Chow Buzz: 5 Must Try Restaurant Desserts in Metro Manila

By Cyrene de la Rosa, InterAksyon.com · Friday, November 23,

Thanks to the booming Philippine restaurant scene and the Filipino’s genuine love for sweets. There are now scores of calorie-worthy dessert contenders in the metropolis. In no particular order, here are my top five favorites.

Chocolate Pots de Creme at Wildflour

G/F, Net Lima Bldg, 4th Ave. corner 26th Street, Bonifacio Global City, Taguig City

The Pots de Creme dessert is a simple, rich custard baked in small cups. Wildflour’s  version made with premium Valrhona milk chocolate topped with a layer of sea salt caramel and chopped nuts is a must order for fellow chocolate lovers.

Cannoli at Nolita

Bonifacio High Central, Bonifacio Global City, Taguig City

Cannolis are Italian desserts that were said to have been developed by Sicilians. These fried wafer tubes that are usually filled with a mixture of ricotta, candied fruit, and other ingredients is one dessert that is not easy to find. Nolita’s ricotta filled cannoli is topped with candied orange rind and chopped pistachios.

Kouign Amman at Brasserie Cicou

Annapolis St., Greenhills, San Juan

Don’t worry if you can’t pronounce it.  All you have to do is to order a “KA” and the waitstaff would know what you’re talking about. It is after all the restaurant’s best seller. This super rich Breton pastry that is currently making waves Stateside is something like a croissant but with extra layers of salted French butter and sugar baked between the sheets, giving it a crispy ‘otap’- like outer coating of caramelized sugar.

Guinomis at Milky Way

Pasay Road, Makati City

This Filipino dessert alternative to halo-halo (Milky Way’s other perennial best seller), is usually composed of sago tapioca pearls, palm sugar syrup, gulaman agar gelatin, coconut milk, toasted pinipig rice, and lots of shaved ice. Milky Way’s version however is refreshingly topped with homemade panocha ice cream, for an extra yummy ending.

Chestnut Soufflé at Champetre

G/F Net One Center, 26th cor. 3rd Ave., Bonifacio Global City

This airy dessert is best enjoyed during the holiday season. The main reason for this is because it’s the only time this heavenly soufflé made of Chestnuts in Armagnac Syrup, that Champetre’s Chef Marc Aubry makes himself is usually available.