March 22, 2025

Delish Eats: Enjoy Chicken Chingu’s 5th Anniversary Deals and Offers

Photo by Chicken Chingu

March 22, 2025

Restaurant Story

Chicken Chingu first opened days before the COVID-19 lockdown in Metro Manila back in March 2020. Born out of a love for fried chicken, delicious and high-quality dishes, and the Hallyu wave in the Philippines, Chicken Chingu is known for their perfectly double-fried boneless Korean fried chicken, bold flavors, and crave-worthy combos.

“From a humble dream born during the pandemic to a brand embraced by #ChinguNation, our journey has been nothing short of extraordinary. This milestone wouldn’t be possible without the unwavering support of our loyal customers since 2020. Their love, passion, and enthusiasm are at the heart of our success, and this celebration is our way of giving back,” said Chef Marc Justin Tee, General Manager & Co-Owner of Chicken Chingu.

Currently celebrating their fifth Chingu-versary, Chicken Chingu is offering their #ChinguNation some exclusive offers, in-store surprises, and unforgettable moments as a way to say thank you for all their support.

Vibe and Venue

The NU MOA Branch of Chicken Chingu — Courtesy of Chicken Chingu

The branch at NU Mall of Asia is smaller than most of their dine-in locations, but it’s not too cramped to feel like you’ve no space. Chicken Chingu’s signature colors — red and yellow — are accented with wood tables that give off a friendly, no-frills vibe.

Chicken Chingu’s largest dine-in location is at Ayala Malls Cloverleaf. Other dine-in locations are at Biz Terreno Building Sct. Torillo, Quezon City, You.Suites, Recto, and SMDC Green Mall, Taft.

The Menu

Chicken Chingu prides itself on having delicious and high-quality boneless Korean fried chicken and comfort food items that make them a favorite for many. Their bestseller is their Boneless Korean Fried Chicken with numerous flavor options.

Aside from their Chingu Combos and Chingu Feast Bundles, they also offer a la carte items, for sharing options, snacks, side dishes, and beverages like their Iteawon Iced Tea.

For their Chingu flavors, they have Original, Honey Soy, Spicy Yangneom, Jack Daniels, Buffalo Blue Cheese, Crunchy Garlic, Butter Parmesan, Sriracha, and K-BBQ.

The Cost

Chicken Chingu is budget-friendly, offering combos and bundles for any party size. The Chingu Combos have a price range of P169 to P239, with the option to upgrade their drinks or rice for P35 each.

Theira la carte menu — boneless fried chicken, bulgogi, beef stew, pork/chicken katsu, and pork/chicken katsudon — ranges from P139 to P 209, with for-sharing options costing P319. Their French fries snack options are priced from P139, and their extra side dishes have prices ranging from P25 to P69.

What We Tried

The Family Feast Bundle, with four flavors of Chicken Chingu's boneless fried chicken — Courtesy of Chicken Chingu

Our mukbang for the day was the Mukbang Feast Bundle, which included approximately 28 pieces of Chicken Chingu’s boneless Korean fried chicken in four flavors: Butter Parmesan, Honey Soy, Jack Daniel’s, and Spicy Yangnyeom. The bundle also included Bulgogi, two kinds of dip (Cheese and Aioli), rice, and their Iteawon Iced Tea with Sinkers.

We also had the opportunity to try Chicken Chingu’s limited-time flavor, Jeju Orange Chicken, which they described as their take on the popular Chinese-American fried chicken dish.

Our mukbang began with a taste of the Butter Parmesan-flavored chicken, an interesting twist to the usual Garlic Parmesan flavor we’d see in other restaurants. The flavor profile is both rich and sharp — with the richness of the butter blending in perfectly with the sharp and strong taste of parmesan cheese.

Next was the Honey Soy flavor, which was simply a perfect balance of sweet and umami. Each bite was delightful, with the caramelized honey and deep, savory soy sauce creating a delicious harmony of flavors that you’d go back to every time.

The popularity of the Jack Daniel’s flavor is well-deserved; it is an indulgently rich flavor, with a bold, smoky kick that elevates the crispy chicken. If you’re looking for a barbecue-like flavor to your meal, then the Jack Daniel’s flavor is what you should be choosing.

No Korean fried chicken tasting would be complete without the Spicy Yangnyeom flavor. The heat isn’t just there for the sake of the spice — the flavor is thoughtfully layered, never overpowering any other flavors. It’s authentically Korean, striking a perfect balance of sweet, salty, and tangy, with a fiery kick wrapping up the entire experience.

Finally, the Jeju Orange flavor is satisfyingly sweet and tangy and fits the palates of Filipinos. The citrusy flavors of the sauce are perfect with the crunchiness of the chicken, and each has a pleasing taste. It’s a new flavor, and there’s a reason why it’s become so popular even though it’s only available for a limited time.

Chicken Chingu’s boneless fried chicken is irresistibly flavorful, delivering a satisfying crunch and burst of taste in every bite until the very last.

The Iteawon Iced Tea has different flavors with sinkers. — Courtesy of Chicken Chingu

Their Bulgogi also lives up to the hype, being a perfect balance between savory, sweet, and subtly smoky flavors. When paired with rice, it becomes even more satisfying, leaving you craving for more with every bite.

The Iteawon Iced Tea rounds up the meal with a refreshingly sweet taste. It’s a good palate cleanser to your meal if you’re looking to try other flavors, with its sweetness not too overpowering, and its sinkers adding another dimension to your drink.

Locations: Multiple Locations

Enjoyed this article? Check out our previous Delish Eats reviews here. 

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Manila/ Delish/ Happenings

October 30, 2025

Inaugural MICHELIN Guide: Manila and Environs & Cebu 2026 Finally Unveiled

by: The Beat Asia

Photo by The Beat Asia

October 30, 2025

by: The Beat Asia

The Philippines officially joined the global culinary map as the first-ever MICHELIN Guide Ceremony: Manila and Environs & Cebu 2026 unveiled the country's inaugural list of starred restaurants at the Manila Marriott Hotel in Newport World Resorts today, Oct. 30, 2025.

Helm by Josh Boutwood earns the highest distinction this year as the only 2-Star establishment. Eight restaurants earn 1-Star: Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery.

Aside from the starred restaurants, several special awards were also handed out during the ceremony. Some of the eateries that earned a Bib Gourmand nod were Lampara, CUR8, Sarsa, SOME THAI, The Pig & Palm, and Manam at the Triangle, celebrating eateries that serve exceptional food at friendly prices. The MICHELIN Guide Special Awards, which honor outstanding professionals for innovation, sustainability, and hospitality, were also announced. Lauded for their commitment to sustainable gastronomy, Gallery by Chele earned the MICHELIN Green Star. Presented by VISA, Don Patrick Baldosano of Linamnam was awarded the Young Chef Award, while Erin Recto of Hapag earned the Service Award, and Benjamin Leal of Uma Nota was given the Exceptional Cocktails Award.

The Philippines now joins Singapore, Thailand, Malaysia, and Vietnam among Southeast Asia's MICHELIN-rated destinations — a move seen as both a long overdue recognition of local talent and a challenge for the next generations of Filipino chefs. Each restaurant in the guide was assessed by anonymous MICHELIN inspectors based on five globally applied criteria: ingredient quality, mastery of cooking technique, harmony of flavors, the chef's personality in his cuisine, value for money, and consistency between visits.

The ceremony gathered top chefs, restaurateurs, and industry figures from across the region, including international guest chefs Guillarme Galliot of Caprice (3-Star, Hong Kong & Macau 2025), Darren Teoh of Dewakan (2-Star, Kuala Lumpur & Penang 2025), and Kasama's Tim Flores and Genie Kwon — the first Filipino duo to ever earn a MICHELIN star in Chicago, United States.

Food fans unable to snag an invite watched the event unfold live via the MICHELIN Guide Asia YouTube channel, witnessing history as Filipino cuisine finally took its place among the world's best.

"This is only the beginning of the Philippines' journey on the global gastronomic stage," the MICHELIN Guide said in their announcement. And after tonight, it's safe to say the world will be watching — and booking tables fast.

Chef Josh Boutwood of 2-MICHELIN-Starred Helm | Photo by The Beat Asia

Don Patrick Baldosano of Linamnam, Young Chef Award winner | Photo by The Beat Asia

First published in 1900 by the eponymous French tire manufacturer, the MICHELIN Guide was created to encourage people to go on the road. At that time, car travel was still new, and there were only 3,000 cars in France. 20 years later, they decided to sell the guide for seven francs and soon sent anonymous inspectors who would visit and review restaurants. In 1926, the guide's famous star was first awarded to fine dining restaurants, but it wasn't until five years later that the star system with one to three stars was introduced.

According to their website, one star means a high-quality restaurant that's worth a stop, two stars would indicate excellent cooking that is worth a detour, while the highly coveted three stars recognize the restaurant's exceptional cuisine that is worth a special journey.

1-Michelin-Starred establishments in the Philippines — Photo by The Beat Asia

For the full list of MICHELIN-starred and Bib Gourmand restaurants, visit the MICHELIN Guide website or download the app (App Store or Google Play). Follow them on Facebook, Instagram, and TikTok.

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Manila/ Delish/ Happenings

October 30, 2025

Dubai Chocolate Creator Reveals the Secret Ingredient to His Success

by: The Beat Asia

Photo by The Beat Asia

October 30, 2025

by: The Beat Asia

The first-ever International Ice Cream and Gelato Expo (ICEGEX) commenced last Oct. 24, 2025, and safe to say it was a sweet treat!

The World Trade Center was packed with the world’s top frozen dessert brands as chefs, connoisseurs, and innovators gathered to celebrate all things ice cream. From artisanal gelato and cutting-edge flavor innovations to live demos and talks by culinary experts, the trade show was a true feast for the senses.

“It started as an idea, a dream to bring together the best in the frozen dessert industry and to showcase the potential of our local brands and talents to make it big in the industry,” said Aprille C. Robles, Project Director of ICEGEX. “Because of your partnership, we’re not just celebrating frozen treats today. We are celebrating collaboration, entrepreneurship, and the beginning of something sweet and promising. As this event continues to grow, we look forward to building stronger ties with all of you because we truly believe that the frozen dessert industry has huge potential not just locally but globally as well.”

During the opening ceremony, Atty. Marcus Antonius Andaya, Administrator of the Philippine Dairy Authority, delivered a speech on behalf of Agriculture Secretary Francisco Tiu Laurel Jr.. After reading the secretary’s message, he expressed his heartfelt gratitude to everyone in the industry for supporting local milk farmers and dairy workers, allowing them to sustain their livelihoods as the sector continues to grow and evolve.

There was much to explore and do on the first day of the trade show, and ICEGEX knew how to open with a bang. As part of the event, we got to witness a creative twist on a Filipino favorite with Chef Myke Tatung’s reimagined Halo-Halo demonstration.

His take on the Halo-Halo gave the classic dessert a modern, monochromatic twist with a bold new flavor. Instead of using traditional milk, he mixed espresso with arnibal (brown sugar syrup) to create a rich coffee base. What made his version stand out was the technique: rather than layering crushed ice and toppings before adding milk, he first filled the glass with milk, ice, and the usual mix-ins — beans, macapuno, and kaong (sugar palm fruit) — then froze it until it reached an almost ice candy-like texture. Once frozen, he poured the espresso-arnibal mixture over it, transforming the Halo-Halo into a refreshing dessert with a distinct coffee kick.

Chef Myke "Tatung" Sarthou | Photo by The Beat Asia

More exciting demonstrations took place throughout the day, including Frozen Fusion by Chef Bam Piencenaves in partnership with Easy Brand PH, and Marcelo’s Microcreamery’s creative spin on Pistachio Kunafa Chocolate ice cream, developed with their chef collaborator, Chef Nouel Catis, the mastermind behind the viral Dubai Chocolate.

Chef Nouel Catis Shares His Secret to Virality

Speaking of Chef Nouel Catis, we also attended his keynote seminar, where the celebrated chocolatier shared insights on how a business or product can evolve into a lasting viral sensation just like his own chocolate creation that captured global attention.

In today’s fast-paced digital landscape, where social media shapes how we discover and consume just about everything, catching people’s attention has become both an art and a science. As Chef Nouel Catis highlighted, it’s not just about creating something beautiful or buzzworthy — it’s about making it last. While going viral on platforms like TikTok might be easier than ever, only a handful of products truly stand out long enough to leave a lasting mark. The real challenge now lies in creating something fresh, exciting, and authentic — something that doesn’t just trend, but stays.

In his talk, the chef shared a special formula, which he had been developing over the past two decades throughout his career in the dessert industry. The “Flavor Architect” began his journey in the United Arab Emirates in 2004, when he became the first Filipino pastry chef at the prestigious Burj Al Arab. In 2016, he was commissioned for a Kuwait-based brand that eventually became a dessert trailblazer. This stint also led him to establish a consulting business for chefs serving the Middle East in 2018, as well as his own bakery, Nifty Chef Bakehouse, the following year.

“This formula took me around 20 years to build,” he shared. “I don’t believe in trade secrets anymore. Times have changed. What I believe in is the power of innovation. If you are being copied by people, you have to celebrate that because that means you’ve done something right, and people are inspired. It means you’re a leader. I want to be forward and futuristic in my goals in the business as well as a person.”

Dubai Chocolate — Photo from Website/FIX Dessert Chocolatier

When Chef Nouel Catis created the Dubai Knafeh Chocolate with FIX Dessert Chocolatier, he wasn’t just making another confection — he was crafting a moment. Inspired by the beloved Middle Eastern dessert knafeh, this thick bar of chocolate filled with velvety pistachio cream quickly became a viral sensation, captivating dessert lovers and content creators alike.

Launched in 2021, it has since evolved from a social media craze into a global phenomenon, grossing over 22 million USD in the first three months of 2025 alone, which is equivalent to more than 1.2 million bars sold! It’s the kind of success that many brands dream of, but few achieve: a product that continues to resonate long after the initial hype.

And Chef Nouel isn’t stopping there. He revealed plans to open new stores in Singapore, Hong Kong, and Europe, bringing his brand of edible artistry to more cities around the world.

But what’s the secret behind creating a treat that breaks the internet and still stands the test of time? According to Chef Nouel, it’s all about mastering the “Virality Sustainability Balance,” a formula that blends four essential ingredients: branding, quality, innovation, and social media.

Chef Nouel Catis | Photo by The Beat Asia

The pastry chef then broke down each category, starting with branding, which he described as the appeal of a product or business. He emphasized that one must strive to be “at the top of mind” of consumers when it comes to a particular product.

Quality, he said, pertains to taste. Chef Nouel noted that many viral food items often underwhelm consumers once they’ve actually tried them. “The taste doesn’t match the hype,” he said, pointing out how easily a product can fade along with the buzz if it fails to deliver on flavor. For him, it’s crucial to create something that tastes as good as it looks.

He also underscored the importance of marketing and visibility for any brand or product, especially through social media. “You have to let people know you exist and are here to stay,” he explained, stressing that consistency and presence are key to building lasting recognition.

Lastly, innovation plays an equally vital role. This includes using technology like Artificial Intelligence (AI) to make processes more efficient and creative. During his collaboration with German appliance brand Miele, Chef Nouel revealed that he used AI to create visuals for his dessert designs. However, he cautioned creators to use it mindfully, for the more a process becomes automated, the more it risks “losing the human touch,” making it “no longer artisanal.”

“It’s really how you use technology to your advantage,” he added. “But don’t let it take advantage of you. The more details you share, the more it takes the power from you, and you become dependent. So be careful of it.”

The chef then shared some of the ways he was able to sustain the brand through collaborations like his latest work with Marcelo’s Microcreamery for the iconic Dubai Chocolate turned ice cream — Pistachio Kunafa Chocolate and The Matcha Tokyo for a collection of drinks and pastries, including the Matcha Dubai Chocolate Latte and the Dubai Chocolate Cookie with Matcha Soft Serve.

Matcha Dubai Chocolate Latte | Photo from Facebook/The Matcha Tokyo

In closing his talk, Chef Nouel reflected on the power of the people behind every viral success. While chefs and entrepreneurs may create the product, he emphasized that it’s the consumers who bring it to life, underscoring the importance of staying open to feedback, opinions, and suggestions.

As a closing remark, he said, “At the end of the day, no matter how innovative the recipe, how striking the packaging, how smart your technology, or how clever the marketing, it is always the consumer who decides. They are the real force behind virality: sharing, reshaping, and elevating a product until it becomes more than just something to eat, but a story worth passing on. We may light the spark, but it is the consumer who carries the flame.”

To learn more about ICEGEX and its future trade events, follow them on Facebook and Instagram.

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Manila/ Delish/ Happenings

October 29, 2025

Fully Booked Brings Tokyo’s Famed Matcha Café to Power Plant Mall

by: The Beat Asia

Photo by The Beat Asia

October 29, 2025

by: The Beat Asia

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.”

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.

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.

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!

Cookies — Cookie 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 Asia

Avocado Toast with Lemon Zest (P235) — Avocado 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, Takuma replied, “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.”

Wooden seats — Courtesy 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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Manila/ Delish/ Reviews

October 27, 2025

Seasonal Sweets: Fall Desserts to Try in Manila

by: The Beat Asia

October 27, 2025

by: The Beat Asia

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

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.

Follow Bungalow Café on Facebook and Instagram.

French Apple Pie - Sugarhouse

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!

Follow Sugarhouse on Facebook and Instagram.

Apple Crumb Loaded Jar – M Bakery

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)!

Follow M Bakery on Facebook, X (Formerly Twitter), TikTok, and Instagram.

Sagada Coffee Mallow Cake – K & L Cafe

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.

Follow K & L Café on Instagram.

Caramel Pecan Rolls – ROLLS Dessert Kitchen

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.

Follow ROLLS Dessert Kitchen on Facebook and Instagram.

Carrot Cake – Wildflour Café & Bakery

You can enjoy a good slice of Carrot Cake any 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.

Follow Wildflour Café & Bakery on Facebook and Instagram.

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Manila/ Fashionista/ Style

October 23, 2025

New Toblerone Truffles Make a Bold Statement at Philippine Fashion Week

by: The Beat Asia

Photo by BJ Pascual

October 23, 2025

by: The Beat Asia

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.

Executives of Mondelez International Philippines with BJ Pascual — 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 — 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.

Designs made by Filipino designer Jaggy Glarino — 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.”

Designs made by Filipino designer Ram Silva — 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.

Designs made by Filipino designer Jerome Salaya Ang — 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.”

Models wearing Toblerone Truffles as accessories — 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.

Follow Toblerone Philippines on Instagram, and Philippine Fashion Week on Facebook and Instagram.

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Manila/ Delish/ Reviews

October 14, 2025

Delish Sips: 90s and 2000s-themed Speakeasy at Quezon City, Take Me Back

by: The Beat Asia

October 14, 2025

by: The Beat Asia

Bar Story

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

The Gameboy door of nostalgia themed speakeasy Take Me Back — Photo from Instagram/Take Me Back

Guests posing to have their photograph taken against a backdrop of old movie posters at Take Me Back speakeasy — Photo 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.

take me back's bar chow — Fish and Chips and Chicken Barbecue | Photo by The Beat Asia

A bestseller from Take Me Back's bar chow — Wagyu Salpicao | Photo by The Beat Asia

Hey Babe!

A light cocktail — 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

A cocktail with sweet orange slices as garnish — Bullet With Butterfly Wings | Photo by The Beat Asia

Martell VS, Buffalo Trace, Mathilde Pear, Spices, Pumpkin, Lemon

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

A childhood favorite, adult version — Jungle 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

A cocktail inspired by the 1990s Filipino movie — 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.

Umbrella Corp

A Resident Evil inspired cocktail — Umbrella Corp | Photo by The Beat Asia

Citadelle Rouge, Giffard Elderflower, Midori, Mancino Bianco

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

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

A strong drink from Take Me Back — 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

A local street food favorite but in alcohol version — 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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Manila/ Delish/ Reviews

October 13, 2025

Delish Eats: Qui, a Pan-Asian Brasserie Serving Eclectic Filipino Fare

by: The Beat Asia

Photo by Instagram/ Qui Restaurant

October 13, 2025

by: The Beat Asia

Restaurant Story

Photo by The Beat Asia

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.

The Private Room in Qui Pan Asian Brasserie — Photo by The Beat Asia

The first floor in Qui Pan Asian Brasserie — Photo 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.

Qui Pan Asian Brasserie Patio — 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

Some of the food The Beat Asia had for the tasting — 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.

A refreshing play of contrast with steak and greens — Steak and Watermelon Salad | 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.

Crispy fried chicken with three sauces — 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.

Creamy and flavorful salmon fillet — Baked Salmon | Photo by The Beat Asia

A French-inspired chocolate mousse — Fluffy 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.

Three coffee drinks — 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

A Creative flavor bomb mixing Thai Tom Yum and Filipino Sinigang — 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

A reimagined Christmas dessert — 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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Manila/ Delish/ Happenings

October 09, 2025

San Ginés Brings Spanish Sweetness to Manila with 1st Asia Flagship in 2026

by: The Beat Asia

Photo by San Ginés PH/Instagram

October 09, 2025

by: The Beat Asia

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.

San Ginés' Madrid locations — 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.

San Ginés's Madrid location — 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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Manila/ Delish/ Happenings

October 09, 2025

The Manila Hotel Unveils Elegant Christmas Hampers for the Holiday Season

by: The Beat Asia

Photo by The Manila Hotel/Instagram

October 09, 2025

by: The Beat Asia

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.

Includes festive favorites like Food for the Gods, Fruitcake, Christmas Cookies, Dark Chocolate Postcard, Christmas Chocolate Balls, and a bottle of red wine — The Deluxe Hamper | Photo from Website/The Manila Hotel

Features 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. — The 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.

For inquiries and more information, guests may call +632 8527 0011 or +632 5301 5500, email restaurantsrsvn@themanilahotel.com, or visit The Manila Hotel website.

Follow The Manila Hotel on Facebook and Instagram for more updates and offers.

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Manila/ Delish/ Happenings

October 07, 2025

The First International Ice Cream & Gelato Expo is Coming to Manila

by: The Beat Asia

October 07, 2025

by: The Beat Asia

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.

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.

contract signing — (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.

For updates, follow ICEGEX on Facebook and Instagram.

1st International Ice Cream & Gelato Expo

Location: World Trade Center Manila, Pasay City

Date: Oct. 24 to 26, 2025

Time: 10 AM to 6 PM

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How Much are the Food and Drinks

What Food and Drinks Did We Get

Hey Babe!

Bullet With Butterfly Wings

Jungle Juicy

Wansapanatym

Umbrella Corp

QC Slammer

Bazooka

Iskrambol

Delish Eats: Qui, a Pan-Asian Brasserie Serving Eclectic Filipino Fare

Restaurant Story

Vibe and Venue

The Menu

The Cost

What We Tried

What We Liked

What We Didn't Like

What You Should Order

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