whipped cream and/or fruits.

Famous Belgian Waffles adds a bit of a twist to your usual Belgian waffle by folding it into an easy-to-eat "waffle sandwich". So, is this self-advertised "latest craze in town" worth it?

My favorite fillings and toppings for donuts, cakes, and bagels would be blueberries and cream cheese, so choosing a flavor was an easy decision for me.

Famous Belgian Waffles are freshly-baked as advertised. The waffle itself is crispy outside and soft inside. And well, who can go wrong with a combination of blueberries and cream cheese? My only complaint is that I wanted more blueberries and cheese inside my waffle.

All in all, Famous Belgian waffles makes for a great snack, breakfast, or heavy dessert for 55 pesos. Other items on the menu would only cost you 30-45 pesos. Not bad huh?

If you're not a blueberry/cream cheese fan, you can also choose from other flavors: Plain, Chocolate, Peanut Butter, Cheddar Cheese, Strawberry, Cream Cheese, Blueberry, Hazelnut, Ham and Cheddar, Banana Peanut Butter, Banana Chocolate, Chocolate Peanut Butter, Banana Hazelnut, Ham and Cream Cheese, and Strawberry Cream Cheese.

Famous Belgian Waffles is open for franchise. This branch is located at the 2nd floor, Star Mall, Shaw Blvd., Mandaluyong, Metro Manila.

Cafe Breton: Eden and Le Magnifique Crepes

2013-01-31T16:30:00.005+08:00

Had a date at Cafe Breton with the best friend one late night. The Technohub branch is great for chilling out and having private conversations. After I wolfed down a Hungarian Sausage sub sandwich (yum!), we ordered the popular Cafe Breton crêpes.

For chocolate lovers, there's the Le Magnifique -- almonds, whipped cream, and creamy Nutella on a crêpe bed stuffed with bananas.

The best friend had it with a glass of Mango smoothie.

Here's a closer look at delectable goodness of this crêpe. It's making my mouth water just looking at it.

Just to balance the sweetness, I opted for a simpler fare. This dessert is for those who like their sweets a little less sweet. Stewed apples hark back to the heavenly garden of its namesake. Eden is topped off by cinnamon, cream, and whipped cream.

Here's another look. I would have loved to drizzle this with chocolate.

Cafe Breton crêpes are thick and filling. Needless to say, we were both satisfied afterwards. Thanks for spending time with me best friend!

Cafe Breton is located at UP Ayala Land Technohub, Quezon City. For reservations, call 02-355-6971.

Bizu Patisserie: Oranges, Strawberries, and Love, Love, Love

2013-01-27T16:06:00.000+08:00

If you have a sweet tooth, then don't pass up on Bizu.

best place for: quiet conversations with friends and special someones
budget: 300-1000+

I've always been a fan of chocolate and orange concoctions. Unfortunately, there's not much orange-choco goodness to go around when it comes to desserts. Which is why I was so happy to taste this delectable Bizu creation.

The Amour cake is an orange Varlhona Mousse with a brownie base and creme brulee filling. The circumference is coated with thin white chocolate, which I don't care much for (not because it doesn't taste good, but because I'm not a white-choco person). The smooth gooey center is enough to make me love Bizu forever.

Amour, P335

If you'd rather have strawberries and cream rather than oranges and chocolates, then try the Strawberry Chiboust. This is a classic French-style cheesecake topped with fresh strawberries. The cake itself is very light, while the strawberries are very sweet. Unsurprisingly, the presentation drew a chorus of wows from us girls.

Strawberry Chiboust P295

The personal cakes may look small. But if you just came from a filling meal and just want to eat something sweet, they're enough to share with a friend.

Ren told me that the Roca cake and Tea Set (good for three people) were also to die for. They also have macarons in all the colors of the rainbow, plus other fruity/chocolate-y desserts such as these:

Wash the sweetness down with a pot of loose leaf tea (P185/pot) like we did. I recommend the Chocolate-Mint tea, which is perfect if you just want to sink down on Bizu's soft purple cushions and relax with your mint-loving friends.

Greenarcher friends Renchan, Aichan, and Leochan with abbygabyfoodie

Bizu Patisserie is located in Greenbelt 2, Ayala Center, Makati. For catering and reservations, call 02-757-2498. Other branches are in Greenhills, St Luke's Global City, One Rockwell, and Lobby Cafe by Bizu.

*thanks to Leo Atobe for the photos :)

Sipping Coffee with the Enemy: also titled, the reluctant Starbucks fan

2013-01-06T20:28:00.002+08:00

Those who have been eating with me the past months know that I indulge myself in Coffee Bean and Tea Leaf. I just love their fragrant hot teas -- the hints of fruits and leaves are wonderfully comforting. When it comes to coffee though, I love the strong flavors of Seattle's Best.

For the past months however, I have been sipping coffee with the enemy.

Admittedly, the Starbucks planner this year is just too elegant to resist. Yes, it is a tad heavy, but just peek in those clean pages, and you'll be able to imagine all the wonderful dreamy plans you want to make this year. I guess this is why most of my friends have been lusting over it to give to loved ones or to satiate their own personal desires. Not to mention that these friends are Starbucks fans in the first place.

got the black one for my mom

So I waved the white flag and gave in. When your own mother is a Starbucks fan, then you know you have to give her the gorgeous planner as a Christmas present.

Deadline for Starbucks planners has been extended to January 20, 2013. So you can still drown yourself in coffee the next few days if you want to score a planner. In case you're wondering how much a Starbucks Planner costs, here's an infographic from myManila.net:

This year, I discovered there were some Starbucks drinks I could live with. Their cakes, pastries, and sandwiches I always had heart for, but their drinks were another matter. I love my coffee strong and sweet and Starbucks never really fit the grade. So I tried their Christmas drinks and while the Dark Cherry Mocha was still too weak in my book, I was pleasantly surprised with their Toffee Nut Latte and Peppermint Mocha. As an aside, permit me to say that Seattle's Best' Cookies and Mint Christmas drink packs a meaner minty-dark chocolatey punch better. But you know...all eyes should be on the pretty planner.

My Starbucks Picks (pretty extensive list for someone who calls herself a non-fan):

Peppermint Mocha (Christmas drink 2012)
Multi-Grain Bagel (served with jam, butter, and cream cheese)
Caffe Mocha
Very Berry Hibiscus
Roasted Chicken Pesto and Shiitake Mushroom on Flat Bread
Christmas Turkey and Chicken with Chuttney on Cranberry and Walnut Bread
Classic Chocolate Cake
Banoffee Pie
Danish

With all the Starbucks I downed and ate the past months, I have been feeling a bit of a traitor. But if you're sipping coffee and refreshments with friends, then it doesn't matter where you are, right? After all, the coffee is only as good as the company.

Rekindle the Joy sticker sheet for the 2013 Starbucks planner

Starbucks Very Berry Hibiscus - I'm a fan of this refreshing cooler

birthday drinks with Leo

Quick and Easy Egg Recipe: Kate's Fluffy Scrambled Eggs

2012-09-17T12:52:00.000+08:00

Who loves eggs? I do! This is a quick and easy breakfast treat or brunch treat. My sister cooked it for us last night and I made my own batch this morning. You can prepare and cook this for 15 minutes or less, and you won't have that much dishes to wash after either.

Ingredients:

2 large eggs
2-3 tablespoons sweetened soy milk (buy natural and organic)
grated cheese (as much as you want)
Bacos bacon chips (optional)
One fresh tomato (optional)

Procedure:

Whisk eggs, soy milk and grated cheese in a bowl. The more you whisk your eggs, the fluffier it will be. Cook on a non-stick frying pan. Make sure pan is hot enough. I use olive oil to make my dish more healthful. Stir constantly until eggs are cooked but still moist and soft. You don't want to overcook them. You may want to add a little salt. I personally don't like salt on my eggs.

Top with Bacos and grated cheese and serve with fresh tomato. Other variations include cooking with mushrooms and basil or topping with a bit of cream cheese. It's hard to go wrong with eggs.

This quick and easy sweet egg recipe serves one or two. Yummy!

Authentic Halal Food from Gilak by Hossein

2012-09-10T14:08:00.002+08:00

Published in Appetite Magazine, March 2012 issue as One Magical Night: Authentic Halal Food from Gilak by Hossein

Stepping into Hossein’s is like walking into an enchanting chapter from the One Thousand and One Nights. With the heavy draperies hanging from elaborately carved wooden arches and colorful Moroccan chandeliers glowing from the ceilings, I almost expected a magical carpet to bring us in. What I got was even better – a night of exquisite Persian, Arabic and Indian cuisine under the commanding spell of Chef Hossein Sohrabi.

The genie in a chef’s hat

Chef Hossein has the impressive presence of a supernatural genie that’s bound to grant wishes. I suspect though that anyone would find it extremely difficult to make Chef Hossein do anyone’s bidding, but food he will most willingly grant. The former bodybuilder and lifeguard was also in military service, as required for all 18 year-old male citizens in Iran. Who would have that a PhD graduate in Business Management would turn into a recognized chef? Chef Hossein tells us that the love for food runs in the Hossein family. In fact, his brother is also a chef and exchanges recipes with him online.

With a vigorous “Come here!” the restaurateur made me run to the kitchen. He insisted that we wolf down whole chunks of juicy beef kebab (P334), instead of the hesitant bites we were taking from the freshly cooked meat. Surprisingly, popping hot meaty portions into your mouth makes a whole world of difference in appreciating a kebab. He reminded me of my grandfather who wouldn’t take no for an answer whenever he had prepared some exotic food I just had to taste. When I told him my grandfather also went to the same school as he did in college, his eyes crinkled into a smile before he replied with, “God bless him!”

The authoritative air is not the only reason you couldn’t refuse a dish served by Chef Hossein. Once I took my first bite, I was enchanted. He is hard to resist, because his dishes are just meant to be relished. An example is one of Hossein’s beef specialties, the Beef Dopiaza (P424). From the huge Chef’s Appetizer, my favorites were the motabal (eggplant with tahini paste and olive oil) and dolmeh (stuffed grape leaves). The only thing in this entrée not for vegetarians was the meat samosa. I’m a carnivore, but I would definitely want more of the homos, falafel, vegetable samosa, and tabulee included in this dish. When asked what the dolmeh was stuffed with, Chef Hossein simply says “It’s magic.”

Pages of food

Chef Hossein tells us that he still studies every night. “You want to see my books? Come!” I tore my eyes from the parade of dishes to be photographed and followed him to his office. He brings my attention to the many books on his shelf. In a Persian Kingdom, Tempted, Cookbook Diary and A Taste of Persia…everything was about food. Chef Hossein opens a page from one of them and tells me to read about Iran’s claim to culinary fame.

Spellbound by Saffron

“If you eat too much, you might get high,” the Chef’s wife Gloria Sohrabi warns us about the very expensive and flavorful saffron spice natively grown in Iran. “You put only a little”, Chef Hossein agrees. Saffron is the female part (stigma) of the lilac-colored saffron flower. This probably explains the heady allure of saffron, which as Gloria tells us, is also said to be an aphrodisiac. The saffron is handpicked, taking 70,000 to 250,000 flowers to make one pound of the red seasoning. Not only does saffron add flavor and color to a dish, its thin strands are also reputed to contain healing powers.

I loved its distinct appetizing aroma in my Plain Rice with Saffron (P168). Combined with the yellow Biryani rice (P180), the saffron taste was still perceptible from the chunks of shrimp tandoori, and beef, lamb and chicken kebab that Chef Hossein had cut up into a tasty mix of rice toppings. You can get a whole plate of the grills and rice when you order the Supreme Kebab II (P2625), but make sure that you bring a lot of friends to dine with you. Hossein’s grilled meats are served in huge portions and are very tasty.

Love spells Hossein

Chef Hossein had plunked a whole stack of publications in front of me, ordering me to leaf through some featuring his restaurants. A heavy coffee table book caught my eye though: Manila’s Best-Kept Restaurant Secrets. “Find Hossein’s,” was the Chef’s instruction, and I couldn’t help but comply. There it was: Best Specialty Restaurant.

While the Chef is certainly proud of his culinary heritage and thriving business, I feel that the love for his family surpasses all his other passions. He proudly tells us of his four children, two of whom also cook. In the photo shoot, the Chef dons his tall chef’s hat and holds Miss Gloria close and kisses her. “Right now,” he says over dinner, “I focus on my wife.”

This was truly one of my best nights over dinner with people I just met. While he wouldn’t spill any of his kitchen secrets, Chef Hossein willingly talks about Iran, narrates their inspiring love story as husband and wife, and gives us advice. “Enjoy your life when you are young darling!,” the Chef addresses each of us, “Don’t miss the time because you’re never born again.” Then with more emphasis, “Don’t say yes! Do it!”

Chef Hossein has been here since 1978 and the first time he started grilling kebab, the other Iranians told him to go home. Today, he has received invitations to put up the Hossein restaurants abroad, but he says he plans to stay here. As he declares, “This is my home”.

One more night of magic

There are 580 dishes in Hossein’s; that’s more than a hundred nights you can experience a dose of Middle Eastern charm. Chef Hossein tells me that I can come back any time to read his book about saffron. I will definitely return for another magical night.

At the beginning of the interview, I was wondering if Chef Hossein still ate in his restaurants all the time. In response, the Chef told me, “I love my food.” I’m sure many of his customers would reply with, "We do too!".

Gilak by Hossein is located at the 2^nd level, Greenbelt 3, Ayala Center, Makati Center, Makati Ave. For reservations, phone (02)7290266 or 7290267.

Grab your copy of Appetite Magazine in selected newsstands!
Published by the One Mega Group.

Chocolate Store Gives Free Chocolate in Exchange for Good Deeds

2012-08-23T12:47:00.000+08:00

In an innovative marketing brand strategy, Danish chocolate brand Anthon Berg turned heads while setting up a “Generous Store” where consumers had to pay with good deeds instead of cash. The project conceptualized by agency Robert/Boisen & Like-minded had people queuing up for one and half hours, so they could purchase chocolate boxes in exchange for tasks such as serving breakfast to a loved one, talking nicely to their mother, and over 30 other generous deeds. Through an iPad app, people who “bought” the chocolates then had to log-in to Facebook, select a person they wanted to be generous to, and post the info along with a photo of the chocolates to their Facebook walls.

You can watch the awesome video right here:

I think this is a genius move by the ad agency. It kept up with the Anthon Berg tradition of generosity, became an instant attention-grabber, and was a great way to inspire people. Most people would line up for chocolates without any added motivation (I would). But to hand out sweet freebies AND inspire people to do a good deed at the same time? That's one superior chocolate-loving move that's going to be hard to beat.

Vegetarian Dinner: Bean Curd Adobo and Pickled Garlic

2012-06-04T15:36:00.002+08:00

My sister Kate has been trying to convince us to go vegetarian or at least pescetarian or pollo-vegetarian for the past months. So once in a while (when she finds the time to go home that is), she whips up something vegetarian-ly delightful in the kitchen.

Last Sunday was an Indian-inspired dinner. Kate cooked bean curd with mushrooms, adobo-style and served it with some pickled garlic. I love Indian food, so I was really excited to try this simple recipe.

Bean curd adobo

Pickled Garlic and Pita Bread from an Indian food store

Kate bought the a bottle of pickled garlic from an Indian food store in Mandaluyong, and I really like the sour-spicy taste. The label says its made from garlic, raisins, and almonds. Just spread a little on sliced pita bread (a pack pf pita only costs P35 in the same Indian store), add a spoonful of the bean curd adobo, and cram everything into your mouth. The bean curd only costs P100 per kilo (approximately, 4 blocks of bean curd). I must warn you though, pickled garlic is not for those who don't like that distinctly Indian flavor.

I don't think I'll ever go 100% vegetarian, but if my sister cooks all the time, there might be a slight chance.

Kate's Bean Curd Adobo
(serves 3)

one block bean curd, hand-shredded
1 huge white onion, sliced into half moons
1 whole garlic, peeled and chopped or crushed
1 small can button mushrooms (shiitake would be a lot better), sliced
soy sauce
vinegar

* heat garlic and onion in frying pan
* put in shredded bean curd and mushroom
* add soy sauce and a very small amount of vinegar, Filipino adobo style. The amount depends on your taste
* stir-fry everything until cooked
* serve with sliced pita bread and pickled garlic

Unlimited cake challenge at Secret Recipes

2012-03-31T16:38:00.001+08:00

The challenge: eat seven cakes within an hour. Can we do it?

half of the team ready for action
girls in their mean-guy pose, while ron acts girly for the cam

We got Secret-Recipes-unlimited-cakes-and-coffee-or-tea-until-6pm coupons for only P199 (P950 value) and couldn't wait to take up the challenge. The rules were simple: strictly no sharing and eat your cake as fast as you can, since we started eating at 5:00pm.

Just look at all the cakes we had to eat!

five slices out of seven delivered

pretty girls + cakes = love love

ready for battle!

writers are all smiles

My first cake was of course, chocolate. As early as now, I have to tell you it's the best out of all I tried.

moist chocolate cake was not as moist as expected, but it's okay

Wolfed the choco down in around five bites and ordered cake number two.

White Strawberry - light and tasted a bit medicine-y

Cake number three was called the Golden Nugget. The middle was rich and creamy, but I didn't really like the taste.

no gold in this Golden Nugget

There were still four cakes to try -- Black Forest, Mocha Walnut, Cocoa Mocha, and Almond Coffee -- but I was already too "sugarified" to take in more.

Challenge result: FAIL at 3/7 cakes consumed. Boo.

Unfortunately, we weren't too happy about the subpar service at Secret Recipes that day. We made a mistake in printing one of the coupons, but the staff wasn't too helpful in improving the situation. Yes, we knew the rules (coupons had to be printed out), but if I were the manager, I would have done something to make my customers feel better, especially since the restaurant's own database showed that we did indeed purchase the coupon. They were also very strict about refills. The waiter made sure I finished every drop of my jasmine tea (which went well with cakes, by the way) before I could have another cup.

No refills until I finished this

Good thing the sugar rush with my hyper officemates more than made up for this disappointing detail.

girls girls girls girls :)

Just look at all our plates and imagine how full we were!

I love this weird and geeky bunch of Marketing ninjas.

Secret Recipes is open from 10 am- 10 pm and is located at 5/F Shangri-La Plaza Mall, EDSA cor. Shaw Blvd., Mandaluyong, Metro Manila. For reservations and deliveries, call 02-6370367.

Chocolates from home: Theo & Philo Artisan Chocolates

2012-03-30T14:49:00.000+08:00

When I was in high school, I tried eating green mango with chocolate and liked it. My friends thought I was crazy. I don't think they'd be thinking the same thing when they try Theo & Philo artisan chocolates. Theo & Philo is distinct from other artisan chocolates because of its infusion of Filipino flavors, and no wonder because these specialty chocolates are Philippine-made.

The Theo & Philo story extols its homegrown ingredients; cacao comes from Davao, while the sugar is from Bacolod. It's founder Philo Chua says:

"...each batch of chocolate is produced in small quantities (actually, it would be "micro" in industry standards) and overseen personally by people instead of machines. We take great care, time and effort to ensure that each step starting from the selection of the cacao bean to the final step of molding and packing, we are only offering the best we can offer."

Ching and I tried two unique flavors, Dark Chocolate with Siling Labuyo (Chili) and the best-selling Green Mango and Salt.

I love Theo & Philo's packaging
*thanks to Ching for the photos

Proudly Philippine-made

Don't expect a big chunk of chocolate though, as we did when we saw the website photos. Each bar is only 1.3 oz but totally worth the foodie experience. When I first took a bite from my Dark Chocolate with Siling Labuyo I was thinking, what's so special about it? That is, until I swallowed and felt the slight kick from the chili. The spice would leave your throat with a slight burning sensation that's -- you might find this weird, but I can't put it any other way-- surprisingly pleasant.

Any choco-lover would appreciate Theo & Philo

I can also understand why the Green Mango and Salt is a favorite. Even though I'm not a green mango fan, it became my choco choice too! Believe me, green mango goes very well with dark chocolate. Ching and another officemate also gave it a thumbs-up. So that's 3/3 choco-loving girls...a statistic boyfriends and husbands out there should seriously consider.

If you're looking for a unique gift, why not grab all eight flavors of Theo & Philo?

Theo & Philo is available in Green Mango and Salt, Labuyo, Organic Barako, Pili & Pinipig, Milk Chocolate, 70% Dark Chocolate and Calamansi flavors. According to their Facebook site, there's also Dark Chocolate and Pandesal, although we didn't see this flavor when we went to the ECHO Store, Podium. Each 38g bar sells for P95. Other stores are listed in the Theo & Philo website.

Read more on Theo & Philo:

For love and chocolate - The Philippine Star

Is a Selecta Magnum Moment Worth It?

2012-03-27T14:43:00.002+08:00

Unilever's Selecta Magnum has teased curious tastebuds wondering if the relatively expensive ice cream bar is worth all the hype and hoopla. As I mentioned in my previous post on the Selecta Magnum Classic, the Belgian coating is good, but the vanilla ice cream needs some work. But that's just me. Despite reviews of being overhyped and overpriced, the Magnum is still selling out on groceries and Mini-Stops that you just can't help but wonder what is it with this ice cream?

Selecta Magnum infographic by myManila
Overhyped and overpriced ice cream?

I'd like to think of the Magnum as a lower-level Apple product of ice creams. It uses a marketing strategy that entices customers to actively seek out a brand because they believe it can fulfill the need (in this instance, the need to belong. haha.). By marketing itself as the most expensive mass-produced ice cream, the Magnum creates in people the desire to know more about its value for money, causing a snowball effect that makes others want to identify themselves with previous Magnum taste-testers. This reminds me of the iPod which people buy because they want to imbibe its "cool" vibe. People don't want the iPod just because it's useful as an mp3 player (you can get way cheaper alternatives); they also want to acquire the status Apple products bring. The Magnum is not a status symbol (some have even called it the poor man's Haagen Dazs), but in a similar way, people want to acquire something only the Magnum can give; that is, the feeling of being "in". They've been asked, "Have you tried the Magnum?", and their interest is piqued the more they're asked that question. They can't help but give in to the latest craze. And this is actually pretty crazy behavior for some who have tried the pricey cooler. But still, it works right? I've seen people ask on Yahoo Answers if the Magnum is worth it and there are numerous reviews online entitled "Just Another Magnum Review" or something along that line. But after reading all criticisms, you'd still want to try it for yourself. Probably only the truly snotty Ben and Jerry's and Haagen Dazs fans will turn their noses at it.

You've got to admit that Magnum chocolate is more than your average Pinipig Crunch (which sells for a bit over P20), so I can't understand why people think its overpriced. That said, the sucker for chocolate that I am tried the Magnum Almond. Here's another shot of my pretty Magnum model:

Selecta Magnum Almond Model Ching who has a very inspiring blog called everyday sunday

I found this sweeter than the Classic, and though you can't expect it to be as amazing as the gelato I tried at Bar Dolci in The Fort, I still liked it and I'd buy it if I wanted something ice cream and something real chocolate. If you lower your expectations a bit -- its P50, not P150-- you will too.

So, are you going to give in or are you going to be left out?

In areas where the hype has died down, the Selecta Magnum Almond is available in all groceries and convenience stores. Now I only have the Truffle to try.

Provençal Cuisine at Café Provençal

2012-03-26T15:15:00.000+08:00

If you need a casual-classy restaurant that's not cloistering, try Café Provençal at Shangri-la Plaza Mall. It's warm ambiance, filling food, and attentive service are great for an intimate mall lunch or dinner with friends or business colleagues.

Staying true to its name, Café Provençal's food has the taste of Provence. This means, expect a lot of garlic, aromatic herbs, and olive oil in their dishes. Olive oil is such an essential element in Provençal cuisine that an important book on Provençal food, La véritable cuisine provencal et niçoise (The Wonderful Food of Florence) by Jean-Noël Escudier states that the king of Provence is actually the olive tree.

My friends and I were hungry and didn't go wrong with these dishes:

For appetizers, we had the Picasso Painter Palette which would gladly feed 3-5 people. We also ordered two pasta dishes, but the Porto Fino was the one that stuck to memory. It seemed like such a simple dish, but it drew in mildly surprised comments of "masarap" (yum!).

Picasso Painter Palette
calamares, parma ham, feta-tomatoes, smoked sausages, Caesar sampler and garlic mushrooms

Porto Fino
black olives, sundried tomatoes, virgin olive oil, anchovies, and parmesan cheese over our choice of penne

Pasta is of course, best complemented by pizza. Here's the self-titled Cafe Provencale pizza.

Cafe Provencale pizza
shrimps, pepperoni, ham, mushroom, capers, olives, anchovies, garlic, tomatoes, mozzarella cooked on Italian pizza stone

How do you make a good old brownie more interesting? Top it with creamy vanilla, choco fudge, whipped cream, and while you're at it, add a butterfly to complete the mouthwatering picture. Our dessert was so lovely, it drew in a chorus of wows.

beautifully done brownie

the caramel butterfly looked too elegant to eat

You can bet that we soon got over this brownie's loveliness.

Chris takes the first huge bite

My equally lovely friends and I are satisfied.

friends since high school

men with babies are love!
Chris, daddy Sonny, and baby Claire

Café Provençal is located at 2nd Lvl. Shangri-la Plaza Mall, EDSA corner Shaw Blvd., Mandaluyong, Metro Manila. It's open from 10 AM- 9 PM everyday. For delivery (minimum of P500), catering, and reservations, call 02-6318046.

Selecta Magnum

2012-03-09T13:45:00.002+08:00

My lunch treat for today -- Selecta Magnum Classic made with pure Belgian chocolate and filled with creamy vanilla. Well...they could still improve on the vanilla part, but the choco coating was yum!

My Magnum Model: Ching who blogs from everyday sunday

The recently-launched Magnum is currently the country's most expensive mass-produced ice cream at 50 pesos. According to Selecta, it belongs to the impulse market category; that is, it's one of those products you buy out of impulse because of greed, urgency, fear of loss, or indifference. I don't want to think about what my impulse purchase was borne out of. I just know that this yummy cooler is perfect for the summer heat.

edit: As I told my best friend,I kept wishing that they had a "choco box" version of this..filled with orange, strawberry, mint, caramel, or coconut ice cream. Then you could order a box of different flavors. Calling Selecta!

Buy Selecta Magnum Classic, Chocolate Truffle or Almond from groceries and convenience stores.

Accidentally in Love with Lolo Dad's Cafe

2012-02-21T11:33:00.000+08:00

My happily ever after at Lolo Dad’s Café

Words by Abby Lim

Photographed by Greg Mayo (his actual photos are in the mag itself. these amateur photos are mine)

Art direction: Chelsea Lim

Special thanks to Appetite editors Nina Daza-Puyat and Viel Luis who helped me on this feature

It is with reckless abandon that I fall in love at first bite. I crave and rave, only to find out that it was mere culinary infatuation. Then I am ready to move on to the next target delicacy. I thought it impossible to fall absolutely and forever in love with a dish outside of home. Until I met Lolo Dad’s Café.

Unexpected love affair

If I didn’t know that it was one of Manila’s best restaurants, I would probably think of Lolo Dad’s Café as another house on the streets of Malate. And indeed, from 1941 until early 2000, it actually was. General Manager Ding Ayuyao says that the restaurant is a tribute to their deceased father Conrado Ayuyao who they called Lolo Dad. It also used to be the ancentral home of the Ayuyao family. Look around and you’ll easily spot vestiges of the restaurant’s Spanish roots in the hardwood floors and beautifully detailed wooden furniture.

Open kitchen at Lolo Dad's

You might think that this crossing over from historical to gastronomical is a natural offshoot of the family’s common love for meticulously-prepared food. Nothing can be further from the truth. In actuality, what has been recently dubbed as Manila’s Most Romantic Restaurant was initially planned to be a modest take-out food stall. I was incredulous upon learning this, but it’s the humble truth. The take-out place was supposed to be situated at the house’s lanai, but the universe had bigger plans for the Ayuyaos. While the family was thinking about their small venture, it just so happened that their neighbor had to dispose of a large island stove. Not wanting the stove to go to waste, the family decided to turn their food fling into a fullblown passion for fine dining. The rest is gastronimical history. Today, Lolo Dad’s Cafe seats fifty people and is run by Ding and four award-winning chefs. This roster includes multi-awarded Chef Ariel Manuel and his wife Carminia Ayuyao Manuel who is also a pastry chef.

Smile! Appetite EIC Ms. Nina Daza-Puyat and Graphic Designer Chelsea Lim
take a break from watching the going-ons in the kitchen

The accidental chef

I believe that the food is only as good as the hands behind them. I was a bit nervous talking to such a topnotch Chef highly esteemed by his peers. It was pretty amazing to find out that Chef Ariel was very accomodating and easy to talk to. He says that he started out waiting on tables and didn’t receive any formal training in cooking. It was upon seeing the plated dishes at the Hyatt Hotel that the then-architecture student’s creative instincts for food first kicked in. Without any air of arrogance, the Chef says matter-of-factly, “I felt that I could do that better”. And indeed he did and still does. The accidental chef has now garnered international awards in the culinary world, but remains surprisingly humble. When asked what his favorite food is, he sheepishly tells us, “Corned beef”.

Chef Ariel was awesome. I just had to have a picture with him...

...and so did Assistant Editor Viel

My Rendezvous with Lolo Dad's

All the talk about Lolo Dad’s unplanned beginnings got me excited. Like a lady out on her first date, I didn’t know what to expect. What sumptuous offerings would greet me from Chef Ariel’s kitchen?

February 14 is a special day for Lolo Dad’s Café since it was on the same day in 2000 that the restaurant first opened its doors to the public. The choice of Valentine’s Day as the opening day didn’t hold any significance other than it being a good day to open a restaurant. The romantic in me was imagining the opening date to be connected to Chef Ariel and his wife’s grand love story; it was more of a perfectly arranged marriage though. Looking at the grandiose Valentine’s menu, I couldn’t help but think that Lolo Dad’s and Valentine’s went so well, the heavens must have conspired to put them together. Faithful to its romantic reputation, Chef Ariel prepared a 6-course tasting menu (P2600/person) that’s sure to romance lovers on Valentine’s Day.

Photographer peek-a-boo: Chef Ariel is busy in the kitchen

The Chef says that he likes to add a distinguishing factor in his dishes, something that would set them apart from other world flavors. One would notice that this special set had an Asian or Filipino twist in them, albeit their European roots. Take for example the Hoisin glazed Rast French Quail breast, which was served with Adobo of Crispy Leg and the Seared Foie gras on Duck fat fried Potato rosti. Or the big serving of Roast Rack of Lamb and Kaldereta of Wagyu short rib in crepinet served with Parmesan Cheese Risotto, Shallot confit and Asparagus. You may also be familiar with the Chef’s Vanilla Almond Ice Cream creation. The dessert was all dressed up with Thai Basil, Strawberry Feulitté and Spiced White Chocolate Burst.

French Quail breast with Adobo of Crispy leg

I particularly liked the cool Citrus sorbet that prepared my tastebuds for Chef Ariel’s other creations. To balance the meaty viands, there were two seafood dishes: the Gingered Raw Salmon; Tuna and Grouper with Moluga Caviar, Baby Eels and Capellin Sardine Terrine; Cucumber and Tomato Gazpacho jelly with Cilantro vinaigrette; and the Lobster and Sweetcorn Chawan Mushi.

Chawan Mushi is an egg custard dish from Japan

Okay say this as fast as you can: Gingered Raw Salmon; Tuna and Grouper with Moluga Caviar,
Baby Eels and Capellin Sardine Terrine; Cucumber and Tomato Gazpacho Jelly with Cilantro Vinaigrette.

The Perfect Ending

I thought my date was over, but Chef Ariel wanted to introduce my palette to their ala carte menu. As Ding emphasizes, Lolo Dad’s Café is a place to go to for any occasion, romantic or otherwise. Chef Ariel likes to keep his menu updated for regular goers looking for fresh eats. For starters, I had the Romaine Caesar salad with Grilled Chorizo, Crisp Pancetta and Eight Minute Boiled Egg. I particularly delighted in the Pan-fried fillet of Seabass with Blue crab Potatoes and Smoked Salmon-filled Mushrooms in Oyster cream sauce. The seabass was tender and the blue crab simply invited you to stay for more.

Blue Crab Potatoes, Smoked Salmon-filled Mushrooms in Oyster Cream Sauce and Pan-fried Fillet of Seabass

Finally, it was time for another round of dessert. I have higher standards for dessert than for any part of the meal. The last thing I put in my mouth has to be perfect, so that I could go home contented. I soon found out that my perfect ending was waiting in Lolo Dad’s all along. The Dark chocolate and Almond layered cake with Quenelle of White chocolate mousseline and Vanilla Almond Ice Cream was delectable. Take a bite, and the cake crumbles and melts in your mouth at the same time. I would go back to Lolo Dad’s just for that.

I fell in love with this: Dark Chocolate and Almond Layered Cake

Every girl dreams of a happily ever after. It was by accident, or better yet, it was by fate that I had mine at Lolo Dad’s Cafe.

Lolo Dad’s Cafe is located at 899 Pres. Quirino Ave. Cor. Leon Guinto St., Malate, Manila. For information and reservations, call 522-2941, 524-2295, 496-6646 or +639228125971 .

This article was published on Appetite's February 2012 issue.
Grab a copy for more romantic escapades!

Burgoo treat: Chicken Tender Fingers and Angel Hair Classico Pasta

2012-02-13T23:00:00.000+08:00

Leo and I are two very different people. But when it comes to food and talk, we mostly enjoy the same things.

Gaby vs. Leo

Burgoo will definitely be one of our choices when we want to be stuffed with tasty food. You'll never go wrong with their humongous servings, which are almost always good for sharing.

Last Saturday, the hungry Leo treated me out to a Burgoo dinner. Yay. It was the perfect ending to the busy week, since I also got a new book.

Waiting for your Burgoo order is never boring. They place a set of crayons on each table, so you can draw on the huge paper sheets covering the tabletops. When you feel like your date is going to sound like a silent film...you know where to take him. Leo and I don't have a problem with talking and drawing and laughing at the same time though.

My new book: Book 3 of Merlin. And my drawing: Pseudo Merlin.

When our food came, we hungrily dived into them. Leo ordered the large serving of Chicken Tender Fingers (P495) and the regular-sized Angel Hair Classico Pasta (P275). I must say, they were a good combination.

Crunchy on the outside, tender on the inside

Barbecue Sauce, Honey Mustard, or Ranch? Honey Mustard wins our vote.

I love the texture and simplicity of the Angel Hair Classico

What can I say but a big thank you to Leo? The next treat's on me.

Burgoo is located at the 2/L Gateway Mall Araneta Center, Cubao Q.C. For reservations, call (2)-913-6121, (2)913-7234 or (2)912-7939.

Someone wants KFC

2012-02-12T22:24:00.001+08:00

We had Kentucky Fried Chicken for dinner last Saturday, and guess who couldn't contain her excitement?

That's one of our doggies, Shobe. She and our other dog Chichi just love KFC chicken. They're the first ones to greet the food delivery guy when he arrives.

We're actually already done with dinner, but obviously, Shobe isn't.

Shobe wants KFC!

We had to say no this time though. Sorry Shobe. You're cute, but we have to put you on a no-more-KFC diet.

Kentucky Fried Chicken Metro Manila delivery is from 9:00 AM - 11:00PM. Call 887-8888.

Tsoko Nut Batirol: Mangoes and Choco Cream Cake

2012-02-11T17:33:00.002+08:00

Tsoko Nut Batirol's Mangoes and Choco Cream Cake was my lunch treat.

I wish I could have stayed in Tsoko Nut's newly renovated space in the Worldwide Corporate Center in Shaw. Compared to their old space, this had a better store layout and a more relaxed and homier atmosphere.

But I had to go back to work and enjoy this Mango and Choco cake on my desk. Mangoes were sweet and the cake was light and obviously creamy. My friend Ching says that it tastes homemade. Imagine crossbreeding Sans Rival with Mango Cake and this is what you get.

Mangoes and Choco Cream Cake slice (P95) from Tsoko Nut Batirol, Worldwide Corporate Center, Shaw Blvd., Mandaluyong, Manila.

Thank you Coffee Bean and Tea Leaf!

2012-02-06T15:00:00.000+08:00

It's mine, it's mine, it's mine! I was craving for Coffee Bean and Tea Leaf's Giving Journal, and thanks to all my friends who helped, the craving has been satisfied.

Doesn't it look great on my bedside table?

Staying true to its name, this journal has lots of space to plan what to give and who to give to everyday, every week, and every month for the whole year. It also has 12 coupons of CBTL freebies.

For my first CBTL giving date, the helpful CBTL Gateway girl cut out my February coupon and served Leo and I a Blueberry Cheesecake and our choice of free cheesecake, Toblerone Cheesecake.

After-dinner cheesecakes!

Leo and I especially enjoyed the Blueberry. Think about biting into a fluffy-sweet cloud topped with blueberry stars...hmmm..yum!

I love my Giving Journal!

Thank you CBTL!

Breakfast Sunday: YangChow, Dried Pusit, and Burong Kamias

2012-02-05T15:41:00.000+08:00

I love Sundays. My mom cooks more food.

Pickled kamias, crispy squid, and Yang Chow fried rice

Our oversupply of kamias (Averrhoa bilimbi; bilimbi; cucumber tree) made for very good and very sour buro (pickles). We have a kamias tree at home, so if you want some of the fruit, you're welcome to come over if you're my friend. haha. The kamias was the perfect companion to crispy dried pusit (squid) and Pinoy Yang Chow.

home-made pickled kamias

Yang Chow fried rice recipe:

1. Sautee garlic and onion in oil. We love lots of onion and garlic in our fried rice.
2. Add ham and Chorizo Macau (if you want, you can add roast pork, peas, shrimps, etc.). If you're going to add shrimps, stir fry until they turn pink and add in your roast pork after.
3. Mix one egg (or more if you wish) into the toppings.
4. Add left-over rice and mix it all up.
5. Serve while hot.

Burong kamias recipe:

1. Cut kamias in half, lengthwise. Place in a container.
2. Add water into container. How much is up to you. The kamias will release some water, so you can expect your buro to have more liquid later on. I don't mind too much water though. I pour the brine into my rice and it makes me want to eat more.
3. Layer with salt (amount depends on your desired saltiness). Pepper flakes are optional, but I recommend it.
4. Let sit for 24 hours or more before putting in the ref. My mom made this batch last Thursday, and we ate it Sunday. The kamias should be soft (but still with a bit of crispness) and very sour, with a hint of spiciness (if you added pepper).
5. Eat with anything fried.

I had three servings of breakfast today. If you have a taste for Filipino food and this breakfast was served to you , you'll probably have more than I did. =)

Why I Choose Coffee Bean and Tea Leaf

2012-01-07T17:00:00.000+08:00

Desire is sitting down at Coffee Bean with Oscar Wilde and some sweet dark brew. There will be nothing between me and the pages, except the turning. ~ abbygabyfoodie

What's on your cup? Mine's definitely filled with The Coffee Bean and Tea Leaf Tea Latte . I didn't really jump on the coffee shop craze, because I think many of these stores sell overrated, overpriced brews. The Coffee Bean is a different story though.

CBTL mixes up a lip-smacking, luxurious tea latte that just begs to be inhaled and imbibed in your system. Made with delicious Coffee Bean and Tea Leaf French Deluxe Vanilla, fat-free milk, and dream-infusing foam, this is a heartwarming, soul-refreshing, lovely blend.

I can stay at Coffee Bean for hours listening to soothing guitar music, while gulping down a Chai Tea Latte with my favorite author. Or I can just sit there and talk to a close friend, while delicately sipping the warm goodness of an Apple Pie Tea Latte. For tea-lovers and romantic bookworms like me who beg to be enchanted, CBTL is the perfect choice.

Coffee Bean with my friend, Leo. She got Mocha Ice Blended, while I got my usual tea latte in Apple Pie flavor
Thanks to Leo for this photo

I also love Coffee Bean's Give in to Giving campaign, which they started in 2010. This year, they're giving out Coffee Bean and Tea Leaf Giving Journals if you complete 18 beverage orders from any Coffee Bean and Tea Leaf branch. The best part about it? Proceeds directly translate to the sponsorship of 8 university scholars through Real LIFE Foundation's "Adopt-a-Scholar" program. Aside from Coffee Bean freebies, the journal gives you the opportunity to give back and share joy and inspiration to others. Isn't that so gratifying, heartening, uplifting... and just plainly cool?

Coffee Bean and Tea Life 2012 Giving Journal

You can get your Giving Journal until January 31 from any Coffee Bean and Tea Leaf branch. If I were you, I'd ask friends to meet me in a CBTL branch and everyone can order tea lattes in different flavors. It's the modern version of a tea party. African Sunrise, a favorite of mine, would fit those who would like to try a vanilla sweetness with a hint of orange tang. Those with a sweet tooth could try Double Vanilla. The safest choice and easy favorite is Chai. Other brews are Moroccan Mint, Tropical Passion, and English Breakfast. Their coffee also delivers a strong kick that puts other high-priced caffeine to shame.

Why Coffee Bean? Because taste and lots of love matter.

If you need a coffee shot for instant revival or would love to wax sentimental over a cup of tea latte, please call me. I'd be more than happy to go with you and place your order to complete my 18 cups of happy warmth.

This Apple Pie Tea Latte (P140, regular) is bought from The Coffee Bean and Tea Leaf Gateway Mall.

Classic Indulgence: Strawberry Ice Cream from Yellow Cab

2011-12-31T16:12:00.000+08:00

If Audrey Hepburn donned pink....

...she would be strawberry ice cream from Yellow Cab -- simple yet satisfyingly sassy.

This classic frozen treat is lightly sweet and creamy; you'd want to take one strawberry spoonful after another.

Eat it alone or better yet, share it with someone special.

Like I did.

New Year date with mommy

1/2 pint ice cream comes in four flavors
photo from: Yellow Cab

Strawberry Ice Cream (P105) bought at Yellow Cab Eastwood City Walk 1, Eastwood City Cyberpark, E. Rodriguez Jr. Ave., Bagumbayan, Libis, Quezon City. Call 02-4212222 or 02-4219421 for delivery.

Ceramic knives: a cut above your average steel knives

2011-12-30T15:18:00.001+08:00

A woman who cooks needs her cutlery. Her chef's knife should be as enduring as her spirit and as sharp as her tongue. The moment she takes hold of her knife, she should know that they belong together, like fragrant kitchen smells and mothers.

I'm not a woman who cooks. But my mom is. For quite some time now, she's been harping on about the colorful ceramic knives used by the kids in Junior Master Chef Philippines. When I saw this handsome charcoal black ceramic knife, I just knew that its dark sturdy grip would be perfect for her smooth white hands.

Ceramic knives seem to have dull edges, but you'd only have to lightly touch their tips and look closely at the curbs of their smooth bodies to realize how cutting-edge they truly are. They're not necessarily sharper than all steel knives, but these guys can out-cut your average steel knife contender anytime.

Don't let their hardy exteriors fool you; they're more lightweight than steel knives of the same size, making them less fatiguing to use. They're also resistant to corrosion and won't leave any aftertaste on your food.

However, since they're created from very hard material (ceramic is second in hardness to diamond), ceramic knives are also more brittle. Don't use them to crush garlic or cut through bone. They should also never be handed over to an abusive partner who takes his cutlery for granted. If you're one to toss your knife to the kitchen sink after using it, don't get a ceramic knife. However, if you're one who knows the worth of his cutlery, then this baby is for you. Take care of it and you can be assured of long years together.

You can trust your ceramic knife to be with you ten times longer than a high carbon steel knife.

Unfortunately, I wasn't aware then that there were also "best brands" when it comes to kitchen knives. The best ceramic knives are said to be made by Kyocera (the first to actually market them) and Asahi. A 7-inch Kyocera Chef's Knife would cost you around P3500.00.

If you dislike sharpening your knives frequently and know how to pamper them, then go and get a set of these sharp-edged cutlery.

Kaiser Hoffmann 7" Ceramic Chef's Knife, Dark Edition (P1250) is available at Rustan's Supermarket, Shangri-la Plaza Mall, Shaw Blvd., Mandaluyong City.

I took a bite out of an iPhone: iPhone Chocolate by Park Avenue Desserts

2011-12-26T20:58:00.000+08:00

What do you do when you need a quick pick-me-up? Get your phone and take a huge bite.

I just did...from this creamy bittersweet Belgian chocolate iPhone creation by Park Avenue Desserts.

Our boss (who tells me that PAD makes the best brownies too) gave each of us this fun treat for Christmas. He also tells me the icons are all wrong. Who cares? It's a big block of CHOCOLATE I can gobble up!

I couldn't take a nibble at first, since it looked too cool to ruin with my little teeth. But today, I couldn't resist. It was calling me!

There's still some left on the table, waiting for the next big bite. Who wants to answer?

Belgian Chocolate iPhone is on limited supply at Park Avenue Desserts. PAD by Chef Buddy Trinidad is located at #7 G/F MagaCenter, Paseo de Magallanes Commercial Center, 1232 Makati, Philippines. For inquiries and reservations, call 02-8526141.

Sweet Christmas Gelato Cakes at Cara Mia Gelateria - Di Lusso and Mango Felicity

2011-12-21T17:02:00.003+08:00

I was excited to stuff myself with dessert while out on a date with Tiffany, one of my very best friends. After a filling dinner, we checked out the delectable-looking treats at Cara Mia Gelateria. There were so many gorgeous gelato cakes to choose from!

abbygabyfoodie does not know what to eat

Gelato is an ambiguous italian term for frozen sweet treats like ice cream and sorbet. However, it has come to mean something different from your usual ice cream. Gelato is made with less butterfat, has more milk, and has less air than ice cream. You can also zest it up with with fruits, nuts, spices and liquor flavors.

I wanted something chocolate and something strawberry, and finally settled on Di Lusso (lusso is italian for luxurious or rich). The description sounded lavish enough -- a combination of pistachio, chocolate and strawberry gelato enrobed in chocolate ganache and resting on a bed of crushed graham.

Di Lusso, photo from Cara Mia Facebook page

Tiffany placed her sweet bet on Mango Felicity, fresh mango chunks on a soft sponge-y bed.

Mango Felicity, photo from Cara Mia Facebook page

Both cakes were beautifully presented. I couldn't wait to dig in!

I liked the rich ganache which went perfectly with the more subdued sweetness of the strawberry, chocolate, and pistachio center. You can't go wrong with this combination of flavors; they just melted, blended, settled, and just like that, they were gone. So you just have to take another tongue-cooling bite.

What I didn't like were the chocolate flowers on top. They looked so pretty and yummy, but eating them was like putting a spoonful of butter in my mouth.

The Mango Felicity was even less sweeter. As Tiffany said, without the graham crust, this cake would lack taste. The mangoes were also not as "succulent" as advertised. In fact, I could barely distinguish the mangoes from the gelatin they were embedded in.

I don't think I could be blamed for expecting a rich gelato treat. Since gelato has less air, it's known to be denser and to have more intense flavors. However, these cakes were very light and in the case of the Mango Felicity, the flavors were a bit imperceptible.

Still, I had fun with my bestie. Cara Mia's atmosphere was good for girl bonding.

gift-giving...

taking crazy pictures...

...and of course...

eating!

Cara Mia Gelateria is located at SM Megamall Atrium, 3rd Level EDSA corner Julia Vargas Ave., Mandaluyong, Metro Manila, Philippines. For inquiries, call 02-6361341.