Matcha Crinkles by Le Sucre Lab

His pastries were intended for teaching, not for selling, said pastry chef-instructor Marvin Bagube.

But when people started inquiring and insisting to buy, he gave in. “The matcha crinkles is from my intensive cookie workshop,” he said.

He launched his brand Le Sucre Lab last February, with a line of dreamcakes that included moist cake with creamy filling and his signature goo.

The variants are chocolate (the bestseller), salted caramel, mango, barako tiramisu, cereal and fresh fruit.

Bagube has added matcha—yummy crinkles, crackled cookies with crusty exterior, fudgy inside and just enough bitterness to highlight the sweetness.

Le Sucre Lab,
tel. 09260510892; e-mail
[email protected]

Dulce de Leche Line by Lick the Spoon

“Dulce de leche has always been a merienda staple in our family when I was growing up, cooking sugar and milk for at least three hours to create the creamy caramel taste,” said creator Arnold Bernardo. “When I saw the dulce de leche being sold in supermarkets, I wanted to update it and make it gourmet.”

The result is an impressive range of sweet sauces that has been infused with local (mango, langka, banana, salted duck egg, avocado, durian and coconut) and foreign (matcha, Parmesan, limoncello and chocolate) flavors.

Lick the Spoon Gourmet
Foods, tel. 09178051188
and 09178961178

Mushroom Tris Vol-au-vent at Lusso

Champagne bar Lusso has been at Greenbelt for some time now and its classics, such as the Pepato Short Ribs, and bestsellers like Foie Gras Burger continue to lure people.

Margarita Forés has added new things to love and crave for, such as Chicken Veronique and Sirloin Svizzerina, a bunless burger with Pommery mustard glaze and asiago cream, and Mushroom Tris Vol-au-vent, a hollow, golden brown basket of puff pastry nestling four kinds of mushrooms: shiitake, button, porcini and oyster bathed in a creamy thyme essence.

Lusso, Green Sun Hotel, 2285 Chino Roces Ave. Extension, Makati

Bavarian Lychee with Guava Gelee by Tochi Desserts in Ikomai

Both Tochi and Ikomai started as food stalls at the Salcedo Weekend Market. But the warm reception and feedback among guests encouraged its owners to house them in a more permanent and convenient space. This allowed them to come up with a longer and more playful menu.

Apart from their kushiage, Ikomai now serves kushikatsu, donburi and a refreshing poke made with fresh tuna and avocados.

Tochi has plated desserts, which chef James Antolin has thoughtfully crafted. In his repertoire are matcha tiramisu, chocolate symphony and this stunner composed of a choco feuilletine, guava glee and lychee mousse.

Ikomai, G/F, ACI Group Bldg., 147 H.V. de la Costa St., Salcedo Village, Makati

Mighty Beast at Raging Bull Burgers

Shangri-La at the Fort’s Raging Bull Chophouse and Bar recently introduced its brother, Raging Bull Burger, situated just at the foot of the hotel, by the entrance. It’s different from the Wagyu sub it serves in the restaurant.

Instead it has a line of reasonably priced burgers that people can enjoy with fries and beer or a shot of bourbon. The menu includes the plain and classic, one for vegetarians (made with beans), and a burger with fancy fixings.

Mighty Beast has become the front-runner with the grilled Angus beef patty with fat, griddle maple bacon, aged cheddar, spicy beer mustard sauce and veggies in an in-house bun, pan de sal in texture, with cornflour and polenta lending a sweet taste.—CONTRIBUTED

Raging Bull Burgers, Shangri-La at the Fort, 30th St., Bonifacio Global City