For years and years, we’ve had this idea of the perfect cheesecake in our heads. And we have Rachel and Chandler to blame for it.
Remember the cheesecake they stole from Mrs. Braverman in season 7 of “Friends”? The one that made Rachel go, “Wow. My god, so creamy. Oh my god, this is the best cheesecake I have ever had”? Cheesecake so good she and Chandler were willing to eat it off the floor?
Every single cheesecake, it didn’t even matter what kind—New York, Chicago, Philadelphia, Japanese, baked, no-bake, with a graham cracker crust or not—that we’ve eaten since that episode aired in 2001 has been measured against that imaginary cheesecake. (Yes, it’s imaginary. Mama’s Little Bakery in Chicago doesn’t exist.) We’ve eaten a lot of good cheesecakes in our life but none of them have come close to that mythical cheesecake from Friends. Until now.
Inspired by a cheesecake he enjoyed in San Sebastian, award-winning chef Miko Aspiras has brought the delicious flavors of Basque Burnt Cheesecake to Workshop, the bespoke bakery of Le Petit Souffle in SM Megamall. As if its creamy goodness isn’t enough, Miko’s version is served with dulce de leche pecans that you can put on top.
“It’s the first of its kind in the Philippines,” said Miko. “We’re baking it fresh every day.”
In his desire to bring his favorite cheesecake from Spain to the country, he has also created the cheesecake of our dreams.
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It’s so good we’d steal it from our neighbor. It’s so good we’d eat it off the floor. It’s so good we had to be begged to stop eating it so we can still have some tomorrow. But we’re just not that strong. The cheesecake is all gone now.
KFC’S SISIG RICE BOWL
It’s no secret, we’re big fans of sisig. We’re such big fans of sisig that we take (and create) every excuse we can to go to Manam (or the Mess Hall) for a dose of our favorite dish. We love sisig so much that, at Sisig Hooray, we order the Barkada Sisig … even when we’re dining alone. (And we feel no shame.) We’re still mourning the end of our sisig afternoons at Windows Café at the bowling area of Rockwell Power Plant. We’ve actually spent hours (yes, hours) just sitting in our car, waiting for Kebur to open so we can have a taste of their sisig’s crunchy goodness. And so when we heard that KFC has started serving a Sisig Rice Bowl, we knew we had to try it.
But all chicken and no pork? How good could that be? We love KFC but we’ll be honest—our expectations weren’t high. One bite was enough to erase our doubts. “Oh my god, this is good,” we said, mumbling through our mouthful of KFC sisig.
It’s crunchy, it’s tasty, it’s hot, it’s tangy, it tastes like real sisig. How did they do it? We don’t know. Maybe magic? But what we know is we’ll most likely have it again for lunch tomorrow.