Dessert makers who participated and shared their best desserts at the launch of Inquirer Lifestyle’s “Best Desserts 2” at SMX Convention Center, SM Aura Premier, Taguig City:
Mike Alvendia of The Kitchen of Angel Alvendia (Apple Walnut Pie); Fran Syquia-Villaroman (Luscious Lemon Squares); chef Jonathan Paul Em of The Baker’s Table (Butterball Cake); Twinkle Legaspi of Dessert Barn (Bananalicious Almond); Cynthia Patos of Cynfully Sweets (Citrus Melange Tropical Meringue Pie); Ana Lorenzana de Ocampo of Wildflour (Strawberry Pie); Miriam Lim Mandap of Cakes by Miriam (Merry Berry Cake and Tres Leches); Edna Deus Gonzales and Anna Margarita Gonzales of Edna’s Cakeland (Prune Cake and Yema Roll); Badjie Trinidad and chef Christine Melanie Paredes of Wicked by Cravings and Epicurious (Smores); Kyra Relampagos-Dy of Art of Pie (Nutella Banana Cream Pie); Karen Young of Karen’s Kitchen (Sticky Toffee Pudding and Xanadu Mousse); chef Bernice Pimentel of Ilustrado Restaurant (Chocolate Decadent Cheesecake); Rina Go of Nic’s Gourmet Dessert (Dark Turtle Brittle); Karisia Bitong of Karisia Pattiserie (Nora); Erese Cruz for chef Froi Cruz of Cioccolo Bistro and Café (Midnight Cake and Neopolitan Cake); chef Tweet Obsequio of Sofitel Philippine Plaza Manila (Chocolate Bars); chef Dorothy MJ Ferreria (Chocolate Raspberry Cake); Regina Lim (Choco Bucket); chef Alexander Lichaytoo Tanco of Bizu Patisserie (Romance); chef Vicky Pacheco of Café 1771 (Rose Noire); Angela Villoria Tolentino of Cinq Dessert Boutique (Aurore and Ms. D);
Mara de la Rama-Poblete of Dessert du Jour (Chocolate Panna Cotta and Caramel Crepe Pudding); Lamberto Villacorta for Rita Cuerva (Cuerva Chocolate Cake and Mango Torte); Chiqui Mabanta of Corner Tree Café (Salted Caramel Chocolate Torte); Kuku Trinidad of The Cake Project Café (Dark Chocolate Salted Caramel Pots de Creme and Kuku Chocolate Cake); Eric Dee of Todd English Food Hall (OMG); Miguel de Alba of Alba Restaurante Español (Tower of Chocolate); Ann Puno of Ann Puno’s Kitchen (Chocnut Cake and Vanilla Brandy Cake); Chiqui Lara for Ginny Roces de Guzman and Annie Roces (Chocolate Cake and Lemon Chiffon Cake with Marshmallow Icing); Cay Cuasay of Cupcake Lab (The Brownie and Red Velvet Cheesecake); The Bellevue Manila (Belgian Chocolate Cake); Irene Co of Indulgence by Irene (Cheesecake Sampler); Diana Ang Uy of What’s Cookin’ Kitchenette (Blueberry Cheesecake and Vienna Wafers); chef Jonas Ng of Le Jardin Manila (Apple Crumble Cheesecake and Dessert De Gils); Joyce Urieta of The Delightful Miss Joyce (Manchego Curado Cheesecake and Belgian Chocolate Lace Cookies); Marge San Diego of Symphony of Desserts (Caramel Symphony Cake and Mango Sans Rival); Ange dela Cruz of The Sweet Life by Ange (Ombre Cake); chef Jessie Sincioco (Flambéed Mango With Mantecado Ice Cream and Sapin-Sapin); Vannee San Juan of Bella Cupcakes Manila (Blue Cheese With Honey Cake); Camille Ocampo (Crème Brûlée Cake); chef David Choo of Resorts World Manila (Custard Buns); Gigi Rodriguez-Gaerlan of Gigi Coffee and Cupcakes (Green Tea Cake and Gigi Cupcakes); Fil Benitez of Mario’s Restaurant (Toffee Sans Rival); chef Ariel Reyes of Solaire Resorts and Casino (Panqueque); chef Dexter Supena of The Italian Market (Cannoli Sampler); Dani Aliaga of Churreria La Lola (Churros Con Chocolate); Dedet de la Fuente of Pepita’s Kitchen (Pinoy Mango Trifle);
Chef Angelica Atanacio of Anghelica’s Desserts (Ube-Leche Flan Cake); Sandee Masigan of XO46 Heritage Bistro (Champorado Eh); Michele Magtoto of Raintree Restaurants (Impossible Cake); Aurora Su Calubad of Au’s Cakes and Pastries (Pandan Ganache); Ditas Dizon of Geraldo’s (Baked Dayap Leche Flan); Dominic Diaz for Lorna Ambas of Lorenzo’s Way (Gigil Tart); Gel Salonga (Brazo de Fernando); Jovette Cabrera of Nanay Choleng’s Muron (Ube Muron); chef Robert Spakowski of Tapella by Gaudi (Tocino Del Cielo); Amy Besa of Purple Yam Malate (Champorado Brûlée with Coffee Ice Cream); Joy Roxas of Sinful Sweets (Mango Sticky Rice with Coconut Cream Sauce); Nicole Acorda of Delice Private Catering (Strawberry Cloud); chef Martin Kaspar of L’entrecôte Corner Bistro (Apple Tarte Tatin 1880); chef Felinio Afable of Marriott Hotel Manila (Mango Coconut Crumble); Jack Colet of The Purple Oven (Strawberry Kisses); Ginny Gonzalez (Cherry Walnut Torte); Princess Pilarta of Bistro Ravioli (Panna Cotta with Strawberries); chefs Miko Aspiras and Kristine Lotilla of Scout’s Honor (Matcha Sesame Cookies and Foie Gras Luxe Cookies); Cy Ynares of The Bald Baker (The Bald Baker Cookies); Carmela Villegas-Agosta of Casa San Luis Pastries (Calamansi-Cello Cupcakes); Roberto and Anne Marie Therese Velasquez (Food For The Gods); Jennifer Ong of Love, Agnessi (Agnessi Cookies); Dr. Rosana Reyes of Snack Box (Brownie Crunch); Trina Lopez-Pungutan of Sweet Bite Bakehaus (Red Velvet Crinkles with Chocolat Blanc and Cream Cheese Filling); Stanley Tan of My Cookie Lab (Whoopie Pies); Jane Lim (Creamy Cheese Cupcakes); Jason Go and Paolo Reyes of Manila Creamery (Gelato); and Jaime and Mikey Magsaysay (Carmen’s Best Ice Cream).
Special thanks to CCA Manila for providing unlimited coffee to complement the sweet confections.
