Madrid Fusion Manila: A World of Food and Flavor Come to Manila

An explosion of bold flavors, exotic ingredients and mouthwatering aromas from the country’s most famed Filipino-Spanish dishes are set to tickle the palate in the most, exciting way – as the main attraction of the first local edition of Madrid Fusion.

For more than 12 years, Madrid Fusion has been the most important international gastronomic event on progressive haute cuisine in Spain. And for the first time in history, it will be held outside Madrid –in no other place than our humble home, The Philippines.

As a significant culinary destination and a well-known melting pot of diverse cultures, the Philippines has proudly nurtured its own culinary traditions, born from its own rich heritage, which takes influences from China, Malay and most especially Spain, with whom we have shared more than 300 years of close ties.   

As the banner project of the “Visit the Philippines” campaign of the Department of Tourism, Madrid Fusion Manila trains the spotlight on the Philippines as an Asian Center of Gastronomy, and aims to promote the country as a top culinary destination for 2015. With Ayala Malls as its partner and official events center, Madrid Fusion Manila brings together an exceptional showcase of music, film, and, of course, the best Filipino-Spanish fare this country has to offer.  

Celebrate food!

Filipino-Spanish fare is brought to new epicurean heights as Ayala Malls celebrates gastronomy through an exciting array of activities, including Menu Degustacio (tasting menus), Cocinas Viajeras  (travelling food trucks), and the Comidas Preferidas (Ayala Mall’s Food Choices buffet trail).

Held April 10 to 26, in select fine dining restaurants of participating Ayala Malls, the Menu Degustacio will give culinary connoisseurs the unique opportunity to feast on specialty dishes that imbibe Madrid Fusion’s spirit of culinary innovation, techniques, and deconstruction. Savor the exquisite flavours of classic dishes, as well as new, mouth-watering culinary creations crafted by the country’s renowned chefs.

Cocinas Viajeras, on the other hand, brings the Spanish-themed dishes to the people, through stylized food trucks and kitchen demos hosted by celebrity chefs, including Chef Gaita Fores, Chef Sau del Rosario and Chef Rob Pengson. Catch the Cocinas Viajeras as they tour Bonifacio Highstreet and Trinoma (April 10-12), Glorietta (April 17-19) and Alabang Town Center (April 24-26).

Adding on to the fun-filled food-centric activities, the Comidas Preferidas (Food Choices buffet trail) will bring the Madrid Fusion Manila experience to the everyday food lover by offering sumptuous merienda at an unbeatable price. The delectable dishes will be served at all merchants of Ayala Malls’ Food Choices on April 13-16 and April 20-23, from 2 p.m. to 5 p.m.  Relish all the dishes that have been meticulously prepared and seasoned with love.

Fiesta! Food & Music Festival

Food is not simply about satiating appetite, it’s an all sensory experience that excites and inspires. So to truly embrace the essence of Madrid Fusion Manila, Ayala Malls has also cooked up Fiesta!, a food and musical festival that blends the fascinating worlds of gastronomy and music.

Delight in the Festival de la Paella Gigante III at Greebelt 3 Park, where you can partake of giant paella prepared by Chef J Gamboa, Chef Fernando Aracama, Chef Carlo Miguel and Chef Mikkel Arriet on April 18.

Pelikula: Spanish Food Film Festival

Aside from offering a sumptuous feast that fills the tummy, Madrid Fusion Manila will serve up a visual feast with films that center on the art of gastronomy. Ayala Malls, the Embassy of Spain and Instituto Cervantes will kick off the film festival on April 21, 6 p.m. at Greenbelt 5, with the special screening of Mugartiz B.S.O. Catch the slew of other notable films, including 3055 Jean Leon, El Somni del Celler de Can Roca, and Taba. Table Game Nerua Guggenheim Bilbao, which will run until April 26. Tickets are priced at P100 per screening.

Bringing more films to excited audiences, Centrio Mall will host a Spanish Food Film Festival in partnership with Xavier University on April 17, 10 a.m. to 2p.m., and Bonifacio High Street will also screen select movies on April 11 at its activity center.

For your convenience, you can enjoy all of Madrid Fusion Manila’s great gustations and more with the new BPI-Ayala Malls Amore VISA prepaid debit card. Avail of the 20% discount on all Madrid Fusion Manila at Ayala Malls specialty dishes, film screenings, and other activities. Plus, get the chance to win a trip to Madrid. VISA Cardholders can double their chances of winning with every purchase.

Great Gustations at The Shang Part 2

6.     Spatzle

Level 5, EW 

The first of its kind in the Philippines, Spatzle describes it’s cuisine as European fusion. Promising fresh, light yet nourishing meals, Spatzle is all about highlighting and combining subtle flavours and presenting the dishes in a truly unique way. The embodiment of this philosophy is the Banana Bread Florentina. And I love the concept. It’s a surprising combination of chewy, warm banana bread topped with sautéed spinach, mushrooms, thick smoked ham and soft scramble eggs. It’s sexy and comforting at the same time, and hits all the right spots on the palate.  I would have this everyday for breakfast – and wouldn’t mind eating this for lunch and dinner, too! The roesti (a traditional potato pancake) and the Carbonara spatzle with egg will undoubtedly be a hit among children as well, even the picky eaters. It introduces something new to the kids, while still giving them something that’s familiar.

Spatzle doesn’t shy away from experimenting and improving its menu which is why diners are encouraged to drop by during the weekends for some of their special offers. One weekend menu must-try is the famed Weekend Pork Belly. Complement your healthy plates with their signature drinks- the Watermelon Lemonade and All Natural Citrus Cooler, which uses honey instead of sugar syrup.

7.     Duck & Buvette

Level 2, Main Wing

A favourite among the foodie crowd, Duck & Buvette lives up to its hype. Its refined use of fresh and flavourful ingredients and exquisite technique are well appreciated. The star of the menu is undeniably the D&B Crispy Half Duck Confit. To make confit, the fowl is cured in salt and spices for a day or two, before being slowly cooked its own rich fat for that melt-in-your-mouth deliciousness. It takes three days to prepare this masterpiece and one will definitely taste the love and passion poured into it. The perfectly golden fowl is served with ratatouille duck rice and a cranberry carrot side.  For more depth, add a little whole grain mustard to the confit. A bright balance to the dish is the Grilled Octopus salad with lemon-chili-hazelnut dressing and fried capers.  D&B is also quite proud of their breads, which they bake from scratch using their own signature wild yeast. The crusty sourdough bread is heavenly with just a dab of butter or dipping sauce. For this visit, we also tried the Cafe Provencal pizza. The crisp, flat pizza crust serves as the perfect canvas to highlight the varied Mediterranean toppings of shrimp, capers, olives, parma ham, anchovies, garlic and mozzarella. Words do not do justice to all of D&B’s dishes; it’s best to experience a plate yourself.

8.     Poetry & Prose Patisserie: Let Them Eat Cake!

Level 1, Main Wing

“A party without cake is just a meeting.” This insightful quote by Julia Child embraces a small section of the wall in Poetry & Prose, perhaps a fitting reminder to all those who come here that dessert is, indeed, necessary.  For first timers, it’s recommended to try their decadent Chocolate Eclair and the L’Opera, a layered masterpiece of almond sponge cake, sweet buttercream and chocolate ganache. The desserts are not overwhelmingly sweet and are pretty light on the palate. Sample a little bit of everything with the Queen’s Tea Set. Work your way up from the bottom layer of finger sandwiches to the dense selection of scone with raisins and clotted cream, and finally the delectable desserts on the top layer. But it’s not all sweets at Poetry & Prose; savory selections are also available.

The traditional souffle gets a savory upgrade with the Herb & Cheese Souffle. Before it even reaches your table, the enticing aroma of herbs- a heavenly combination of basil, parsley, oregano and thyme - tantalizes the senses. The Smoked Salmon in Phyllo Pockets is another light and satisfying dish. The golden flaky crust hides a thick filling of smoked salmon and warmed, crumbled ricotta cheese. To bring out the flavours of the dish, a heavy cream with capers and tomato oil is drizzled over it.  For those looking for that sweet escape, Poetry & Prose offers just that.

9.     Pages: Deli divine

L evel 1, Main Wing 

Pages is the counterpart of its sister restaurant, Poetry & Prose. But comparing the two is like comparing apples and oranges. Pages exudes a more masculine appeal with black sheen walls and chic chairs. Here, instead of coffee and tea (though they do serve both), enjoy a glass of wine with your favourite American-Italian deli favourites and selection of cheeses. Staying true to its concept, dishes are given fun, literary names. The hearty sandwich made from sourdough bread, a medley of fresh vegetables, homemade mayo, turkey hickory, salami, gruyere, and mozzarella with taro chips is called The New York Bestseller. While Pages’ simple and straightforward roast chicken dish is named, Much Ado About Nothing. Taking the theme further, with every order, diners get a tiny scroll on their plate, with a memorable quote from the book after which the dish is named.

.Woo Galbi – Taste of Korea

Level 6, East Wing

Bringing the authentic, traditional taste of Korea to the heart of Manila, the modern family restaurant, Woo Galbi, deepens our love and fascination for the Land of the Morning Calm. Tickling the Filipino palate for sweet and savory, the Mixed Meat Platter is a great starter for customers who are just learning about the new popular cuisine. The platter offers a selection of fork-tender slices of beef, chicken and pork that are drizzled over with a sweet teriyaki sauce. To warm your tummies, the seafood stew made with prawn, white fish, squid, scallops and clams, Haemul Tang, dances around the taste buds with its kick of heat. Of course, like all Korean dishes, dishes are enjoyed with Banchan, a variety of boldly seasoned appetizers including sweet beans, pickled radish, sweet chilli dilis, sautéed spinach and crunchy bean sprouts. Here, they believe that variety is, indeed, the spice of life.

First published in The Philippine STAR
Photography by Manuel Generoso

Great Gustations at The Shang Part 1

Making a meal is a modern art. And like any other creative discipline, it takes the same deft touch of a true artist to create something extraordinary. A chef is very much an artist, drawing out  flavours and aromas from simple ingredients and boldly weaving them into an inspiring feast. But more than just having skills, a true culinary artist is one who knows when to break free from a recipe and follow his dictate of taste.

Therefore, a meal is more than simply satiating appetite; it’s about creating an all-sensory experience. While a good meal sufficiently feeds, a great one nourishes the body and soul.

Here at Shangri-La Plaza, the top lifestyle destination and home to an exciting array of world-class restaurants, they not only promise a warm, filling meal but an experience. From time-tested culinary classics to new epicurean delights, The Shang holds no reservations in giving gourmands all that they want and need.  

1.     Epicurious : Exclusively Artisan

Lower Ground Level, East Wing 

Satisfy your curiosity at Epicurious, a one-stop deli, food emporium, café and culinary studio all rolled into one. Built on a shop, cook and eat concept, cosmopolitan foodies can simply take an unhurried walk around and select from the wide array of artisan food items that tickle and excite the taste buds. After selecting your ingredients, you can have your meal cooked  by the distinguished Epicurious’ council of chefs right before  your very eyes eyes.  The freshest, the most flavorful ingredients cooked by fine chefs ensure the tastiest bites gourmands could ever dream of.

While dining at Epicurious, do not pass up on the Charcuterie Board, Artisan Lasagna and the US Angus Rib-eye Steak with Mashed Potatoes and Garden Salad. Piled generously with slices of delectable dried meats and cheeses (including Manchego, Chorizo Pamplona, Jamon Serrano, soft gouda and assorted dried fruits and nuts), the Charcuterie Board perfectly primes the palate for the hearty meal ahead.  While many would consider pasta, especially lasagna, an ordinary dish, Epicurious elevates this well-loved classic to an awe-inspiring experience.  Luscious layers of tomato sauce and cream, locked in with a top layer of cheese and bechamel sauce makes for a sumptuous and sinful bite. Familiar and comforting, the lasagna makes you think of home and your mother’s cooking. While it should be good for sharing, after taking a spoonful, you’ll be selfishly thinking to have it all for yourself. For something meatier but equally appetizing, the Rib-eye Steak, cooked to a perfect medium rare, reveals a flavor unmatched. This mouth-watering dish is tender to the bite and is best eaten with the side of creamy mashed potato or garden salad. Epicurious, with its extensive array of cheese, dried meats, pastries, wine and chocolates, is a melting pot where you can find the finest ingredients and gourmet produce from all around the world.

2.     Lombardi ‘s Authentic Italian: Simplicity at its Finest

Level 4, East Wing

The anchor of great Italian food is fresh flavors brought out from the best ingredients; simplicity over elaborate preparations. And this is the same philosophy that is embraced by  Lombardi’s, an authentic Italian restaurant known for its delicious pastas and pizzas. Baked in a brick oven, their thin crust pizzas always come out perfectly crisp and hot. Their Quattro Formaggi pizza is a particular treat as I adore the rich, salty combination of Provolone, Fontina, Gorgonzola, and Mozzarella. The Spaghetti Aglio Olio Peperoncino con Gamberetti is a nice breaker from the richness of the pizza. Tossed in olive oil and garlic, the simple pasta is topped off with plump, nicely colored prawns. Not to be overlooked on this menu, of course, is a family favourite – Rustic Ossobuco with Saffron Risotto. Slow cooked for hours and braised in a flavorful tomato-based broth, the meat comes out fork tender and perfectly seasoned every time. Take a trip back to Italy with this authentic Milanese dish.  

3.     Balboa: Pasta Perfection

Level 4, East Wing

 Named after the famed (fictional) boxer played by Sylvester Stallone, Balboa offers you a ring side seat to the best Italian-American feast in the building. Chef Giorgio Bucciarelli, the talented chef at the helm of Balboa’s kitchen, forbids taking shortcuts when it comes to his dishes. In fact, his adamance to make everything from scratch is highlighted in his newly launched collection of Artisan Pasta. This “customize-your-own pasta” menu uses their signature pastas which are crafted right in their kitchen. And what delights customers is that the pasta comes in four varieties and colors: green (spinach), red (tomato), yellow (saffron) and black (squid ink). One dish that has me coming back for more is the Black Squid Ink Pappardelle with Putanesca Sauce. Its shocking, bold color and subtle salty flavour of the sea (from the squid ink) create a completely enticing bite. Every morsel surprises you and before your mind can even wrap itself around the fantastic meal, you’ve cleaned your plate with the last piece of crusty bread. The other pasta varieties come in more child-friendly colors, but with the same fantastic subtle flavors.

For group dinners, the Buttermilk Roasted Chicken and Dry-Aged Rib-Eye Steak are highly recommended. Served with hefty helpings of mashed potatoes, the roasted chicken and steak remind you of big family celebrations during Thanksgiving and Christmas. How can it not be a joy to eat? Moist, juicy and tender, they are delicious on their own. But drizzle them with Balboa’s homemade gravy and you’re in heaven.  To cap off any meal at Balboa’s, reward yourself with the San Honore, an uplifting dessert made with delightful layers of puff pastry and light Chantilly crème. It soothes the palate and ends the entire meal on a sweet note. 

4.     Wicked : Simply Sinful

Level 5, East Wing

Walking through the glass doors of Wicked, the inner child awakens, excited by the array of colourful sweets and mounds of chocolates. Satisfy your sweet tooth with bestsellers such as the Red Velvet Cupcake, Chocolate Bark and Brookies. The Brookies are my particular favourite. The luscious dense brownie, sandwiched between two cookies and then dipped in dark chocolate, has a great crunch when you bite into it. A glass of milk, which comes with the order, helps wash everything down. The Chocolate Bark, on the other hand, is made with chewy vanilla and chocolate marshmallows blended with crunchy honey graham and enrobed in decadent dark chocolate. If you’re ever feeling low, opt for this quick sugar high. For something sexy, the Chocolate Fire Cake will give you that soft flush in your cheeks thanks to its surprise ingredient- chilis! Wicked is a sinful temptation I will never feel guilty surrendering to.  

5.     Teddy’s Burger: The Bigger, Better Bite

Level 6, Main Wing 

Teddy’s Burger is the ultimate belly buster, a meal of epic proportion. Named the best burger in Hawaii since 2001, Teddy’s Burgers are made from 100 percent ground chuck USDA beef that are charbroiled to perfection, meaning less grease and more smoky flavor. But what separates them for your typical burger joint is its potato bun, which is fluffier, sweeter and softer. If the regular portions are too much for you, try burgers from the Great Kahuna line which offers burgers in smaller servings, fitting for the Filipino appetite. For a burger foodie like me, it’s hard to choose among the different variants. But the top three would have to be the Bacon Me Crazy, the Samurai and the Kukaelio.  The Bacon Me Crazy features an overload of bacon, dollops of cream cheese, drool-worthy cheddar, onions and decadent truffle honey. The Kukaelio is another mean burger. A huge portobello mushroom is first stuffed with cream cheese, grilled onions, garlic, cheddar and bacon bits before it’s deep fried and slapped onto a burger patty and bun. The Samurai, topped off with nori strips, a tangy teriyaki sauce and wasabi mayo with crispy sweet potato strips, is made exclusively for Shang. When at Teddy’s, you don’t wash your meal down with water. (That’s for wimps!) Have your choice of milkshakes, which uses four generous scoops of your preferred ice cream: chocolate, strawberry, peanut butter or vanilla. Here, it’s go big or go home.

First published in The Philippine STAR
Photos courtesy of Manuel Generoso

Jasmine Restaurant, New World Makati Hotel

Based on its colorful and respected culinary history, Cantonese cuisine, which originated from the province of Guangzhou, is considered China’s “haute cuisine” because of its vast popularity especially in the West. And now, bringing the flavors of Guangzhou to the Philippines, preeminent Master Chef Choi Wing Ki welcomes guests into the heart of the Renaissance Hotel Makati where he opens his new Cantonese restaurant, Jasmine.

Master Chef Choi Wing Ki takes lead from the great tradition of Cantonese cuisine known for its uncompromised use of fresh and flavorful ingredients, choosing simple and clear flavors over complicated heavily seasoned dishes. Cantonese cuisine of Southern China along with Sichuan (western china), Shandong (Northern China) and Huaiyang (Eastern Chine) compose what the Chinese refer to as the “four great traditions.” These cuisines are not only notably defined by their regional origin but also by their distinct style and taste of food. The trademark of Cantonese cuisine is the preserved natural flavor of its ingredients. With a particularity on freshness, the Cantonese are known for their steaming and stir-frying technique which is the least intrusive and healthiest means of cooking.








A connoisseur of this cooking style, Chef Choi Wing Ki, who has worked in world class restaurants in Southeast Asia such as Hongkong, Beijing, Malaysia, Thailand, Singapore, Brunei and Korea, flexes his wok-working talent and impresses us with his parade of delish dishes as he gives us a “hands-on” experience in Chinese culinary history. Sitting comfortably in our private dining table at the restaurant, we lend ourselves completely to the experience, enjoying the fragrant rice wine with champoy warm in our tummies, and the soothing ambiance of Jasmine’s chic art deco interiors.

From the soft lights to the warm romantic mauve colour of the walls to the plush cushion of seats and carpet, Jasmine is decked to assure you nothing but the best of dining experiences. And as we exchange laughter and cheerful conversation, our mouths water as we inhale the aroma of the first dishes- appetizers comprised of steamed scallop dumpling, shrimp dumpling and vegetable dumpling with bamboo pith and celery. This is followed by a Cantonese favourite, a slow-cooked braised seafood soup with conpoy and bamboo pith.

A traditional Chinese banquet would not be complete without the sweet and succulent Imperial Peking duck. It is roasted to golden perfection and sliced into delicate slivers that are a wonderful contrast to the stewed broccoli with Shimeji mushrooms and conpoy and the crunchy wok-friend minced duck in lettuce wrap. The lighter dish of steamed stone fish with soy sauce melts in your mouth and the savory light taste of the infused delicate herbs leaves your palate wanting. Dish after dish, Jasmine continues to awe us as we are served sumptuous viands of wok-fried diced beef tenderloin with sweet walnuts in XO sauce, deep fried spare ribs with chang-kong vinegar sauce and mayonnaise, and diced chicken and Chinese sausage. The feast seems never-ending and the fascinating combination of herbs, spices and meats are impressive, with each dish exquisite and different from the next.

Jasmine is truly a must try for food junkies who are in the pursuit of authentic Chinese food and great ambiance!

First published in PeopleAsia Magazine
Photos courtesy of Jasmine Restaurant

Raw Food: Soul Food

Pi Villaraza and Daniw Arazola serve food that is nothing less than what can be considered as “Soul Food.” But if you’re expecting the Southerner’s definition of fried chicken, buttered collard greens and sweetbread, you won’t find it here. In their humble abode, called Bahay Kalipay – a haven for raw foodists, healers, yogists and artists, Daniw and Pi show how the journey towards wellness and enlightenment lies in the raw.

We fill up our body with toxins and waste and we wonder why we’re always sick,” says the scruffy yet lean 34-year-old raw food advocate and inner dance healer Pi Villaraza. Despite his disheveled hair and scrawny physique, Pi is at the peak of health and is a picture of serenity. All eyes are on him as he relays his history and the healing power of a raw food diet. 

Beginning of Green
A few years ago, Pi was a successful yet discontented corporate executive who on a sudden whim left his high-paying job, family and friends to become a hermit on a secluded island in Mindanao. For two years, Pi lived on nothing but coconuts. It was during this time of prayer and detox, he reveals, that he found his health, enlightenment and peace. 

Today, Pi and his beautiful wife Daniw host yoga and raw food detox retreats at Bahay Kalipay, meaning “House of Happiness,” in Puerto Prinsesa, Palawan. Pi’s sister Asha Peri also hosts raw food workshops but her specialty lies in creating simply sumptuous raw food desserts. These three ministers of health — who prefer to use their adopted spirit names — often travel to Manila and neighboring countries to share their expertise on raw food. I was fortunate enough to have attended one of these two-day raw food workshops while they were in Manila. 

Life force

“Raw food is filled with energy and a life force called enzymes, which aid in the body’s digestion, metabolism and cleansing,” he explains as he points to the pile of fruits and vegetables behind him. “These enzymes and the life force are destroyed when we cook food above 115 degrees Fahrenheit or 37 degrees Celsius. Raw and fresh greens on the other hand vibrate with life. They so happen to vibrate at the exact frequency of our bodies so when we consume fresh ‘live’ foods, there is a harmonious balance within our body. Junk food and cooked meals, on the other hand, creates discord. This discord is seen and felt in the form of illness and disease.”

Parade of Food
The fare is undoubtedly a feast for the eyes but it is more so a fulfilling meal. The parade of appetizers laid out on the long table included fresh cucumber slivers, carrots and cabbage with black sesame seeds rolled in delicate nori paper; crisp lettuce wraps topped with raisins, arugula and the light tangy teriyaki dressing; and cold miso soup with marinated mushrooms and cucumber cubes. The wonderful hue of fresh vegetables, nuts and ripe fruits teased our appetites and provided a pleasant crunch to our palates. Though the meals may sound simple, the raw foodist’s diet isn’t merely a permutation of salad greens and nuts. The same creative passion that world-renowned chefs put into their dishes is also present in making this light and fulfilling meal. The thoughtful and loving essence of every dish is felt in every bite. 

I was particularly delighted with the non-cook lasagna made from thin cucumber slices and eggplant and alternating layers of a creamy cashew, sweet marinara and pesto sauce. If you’re looking for a meal with more bite, try the burger patties made from “meaty” banana blossoms and Japanese turnip “rice.” End the meal on a sweet note with one of Asha’s sumptuous desserts. Swim in the sugary albeit healthy sweetness of banana pancakes made from sweet saba, cinnamon, and carob powder; non-bake cranberry cheesecake and dark chocolate brittle. 

Notice how despite feeling full after eating a raw food platter, you still feel energized. Pi points out that one shouldn’t gauge how good a meal is by how heady you feel after consuming it. The sudden drop of energy and pang of sleepiness, often referred to as the “food coma,” occurs because the body is tasked to break down the excessive amount of processed food, refined sugars and foods high in fat into smaller and more usable components. All the body’s energy is focused on digesting the food. Eating raw food avoids the “food coma” as fruits and vegetables — which have their own army of enzymes — are digested sufficiently, without any additional aid. 

The true power of eating green is epitomized in the high-energy green smoothie. Chuck a few greens and your favorite fruits (60 percent fruit, 40 percent greens) into the blender and voila — light energy in a cup! Since one glass of this green gold is nutrient dense — it has so much nutrition per bite of calorie, you will notice that not only do you feel more energized but the cravings for salty, sweet, sour and oily junk food will steadily disappear. The rationale behind this is that as the body gets what it needs, it no longer wants or craves for junk food. 

If food can harm, then food also has the ability to heal, Pi cites. Raw food reinstates the balance and harmony of the body, spirit and mind. There have been numerous studies where people have been healed of illness and other emotional disorders just after a few weeks of healthful eating — from miraculous recoveries such as shrinking tumors to improved general health such as weight loss, better skin appearance and increased energy.
With appetites satiated and our palates wonderfully surprised by the bright fare, we leave the workshop light and energized with Hippocrates’ words echoing in our head — “Let your food be your medicine, and your medicine be your food.”

For more information, visit www.bahaykalipay.com
or email inquire@bahaykalipay.com.

 Photos from Raw Food/ Daniw Arrazola

Magnum Manila: One Sweet Paradise

Illuminated by soft, golden chandeliers arranged like chocolate drops in the cozy nooks, and rich interiors inspired by lush Belgian chocolate, Magnum Manila oozes of sin and decadence. And armed with a menu that gives us 101 heavenly reasons to break our vow of abstinence, Magnum Manila is a devilish temptation we simply cannot resist.

After its successful launch of Magnum Golda few months earlier, Magnum Philippines follows up with another mouthwatering success – Magnum Manila, the first pop-up store of its kind in the country. Brian Chanyungco, the brand manager of this famed ice cream brand, affirms with much excitement that this new “pleasure place” will set the gold standard in sweet and savory offerings. “There are several other existing pop up stores around the world – Milan, New York, Cannes and London. It’s about time we bring the ultimate Magnum experience to Manila.

(Unlike other ice cream brands in the country) Magnum is about savoring the moment, indulging your desires and breaking free from the stress of everyday life.”And the chic restaurant in Skypark, SM Aura offers that unique space for that special moment of escape.

The iconic Magnum emblem, made with popsicle sticks by renowned artist Ed Calma,does it’s share in catching the attention of the passersby. But it is the wafting scents of chocolate and cookie dough,which truly entice curious eyes to take a step into the welcoming abode. Halfway into the door, the warm, luscious scents fold you in.

Inside, the Banaue Rice Terraces- inspired art installation, a creation by Calma’s son Carlo, embraces the entire floor space, which is intelligently divided into an open seating area, private booths for a more intimate dining experience, and the DIY Magnum station at the front.

The Magnum Bar, the pride and heart of the restaurant, affords customers with the luxury of tailoring their own ice-cold, couture creation. With 18 choice toppings - from childhood favorites like nerds, caramel honeycomb, chocolate nuggets; and more exotic adult flavors like quezo de bola slivers, chili flakes and sea salt, among others, the combinations are endless. I may be rusty with my math, but with three Magnum bar flavors to choose from (classic milk chocolate, white chocolate and dark chocolate) and 18 toppings, that adds up to more than 230,000 possible combinations!

Complementing the Magnum Bar offerings, award-winning pastry chef Mikko Aspiras(the hand behind the desserts enjoyed at Raffles & Fairmont hotel) expertly crafts a dessert menu that reflects hisyouthful philosophy on food. None of his creations hold back when it comes to satisfying your sweet tooth. From his interpretation of the strawberry cheesecake and cookie ala mode, to the Rainbow Dream–everything is spot on in the flavor front. Not too sweet or overwhelming, each dessert is elegant in its presentation,and always inviting.

After making our own Magnum bar (I chose a dark chocolate bar with quezo de bola, potato chips and gold nuggets), we are greeted by a delicious trifecta back on our table. The first to open up the heaven of saccharine surprises is the pretty Rainbow Dream. Its layers of light, moist cake, nestled between softened buttercream, make for the most colorful treat for young birthday celebrators. This is undoubtedly what children’s dreams are made of.

Next comes The Pink Friday. The creamy strawberry cheesecake, drizzled with light strawberry syrup and “glittered” up with nerds and crushed Speculoos, stirs up wonderful memories of summers in Baguio and many love-filled February nights.

The star of the night, the Magnum Cookie Skillet rounds out the dessert dream. Two chocolate dipped vanilla Magnum bars, cushioned on a dollop of smooth creamy whip, lies on a bed of warm, freshly baked chocolate chip. The heady, sinful scents make your mouth water, and nothing comes close to the beautiful moment when your spoon breaks into the warm crust and the delicious chocolate ganache oozes out from beneath like a decadent chocolate Nile.

While the desserts are straightforward, aimed at fixing your sugar cravings, the savory dishes by Chef Him Uy de Baron of Nomama restaurant fame sways the palate in another interesting culinary direction. In his dishes, Chef expertly cradles flavors with the light touch and a delicate wisp-of what else?Chocolate.

The savory menu offerings are many – all familiar and comforting to the hungry soul – but for this evening, I settle for a three-course meal of three-way crostini, truffle mushroom soup anda vegetarian mushroom burger. The bite-size appetizers – a beautiful display topped with handmade ricotta cheese, seared tuna and mushroom -teases the palate and successfully leads the meal into a crescendo that peaks with “meaty” flavorful vegetarian mushroom burger. But it is the truffle soup that trumps all for this dinner. The soup is quiet sonnet of flavor, whose wonderful light notes of truffle oilurges a delightful, little dance in your mouth.

For pleasure seekers, a meal at Magnum Manila is an exquisite peek into the possibilities of chocolate. It’s unfortunate that Magnum Manila is only to be around a little less than a year. But with everything that the brand has taught us, Magnum is about making the most of moments and indulging in private pleasures, and the next 365 days gives us more than enough time to revel in this novelty.