GASTRONOMY by Joy: Best Dessert place in Manila

Saturday, September 5, 2020

Milk and Eggs Aice Ice Cream Made to Boost Immune System

I'm sure many have already tried a certain variety of Aice Ice Cream, one, because it's the most affordable ice cream on stick and has lots of flavors to choose from.

Did you know that Aice originated from Singapore?

New Pastry Finds at Rome's Patisserie

It's a season to truly express how much you love you're other half, your friends, even your parents and kids. But Valentine's Day always have that special touch to bring star-crossed lovers to swoon over each other and smother each other with romance, and what could be one best way than to enjoy it with sweets.

So timely that I was able to try a newbie pastry purveyor which happens to be located right smack where I used to make "tambay" during college days. University Mall building at Taft has changed a bit but when I got inside the building, I couldn't recognize the place anymore. What used to be fashion and trinket boutiques are now restaurants, coffee shops and more food stalls.

As I was saying, I was able to try out some heavenly treats from Rome's Pastries with their stall just in front of CBTL. They take pride in the perennial bars which Chef Rome have given a few tweaks and a number of the chef's favorite cupcake varieties.

Romulus Miranda, known to be Chef Rome in the culinary scene, have decided to venture into baking business long after his experiences in hotels, food establishments and cruise ship. He chose to have his first pick up stall near where he graduated college before he took up courses in cakes and pastry art, College of St Benilde.

He had been selling his baked goodies just last year and now he is more serious in offering new dessert and pastry to customers.

Would you agree that bars such as brownies, revel bars, food for the gods are never out of season and have been unceasing favorites in the market till today?

Aside from easy-to-prepare and hassle-free when eating, these rectangular sugar-laden sweets come in a variety of flavor as well. The front-runner is Walnut Brownies (photo above). Upon getting a slice, you instantly get a whiff of pure cocoa goodness, with both a crumbly and moist (but not too much) texture in every bite. You will also notice the good quality of the ingredients use and that's what I like about home-baking - the priority given to the baked-goods freshness. Because for me, deliciousness defined by freshness.

However, I like Rome's Cream Cheese Brownies better. It's not that I don't like nuts on my pastries but I've always had something for cream cheese. This is my perfect coffee or tea partner and which I like having specially when in times of much-needed inspirations. It's comfortingly moist and fudgy and the cream cheese melded perfectly with the dark chocolate used in this recipe.

Layered bars are also a challenge for me making at home and I mostly get disappointed when I buy from somewhere else. Rome's Revel Bars are two layers of oatmeal cookie dough filled a rich chocolate walnut fudge in the center. And hey, this one did not disappoint me. Every bite elicits enough gooey choco and adorably crumbly mix of oatmeal and cookie dough.

Usually bought flat and ultra moist texture wrapped in foil, Food for the Gods is made out of dates and walnuts mixed in a fluffy buttery dough. The texture is simply phenomenal, think of it as a cross between a moist butterscotch crossed with crumby cookie. It is popular during the Christmas season in the Philippines. Though not everyone likes the after-taste of dates, good that Chef Rome was able to recognize that but leaving the the redolence of butter and brown sugar.
This bar deviates from the norm of food for the Gods, instead it's served like the usual bars though cakey with a dry top and side, but the middle remains moist and with a lovely crunch of cashew and walnut bits here and there. Making it more affordable, the fruity flavor missed from the dates are reconciled with raisins.

Last on the list under bars, are the Bookies. Simply put is as cookie on top of a brownie. Each bar sliced in 3 by 3-inch square is enough to melt one's blues away and will instantly send you to brownie (or cookie) heaven. I can compare it to heroin which gives out a burst of good feelings when eaten. (Note: it's just a metaphor OK! I've never tried heroin or any drugs).

Presenting the model of Rome's Patisserie trying out their newest pastry, the Eclair. Well, she's not actually an endorser, she was one of the bloggers trying out the eclair.

Some say that an eclair is an oblong cream puff, which most people daunt trying out. Let me describe it like a log (baked) doughnut filled with vanilla-hinted custard and covered with chocolate ganache. I like that the choux pastry used when baked gave out a smooth and tender texture to it. Also, the cream-custard filling that's not too sweet is very notable.

Rome's Patisserie's cupcake selection are promising and will easily draw you to ruining your diet. A good motivation perhaps in attaining those perfect abs or the weight you'll be losing after weeks of training in the gym. How about a few good reasons to spend more time walking or jogging?

Cupcakes:

Chocolate Kitkat: Chocolate cupckae with chocolate ganache icing topped with Kitkat chocolate. (P 65 each)

Red Velvet: Traditional Red Velvet cupcake topped with cream-cheese frosting and red heart fondant decor. (P 55 each)
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Carrot: Moist Carrot Cupcake topped with cream-cheese frosting finished with a carrot sugar decor. (P 55 each)

Choco Banana: Banana flavored cupcake topped with chocolate ganache icing finished with a yellow star fondant decor. (P 65 each)

Dulce de Leche: Vanilla cupcake frosted with a creamy caramel fudge icing. (P 65 each)

They also have Chocolate Reese Peanut Butter and Cookie Butter, both at P 65 each.

To make dessert-giving extra special, why not say it with cheesecakes...I find the NewYork style cheesecake here similar to the dense and creaminess of those serve in five-star hotels. The Blueberry Cheesecake is available in 4-in round ( P 170) and 8-inch round cake (P 850).

I bet this would melt your lover's heart! The Red Velvet Cheesecake (same price as the Bluberry cheesecake) inspired from the much-raved upon red velvet cupcakes. It's a red cheesecake but utterly different in that it's chocolate-flavored and it sits on top of Oreo crust, enough to be even raved more.

I hope you also give them a try. I give them my two-thumbs up for providing more sweetness to that side of La Salle. They will be coming out with more pastries particularly those that are healthier and hopefully sugar-free treats and vegan delights.

Rome's Patisserie
2nd Flr. University Mall
Vito Cruz, Taft Ave., Manila
FACEBOOK: Rome's Patisserie

Thursday, November 28, 2013

"Ssup Bro! Just Sayin'" - Bronuts

Come the season for hybrid pastries.
If you can't understand what hybrid pastries are then you are indeed being left out from the foodie trend, well if there really is one, hehe. The infamous New York croissant + doughnut hidden in the name of croughnut, have really hit this year's food craze, albeit the term Cronut™ is trademarked for the baker Dominique Ansel,. Also, that queuing seems to be a good exercise for your patience, just to be able to sink your teeth into those sugariffic, queen of oily flakiness that would have you running to the gym for indulging in one.
Hybrid pastries are two kinds of pastries meshed up in one delectable dessert treat. Let me give you some semi-mathematical equations to further elaborate this.

Cronut = Croissant + Doughnut (of Dominique Ansel origin)
Crodough = Doughnut + Croissant + Filling (custard, raspberry coulis or toffee apple crumble)
(UK Cronut version)
Dosant = Fried Croissant + Chantilly lemon custard + sprinkle of chocolate
Duffin = Muffin + Doughnut + Fresh jam filling + dipped in butter and coated in sugar
Doughscuit = Doughnut + Biscuit

I have also learned to make one hybrid, which I still have to write about...
Brookie = Brownies + Chocolate Chip Cookie

Oh yes, and there are a whole bunch of them coming out in the coming days.

For now, let me just zero in on the newest brand that is flying off the shelves like proverbial hot cakes, since it occupied a spot in Powerplant Mall's Baker's Dozen. Thanks to Instagram, I was able to come across Bronuts from a friend's account. Having to follow it for weeks already, this is what's always on their post.

Baffled by this, I said to myself "What is the fuss about these croughuts anyway?" I had to admit, this kind of pastry mash up did not really win me over. The fact that I have always loved croissant in its simplicity yet laboriously done feature, I've thought of the idea as a ridicule to the traditional French pastry.

Moving on, I got too curious, that I have been planning a trip to Rockwell, till finally one great excuse for me not just to drop by. So after visiting and doing an early Christmas shopping with my girls at the Global Pinoy Bazaar at the Tent, we head on over to the lower ground level of Powerplant Mall and verify the truth behind what everyone's been raving about.

Photo on the side by the way is from Hodge Podge bottle crown accessories.

All the four girls I'm with brought pop necklaces from them.

Again, going back to Bronuts and croughnuts and what nots...

The thing is, when I'm challenged to try out something, I most of the times, tend to disprove myself. Many have been looking for that XYZ-factors to be tagged us the best in something. For hybrid pastries, it has become indeed difficult. It may take most foodies a lifetime to try all the varieties from different brands or bakeries but I guess no need to venture anymore and waste time. For I have discovered the best to end all kind of the croissant and doughnut hybrid. Yep, it's Bronuts.

I'll tell you why. But let me first introduce their flavors. The ones they have available last Sunday, that is.

Blueberry and Cream

Pylones flavor as in Pylones gift center which sells cutesy designer items to give to those hard to buy for friends and family members who seems to have it all. A croughnut that is filled with strawberry jam, and topped with buttercream and bits of dark chocolate

Pylones Logo.

Belgian Chocolate with Salted Caramel

Iho de Leche aka Ensaymada

Spicy Floss

Cream Cheese with Bacon

Here now are the reasons why I said it is the best croughnut by far.

The Scent test:

A baker knows how a good pastry smells. What led me to their booth is the sight of a crowd ganging up on a lady with a wooden board filled with different chunks, I mean, big cuts of their different varieties, and of course the aroma of their pastries which filled the east wing of Powerplant mall. You can just smell the freshness of each baked product. Also, by smelling every piece you know that the ingredients are not scrimped and are of good quality.

The Picture-Perfect Test:

Need I say more? I guess we can easily judge by just looking at each picture above. Even the stacks of these Bronuts loaded on trays were that enticing. As if the baker had intentionally perfected it's look always ready for that photo op.

The Bench test/ Taste Test:

The first thing you notice is the fantastic texture on the crust. The fried croissant dough is perfectly crisp, which makes for a satisfying bite. Aside fro the pastry being huge and tall, you get plenty of layers in each mouthful.

The first one I got to try was Ijo de Leche from the generous sampling girl. It was very buttery and oozing with slightly sharp cheddar cheese. What intrigued me the most was what was in between such layers. Till I get to sample on the whole croughnut.

I knew the batch I bought won't make it at home. On our way to church service at New Life the Fort, I got giddy reaching for one as my kiddos were staring at them. Pardon the photos, I was on a moving car when I took the photos, because I wasn't able to contain myself with its scent overpowering the car perfume.

First to get my hands on was the Belgian Chocolate with Salted Caramel.

I love that it's not oily like the others. You'd never know that it was fried at all.

Another lasting surprise is when you bite into it, it has a creamy custard filling! Every bite was bursting with chocolate, flaky puff, and its custard.

Another favorite is the savory version- Cream Cheese Bacon.

I'm a cream cheese lover and every food that has it is an instant fave of mine, thus this made a remarkable mark. After a few bites I realized it was like eating a croissant sans the circular shape, with a dollop of garlic infused cream cheese and a generous sprinkling of crispy bacon bits.

I used to shun the idea after trying a few from different brands, not only is it loaded with carbs, it didn't really make me try more. But then again, this time I'm more determined to try out more Bronuts varieties.

If you still would want to do more adventurous things, trying out some of the metro's trending pastry hybrid can be a tough challenge. If ever you do want to, you may want to check out the list and some reviews here:

http://www.gastronomybyjoy.com/2013/08/gone-gaga-over-cronuts-kronuts-or.html

To get updates on where Bronuts will be popping out (aside from the Baker's Dozen which happens during weekends at the Powerplant Mall in Rockwell) visit and like their FACEBOOK page.

Friday, May 3, 2013

Naci Comfort Food's Refreshing New Look

The best news came to my yahoo mail one day. It was a news from Ms. Nadine Nocom herself, the owner of Naci Comfort Food letting me know that Naci moved from Greenhills to The Fort. My oh my, what glee!

Well it was sad when I knew of the Naci Greenhills branch closing down. I've actually visited the place only a couple of times and every time I remember the name, what initially comes to mind is comfort food (chocolates, richly blended rice dishes, home-spun dishes reinvented) and everything good about food.

I guess they perfected the essence of being laid-back, luxuriate with exquisite food and beverages- simply comfort.

See my old post about Naci Comfort Food at the link below.

Comfort of Dining at Naci Comfort Food

Cheers to One-of-a-kind Paire-ing!

Considered to be one of the most significant discovery of a self-proclaimed gastronomer.

‘Paire Cocktails and Pastries’ will let you experience a foodie outburst that's definitely one of a kind. They have been serving a new after-meal experience by pairing sweet and savory pastries with a cocktail drink for a year already. Thus, guests (Yay! That included me.) were treated to a parade for the palate. Last November 26 at the function room of Cocoon Hotel, everyone anticipated an event where scrumptious masterpieces were partnered with unforgettable drinks, cited as "Cheers to One, Paire's Anniversary Special."

It was one heck of a year for the sisters Kat and Abby Nantes. The pair of sisters who are behind the wonder that is now known as Paire. A French word for pair or match, is a fusion of ideas from the two sisters. As Abby, works the kitchen, Kat concocts the perfect drink to match her sister's creation, and what came out are a menu of their 'les meilleures paires.'

At the event, guests were able to sample the revelry with the help of the wait staff in choreography, each pair was introduced by Kat herself and promenaded across the hall.
But before I do present the pairings, let me share first the dinner that had me dreaming of coming back to Paire Cocktails and Pastries. If I heard it right, this was the first time they have had to set out the new addition to their menu. Now, complete meals for breakfast, lunch and dinner are available, together with sandwiches, pairings and pastries samplers and of course mocktails and cocktails.

First to be presented on our table, the recipe perfected by the Chef Abby inspired by her Dad's love for Pumpkin Soup and Ceasear Salad. The hearty bowl of pureed and creamed pumpkin won me over, without leaving a saltine mouth. The salad is just so, but what I like in it is that the dressing didn't overpower the freshness of the greens.

We then were served with a plate of Fettuccine Carbonara. I love that the fettuccine doesn't have that bitter after-bite. I just need to note that I am the saucy type of pasta eater, thus, a few more of the white sauce might make it to our family's top Carbonara list.

Rice-lovers will go gaga over the Beef Salpicao. I understand that the dishes chosen for their revamped menu was so inspired by their family's favorite and held in secrecy, they are heirloom recipes being handed over by the matriarchs of the family. When my plate topped with the Salpicao and rice came, I thought the meat would be dry and being a bit wary of not having some sauce to deal with it. But when it reached my mouth, a burst of garlic infusion on tender pieces of meat. Mind you no need for more sauce here!

With that plate is a glass of full-bodied red wine.

I thought I had enough meat for the night and it was just filling, till one of the best-selling finger food from Paire came. Ligid as it is called is yet another of their family's secret. It is actually their take on chicharon but without being air puffed from over frying. It has that mild crunch with a tender bite leaving you addicted to it especially if you dip it in their house-made vinegar. And hey, no oil on my fingers!

And before we knew it we were being served with a palate -cleanser. The chocolate syrup laden Calamansi sorbet will make you prepared for more. Indeed, the night had just begun to really spruce up some heat, as the parings were then presented in all its glory. Till finally all is well when my first 'paire' was sincerely delivered for y indulgence. And ahh, they were amazingly right, the Class A, by namesake has to be amongst A Class and should be on every gourmand's must-try list. The almond wafer with whipped cream is not meant to be eaten on its own. The drink that best complemented the pastry is non-other than a mix of Amaretto and some tangy fruit juices such as lemon and lime.

As I was still savoring the Class A sampler, another pairing landed on my table-space.

A savory one this time. On my square plate is the aslice of Spinach and Cheese Tart with a shot of Sparkling Lemon. As we were taught, you get to run the fork on your pastry, dump it in to your mouth and while you are munching on every bit of it, you sip a little of the cocktail and, Tadaah (!), a gastronomic experience will explode in your mouth.
Now, let this be a feast for your eyes. Sorry if I might leave you dreaming of these pictures till it's your time to have the experience, which is what it's doing to me right now as I finish this blog off.

The Fruit Basket ala Mode. Fruits on Mudpie and Coffee Crumble Cocktail.

The Fruits on Mudpie

The Fresh and Fiery. Spicy Cheese Quiche and Frozen Mojito

The Spicy Cheese Quiche

And it's time for Sweet Summer, a match for those who love Filipino snacks such as Leche Flan and Halo-Halo. With it is Creme Caramel and Halo-Halo Cocktail.

The Black Forest. Choco Sandwich with spiked Vanilla Filling and Berry Blast Cocktail. Oh yes, I'm a Black Forest kinda girl, and if I were to be a cake that is my choice. This definitely serves to be one of my choice together with the Class A. Any sucker for Chocolate cakes will not be turning s head away to this beauty. The very berry flavor of the cocktail enhances the chocolatey goodness of the mini cake sandwiches.