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Any celebration calls for a cake. Some like it simple, while others prefer to personalize it to go with the occasion — like a friend’s birthday or a pop group’s debut anniversary. If you've seen the trendy minimalist cakes on social media, you'll be glad to know that they also come in small sizes called bento cakes.
The word "bento" is derived from a Southern Song slang term which means convenient. What makes bento cakes popular is they're small enough you can eat them by yourself or store them easily inside the fridge (without worrying about occupying too much space) if you can't eat them in one sitting. Convenient indeed!
Given the pandemic situation, we can’t always meet with our friends or gather as a large group so why not celebrate at home with a small cake? Buying one for yourself when you’re just craving isn’t also a bad idea. Here's a list where you can order bento cakes in Quezon City.
Kaibakes
Kaibakes is a cake shop located in Cubao, Quezon City. Known for their aesthetic minimalist and bento cakes, they’re one of the many small businesses in 2020 that gained a following when they started.
They take their bento cakes to the next level by offering them in bear-shaped boxes. At a price of P400 (carrot flavor) and P450 (dark chocolate), you can choose whether to go with a cute bear face or a short dedication. There are three options for the bear’s color and its smiley mouth, and you can add decorations (in buttercream) such as hair, flowers, hearts, or sprinkles.
To order, you can visit their website at kaibakes.com. Price starts at P250 for a simple design or at P300 for a heart-shaped one. Customers need to take note that the price is only a reservation fee. An additional fee (if any) will be added depending on the final design. Payment is through GCash and BPI only and pick-up time is from 11 AM to 3 PM via customer’s preferred courier service.
For more information, you can visit their social media accounts: Facebook, Twitter, and Instagram.
Location: 149C Col. Boni Serrano Road, Brgy. Socorro, Quezon City
Wadough’s cakes are well-known for using hugot and witty quotes in their decorations. Located in Maginhawa, Quezon City, this dessert shop is owned by chef and food stylist Wado Siman.
They call their bento cakes “MINI-malist Swirl Cakes,” which are made with swirled chocolate, vanilla and red velvet base, Davao Tablea ganache filling, and sweet American buttercream. Each cake costs P550, with an additional P100 for more detailed designs.
To order, you can visit their Facebook or Instagram. There's a one to two days lead time and customers must send an order form through direct message. Accepted mode of payments are BDO, BPI, and GCash. Pick-up time is between 10 AM and 8 PM only via third-party couriers like Grab.
Location: 154 Maginhawa Street, Diliman, Quezon City
Aegyo Cakes focuses on “sending love around the metro with meticulously crafted Korean cakes.” What makes them popular is their cakes don’t only have beautiful designs on the outside, but also on the inside. Customers can choose between two flavors: Dark Choco (with 65% Malagos dark chocolate ganache and vanilla Swiss meringue buttercream frosting) or Rainbow Velvet with Cream Cheese (their signature six-colored velvet cake).
To order, you can visit their website at aegyocakes.com. Price starts at P450, inclusive of dedication and color style. Bento cakes are available for pick up from 2 PM to 5 PM or through pre-arranged delivery with their trusted delivery partner, Alpha Logistics.
For promos and pop-up sale announcements, you can visit their Facebook or Instagram accounts.
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Fully Booked fans have a new reason to linger at Power Plant Mall. The beloved bookstore just reopened its doors on Oct. 24, 2025, in partnership with Japan’s biggest bookseller, Kinokuniya. The refreshed space has now evolved into a collaboration that celebrates the best of two worlds: Fully Booked’s signature curated selection and Kinokuniya’s extensive collection of Japanese manga, literature, art books, and language titles.
As if that’s not enough to get excited about, adding to the charm is Wasachi, an independent matcha café from Tokyo making its Philippine debut. The result? A cozy, culture-rich nook where Japanese flavors meet literary escape.
Wasachi on Serving Happiness
Derived from the Japanese terms “Wa” (Japan) and “Sachi” (Happiness or Gem), Wasachi was established to share the happiness of authentic Japanese matcha to the world. Founded in 2024 by Takuma Yamanaka, the café is tucked away amidst the bustle of Tokyo’s Roppongi district and has since become one of the best spots for matcha in the city, even recognized by Chef Daniel Calvert of the 3-Michelin-starred restaurant Sezanne (No. 7 Best Restaurant in the World) as the best matcha latte in Tokyo.
“The beauty of Matcha is that anyone can taste the top quality,” Takuma Yamanaka told The Beat Manila during the exclusive press preview last Oct. 22. “What we would like to do is introduce happiness through the tastiness of this matcha. We truly believe in the quality of our matcha. It would be great if you could come and taste it.”
Takuma Yamanaka | Photo by The Beat Asia
Apart from the intimate 10-seater café in Tokyo, Wasachi has grown to include two more locations around the world. The Kyoto flagship store is located in an up-and-coming art district, developed by the Kyoto council, and is just a short walk from TeamLab’s permanent exhibition. Takuma gave us an insider scoop that it may be opening sometime later this year.
As for what made him decide to set up Wasachi’s first international outpost in Manila, he answered, “It’s a hundred percent solely because I met with Jaime [Fully Booked’s Managing Director]. I feel so fortunate to have met him and so grateful for our partnership. I truly admire him as a person. He established his bookstore business from literally zero.”
Jaime Daez, who founded the beloved bookstore chain back in 2003, also shared how he was impressed by Wasachi the first time he encountered it through a friend’s recommendation.
“I wasn’t really an avid fan of matcha until I tasted Wasachi,” he said. “It completely changed my perception, and I knew I had to bring it home.”
Stepping into Wasachi feels like a serene pause in the middle of the city. The café embodies a distinctly Japanese aesthetic, with light wood furniture flowing from the tables and chairs to the long communal counters, softened by pale gray walls and gentle lighting. Minimalist yet welcoming, the space is bright and calming, with paper lanterns and potted plants adding quiet character. Located right beside the bookstore, Wasachi is the perfect spot to slow down, whether you’re catching up with a friend or savoring a moment alone with a freshly whisked cup of matcha after an afternoon of browsing books.
Photo by The Beat Asia
The café extends this minimalist concept to the menu, with their Takuma emphasizing that they want to highlight their Matcha as much as possible. There are five drinks on the menu: Matcha Latte(P280), Mango Matcha Latte (P320), Matcha Affogato (P280), Pure Matcha (P190), and Sencha (P220). All drinks are served in one size and can be ordered either hot or iced. You can also have the lattes made with either oat or regular dairy milk.
We got to try the Philippine-exclusive beverage, Mango Matcha Latte, which blends Wasachi’s smooth, premium matcha with the sweetness of the Philippine mango. This drink took us by surprise, not expecting the flavors to marry so well. The founder shared that the mangoes are locally sourced and highly recommends having the lattes made with oat milk for peak tastiness. Also, Wasachi’s matcha doesn’t have any bitter notes, which is perfect for those trying out the drink for the first time.
Mango Matcha Latte | Photo by The Beat Asia
While Wasachi Japan has minimal offerings for snacks, which only include the three-piece Cookie Set in matcha, Houjicha, and Kurogama flavors (P250 or P90 sold by piece), the Philippine outpost has expanded its dessert menus with pastries, confections, and even a couple of savory dishes.
Some of the treats you can enjoy with your drink include the Matcha Mascarpone Tiramisu (P299) and the Pistachio Matcha Éclair (P199). Their cakes are also a must-try! Out of all the desserts we tried, the Chocolate & Matcha Mousse Cake (P395) easily stood out for its smooth, moist texture and balanced flavor. It’s not overly sweet, making it surprisingly easy to finish, and its unique taste offers a pleasant twist. At first bite, you might not even realize it’s chocolate!
Matcha Mascarpone Tiramisu, Chocolate & Matcha Mousse Cake, and Matcha Cheesecake | Photo by The Beat AsiaCookie Set | Photo by The Beat Asia
The Matcha Cheesecake (P375) is also decadent at every bite, and the café also offers carrot and banana cake slices (P185) for those craving familiar flavors. For those looking for a quick bite, the Tomato and Whipped Feta Tartine (P375) and Avocado Toast with Lemon Zest (P235) are perfect for your afternoon merienda.
Tomato and Whipped Feta Tartine | Photo by The Beat AsiaAvocado Toast with Lemon Zest | Photo by The Beat Asia
By the looks of their offerings and after trying their famed matcha drinks, it’s clear that Wasachi has put a lot of thought into their sourcing and rituals. Drinks are made right at the bar, allowing guest to witness their drinks being made up close. If we were to talk about ingredients, Wasachi specializes in single-origin, single-cultivar ceremonial grade matcha, focusing on cultivars such as Okumidori, Saemidori, Kanayamidori, and more. According to their website, their leaves are sourced directly from award-winning partner farms, including ones awarded as the No.1 Tea Farm in Japan by the Ministry of Agriculture. This is a testament to the level of craftsmanship behind their teas.
When asked how sustainability comes into play at their new outpost, Takumareplied, “We always prioritize our belief in terms of the branding or the taste. We never compromise our quality. We have a strong belief in the beauty of nature. Natural things are more beautiful, and I believe that human beings are more comfortable with natural things compared to artificial ones. That’s why we strongly believe in using wood, for example, for our tables and floors. Ideally, we want to have no fake plants, no plastic chairs, or even plastic straws. Our straws are made from biodegradable materials. Sustainability is not for show; it’s more of our core belief. It is very much correlated to our values.”
Courtesy of Wasachi PhilippinesCourtesy of Wasachi Philippines
With its clean, cozy space and refreshing drinks, Wasachi is the kind of place that instantly puts you at ease. A cup of matcha and a few bites here can feel surprisingly restorative — perfect for a breather in between busy days. It’s all thanks to Takuma’s focus on making every visit a genuinely good experience.
“Customers will come here to spend their precious money and time. Our mission is to provide happiness and a good experience for them. We’re very confident in the quality of the drinks and the pastries. But the whole experience is made by the staff, the shop, or the cleanliness. We try to provide the whole package.”
As for what’s next for Wasachi, Takuma is gearing up for the opening of his Kyoto flagship store — and you heard it here first: a special matcha cookie collaboration with Tokyo’s acclaimed Sezanne is in the works. If all goes as planned, he hopes to bring the exclusive treat to Manila just in time for Christmas.
For updates, you can follow Wasachi Philippines on Instagram.
Location: Wasachi Cafe, Level R3, Power Plant Mall, Rockwell Drive corner Estrella Street, Makati City (right next to the Fully Booked x Kinokuniya store)
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Craving something sweet this October? Beyond trick-or-treating and buckets of candy and chocolates, there’s just something about fall that makes the world a sweeter, cozier place.
Even if we don’t get crunchy leaves or chilly autumn breezes, Manila still finds a way to make fall feel delicious. As the rainy season sets in, cafés and dessert spots around the city are embracing the cozy spirit of autumn with treats that taste like comfort. Think cinnamon, caramel, pumpkin spice, and everything nice! We even looked into the new suite of flavors that are currently trending and craved for this season.
From decadent cakes to indulgent pastries, here are some fall-inspired dessertsand flavors you can try around Manila to bring that cozy, autumn feeling, even when it’s pouring outside.
Pumpkin Pie – Bungalow Café
Photo from Facebook/Bungalow Café
Nothing screams fall more than pumpkin. It’s practically synonymous with the season, and there’s nothing wrong with going traditional.
Bungalow Café and Bakery in Molito serves up some of the most indulgent pastries, breads, and snacks. They have a bright and airy restaurant space, which is the perfect place to sit down and have a slice of their Pumpkin Pie made with spiced marshmallow. Talk about yum!
You can pre-order a whole pie on their website to share with your loved ones, which is priced at P2,200.
Another one of our favorite fall staples is the Apple Pie. When we think of this dessert, we usually imagine it served with whipped cream or vanilla ice cream, but there is a traditional recipe that originated in the West that serves it with cheese! The savory contrast makes the dessert sweeter and enhances the warmth of its flavor.
Sugarhouse offers this delightful mix with their French Apple Pie, made with cinnamon-spiced apples topped with a buttery streusel, and served with whipped cream and cheese.
You can enjoy a slice for P325 at their café in Power Plant Mall, Rockwell, or grab one to go from their pastry shop in Santolan Town Plaza, San Juan. It’s also available for online orders. This dessert comes in petite (P995) and 8-inch (P2,495) pies, and, like many of their treats, it even has a sugar-free variant!
If you can’t get enough of Apple Pie, why not try M Bakery’s decadent version, which puts this iconic dessert in a jar? Exclusively available at their Opus Mall and Ayala Malls Veris North branches, the Apple Crumb Loaded Jar (P190) has a cinnamon-apple filling, crumb topping, and scoops of vanilla ice cream and whipped cream, topped with pie dough stick and vanilla sauce. It’s basically apple pie in a frozen dessert form!
M Bakery also has an impressive array of fall-inspired desserts that are mostly available all year round. So the next time you’re looking for a cozy coffee break, we recommend having some of their treats like the Apple Walnut and Cranberry Muffin (P225 each), the Caramel Pecan cheesecake (P295 per slice), and their Maple Pecan and Apple Cinnamon scones (P195)!
A good slice of cake always hits the spot, and this sweet confection from K & L Café by Blushing Cupcakes will surely satisfy your fall cravings. The moist mocha chiffon cake is filled with a decadent choco ganache filling, covered with torched mallow icing, and drizzled with their special caramel sauce. It’s delightfully sweet with a touch of warmth from the coffee flavor, making it the ideal autumn treat!
Perfect for gatherings and holiday celebrations — because in the Philippines, it’s never too early to party, you can get this cake for P850. Do note that orders need to be made one to two days before they can be picked up. You can order by messaging them directly on their Instagram account or calling them through Viber at +63 995 280 2188.
Crowned by DoorDash as the fastest-growing fall flavor of the year, Pecan is steadily becoming the flavor of fall, and we’re not complaining! Although a great Pecan Pie is always a treat, how about trying a gooey cinnamon roll version?
ROLLS Dessert Kitchen offers a delightful array of rolls, and one of them is the baked Caramel Pecan Rolls, topped with roasted pecans and a caramelized sauce. This sweet dessert is a great addition to any potluck or even a nice snack paired with a steaming cup of coffee.
These rolls are available for a minimum order of 6 pieces (P525). You can also order 12 pieces (P950) or a 9-inch Cinnacake version (P1,100)to share. Orders can be made online here and can be picked up at their HQ in Quezon City.
You can enjoy a good slice of Carrot Cakeany time of the year, but it’s especially tied to the fall season. Carrots are typically harvested in fall and early winter, making them a seasonal staple. Combined with warm spices like cinnamon and nutmeg, which are common in many autumn recipes, Carrot Cake becomes the perfect hearty and comforting dessert for the cooler months.
Wildflour’s classic Carrot Cake has been voted one of the best carrot cakes in the metro. It’s soft and moist, with a generous amount of cream cheese frosting. You can enjoy a hearty two-layer slice for P330 at one of their cafes or have a mini cake (P1,400) or whole cake (P3,300) to go and share with your loved ones. You can order here.
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Toblerone, the brand known for its iconic triangular chocolate, is stepping into a new era of indulgence with the Philippine launch of the Toblerone Truffles. Marking the brand’s first innovation beyond the iconic triangle, these new truffles signal a bold, new evolution: smoother, sleeker, and designed for modern luxury.
Made with Toblerone’s signature honey and almond nougat, each truffle blends a smooth milk chocolate center with a silky shell. This new creation made its grand debut through a striking collaboration with Philippine Fashion Week 2025.
BJ Pascual with the Mondelez Team | Courtesy of Philippine Fashion Week
“We’re excited to bring Toblerone Truffles to the Philippines, introducing a new level of chocolate indulgence,” said Adrian Manlapig, Marketing Head of Mondeléz International Philippines. “This milestone marks Toblerone’s first innovation to launch in a domestic market in Asia.”
A Diamond Beyond the Triangle
The New Toblerone Truffles | Courtesy of Toblerone Philippines
This partnership perfectly embodies Toblerone’s “Never Square” philosophy, celebrating individuality, creativity, and the courage to defy convention. Designed for those who indulge in chocolate as a moment of self-expression, each diamond-shaped piece offers a taste and texture experience that redefines chocolate pleasure.
More than a sweet treat, the Toblerone Truffles is the brand’s “couture” edition, crafted for those who dare to be “Never Square.”
“Never Square is about challenging conventions and celebrating one’s true, unique self,” says Crystal Muriel Balili-Lanot, Senior Category Marketing Manager for Snacks at Mondeléz International Philippines. “It’s a mindset of daring to be different, and the Toblerone Truffles, with their unconventional diamond shape, perfectly capture that belief. Life is too rich and varied to be contained in a square box.”
“We saw no other perfect partner than Philippine Fashion Week for this debut,” said Ana Alfonso, Marketing Manager for Toblerone at Mondeléz International Philippines. “They also promote bold styles and showcase their creativity and authenticity on the runway.”
Chocolate and Couture on the Runway
Fashion and chocolate share the same heart: both are crafted to delight, provoke, and express. That synergy came alive during the Philippine Fashion Week’s “Diamond Heist” show on Oct. 15, 2025, at the Ayala Museum, where guests arrived in their boldest “Never Square” looks.
Inside, a “vault” experience invited attendees to try the precious Toblerone Truffles before an exclusive runway show spotlighting three Filipinodesigners who took inspiration from the Toblerone Truffles and the “Never Square” philosophy.
Jaggy Glarino's designs | Courtesy of Philippine Fashion Week
Jaggy Glarino fused tailoring and drapery in his collection, exploring architectural elements with earthy and copper tones. The results were sculptural yet dynamic pieces, with the pièce de resistance being a spiral-pattern dress with a deconstructed vest.
Jaggy described his collections as “over the top,” which he perfectly captured for his five-piece collection for Toblerone. The palette he chose for this collection is almost like an antithesis to glam and luxury, too. He shared, “There’s beauty in imperfection, and it’s the contrast I wanted to build with how perfectly delicious, velvety, and buttery the chocolate is.”
Ram Silva's designs | Courtesy of Philippine Fashion Week
Ram Silva explored the silent power and mystery of femininity through intricate embellishments and restrained elegance with a palette of deep plum and maroon. His standout piece was his take on the surprise and drama inside every Toblerone Truffle.
Jerome Salaya Ang's designs | Courtesy of Philippine Fashion Week
For Jerome Salaya Ang, “Never Square” was an embrace of a state of transformation, captured perfectly with his designs that flowed along the natural curves of the body with sculpted organza and leather ensembles. His hero piece was a diamond-cut pattered cocoon top and pants that echoed the boldness of this new sweet treat.
His take on Toblerone’s “Never Square” philosophy is more limitless and boundless, inspired by the shape of melted chocolate that can be molded into something different.
Each collection echoed the daring spirit of the Toblerone Truffles, with the models wearing custom accessories that featured the truffles themselves — a clear statement that this new diamond-shaped indulgence is unapologetically “Never Square.”
Photos by BJ Pascual
Unwrap a Diamond of Your Own
With the launch of Toblerone Truffles, the iconic chocolate brand proves that chocolate, much like fashion, is an ever-evolving platform for creativity and self-expression. And remember, true indulgence isn’t just tasted — it’s experienced, one diamond bite at a time.
Toblerone Truffles are now available in leading supermarkets nationwide and on Lazada, Shopee, and TikTok Shop.
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Hidden behind a giant Game Boy on the 2nd floor of CKB Centre, Tomas Morato is Take Me Back, a low-lit ‘90s and 2000s-themed speakeasy where millennials and older Gen Zs can stumble upon fragments of their childhood at every corner. Here, the atmosphere leans into nostalgia, with walls decked with beloved characters from shows, cartoons, and movies that defined the iconic era.
Located near the heart of Quezon City’s nightlife, this speakeasy offers the perfect hideout for chill nights out with friends, vibes that will bring you back to the good old days, and a menu that’s inspired by all the things we loved about our youth.
Vibe and Venue
Photo from Instagram/Take Me BackPhoto from Instagram/Take Me Back
With a gentle push of the Game Boy door — after catching the cute Mario gameplay on screen, of course — you step into a low-lit hallway where a glowing title card welcomes you. Turn your head, and you’ll find walls lined with posters of some of the most iconic movies from the ‘90s and 2000s, instantly pulling you back in time.
Out in the back is a more private area, with walls decorated with some of our favorite vintage board games like Monopoly and Operation, and neon lights of the titles that defined the generation.
Sit down on one of the booths, and a cute little light bulb illuminates your table. It’s not quite as hush-hush as you’d expect from other speakeasies, but with the DJ spinning all those nostalgic beats throughout the night, you and your friends will surely have a night to remember.
How Much are the Food and Drinks
The cocktails and boosts (get that pun?) are priced from P350 to P500, ranging from their classics to signatures. They also have some bar chow, priced from P295 to P495, with much to choose from depending on what you’re feeling.
What Food and Drinks Did We Get
Having just celebrated their first anniversary, Take Me Back has rolled out a fresh signature menu.
Dubbed Vol. 2, it’s cleverly styled like a roulette — perfect for indecisive nights when you’d rather let fate take the wheel and choose your drink. We got to sample eight of their new cocktails, each one playfully inspired by the games and shows that shaped our childhood.
We sampled the new menu alongside four of Take Me Back’s best-selling bar chow: Wagyu Salpicao, Fish and Chips, Gambas al Ajillo, and Chicken Barbecue.
For their bar chow, what we enjoyed the most (proof not included, but we cleaned the plate) was the Wagyu Salpicao — juicy, flavorful, and bursting with umami flavor that we Filipinos love. It manages a familiar and comforting flavor without finding itself in boring territory.
The Gambas al Ajillo had that spicy and tangy kick, which will surely contrast well against a sweet cocktail like Jungle Juicy or Hey Babe. Like the Wagyu Salpicao, the Gambas flavor isn't surprising, but it stays true to its bar chow purpose: filling, satisfying, and let's be honest, enough to stave off the effects of the alcohol.
Up next were the Fish and Chips. Light on the mouth and cooked just right, this one will shock you with how fast it disappears. Easy to grab and bite in between sips, we hardly noticed our borderline gluttonous pace until we realized we were reaching for an empty plate. While the chips could've had a bit more salt, the umami bomb sisig dip made up for the missing flavor.
Lastly, the Chicken Barbecue boasted a grilled and smoky flavor that just bursts in the mouth with every bite. More often than not, we find chicken barbecues doused in marinade to make up for the dryness of the meat. But TMB delivers otherwise, renewing our fondness for chicken barbecue.
Fish and Chips and Chicken Barbecue | Photo by The Beat AsiaWagyu Salpicao | Photo by The Beat Asia
Hey Babe!
Photo by The Beat Asia
1800 Silver, Pierre Ferrand, Yuzu, Cherry, Singha Soda, Coconut Air
Juicy, fruity, and kissed with a breeze of coconut air, this tequila-based cocktail is just like a tropical track you’ve put on repeat — equal parts sweet and daring. The coconut foam instantly lifts your senses, before the tequila, yuzu, and soda come together effortlessly to form a bright, citrus flavor profile. Soon, the drink turns sweet with a mild cherry flavor that contrasts with the Pierre Ferrand that ultimately grounds the cocktail.
It’s the kind of drink that feels like those carefree summers with friends, where long drives are pumped up with the loud stereo, and where everything is coming together to make you feel like you’re the main character in your own early 2000s teen romcom.
Bullet With Butterfly Wings
Bullet With Butterfly Wings | Photo by The Beat Asia
Just like the Smashing Pumpkins classic, this cocktail leans into citrus brightness with a moody depth hidden underneath. The Martel VS cognac's fruity profile meshed well with the Mathilde Pear, lemon, and the sweet vanilla, caramel notes from the Buffalo Trace. Although the bourbon's spice notes lent the much-needed depth that rounded out the drink.
The candied orange garnish also sweetened each sip, but you can honestly go without it! It’s tall, dark, elegant, and a tad bit rebellious.
Jungle Juicy
Jungle Juicy | Photo by The Beat AsiaJungle Juicy | Photo by The Beat Asia
Citadelle Original, Amaro Montenegro, Passionfruit, Muscat
Dry at the finish, but quite tart upfront, this cocktail is just like those juice boxes and tetra packs we always had tucked into our baon (thanks, Mom!). With its bright, citrusy, spicy, and aromatic notes, the Citadelle Gin is the perfect base for a lot of cocktails. It can carry the sweet and fruity profile of the Amaro Montenegro, as well as the fruity Muscat and Passionfruit. But it also complements the spice from the Amaro Montenegro, making all of these notes shine while still retaining a familiar, fruity flavor.
Think of it like a grown-up version of the childhood classic, while still sharing the same vibe of eating lunch with friends at school benches. It’s sweet nostalgia with spicy heart and a buzz.
Wansapanatym
Wansapanatym | Photo by The Beat Asia
Citadelle Original, Basil, Green Olives, Sampaguita, Luxardo Bitter
If you thought that the title was a nod to the fantasy anthology series on ABS-CBN, it’s not. This herbal, basil-forward sip was inspired by the 1999 movie with Christopher de Leon, Shaina Magdayao, and Angel Aquino, reimagined through an adult lens.
This drink instantly transports you to the forest, but instead of finding yourself in its dark corners, it takes you to its fresh meadows, where basil plants and sampaguita flowers grow under olive trees. Strictly speaking, ecology-wise, this visual may not make much sense. But trust us, this drink had us in that imaginary forest, and we were content to bathe in the greenery.
Botanical in every sense of the word and quite crisp, it finishes dry but leaves a bit of magic that lingers on the tongue after the credits start to roll.
The strongest of the Vol. 2 lineup, this Midori-powered mix is adult candy made by a mad scientist. First off, unlike the original Citadelle gin, the Rouge variant is sweeter and tart with its mix of berries. Paired with the sweet, fruity, and dare we say, powerful melon flavor of the Midori, delicately floral Giffard Elderflower, and bittersweet Mancino Bianco, what you'll get is a sweet but potent cocktail that doesn't hold back.
Just like the Resident Evil universe it was inspired by, it’s the kind of drink you’d order when you want the night to take an unexpected turn — with your T-virus and antidote — in just one package. Quite theatrical in presentation, too.
QC Slammer
QC Slammer | Photo by The Beat Asia
Floral and unashamedly girly, this drink is just as sweet as any kind of candy. Think Candy Corner — a mainstay in early-2000s mall dates with friends, family, or with that special someone — paired with lip gloss, and all that youthful glam.
This drink is a delightful companion to a night out with friends, one that’s sweet, but not cavity-inducing sweetness. As for its ingredients, it's a drink that is still under wraps, but this up-and-coming drink is worth a try for those who love their cocktail on the sweeter side.
Bazooka
Bazooka | Photo by The Beat Asia
Benchmark Kentucky Straight Bourbon, Aperol, Mancino Rosso Vermouth, Giffard Banane du Bresil, Muscat Wine
Since we’ve mentioned “adult candy” twice on this list, this tipple is the one that embodies it the most. This one goes ham on the candy nostalgia, with edible paper flair and spirit-forward mettle that refuses to play it safely.
Its ingredients are a mouthful, and so is the drink. The smooth but robust bourbon wastes no time in letting you know its strength. The rest of the ingredients boast notes that could easily contradict one another, such as the bittersweet and citrusy Aperol, woody Mancino Rosso, tropical Giffard Banane du Bresil, and the sweet Muscat. But their curious mix results in a heady, potent drink that is not for the faint of heart.
Think of it as a childhood favorite arcade game turned into bold, grown-up luxury: playful, loud, and oh so impossible to ignore. One sip of this and you’re already sure of the night ahead, depending on what you’re looking forward to the most.
Iskrambol
Iskrambol | Photo by The Beat Asia
We just have to say it: this one is just an after-school merienda favorite, with a boozy twist. It’s creamy, sweet, and a little messy in the best possible way.
This cocktail is a faithful nod to the beloved pink street treats we all had when we were younger. It does have a kick towards the end, though. But it’s not too strong a kick to get you knocked out, that’s for sure.
For more information, visit Take Me Back on their Facebook and Instagram.
Location: 2/F, CKB Centre, 203 Tomas Morato Ave, Diliman, Quezon City
Opening Hours: Daily, from 5 PM to 2 AM
Keen for another round? Check out our other Delish Sips reviews here.
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Opened in May 2024, Qui Pan Asian Brasserie pays tribute to Asian cuisine through a modern, refined lens. Its name, thoughtfully derived from the owners’ family name Palanqui, reflects their deep connection to their Kapampangan heritage and culinary craft.
Blending relaxed sophistication and soulful jazz, Qui Pan Asian Brasserie offers an elegant yet approachable dining experience—one that elevates Asian flavors while staying true to their heritage.
Vibe and Venue
Tucked between San Juan and Quezon City, just a few blocks away from the Greenhills complex, Qui Pan Asian Brasserie sits within a beautifully restored 1950s home built by the Santoromana clan.
Photo by The Beat AsiaPhoto by The Beat Asia
Its interior feels like pages lifted from an Art Deco design book, with warmth and refinement that preserve the original house's charm.
The two-story space features velvet-lined seats, black-and-gold accents, Impressionist artworks, and a pristine ceiling that ties everything together. Upstairs, a private dining room offers a more intimate setting, styled with a chic mix of red and green for an elevated, fancier feel.
Instagram/ Qui Restaurant
Even the logo carries a personal touch: a playfully subtle nod to the Palanqui family name, hidden within the geometric patterns that are echoed on the restaurant’s walls.
The Menu
Photo by The Beat Asia
Qui Pan Asian Brasserie presents an eclectic and vibrant take on Pan-Asian cuisine, blending regional flavors with Filipino culinary traditions with a touch of contemporary flair. The menu takes diners on a gastronomic journey through Vietnam, Thailand, Japan, Singapore, and the Philippines—each dish thoughtfully infused with local ingredients that make every bite feel both familiar and refreshingly new to the palate.
They also serve delicious coffee, tipples, and brews to pair and complete your meal perfectly.
The Cost
Qui Pan Asian Brasserie may sound posh and expensive, but its menu is surprisingly well-priced. Every dish is made with care, using locally sourced, high-quality ingredients and served in generous portions. Prices range from approachable to premium, depending on what you’re craving and the occasion.
Appetizers are priced from P90 to P510, soups from P250 to P610, salads from P335 to P530, mains from P430 to P1280, and sides from P50 to P250. Desserts range from P195 to P490.
For drinks, coffee starts at P75 to P240, beers at P120 to P300, and specialty drinks from P95 to P195. Their bespoke cocktails range from P260 to P340, while mocktails are priced between P120 to P160. Other alcoholic options are also available depending on your preference.
What We Tried
Qui Pan Asian Brasserie gave The Beat Manila the chance to try out some of their bestsellers, which brought us on a flavorful journey from start to end.
Steak and Watermelon Salad | Photo by The Beat AsiaPork & Shrimp Dumplings | Photo by The Beat Asia
We started our meal with the Steak and Watermelon Salad, which gave a refreshing play of contrasts—the savory saltiness of steak meeting the crisp sweetness of watermelon, and the mix of Ilocano vinegar reduction and Asian vinaigrette for a well-balanced bite with a tangy kick.
Next, came the Pork and Shrimp Dumplings, a comforting classic made with minced pork, fresh shrimp, and Asian aromatics. Laid on a bed of house made chili oil, herbal emulsion, and topped with fried onion and leeks, every bite is a pleasant harmony of texture and flavor.
Qui Fried Chicken | Photo by The Beat Asia
For soup, we had the Sinigang X, where Thai Tom Yum meets the beloved Filipino staple in a creative flavor bomb. Still full of that distinct sinigang kick, it’s less sour but richer in zest, with layers that deepen and sweeten with every slurp. The mix of grilled pork, grilled chicken, and prawns adds a charred savoriness, giving it depth.
For the mains, we had the Qui Fried Chicken, which was crisp and flavorful on its own, but elevated when paired with the Asian slaw, harissa ketchup, and Piri tamarind gravy. Each sauce adds its own dimension—the slaw cuts through with acidity, the gravy brings an umami depth, and the ketchup offers a sharp sweetness that ties all the flavors together.
Baked Salmon | Photo by The Beat AsiaFluffy Suklati Mousse | Photo by The Beat Asia
We also had the Baked Salmon, which was beautifully cooked with a mix of Japanese aioli, mozzarella, and cheddar cheese. Resting on a bed of soy garlic sauce and charred greens, the dish offered a delicate balance of creaminess and savoriness.
We paired the mains and the soup with Steamed Pandan Rice—simple and comforting that grounds the bold flavors with its subtle aroma.
To end our meal, we had the Fluffy Suklati Mousse, a French-inspired, creamy, and chocolatey mousse that’s made in-house with suklati batirol and served tableside by Qui’s diligently trained waiters. Rich, silky, and oh-so indulgent, this is best shared with company, and perhaps a bit of airy bread.
Since the holiday season is just around the corner, we also had to try the Puto Bumbong Basque Cheesecake, a creamy and luxurious reimagination of the classic Christmas dessert that’s more cake in texture, with the flavors of the beloved rice cake shining through. Light, airy, and incredibly full of flavor, it’s perfectly finished with mantequilla and whipped cream to make every bite worth the wait.
Iced Coconut Latte and Iced Mocha Latte | Photo by The Beat Asia
We complemented our meals with two of their coffee drinks: the Iced Coconut Latte, which balanced the sweetness of coconut and the bold bitterness of espresso for a tropical twist, and the Iced Mocha Latte, smooth, chocolatey, and just the right amount of sweetness and indulgence to pair well with the savoriness of the mains.
What We Liked
Sinigang X | Photo by The Beat Asia
We absolutely enjoyed all of the food we ate at Qui Pan-Asian Brasserie! But if we were to choose some of our best picks, it would be the Sinigang X, Steak and Watermelon Salad, Pork and Shrimp Dumplings, and the Puto Bumbong Basque Cheesecake.
These definitely took our breath away, and we would recommend you try them out for yourselves!
What We Didn't Like
While we did enjoy all of the food we ate, one common sentiment we had was that the Baked Salmon could've been juicier and moister to let its taste linger more.
We ate it with the Sinigang X which added plenty of flavor, and it was a beautiful pair to indulge in.
What You Should Order
Puto Bumbong Basque Cheesecake | Photo by The Beat Asia
With a menu with such a wide variety, all of Qui's dishes and bestsellers would surely be a treat to try! The dishes we sampled were truly a showcase of the brasserie's best fare, and are all highly recommendable- but if we were to choose two the Sinigang X and the Puto Bumbong Basque Cheesecake are a must try!
Although we did not dine with cocktails, we'd also recommend trying out their cocktail menu and pairings with your meal.
Follow Qui Pan Asian Brasserie on Facebook and Instagram to learn more about their F&B offerings!
Location: 14 Dos Castillas Street, Valencia, Quezon City
Opening Hours: 11 AM to 10 PM (Sun to Thurs), 11 AM to 11 PM (Fri to Sat)
Enjoyed this article? Check out our previous Delish Eats reviews here.
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There’s a certain kind of magic that happens when heritage crosses oceans, and in 2026, Manila will be the stage for one of Europe’s most iconic culinary traditions. Chocolatería San Ginés, the legendary Madrid café known for its golden churros and decadent hot chocolate, is planting roots in the Philippines with its first-ever flagship in Asia.
Photo from Instagram/San Ginés
Founded in 1894 in a narrow passage between Puerta del Sol and Teatro Real, San Ginés has become a cultural icon in Spain, serving everyone from royalty and football legends to pop stars. In a move that blends culinary heritage with global expansion, their first Asia flagship will be opened right in the heart of Manila by February 2026.
The Manila branch promises more than just the famed churros con chocolate: crispy golden sticks paired with spoon-thick hot chocolate. It will feature a full Spanish-style cafeteria, offering their signature menu that includes paella, tapas, tortilla, and brunch favorites like pan con tomate with jamón, chorizo rice bowls, and San Ginés’ signature chocolate cake. The interiors will echo the warmth of Madrid’s tiled corridors, designed to evoke the brand’s rich legacy and inviting atmosphere.
Photo from Instagram/San Ginés
Pedro Trapote, Founder of San Ginés, describes the expansion as “sharing a piece of Madrid’s cultural soul with Manila.” With existing branches in Lisbon, Miami, Austin, and Buenos Aires, this marks a major milestone for the brand and a delicious and sweet win for Asia’s food scene.
While the exact location is still under wraps, you can visit Chocolatería San Ginés’ official website and follow them on Instagram and Facebook for a sneak peek of what to expect and more updates to come.
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The Manila Hotel, the Grand Dame of the Philippines, ushers in the holiday season with its thoughtfully prepared Christmas Hampers — elegant gift sets filled with gourmet delights and signature treats, perfect for holiday gatherings and corporate gift-giving.
To make gifting even more rewarding, The Manila Hotel is offering an Early Bird Offer of up to 30% off on its hampers until Nov. 15, 2025.
The Deluxe Hamper | Photo from Website/The Manila HotelThe Premium Hamper | Photo from Website/The Manila Hotel
The Deluxe Hamper (P3,104 nett from P3,880) is a charming choice for spreading holiday cheer, which includes festive favorites like Food for the Gods, Fruitcake, Christmas Cookies, Dark Chocolate Postcard, Christmas Chocolate Balls, and a bottle of red wine. Meanwhile, the Premium Hamper (P5,516 nett from P7,880) has a more elevated selection, featuring a Regular Prestige Card, The Manila Hotel Façade Tote Bag, The Manila Hotel Tumbler, Fruitcake, Christmas Cookies, Chocolate Santa, Christmas Tree Mediants, The Manila Hotel Coffee Drip, and a bottle of red wine.
Available for pick-up from Nov. 20, 2025 to Jan. 5, 2026, The Manila Hotel Christmas Hampers are designed to capture the warmth, elegance, and joy of the season, making them ideal presents for family, friends, and clients.
Follow The Manila Hotel on Facebook and Instagram for more updates and offers.
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Prepare to experience a world of frozen possibilities as the 1st International Ice Cream & Gelato Expo (ICEGEX) arrives in the Philippines this October!
Happening from Oct. 24 to 26, 2025 at the World Trade Center, Manila, ICEGEX is the country’s only dedicated trade event that brings together entrepreneurs, connoisseurs, and innovators from around the world to showcase, collaborate, and celebrate all things ice cream, gelato, and more.
This one-of-a-kind event spans across an expansive exhibition hall featuring immersive tasting zones, live demonstrations,and SORBESTES, a first-of-its-kind ice cream competition. Guests can explore a wide array of local and international brands showcasing the latest in ice cream and gelato products and flavors, production technologies and equipment, ingredients and raw materials, packaging and distribution solutions, as well as emerging trends in sustainability and artisanal innovation.
Courtesy of ICEGEX
Some of the event’s highlights to look forward to include exclusive expert-led sessions such as the “Heritage Halo-Halo Reimagined,” a live demo by Chef Myke ‘Tatung’ Sarthou; “The Smart Scoop: Technology, Personalization,” and the “Digital Future of Ice Cream” seminar by Chef Nouel Catis; and “From Ingredients to Packaging: The Supply Chain of Frozen Desserts,” a business talk by Chimney Cone.
You can also catch a live demo by Chef Emily Peralta in“Ice Cream Pairings with Pastries,” as well as “The Business of Ice Cream: Building a Frozen Dessert Brand” workshop hosted by Daniel Baker PH.
With over 100 exhibitors, ICEGEX aims to draw trade and consumer visitors eager to explore the latest in flavor, technique, and business opportunities. From gelato and soft-serve innovators like Araro Gelato and Miruku to equipment and labelling suppliers like Smartpack and Asiatrends, exhibitors from all key sectors of the frozen dessert ecosystem, including ice cream and gelato manufacturers and suppliers of premium dairy and plant-based ingredients, sweeteners, flavor enhancers, chocolate and pralines, and confectionery that pair with frozen treats will be there with educational, inspirational, and indulgent experiences to enjoy.
The first exhibitors' briefing was held at the World Trade Center last Sept. 11, 2025, which allowed exhibitors and stakeholders to align on event goals, logistics, marketing initiatives, and operational expectations. A Memorandum of Agreement (MOA) was also signed by AM Group, Alimentari, Haliburton Events Corporation, and Exhibition Manager Cut Unlimited Inc.
(From left) Mr. Kurt Matthew Barbaza, Marketing Manager of AM Group Kitchen Equipment and Supplies Inc.; Dr. Jet Paul Dela Cruz, General Manager of Alimentari Italia Inc. and AM Group Kitchen Equipment and Supplies Inc.; Mr. John Marcelo, President and CEO of Haliburton International Events Corporation; Mr. Stefano Marcelo, COO of Haliburton International Events Corporation; and Ms. Mayose Gozon-Bautista, President and CEO of Cut Unlimited Inc. | Courtesy of ICEGEX
Organized by Haliburton International Events Corporation with Cut Unlimited, Inc., the 1st International Ice Cream & Gelato Expo is co-presented by Sterling Pacific Ventures Corporation, and sponsored by Easy Brand, Selecta, AM Group, Alimentari, Ceres Summit Corporation, Metro Container, and Dong Xiao.
You can sign up for ICEGEX’s exciting line-up of stage activities and seminars, click here.
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You know a brand’s doing something right when it turns ten and still feels fresh. Sushi Nori, the fast casual Japanese restaurant that made sushi rolls a weekday staple in Metro Manila, is celebrating its 10th anniversary with new menu items, a loyalty club, and a raffle that could send you to Osaka, Japan.
Founded in 2015 at SM Aura, Sushi Nori has grown to nine branches across the metro, winning over fans with its fusion-style temaki, poké bowls, and sushi rolls tailored to Filipino tastes. Now, it’s marking a decade of deliciousness with a lineup that’s festive and flavorful.
Courtesy of Sushi Nori
The new Chirashi Cake is an absolute surprise: layered sashimi and sushi rice designed for birthdays, anniversaries, or just because. Seafood lovers will want to try the Scallop Sushi Rolls, while comfort food fans can dig into Gyoza and Katsu Curry Don. If your plan is to host a party, Sushi Nori’s new Party Platters and Sushi Carts (starting at PHP25,000) bring the celebration to you, complete with fresh rolls, sashimi, and poké bowls.
To reward loyal customers, the brand has launched The Sushi Club, a P350 membership that unlocks 20% off birthday discounts with a minimum spending of P2,000, 10% off weekday perks from Monday to Thursday, 10 AM to 4 PM, free desserts upon spending P2,500 from Monday to Thursday, 10 AM to 4 PM, and exclusive giveaways.
Courtesy of Sushi NoriCourtesy of Sushi Nori
And if you’re feeling lucky, every P1,000 single-receipt purchase from Oct. 1 to Nov. 30, 2025 earns you a raffle entry to win a round-trip ticket to Osaka. The draw happens on Dec. 1, 2025, with the winner announced the next day.
From quick lunches to full-blown events, Sushi Nori continues to redefine Japanese dining for a new generation that’s fresh, fun, and always evolving.
Visit Sushi Nori at Rockwell, Glorietta 4, BGC High Street South, Alabang Town Center, U.P. Town Center, SM Megamall, SM Mall of Asia, SM Aura Premier, or Solenad Nuvali.
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Step into any café in the Philippines and you’re greeted with a familiar scene: the strong, comforting aroma of freshly brewed beans wafting in the air, the hum of beans being ground in-house, and cups topped with delicate swirls of latte art. Menus are stretched with more than a handful of ways to enjoy a cup of coffee — hot or iced, classic or experimental. And then, quietly tucked on a corner of the page, are the teas — familiar in flavor, often overlooked, slowly steeping for their turn in the spotlight.
Tea has always been a part of our drinking tradition, though in the form of herbal concoctions and home remedies. For many of us, it’s always been the more “grown-up” drink — something more serious and with restraint, unlike coffee’s easy and youthful charm.
For all its quiet appeal, tea deserves more than the quarter of a page in café menus. Around the world, tea is more than just a drink, it’s a culture, a ritual, and a lifestyle. In Japan, matcha is whisked with reverence; in China, oolong is poured mindfully; and in the United Kingdom, tea is an afternoon ritual that cannot be replaced. Each cup of tea is made purposefully, rooted in tradition, ritual, and artistry.
Here in the Philippines, we often think of tea as something medicinal — salabat (ginger tea) for sore throats, turmeric for immunity and anti-inflammation, chamomile for sleep. But what if we treat it the same way that we do coffee?
Tea can be as sociable, expressive, and comforting as coffee — made for a morning ritual, midday perk up, or an evening wind down. It’s a trusty companion for spur-of-the-moment creativity rushes, conversation starters, and buzzing busy days.
So, what’s there to know about tea?
What’s The Tea: Misconceptions, and a Quick Primer on Everything Tea
Just like coffee, tea has its own universe. If coffee can taste different depending on the bean, roast, and brew, tea does too — its character shaped by the leaf, its origin, and how it’s prepared.
Here’s a fun fact: all traditional tea comes from one plant — the Camellia sinensis. From its leaves to its buds and even stems, every part can be used to make tea. Native to East Asia, India, and Southeast Asia, this plant has since been woven into the cuisine of these regions.
Once harvested, whether by hand-picking, mechanical harvesting, or careful pruning, the leaves undergo a process called oxidation. This step is important, because the level of oxidation determines both the flavor and makeup of the tea. Unoxidized leaves, which are often just dried after harvest, give us fresh, light teas. Semi or fully oxidized leaves, usually rolled or crushed to expose them to air, give us bolder, darker brews.
Photo from Website/Krishi Jagran
From there, traditional tea comes in different families or classifications, each with its own taste and ritual:
Green tea: fresh and bright, the unoxidized leaves brew into a light crisp flavor.
White tea: delicate and subtle, the tea leaves are close to its natural state and are also unoxidized, giving it a whisper of flavor.
Yellow tea: sweet and gentle, lightly oxidized and are said to be a favorite of some Chinese emperors in the past.
Oolong tea: balanced and complex, the semi-oxidized leaves offer a flavorful tea that can lean floral, fruity, or roasted depending on style.
Black/Red tea: bold full-bodied, and fully oxidized, it offers a smooth, aromatic taste to the drink, and are often the most caffeinated.
Dark tea: earthy, woody, and slightly sweet, the tea leaves have been fermented over time to bring out a nuanced flavor profile.
And what about herbal tea? To be honest, it’s not tea at all. But it’s a whole different world of infusions, made up of flowers, roots, and herbs, which could be caffeine-free, but are totally rich in tradition, comfort, and wellness.
What many don’t realize is that how you brew your tea makes all the difference. For starters, green tea shouldn’t be steeped too hot, otherwise it could taste bitter. Oolong tea left to steep longer can unravel sweeter, deeper notes. In the same way we appreciate coffee — pour-over to cold brew — the ways we prepare tea often remind us to slow down and appreciate the small details.
Tea for our Daily Rituals
Depending on its flavor and brew, tea can be a reliable companion to fit any part of our day. They have always been about rhythm and ritual, with each cup holding space for any given moment, whether it’s to start your day with clarity, a needed pause during midday, or a restful breather for the night.
So, here’s a short guide to when each type could be squeezed into your routine:
Green tea: perfect for a wakeful morning, giving a slight lift without the caffeine jitters
Black tea: the perfect switch from your typical cup of joe for a mid-afternoon pick-me-up
Oolong tea: this tea is great for breaks, especially inviting you to slow down and savor its floral notes.
White tea: just like Oolong, it’s best enjoyed for when things turn quiet.
Herbal infusions: it depends on what you want to get fixed; a usual chamomile before bed for a restful sleep, peppermint after meals for digestion, ginger when you’re feeling under the weather, or chai when you want a warm hug.
What makes tea different from coffee is the way that it paces your day; with coffee, it allows you to head into everything with speed and bursts of energy, but with tea, it asks you to slow down, comfortably, even while the world continues to hustle and bustle around you every day.
Whether in your typical tea brew, in milk tea, or in artisanal, cold-brew steeps, tea can be enjoyed by everyone, no matter what their age is.
A Possible Shift in the Tea Culture?
With matcha booming globally, Philippine café culture is beginning to catch the wave too — transforming old misconceptions about tea and weaving it into our evolving lifestyles. Brands like CHAGEE are helping shape this shift, bringing authentic and mindful tea experiences into the spotlight.
Their menu places traditional teas such as green and oolong tea at the forefront, celebrating the teas’ natural profiles without relying on artificial sweeteners. At the same time, they’ve crafted globally loved drinks that feel both modern and familiar, such as the fragrant and light BOYA Jasmine Green Tea Milk Tea and the rich, full-bodied Da Hong Pao Milk Tea.
Each cup seamlessly blends tradition with today’s café culture, placing tea on just the same pedestal as coffee — comforting, exciting, and versatile. And perhaps, just a touch lighter and healthier than our favorite Spanish lattes.
Photo from Instagram/CHAGEE Philippines
There’s no doubt that coffee still rules the café scene around the country — we definitely love the hum of the grinder, the quirky swirls of latte art, and the collection of ways to sip our cups of coffee. But slowly and surely, tea is becoming more than just a small corner on the menu; it’s finally taking its rightful spot at the center of it all. Whether you’re enjoying a classic black tea, or a playful twist to your oolong or green tea, all of these prove that it’s more than just an “adult drink.” Tea can be enjoyed by everyone.
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