Why do we order dessert even if we’re already full? For us Pinoys, it both serves as the perfect closure to a satisfying meal, or saves you from an otherwise regrettable main course. Whether its cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, candies, fruit, chocolates or anything else, desserts should put a temporary end to those cravings while prepping you for the next one.
But what makes a great restaurant dessert?
More than just being sweet, it also has to look good, because unlike those we prepare at home, these desserts come at a price, sometimes almost the same as a main course.
Desserts should be interesting to the mouth. A great dessert brings together a synthesis of elements, smooth crunchy, crispy, crackly it combines a variation of textures.
It should also be visually pleasing, something that isn’t just a mishmash of some ingredients thrown together in a bowl and chilled.
It may be loaded with sugar and a sure way to add a few pounds but a good dessert looks sexy—much like the way you look at your significant other.
So what makes a good restaurant dessert? Its love at first sight, at first bite, a work of art with a taste that takes you to a happy place and makes you forget all the calories and guilt!
The Solaire Dessert Tour brought back a lot of yummy memories of some of the finest after meal treats I have experienced in my food tours, so let me share with you a few of my favorites and some of the most unforgettable ones I’ve tried.
THE GREAT WALL OF CHOCOLATE (PF CHANG’s)
Named after one of the world’s greatest wonders, the Great Wall of Chocolate can be quite daunting with six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh strawberry and raspberry sauce. It’s a tough climb, but it is oh so worth it. Oh and check your teeth before you smile!
CHOCO BUCHI (PF CHANG’s)
I think I’ve tried almost every kind of buchi and buchi filling available but PF Chang’s take on the traditional rice balls filled with sinful Belgian chocolate is the best I’ve tasted so far. One order isn’t enough.
MACARON DE PARIS (BIZU)
For this one, I’d like to thank Ms. Jingjing Romero for introducing me to this oh so yummy dessert. I still remember it was an Xperia event and the catering was Bizu and she kept convincing me to try it out, saying it was the best macarons in town. Well she was right. Whenever there’s an event catered by Bizu I would skip most of the dishes at the buffet and head towards the dessert table and grab some macarons before they disappear, and believe me they are the first ones to go.
Crisp on the outside, with soft crème ganache and ground almonds in the middle, Bizu’s bestselling Macaron de Paris is really a taste of heaven.
Among my favourite flavors are Espresso Con Panna, Dark Chocolate, Dulce de Leche, Madagascar Vanilla, Italian Pistachio, Caramel Fleur de Sel, Hazelnut and White truffle!
SANSRIVAL
If you are part of my generation and whether you’d like to admit it or not perhaps the first Sans Rival you’ve ever tried was from Burger Machine or Goldilocks (and I still buy from those two!)
Based on the French phrase with the literal meaning without rival, Sans Rival is a Filipino favourite dessert cake made of layers of buttercream, meringue and chopped cashews. The cake may be decorated, left plain or garnished with pistachios. It’s daughters or mini versions are what we call Silvanas.
If you are looking for the”best” Sans Rival creations in the metro try My Little Oscar from Figaro and the Pistachio Sans Rival from Delize by Jill Sandique, whom they call the Queen of Sans Rival.
HALO HALO (Chowking, Razons,Lola Maria’s, Fresh)
It’s the ultimate Filipino summer dessert and it has been my escape from the sweltering heat of the sun. I’m not quite choosy as to where I get my Halo-Halo, as long as it has sago, banana pinipig and lots of ice and milk I’m sold.
But some of the best I’ve tried are at Lola Maria’s Legend Villas, because they have a halo halo bar, and the one from Fresh at Solaire!
MAKE YOUR OWN MAGNUM BAR (MAGNUM MANILA)
At first I thought the Magnum “fever” was all hype but just a year or is it two, since it was made available in Manila, everyone seems to have developed a craving for this chocolate dipped bar. Magnum Manila ofcourse allows you to customize your bar from the toppings, dip and drizzle. I’ve tried several but my favourite is still what I call my Crazy Edy creation—Magnum Gold with Keso De Bola, Popcorn and Chili Flakes its so spicy hot its cool!
COOKIE DOUGH SKILLET (MAGNUM MANILA)
Also from the House of Pure Pleasure, are several other dessert creations you must try before it closes after a year.
First is the Cookie Dough Skillet– warm chocolate chip cookie dough topped with two vanilla Magnum bars, dark chocolate and chopped pecans.
Another must try is Death by Chocolate– deep dark chocolate lava cake and chocolate truffle Magnum topped with brownie pieces and chocolate crispearls.
Lastly there’s Red Velvet, moist red velvet cake and cream cheese paired with vanilla Magnum and dark chocolate sauce, crushed pistachios and red velvet.
A word of advice, there is no such thing as “Magnum Lite” or a fat free version of their desserts, so make sure your sweet tooth is up for the challenge and leave your guilt at the door.
SUMMER ICE CREAM COLLECTION (IHOP)
Developed together with Nestle Ice Cream, IHOP introduces a foursome of Ice Cream treats that is perfect for summer! Mango Peaches and Cream Parfait,a blend of mango and cheesecake ice cream; Childhood Memories, vanilla ice cream layered with strawberry and blueberry syrups and topped with crispy golden hash brown and cheesecake bits; Mixed Berry Parfait, Chocolate ice cream smothered with cool strawberry and blueberry toppings, drizzled with creamy yogurt and finished with oatmeal streusels on top; and Chocolate Decadence, featuring IHOP’s very own Butter Pecan Syrup, dark chocolate and white chocolate chips and maple candied bacon all perfectly topped on scoops of decadent chocolate ice cream.
GLUTINOUS RICE BALLS WITH RED BEAN CREAM (RED LANTERN, SOLAIRE)
Red Lantern’s take on my favourite guinataan bilo-bilo is one of the reasons I’d like to go back to Solaire. A staple Chinese dessert, the thick creamy sweetened red bean sauce syrup complements the chewy rice balls and the surprise filling that it conceals inside will make you smile and ask for more.
DARK CHOCOLATE MOUSSE (STRIP, SOLAIRE)
The Dark Chocolate Mousse looks fairly ordinary, but the grand symphony of textures and flavors that play in your mouth once you take a bite will make you forget all your troubles instantly. Composed of light and airy chocolate mousse and caramel sand with torched banana toppings and garnished with roasted macadamia nuts, its an easy choice for anyone who loves chocolate and a little something else to complement it.
This list, of course, if far from complete and there’s a lot of other desserts that I keep coming back for, and a lot more that I’m looking forward to try. I’ll keep you posted! Until my next sweet search for a happy meal ending!
ed uy
