Now Available: Ubi Kinampay Cake
by Flour Pot Manila

Flour Pot Manila’s Ubi Kinampay Cake

FOR the fifth straight year, Flour Pot Manila is offering its special, limited-edition Ubi Kinampay Cake this January (2022). It makes use of the most prized tuber of Bohol, the Ubi Kinampay, whose harvest peaks in January and for some reason only grows in the town of Dauis in Panglao, Bohol. Come harvest time, the Ubi farmers bring their produce to Flour Pot Manila, and Chef Rhea Castro SyCip turns it mainly into halaya and incorporates it into all components of the Ubi Kinampay Cake.

This year, though, Chef Rhea thought that it would not happen, that her annual January tradition would come to a halt. After all, the destructive typhoon Odette had just wreaked havoc on Bohol, including Dauis, and left it in ruins.

Then the surprise came in a box of happiness, containing 38 kilograms of Ubi Kinampay that have been successfully harvested after the storm. And so the January tradition continues, and a limited number of Ubi Kinampay Cakes will be available from January 17 onwards until February 28 or until supplies last.

Old and new customers will be able to enjoy the 9-inch, three-layered naked cake. All three layers of sponge cake contain halaya, the base of which has been slathered a generous amount of ube whipped cream, topped with a second layer of ube sponge cake, this one crowned with a heaping amount of jam, with a third layer of ube sponge cake to seal the cake. A few fresh and dried berries sit on top as simple garnish.

“We want the Ube Kinampay to be the highlight, so we do not add too much frills,” says Chef Rhea.

Pre-orders for the Ubi Kinampay Cake are being accepted starting January 17 onwards until February 28 or until supplies last. The cake will be available at Flour Pot at The Inn at Cliffhouse (Nasugbu Highway, Tagaytay City), The Fatted Calf Farmhouse Kitchen (Silang, Cavite), and Flour Pot Pick Up Depot (Bel Air Village, Makati City). It is also available for delivery via 0916-4937488.

Each cake sells for Php2,500 and, this year, Php250 from each cake sold will be donated back to the farmers.

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Lartizan’s Sourdough Breads
Available Until January 9

Lartizan’s Sourdough Panettone

IF you are the types who likes pure sourdough breads, then Lartizan’s sourdough creations might interest you. Introduced last Christmas season, the Sourdough Panettone Bread (Php495) and Sourdough Jalapeño with Asiago and Manchego Cheeses (Php495) are available until January 9, 2022.

Big, delicious Panettone

The Panettone is a traditional Christmas bread, a sourdough made with natural yeast starter. Loaded with citrus peels and almonds, it takes more than 36 hours to make a perfect loaf. At Lartizan, the panettone is made fresh daily, using Old World recipes and time-tested techniques, such as hanging the fresh loaf upside down for one night to ensure that the super soft dough maintains its airy structure and never collapses to the sheer weight of its add-ons.

Sourdough Jalapeno with Asiago and Manchego Cheeses by Lartizan

The Sourdough Jalapeño with Asiago and Manchego Cheeses, meanwhile, combines the appetizing heat of the Jalapeño with the sharp crispness of the two cheeses. Good on its own, it also goes very well with pancetta and Jamon Iberico and thus makes excellent canapés to be enjoyed with wine or cocktails.

Both breads are available daily in all Lartizan stores (Serendra BGC, Ayala Malls The 30th, Century City Mall, The Marketplace Shangri-La, The Marketplace Corinthian Hills, and The Marketplace Uptown Mall BGC) until January 9, 2022. They are also available for delivery via

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Cravings Celebrates New Year,
New Beginnings

Cravings’ festive potluck dishes

FOR the first time in two years, there is some semblance of normalcy in our Christmas celebration this year. The number of cases per day went down and majority of the country enjoyed a less restrictive Alert Level 2 (although the numbers are on the rise again and OCTA Research is predicting that it will go higher in January 2022), it is something to be thankful for as we get ready to welcome the New Year.

Cravings has been on its feet in assisting Filipino families prepare festive meals this entire Christmas season by offering potluck dishes that range from salad to a variety of main courses, pasta and even Charcuterie Board for fancier get-togethers.

For starters, it has been a toss-up between Cravings’ Classic Caesar Salad and Macaroni Salad.

For the main course, there are a lot more choices. First on the list is Cravings’ famous Roast Beef, which is slow-cooked to perfection with mushroom sauce and truffle mashed potato. Then there’s Lengua con Champignon, which has bell pepper and olives and is laced with spices. For something hearty, Callos a la Madrileña is a treasured family dish that everyone can partake of.

Roast Pork Belly

Pork lovers would enjoy Cravings’ American Baked Spareribs (tender pork spareribs baked in sweet and tangy barbecue sauce) and Roast Pork Belly (awesomely crispy and juicy in every bite, and can serve 12 to 15 people).

Roast Chicken with Paella Stuffing

Chicken selections include Chicken Galantine (steamed chicken breast roulade with Chinese ham, chorizo and pork stuffing) and Roast Stuffed Chicken (generously stuffed with aromatic paella rice or with raisins and chorizo, whichever you choose to order).

For pasta lovers, there are three choices: Pasta Amatriciana, Truffle Mac & Cheese, and Lasagna. Good for 12 to 15 persons.

And for those craving for fish and seafood? Prawns ala Thermidore, Almond Crusted Fish Fillet, creamy Three-Cheese Salmon, and Salmon Wellington are on the menu.

Cravings’ Charcuterie Board

For fancy items, Cravings is offering a specially curated Charcuterie Board that includes cured meats, cheeses, and accompaniments such as fruits, nuts and chocolates. Plus an assortment of spreads that can make the Charcuterie Board even more interesting—Chicken Liver Pate, Boursin, and Truffle Goat’s Cheese Dip.

Christmas Party Box

What’s more: Ready-to-eat Christmas Party Boxes created by chefs from CCA Manila. All five set menus.

All these made Christmas celebrations happy and bright this year, even as everyone gears up to welcome the New Year and looks forward to new beginnings.

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MoniquecakesPH Embarks on
Chocolate Cake for a Cause

IT is never too late to support a good cause. The Christmas season may be on its tail end, but we can still make a noble effort to help our fellowmen.

Moniquecakesph, which is famous for its Helen’s Guava Cake, embarks on HOPE Christmas Chocolate Cake for a Cause this Christmas season. The cake is a moist, decadent chocolate cake filled with chocolate mousse, covered in chocolate ganache shavings and sprinkles, adorned with an adorable Christmas village décor that can be kept as a souvenir. Proceeds from the sale of this cake will go to an outreach celebration for street children together with Jesus Christ Global Outreach.

Monique Tancongco, the home baker behind Moniquecakesph

Monique Tancongco of Moniquecakesph will also be treating the kids to some hot meals, a bag of groceries, hygiene kits, 300 mosquito patches, Bible story books, toys, and, yes, a slice of the HOPE Christmas Cake to enjoy.

For inquiries and orders, send direct message on FB/IG page Moniquecakesph or Viber 0917-8417415.

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French Baker Celebrates Christmas
with Festive Breads and Pastries

The French Baker’s Brioche Bordelaise is a favorite of mine

BESIDES its staple of classic and innovative breads, pastries and confections, The French Baker offers a number of seasonal baked products on special occasions such as Christmas. This year, it continues its tradition of Christmas celebration with a Gingerbread House, Classic Fruitcake, Pure Danish Butter Cookies, and a surprisingly good recent discovery of mine, Brioche Bordelaise.

Gingerbread House

The Gingerbread House (P920), when maintained at room temperature, will last until January 15, 2022.

The Classic Fruitcake

The 454-gram Classic Fruitcake (P510) is studded with cherries and nuts.

Pure Danish Butter Cookies

The big glass jar of Pure Danish Butter Cookies (P950) contains one kilogram of lovely cookies. The cookies are made of 100% pure butter.

Brioche Bordelaise

Inspired by the age-old tradition of French baking, the Brioche Bordelaise (P560) is like a festive Christmas wreath. It looks overly sweet, with its “frozen” sugar drips, but bite into it and it is just right. No sweetness overload.

These are available at all The French Baker branches and are also available for delivery via

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