Here are new treats that will be a hit with the whole family.

Chicken ala Kiev from Kaia’s Kitchen

Rammy and Alexi de Claro were searching for more creative dishes that their daughter Kaia, 2, can enjoy “other than the occasional, good old chicken nugget.” The result is their Chicken a la Kiev, “which turned into a meal that we discovered made lots of people happy, too,” they said.

Kaia’s Kitchen’s Chicken a la Kiev is known for that “buttery ooze,” that spurt of delicious butter that comes out when you slice into their stuffed breaded chicken.

Their Chicken ala Kiev, which can be fried, air-fried or baked, comes in four delicious flavors: original, parmesan crusted, pesto and the bestselling truffle mushroom. They’re all so good it’s hard to choose a favorite. Luckily, they sell a sampler pack so you can try all flavors.

Kaia’s Kitchen offers bagis, too.

Kaia’s Kitchen gives a portion of their profits to their household help. “They are now the breadwinners of their families since many members of their families lost jobs due to the pandemic. It’s a small way to increase their income,” said the De Claros.

Viber 0949-8851787; follow @kaiaskitchen on Instagram

Baked truffle pasta with bacon bits from Tita Janice

Janice Jambora’s three kids have always loved eating pasta, as do their high school friends. “I would invite their barkada to the house and cook pasta for them.”

She happily did that for years as they were growing up, learning new recipes, honing her cooking skills and serving her delicious dishes to her kids and their friends. “Some of them are now married, but until now, they still make lambing: ‘Tita Janice, we want to go to your house and eat our favorite pasta.’”

And so, when Jambora decided to start her food business in June during the general community quarantine, only one name made sense: Tita Janice. “I hope to make more people happy with the food I cook and bake with love,” she said.

Here’s how good Tita Janice’s baked truffle pasta is: my family finished two big trays in less than a week. (I must admit, though, that I ate the lion’s share—sorry, not sorry. I’ll just order again.) The creamy pasta has been a hit with my whole family—from my 8-year-old nephew to my grandparents.

You can also get the truffle pasta without bacon. (But why?) Tita Janice makes spaghetti with fresh tomatoes and basil sauce (I’ll try that next, if I can stop thinking about the truffle pasta) and tuna pesto pasta.

The pasta trays, which are good for four to five people (with very big appetites), range from P700 (tuna pesto pasta) to P950 (truffle with bacon)—great prices, especially for the generous serving size.

Her ube cheese pan de sal is a cut above the rest, too—it’s small but it packs a punch: a solid punch of delicious ube filling and cheese. It’s the perfect bread-to-filling ratio. So yummy. Get a dozen for just P220.

Tel. 0917-8852545; follow @titajanice.ph on Instagram

Orange Chicken Brown Rice Bowl from Wok with Yap

“I never thought I’d get into food,” said Tim Yap, who calls his new food venture Wok with Yap “his pandemic pivot.” “It’s my labor of love while on lockdown.”

Wok with Yap delivers healthy brown rice bowls (which you can upgrade to adlai or quinoa). There’s Kani Mango, Orange Chicken, Kung Pao Chicken, Soy Ginger Tuna, Hainanese Chicken, Beef and Broccoli and Spicy Salmon. They also offer a Hummus and Tabbouleh Salad.

All the bowls are good—we suggest getting different ones and sharing them for a delicious family meal—but our absolute favorite is the Orange Chicken.

Right now, Wok with Yap serves parts of Makati, Manila, San Juan, Quezon City and Pasig through Grab and FoodPanda.

Follow @wokwithyap on Instagram

Chichi from Tita Joyce

Looking for a crunchy snack? Tita Joyce from San Fernando, Pampanga, offers two kinds of chichi—yes, chicharon. They have bagnet chichi and a healthier alternative: fresh oyster mushroom chichi. The bagnet chicharon comes in two variants (original and spicy) while the mushroom chicharon comes in six flavors (original, spicy, garlic, salted egg, barbecue and sour cream).

Being a chicharon lover, I expected to love the bagnet chicharon more, but I seriously couldn’t stop snacking on the mushroom chicharon, too. Love the crunch and the different flavors.

Viber 0917-5076766; follow @titajoyce.ph on Instagram

‘Ube’ butter from Eli’s Butter Spread

Just when you think you’ve enjoyed ube in every possible form, chef Noslen Omaña of Eli’s Butter Spread creates an ube butter made using ube halaya and authentic Italian butter. He named it Eli’s Butter Spread after his son Elijah.

Tel. 0916-2736699; visit facebook.com/Elisbutters