Breaking The Mould

Miko Aspiras wears a lot of hats as he’s one of the master bakers/dessert artists behind Scout’s Honor, Le Petit Souffle, Workshop Bakery, and Freezer Burn. For Madrid Fusion Manila, he transforms trendy salted eggs into Auntie’s Salted Egg Custard which merges Asian ingredients with continental techniques.

Native Flavours Go Upmarket

Inspired by the kinilaw he tasted in Iligan Province, Chele Gonzales’ Tiradito features tender raw tuna loin marinated in calamansi, coconut milk, and tabon-tabon fruit; pickled arorosep seaweed and smoked coconut add flavourful nuances. It has since become a favourite among Gallery Vask’s loyal patrons.

The Pope's Bread Pudding

It was the dessert that was ordered to tempt the palate of Pope Francis during the Papal Visit in 2015: heady with vanilla, fluffy and tender, caramelised till golden, and sprinkled with chopped nuts. Deceptively simple to look at, Tippi Tambunting’s bread pudding (pictured top left) was a marked favourite of the Holy Father thanks to its rich, not too sweet flavours.

A Filipino Classic with a Japanese Accent

A request from Ambassador Manolo Lopez for some visiting Japanese dignitaries led to Chef Jessie’s oriental twist on Filipino bistek. In her version, thinly-sliced beef was rolled around rice maki-style and served atop creamy-textured grilled eggplant and drizzled over with a tangy soy and citrus sauce.