Tanqueray Global Ambassador Barrie Wilson mixes up a vodka drink
THE search is on for the next Bartender of the Year as Diageo Reserve World Class, the cocktail industry’s most prestigious mixology competition in the world, is launched in stylish fashion a Blackbird, Nielsen Tower, in Makati.
Twenty of the country’s most talented bartenders, representing 16 of the finest food and bar establishments in the metro, will take part in the Diageo Reserve World Class Bartender of the Year 2015 competitions to be staged in the third quarter of 2015. The winner gets to represent the Philippines in the world competition, where over 50 of the world’s best bartenders will pit their skills, techniques and knowledge against each other in front of the cognoscenti of the bartending industry.
So the 20 finalists for the Philippine competition lost no time in showcasing their skills behind the bar during the launch.
Introducing the first batch of the 20 competing bartenders in the Diageo Reserve World Class Bartender of the Year 2015 competitions, from left: Gavino Lazarra, Sean Carlo de Vera, James Ortiz, Dondz Bolante, Poch Ancheta and Kenneth Bandivas
This year’s contenders also include, from left: Anthony White, Vanessa Correa, Mark Herrera and Glomel Rapues
In the running to be the Philippine representative to the World Class bartending competition, from left: Orman Bag-ao, Dianne See, Reymond de Jesus, Em-Em Bautista, Sam Alcantara and Michael Tubiera
Also vying for bartending honors, from left: Efren Madrigal, Jess Saludo, Alyona Jeffery and Michael Laude
Taking turns manning five bars spread out in different areas of the venue—shaking, pouring and stirring—the 20 participating bartenders are Gavino Lazarra if 71 Gramercy, Kenneth Bandivas of ABV, Sean Carlo de Vera of Black Sheep, Poch Ancheta of The Curator, James Ortiz of Fairmont Lounge Bar, Dondz Bolante of Finders Keepers, Anthony White of Hooch, Michael Anthony Laude of M Café, Vanessa Correa of Nest Modern Table & Bar, Mark Herrera of Niner Ichi Nana, Orman Bag-ao of Raffles Long Bar, Michael Tubiera of Rambla, Dianne See of Saboten, Sam Alcantara and Reymond de Jesus of Makati Shangri-La Hotel’s Sage Bar, Em-Em Bautista and Efren Madrigal of Sofitel Philippine Plaza, Jesus Emmanuel Saludo of Solaire Resorts & Casino, and Alyona Jeffery of Speakeasy.
Gavino Lazarra of 71 Gramercy
Kenneth Bandivas of ABV
Bandivas’ cocktail drink called Kentucky Bourbon Trail
Sean Carlo de Vera of Black Sheep
De Vera’s cocktail, Walker’s Journey
Dondz Bolante of Finders Keepers
Sam Alcantara of Makati Shangri-La Hotel’s Sage Bar
Above the Clouds, Alcantara’s cocktail
Reymond de Jesus of Makati Shangri-La Hotel’s Sage Bar
De Jesus’ cocktail called Ticket No. Ten
They all prepared cocktails inspired by the world’s greatest destinations, using some of the fine spirits from the Diageo Reserve portfolio, including brands such as Ketel One vodka, Cîroc vodka, Johnnie Walker Gold Label Reserve, Johnnie Walker Platinum Label, Don Julio Tequila, The Singleton of Glen Ord, Tanqueray No. Ten, and Bulleit Bourbon.
Joining the finalists when they were formally presented was Tanqueray Global Ambassador Barrie Wilson. Wilson even found time and opportunity to conduct special mentoring sessions at the Blackbird Cabin in an ode to Tanqueray No. Ten’s new bottle design. Small groups of guests were led up the spiral staircase leading to the Blackbird Cabin, where a long tale awaited them, with Wilson standing up front, framed by well-lit glass cabinets full of Tanqueray No. Ten’s gleaming green bottles. The Global Ambassador of Tanqueray Barrie Wilson then mixed up a Martini drink made of 25 ml. each of Tanqueray London Dry, Calvados or apple brandy, and apricot brandy, stirred them together with ice cubes and served them in chilled glasses with a squeeze of orange juice straight from a wedge of the fruit.
Diageo Philippines GM Jon Good tells the 20 competing bartenders: “It’s about creativity and bringing in local flavors.”
Bartending championship contender Mark Herrera of Niner Ichi Nana
Herrera mixed up and served a cocktail called Zephyr
Michael Tubiera of Rambla
Sweet Escape to Italy, Tubiera’s cocktail
Dianne See of Saboten is one of only four female bartenders vying for the honor of being chosen as the Philippine representative
See’s cocktail which she named Scotty’s Tea and Biscuit
Efren Madrigal is Sofitel Philippine Plaza’s bartending contender
“Diageo Reserve World Class will put everything in the realm of bartending to the test. The competition requires creativity and precision. On top of that, it puts weight on the performance that each bartender puts forth behind the bar for his or her customer. It’s about that connection that they form with who they present their drink to. It is without a doubt that the upcoming competition will bring each participant to push his own boundaries and test unfamiliar flavors and techniques, which he will be getting his hands on in some of the best bars from all over the globe,” says Wilson.
To this, Diageo Philippines general manager Jon Good adds, “This stellar 20-bartender lineup represents the thriving cocktail culture that we have in the Philippines — a culture that is continuously and steadily growing — and we’re happy to show everyone what our country has to offer.”
Now on its seventh year globally, World Class continues to elevate the craft, innovation and creativity within the cocktail industry. It helps build careers in the industry and has through the years been instrumental in changing the lives of the next generation of bartending talents. No doubt it is set to change the life of this year’s bartending champion as well.
Team Philippines waving the Philippine flag in the 205 Coupe du Monde de la Patisserie in Lyon, France
FOR ten long years, the Pastry Alliance of the Philippines (PAP) dreamt of making it to the Coupe du Monde de la Patisserie, or World Pastry Cup, in Lyon, France. Its officials worked real hard to make it happen, training batches upon batches of young, talented and persevering pastry chefs to win awards not just in the local front but also in international competitions. In Hong Kong and Singapore, Team Philippines has time and again brought home medals.
Last year, it finally happened. Team Philippines qualified for the World Pastry Cup. The road to Lyon, France, was not easy, though, as the PAP had to assemble a really good team to represent the Philippines, practice sessions had to be squeezed into the members’ work schedules, and funds had to be raised to enable the team members to physically make it to Lyon, as well.
The three members of Team Philippines–Bryan Dimayuga, Ricalino Manas Jr. and Vicente Cahatol–flanked by PAP president and Philippine Jury Representative Buddy Trinidad and PAP VP James Antolin
Well, Team Philippines did make it to Lyon, France, last month (January 2015) to compete in the 2015 Coupe du Monde de la Patisserie, and came home with a bonus. The three-man team — composed of Rizalino Mañas Jr., team captain and sugar artist; Bryan Dimayuga as chocolate artist and dessert chef; and Vicente Cahatol, ice and chocolate carver — finished 12th out of 21 competing teams and took home the Best in Ice Sculpture special prize for Cahatol’s rendition of the Strong Aeta Man on ice.
It’s more than what Team Philippines ever hoped for.
Accompanied by PAP president Chef Buddy Trinidad as Philippine Jury Representative and a lean but mean Pastry Support Team made up of James Antolin, Penk Ching, Peachy Juban, Jackie Ang Po, Dan Basilio and Miko Aspiras (competition alternate), Team Philippines was happy just to be there in the World Pastry Cup and show the world what Filipino pastry chefs can do.
After all, the Coupe du Monde de la Patisserie is the most prestigious competition in the world of pastry, and the Finale is held every two years within SIRHA at the Eurexpo in Lyon, France. This year, over 100 teams vied in various qualifying heats held in Africa, Europe, Asia and Latin America. A total of 21 national teams competed in the Finale this year and, during the Finale, the competing teams were given 10 hours to compete six challenges — three chocolate desserts, one artistic creation made of sugar, three frozen fruit desserts, one artistic creation made of chocolate, twelve plated desserts, and one artistic creation made of sculptured water ice.
Siklo: The Hunt buffet presented by Team Philippines in the Coupe du Monde de la Patisserie in Lyon, France
What Team Philippines did was put together a buffet called Siklo: The Hunt. The base represented the Philippine Archipelago, made up of 7,100 islands.
Chocolate Showpiece: The Fearless Woman of the Aboriginal Aeta Tribe
For the Chocolate Showpiece, they had the Fearless Woman of the Aboriginal Aeta Tribe. Eighty-five percent of Aeta women hunt, can use a now and arrow, and provide two-thirds of the family’s food.
Sugar Showpiece: Philippine Brown Deer
Rizalino Manas Jr. working on his Philippine Brown Deer sugar showpiece
For the Sugar Showpiece, Team Philippines presented the Philippine Brown Deer. It is a nocturnal animal that likes to stay hidden during the day and grazes on grass, leaves, fruits and berries at night. Mañas’ interpretation of the Philippine Brown Deer on sugar was simply incredible, so incredible that one would not think it’s possible to achieve it with sugar art. The eyes of the deer are simply awesome!
Carving from a Chocolate Block: Philippine Sail fin Lizard
For the Carving from a Chocolate Block, the Philippine team showcased the Philippine Sail fin Lizard, an excellent swimmer found in riverbanks and rice paddies. Greenish in color, it turns violet as it grows older. The chocolate carving’s attention to detail, down to the texture of the lizard’s skin, can give the best in the world a run for its money.
Ice Sculpture: Strong Aeta Man, which won the Best in Ice Sculpture from the 2015 Coupe du Monde de la Patisserie held in Lyon, France
Vicente Cahatol chiseling out his Strong Aeta Man on ice, working from memory while other competitors had templates on hand
Finally, for the Ice Carving, Cahatol skillfully chiseled out the Strong Aeta Man, carrying a deer on his shoulders, which went on to grab the Best Ice Sculpture special award.
Why the Aeta theme?
The small-statured Aeta tribe happens to be one of the last remaining indigenous tribes in the Philippines struggling to retain kinship of what forest remain in their inherited land that figured in the cataclysmic 1991 Mount Pinatubo volcanic eruption.
The manner in which these tribal warriors have struggled to retain their heritage through the years and despite all odds is reflective of the courage, persistence and resilience of Team Philippines competitors in the Coupe du Mode de la Patisserie.
For their desserts, Team Philippines took advantage of the sweet tropical fruits that grow in the Philippines, blending fruits and flavors most identified with the country and combined these with Western accent to achieve balance in the recipes presented.
The desserts gave tribute to the respective hometowns of the three members of Team Philippines: Batangas for Bryan Dimayuga, Manila for Rizalino Mañas Jr. and Paete, Laguna, for Vicente Cahatol.
For the Chocolate Entremet, it was Kape Barako, referring to the strongly flavored coffee variety that comes from the Southern province of Batangas. The pastry had layers of Valrhona Araguani Custard Mousse and Jivara Supreme, crunchy Valrhona Guanaja and Pecan sponge cake, highlighted with a Coffee Crème Brulee layer made from Philippine coffee beans with earthy notes and bold cacao flavors, hints of Lemon Gelee Confiture, enveloped with Valrhona Jivara and Coffee Chocolate Glaze.
For the Ice Cream Cake, Team Philippines presented Manila Sunset, whose bright layers reflected the world-famous Manila Bay Sunset. The frozen dessert had a dome made with luscious layers of Litchi and Vanilla Crème Glacé, a sorbet of Mandarin Orange, Passion fruit and Philippine Mango, a delicate Tonka bean and Vanilla parfait and Raspberry sorbet, all on top of an Almond and Hazelnut Dacquoise and coated with a clear fruit glaze.
For the Plated Dessert, it had to be Laguna, a Calamansi and Carmelia Cremeux, with Pineapple Confiture, whipped Ivoire and Coconut Ganache, pieces of Almond and Coconut Dacquoise, contained in a Pitcher plant-shaped chocolate cup, served with Passion fruit Gelee and Micro Sponge.
Team Philippines skillfully finished the task within the 10-hour time limit and made a strong showing in the 2015 World Pastry Cup, which saw Italy taking First Prize, Japan settling for Second Prize, and the United States of America taking home Third Prize. As this year’s winner, Italy will sit out the next competition, and the Top 7 finishing teams automatically qualifying for the next Coupe du Monde de la Patisserie. Just being there in a competition of the best among the best and even landing 12th place was enough for Team Philippines, so the Best in Ice Sculpture special prize came as a really big bonus.
The journey was worth it. So, congratulations to Team Philippines and the Pastry Alliance of the Philippines wishes to thank those who made it happen — its partners Gourdo’s, Kitchen Aid, Peotraco Industries, PEP Group and Makati Shangri-La Hotel; sponsors Les Jeunes Chefs of LPU Manila, Les Toques Blanches Philippines, Federation of Filipino-Chinese Chambers of Commerce & Industry, PCSO, KLM and San Miguel Pure Foods Great Food Solutions; donors Magnolia, College of St. Benilde, ESV International Corp., Ferna Corporation and UniComm; and friends Puratos Philippines, KLG International and Top Chef Enterprise.
Invaluable help was also extended to Team Philippines by Ambassador to France Teresa Lazaro, Protocol Officer Frankson Ong, Vice Consul and Team translator Rapunzel Acop, Dennis Hipolito, the Filipino Community in Lyon led by Rommel and Chiqui Nidea, Simon and Chelle Fernan, Ching Arca and the team’s indispensable Lyon liaison Rommel Arca.
(Photos courtesy of the Pastry Alliance of the Philippines.)
THE key to enjoying Japanese food is having fun and savoring each bite with genuine pleasure. And so, Sumo Sam, one of the leading Japanese chains in the metro, unveiled its new menu offerings this week that explores the fun side of Japanese cuisine.
Soft Shell Tendon
Famous for its tempura, Sumo Sam features this best-selling item in its new tendon (crisp and golden tempura served on a bed of fluffy rice) offerings — Ebi Kakiage Tendon (a generous helping of two pieces of ebi or shrimp tempura and two pieces of kakiage or battered vegetable patties on a bed of hot, steamed rice), and Soft Shell Tendon (two pieces of soft-shell crabs, coated in tempura batter and fried to a golden crisp, served on a bed of hot, steamed rice).
Sumo Sam’s best-selling tempura can also be found in its signature sushi called Sumo Roll. It’s the restaurant’s take on the classic California Maki because it’s coated with tobiko (fish roe), except that it is topped with tempura bits and crowned with a shrimp.
Spicy Rock Shrimp Tempura
More than this, however, the chefs of Sumo Sam have also given the classic tempura a modern interpretation by using small shrimps, all peeled and naturally curled up, in its Rock Shrimp Tempura. The crunchy bite-sized, melt-in-the-mouth shrimp tempura (or shrimp popcorn) comes in Sweet and Spicy variants. Both are delicious bites with their own flavor profile, and foodies will have a difficult time choosing which variant they like better. I myself cannot pin down which I like better. I like them both. The Spicy Rock Shrimp Tempura is not too spicy; it has just the right kick. The Sweet Rock Shrimp Tempura is not too sweet; it just has that nice sweetness to it.
Daikon Unagi Maki
Unagi (grilled freshwater eel) is another major ingredient that figures prominently in Sumo Sam’s new menu. When it comes to sushi rolls, it offers Daikon Unagi Maki, which is sushi rice rolls with unagi filling, wrapped in a wafer-thin slice of daikon (radish). Unagi lovers can also enjoy this special seafood treat in the new Unagi Set, which is broiled premium Japanese eel on a bed of steamed Japanese rice, drizzled with a sweet and savory sauce, and served with ochingko, tamago, edamame and miso soup.
Edamame Gyoza
Tuna Tacos
Assorted Aburi Sushi
Speaking of sushi rolls and appetizers, Sumo Sam introduces quite a few new ones, including Ebi Chizu Aburi (shrimp sushi topped with a layer of cheese that is blow-torched), Edamame Gyoza (which incorporates brined edamame or soybeans in the potstickers or dumplings), Buta Kakuni (chasyu or Japanese roast pork simmered in spicy sauce for four hours before being steamed then deep-fried), Tuna Tacos (diced fresh tuna loin flavored with a spicy, wasabi-infused sauce, served in mini taco shells and accompanied by a tangy salsa), and Yakitori Sampler (mini skewers of meat, seasoned with sea salt and lightly grilled).
Tempura Banana Split
Yakinori and Matcha Crepe
The new menu items rolled out include three delicious desserts — Tempura Banana Split (banana bits dipped in tempura batter, deep-fried to a golden crisp, and served in a paper cone with three mini scoops of ice cream with bits of toppings), Dorayaki (two towers of mini Japanese pancakes with three different fillings), and Yakinori and Matcha Crepe (a crepe with strawberry and banana filling, drizzled with chocolate sauce and sprinkled with chopped nuts).
These new menu items are now available in all Sumo Sam branches.
Araw ng Republikang Filipino last January 23, 2015, was marked by a formal flag-raising and wreath-laying ceremony in the Patio of historic Barasoain Church in Malolos, Bulacan
MALOLOS, Bulacan, successfully commemorated the 116th anniversary of the First Philippine Republic via its historic festival, Fiesta Republica, last January 17 to 23, 2015.
If you recall learning this from your History class, it was at the Barasoain Church in Malolos, Bulacan, that the Malolos Congress put together and ratified the Constitution that gave birth to the First Philippine Republic on January 23, 1899, and put in place General Emilio Aguinaldo as the first president of the Philippine Republic. This was a major turning point not only in the nation’s history but in the history of Asia and Africa. Unfortunately, January 23 has not been declared as a National Holiday and there is no major celebration of the Anniversary of the First Philippine Republic.
Thus, the City Government of Malolos, led by Mayor Christian Natividad, has taken the initiative to stage the annual celebration that the Anniversary of the First Philippine Republic deserves. This year, the celebration has even grown bigger, with Fiesta Republica being a national celebration of Philippine history in the whole City of Malolos and involving the different barangays and schools in the city and attracting participation from neighboring provinces as well.
A series of events and activities were staged to drumbeat the celebration, which peaked in the last two days of the celebration.
The Ramon Maysaysay High School Chorale Manila’s fine performance earned them a First Place finish in the Timpalak Awit-Makabayan 2015 choral competition
The Nueva Ecija University of Science and Technology Chorale emerged in Second Place
One of the events held was the Timpalak Awit-Makabayan, which pitted the singing talents of youth choirs coming from places like Manila, Laguna, Nueva Ecija and Iloilo. After the finals showdown held at the Malolos Sports and Convention Center (MSCC), Ramon Magsaysay High School Chorale Manila took home the grand prize and the Nueva Ecija University of Science and Technology (NEUST) Chorale placed second.
The Philippine Madrigal Singers in a special concierto which featured Filipino songs such as Chichirichit, Bahay Kubo and Polka sa Nayon
Contestants of the Ginoong Republica Filipina 2015
Candidates of the Binibining Republica Filipina 2015
Wilzen Estabillo of Tarlac went on to win the Ginoong Republica Filipina 2015 title
Jeslyn Santos, representing Hagonoy, Bulacan, won as Binibining Republica Filipina 2015
Swimsuit round in the competition. At extreme right is Bulakena Jeslyn Santos, who eventually won the title
Judges in the Ginoo and Binibining Republica Filipina pageant included top designer Barge Ramos, Ms. Philippines Grand International 2013 Ali Forbes and tourism consultant Nilo Agustin
An early evening concierto performance by the Philippine Madrigal Singers also drew a huge crowd, followed by yet another crowd-drawing event, the Ginoo and Binibining Republica Filipina 2015 national pageant. Now on its second year, the Ginoo and Binibining Republica Filipina twin pageants had nine contestants each, coming from not just Bulacan but also Manila, Valenzuela City, Tarlac, Nueva Ecija, Olongapo, Zambales and Bataan. The costumes, inspired by the different festivals in the Philippines, were colossal and colorful. After grueling rounds of competitions, emerging victorious as this year’s Ginoo and Binibining Republica Filipina, respectively, were Wilzen Estabillo of Tarlac and Jeslyn Santos of Bulacan.
Malolos City Mayor Christian Natividad spearheaded the Fiesta Republica celebration that highlighted an important event in Philippine history
DILG Secretary Mar Roxas during the wreath-laying ceremony on Araw ng Republikang Filipino in Malolos, Bulacan
On January 23, Araw ng Republikang Filipino itself, Department of Interior and Local Government (DILG) Secretary Mar Roxas graced the commemorative rites held at the Patio of historic Barasoain Church. Joined by National Historical Commission chairperson Dr. Ma. Serena Diokno, Bulacan Governor Wilhelmino Alvarado and Vice Governor Daniel Fernando, Malolos Mayor Christian Natividad and Vice Mayor Gilbert Gatchalian, Secretary Roxas led in the flag-raising ceremony and the wreath-laying at the foot of Pres. Emilio Aguinaldo’s monument.
Banda Los Estudiantes 95′ of Tondo, Manila, took part in the Pasiklaban ng mga Banda brass band street parade
Then it was the grand celebration out in the streets, with the Pasiklaban ng mga Banda, a parade of Brass Bands that in its own way revives the Brass Band Festival introduced by Gen. Aguinaldo in Malolos, Bulacan, in the early 1900s.
Bulihan National School during the street theater-parade portion of Dulansangan
Students of Caniogan Elementary School during the street parade
Barasoain Memorial Elementary School during the Dulansangan showdown at the Malolos Sports and Convention Center
The drama begins for the Ligas Elementary School students at the Dulansangan showdown
Coming immediately after the Pasiklaban ng mga Banda was the Dulansangan, a national street dance-drama competition showcasing the different historical events that took place in pursuit of Philippine freedom and sovereignty. The parade of historical vignettes made the rounds of the major streets of Malolos then wound up at the Malolos Sports and Convention Center, where the groups held a grand showdown. Schools representing different barangays in Malolos took part in the Local level, while representative groups from other places like Manila, Cavite, Rizal and Nueva Ecija were featured in the National Level.
Malolos, the Renaissance City, has come a long way from the time the First Philippine Republic was born in 1899 — and the Fiesta Republica proved just how progressive the city has become. Hopefully, the City Government of Malolos’ initiative to commemorate the anniversary of the First Philippine Republic annually triggers an even bigger national celebration in the years to come, whoever the officials in the national, provincial and local levels may be.
LE Miél means ‘honey’ in French, and honey is sweet, nourishing and delicious. So, when husband-and-wife John Paul Chua and Gayeon ‘G’ Lee decided to open a café and patisserie of their own at The Hub of Greenfield District in Mandaluyong City late last year (2014), they called it Le Miél Café & Pâtisserie. Aptly so, because the place serves only the most scrumptious cakes, breads and desserts, personally made by G, to go with coffee concoctions whipped up by John Paul.
What a team, you might say, and, yes, they are quite a team!
John Paul, who is of Chinese descent, worked as a barista for a popular coffee shop some eight years ago, so he knows how to prepare the best hot and cold coffee concoctions served in cafés today — be it Café Latte, Cappuccino, Caramel Macchiato, Mocha Frappé or Cheesecake-Matcha Special Frappé.
Gayeon ‘G’ Lee and John Paul Chua are the young couple behind Le Miel Cafe & Patisserie
Gourmet coffee with latte art
Green Mountain Bingsu
Very Berry Bingsu
G, a Korean, is a child psychologist by profession, but since baking has always been her hobby, she went on to take up a professional pastry course, first in Korea and then at Ecole Lenotre in Paris, France. So she makes classic French breads, pastries and cakes. Working with 100% pure Belgian chocolate for her Gateau Fudge and other chocolate-based cakes, as well as other natural ingredients such as freshly squeezed lemon juice, she creates magic that are just pure pleasure to partake. They taste as good as they look, and there’s so much variety that you’d wonder if she ever stops baking. Being Korean, she has added a favorite Korean dessert, Bingsu, to the menu. Bingsu is Korean halo-halo, which mixes very fine and smooth ice with milk, condensed milk and ingredients like red beans for the Classic Bingsu, matcha green tea powder from Japan for the Green Mountain Bingsu, and strawberries and raspberries for the Very Berry Bingsu, served in a glass measuring cup. The couple acquired a special ice snow maker machine to enable them to serve the Bingsus with very fine and smooth ice that’s almost like snow.
John Paul and G met each other on board the Royal Caribbean cruise ship, fell in love and got married, and when they decided to turn entrepreneurs, a café and patisserie was the most logical choice. Committed to each other and to their new-found business, they both personally serve customers even if they have hired staff to do so.
Tarta aux Citron
Red Velvet Cake
Le Petit Anthonie
It is, however, not difficult for them to convince people to try their products. The cakes look so good and taste as good, too. A must-try is G’s specialty, Gateau Fudge, with other top picks being Tarta aux Citron, Charlotte aux Fruits Rouges, Red Velvet Cake and Le Petit Anthonie. G uses only the freshest and finest ingredients for her cakes. No compromises. She does not serve anything less than perfection.
Focaccia with Tomato, Basil, Mozzarella and Bacon
Focaccia with Basil, Pesto and Garlic
Streusel Bread
Red Bean
Cream Cheese Walnut
As for the breads, G does not use yeast on ciabatta, her specialty, and she makes her focaccia (there are four varieties—plain; with tomato, basil, mozzarella and bacon; with basil, pesto and garlic; and with black pesto and black olives) in batches so it’s always fresh.
Whether it’s breads, cakes, pastries or desserts, which is best with a cup of real good coffee, the dainty little pastry shop called Le Miél is certainly worth a visit… and another… and another.
(Le Miél Café & Pâtisserie can be found at The Hub, Greenfield District, Mandaluyong City. It has both indoor and al fresco seating, and it faces the Greenfield District Central Park.)
