Deliciously grateful acknowledgment | Inquirer Lifestyle
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DANI Aliaga and Chico the churro mascot

Deliciously grateful acknowledgment

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.