If you haven’t ordered that cake or made that restaurant reservation, here’s your sign! Check out these local food establishments and get ready to treat your fathers and father figures with presents that really satisfy.

Lunch out!

Just because he’s the man of the house, doesn’t mean you can’t take him out for an awesome dining experience. For your champ of a dad, why not take him to Champion Hotpot?

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Unlimited hotpot and Mongolian buffet in one? Check out Champion Hotpot in San Juan City

With Weekday Lunch (P788) or Weekday Dinner/Weekend/Holiday (P988) offerings, the unlimited hotpot and Mongolian rice bowl restaurant in Santolan Town Plaza, San Juan City boasts a variety of soup bases to choose from, like laksa or sukiyaki (to name a few), to pair with noodles, vegetables, and Champion Balls. They also have the Unlimited Mongolian Knockout Bowl for Lunch (P450) if your dad needs his rice fix! For June, Champion Hotpot has extended dining hours until 12 midnight from Friday to Saturday, perfect if your father is a late-night diner.

Century City Mall also has their own unique dining experience in store for you and your dad. From June 17 to June 18, Chef Martin Narisma of The Fat Kid Inside Studios, with Maillard and Dads Belly Roast, will cook up a storm at Level 4, Al Fresco for Century City Mall’s first Kitchen-to-Table activity that guests can participate in hands-on while witnessing live cooking from their own stations.

NFT-themed US restaurant Bored & Hungry Manila also just updated their daily menu with the new OG Pinoy Burger (P395), made with Vigan longganisa patties, sunny side up egg, banana ketchup aioli, and atchara. If your dad loves Pinoy-style chori burgers, this is in a similar ballpark.

Located at The Grid Food Market in Power Plant Mall, Makati City, Bored & Hungry Manila currently only offers the OG Pinoy Burger, the OG Smashed Burger (P395), and Fries (P150), but the simple menu might just be a hit for your chill and hungry dad.

If you’re still looking to get your dad a present in a box, order Mimi & Bros’ Dad Box (P2,100), which comes with pork ribs, buffalo wings, their Signature Fried Chicken, and smoked sausage, with sweet corn and pickles on the side! Otherwise, dine al fresco at Mimi & Bros at Crossroads, 32nd Street, Bonifacio Global City, Taguig City.

Desserts for Dad

A list of Father’s Day treats isn’t complete without desserts, because what’s a celebration without cake?

If you’re not sure where to start, Max’s Caramel Fudge Cake (P999) is a sweet surprise for your dad, with its caramel frosting and chocolate drizzles over the super rich chocolate cake. The moist fudgy cake has a layer of caramel ganache in the middle, too.

Also check out Kumori’s five-inch Midnight Choco Truffle Cake (P699) – a rich and sweet chocolate cake and layered with brownie bits for crunch and an indulgent dark chocolate ganache. You can even get a Father’s Day topper for an additional P50.

For your donut-loving and caffeine-crazy dad, Krispy Kreme’s Father’s Day Doughnut Boxes are packed with their newest Coffee Doughnut Creations. The box of six assorted doughnuts sells for P449, while the dozen costs P899. They are available until June 23 in all branches nationwide.

There’s the Kafe Latte, an unglazed vanilla cake donut with coffee-flavored coating and coffee kreme icing, drizzled with dark chocolate; the Mocha Kreme Filled, a shell doughnut filled with vanilla kreme, dipped in coffee-flavored coating, topped with coffee kreme and dark chocolate chips; and the Tiramisu, an unglazed dark chocolate ring doughnut filled with mocha, dipped in tiramisu coating, topped with mocha icing and cocoa powder.

Craving something different? Try Nothing But Jill’s pastries that are said to rival the menu of California’s Porto’s Bakery. Located along Esteban Abada St., Quezon City, Nothing But Jill offers boxes of 12 Cheese Rolls (P1099), Classic Cannoli (P1099), White Choco Covered Cannoli (P1299), and Chocolate Covered Cannoli (P1299). 

Last but not least, to beat the heat, treat your cool dad with an equally cool pint of AFTERGLOW Artisanal Kombucha Sorbet (P480) by Cultur’d Kombucha and gelato haven Afters! It’s good for the gut, and refreshing, too. – Sophia Gonzaga and Steph Arnaldo/Rappler.com

I mean, who can argue with a world-famous hawker center institution that’s been awarded a Michelin Bib Gourmand Star for five years in a row?

Tiong Bahru Hainanese Boneless Chicken Rice came to the country in May 2019, opening its first branch in Met Live in Metro Park, Pasay City. After a well-received opening, another branch in Easton Place, Makati City, followed shortly after, also care of entrepreneur Kathryna Yu-Pimentel, who first tried the famous chicken dish on a Singapore trip six years ago. In a bid to satisfy her cravings back home in the Philippines, she founded the local franchise Tiong Bahru Philippines with the help of other partners and TB’s Singaporean founders, chefs Koh Kim Hock and Cheong Weng Wah.

A brief history

The restaurant’s long name distinguishes itself from the original “Tiong Bahru,” which is Singapore’s oldest neighborhood and a popular quaint tourist destination known for its “intriguing mix of old and new” cultures.

Tiong Bahru’s humble stall has been located in the Tiong Bahru Market, a popular hawkers’ area and bustling hotspot of Singapore’s most affordable and greatest local eats. The center, which houses more than 50 of Singapore’s renowned hawker stalls, has been attracting long queues of office workers craving for bite-sized pieces of the succulent poached chicken with fragrant rice, served with ginger, chili, and hoisin sauces. Both locals and tourists look for this filling and affordable meal every day, craving for its taste without the “guilt” of it being oily, deep-fried, and overly salty.

Its humble success has garnered Tiong Bahru Hainanese Boneless Chicken a prestigious Michelin Bib Gourmand Award from 2017 to 2022. Not to be confused with the fine dining Michelin Star, this accolade is awarded to the “best value for money restaurants” around the world that offer consistently high-quality dishes at reasonable prices.

From 2019 to 2023, Tiong Bahru Philippines has expanded to five more branches across Metro Manila: in Salcedo Village Makati; Scout Torillo, Quezon City; Uptown Place Mall in BGC; Estancia East Wing, Pasig City; and Alabang Town Center in Muntinlupa City, with a new one coming up in Greenhills later in 2023.

Tiong Bahru’s rapid growth in the country is attributed to its pocket-friendly price range and consistent quality, with a price of less than P300 for a solo serving of Hainanese chicken. It’s affordable and accessible authentic hawker fare that is cooked on-site to guarantee freshness. Before each restaurant opening, the Singaporean principal, Andrew Koh, trains the kitchen staff to ensure authenticity and quality.

Eating at Eastwood: What to expect

Tiong Bahru’s newest branch in Eastwood City, Quezon City, is hard to miss – Tiong Bahru’s signature yellow, red, and blue colors and logo illuminate Eastwood as soon as you enter.

The branch is a bit small and cramped; it’s a no-frills dining space that can add to the “hawker authenticity” of the experience. It’s not trying to be fancy; it stays true to its roots, with a casual space that’s conducive for fast-paced meals, group dining, and big servings to share.

The menu is simple and straightforward, highlighting the flagship Hainanese Chicken Rice and Roasted Chicken Rice in solo (P295), half (P540), and whole (P980) servings. Each order comes with a cup of Hainanese rice, the condiment trifecta, and warm chicken broth.

There’s nothing new to say except that it is as legit and high-quality as authentic Hainanese chicken comes. It’s juicy, moist, soft, and well-cooked; it’s easy to find satisfaction and comfort in a reliable dish that is simple yet well-made.

It’s best to pair that with a vegetable side dish, and we were happy with the Bok Choy with Oyster Sauce (P220) – crisp and fresh bok choy leaves doused in a sweet and savory condiment that’s strong on the oyster sauce and accentuated with bits of fried garlic on top.

If you like some tang in your dishes, the Lemon Chicken (P285) is a winner. Crispy breaded chicken and soft, juicy meat, served with a lemony syrup poured on top that soaks right through the skin and meat. It’s like a more elevated sweet and sour chicken, but more emphasis on the sour – I loved the tangy tingle on my tongue per crunchy bite.

Try all of the best-selling appetizers in Tiong Bahru’s Assorted Platter (P485) – chicken feet skin, squid tempura (like a chewy, breaded squid ball), and the TB-style fried tofu that is an unexpected crowd fave. The hefty tofu cubes are perfectly fried until crisp on the outside and meaty and moist on the inside, coated in a sweet chili sauce that pairs sweetness with a bit of heat.

It was a rainy night when we visited, so I was also craving something warm, hearty, and comforting. The newly launched Chicken Congee with Century Egg (P270) was just what I needed, and the crispy wonton chips served atop added a nice crunch and saltiness to the simply seasoned porridge.

We also tried the Curry Chicken Noodle Soup (P270), which is not quite like laksa, but it has that spice level and creaminess similar to it, also made extra flavorful by the crispy wonton chips on top. The broth, although tasty, is close to being A+, but it just needs a little pinch of salt to seal that umami.

It’s not Southeast Asian fare without curry, so don’t sleep on TB’s Fish Head or Fish Tail Curry (P888), which can be shared among 3 to 4 people. It’s a large pot filled with the makings of a great, hearty curry – a thick, viscous base, a powerhouse of spices, fresh and fragrant herbs, well-cooked protein, and veggies like eggplant, okra, and tomato. Top it off with those addictive wonton chips, and you’re all set!

Also on the menu: Vegetable Curry (P520), Fish Tofu (P195), Mayonnaise Chicken (P285), Veggie Fritters (P165), Kikiam (P195), Kailan with Oyster Sauce (P230), and Broccoli with Oyster Sauce (P240), as well as fresh fruit shakes and iced tea. 

It was a satisfying dining experience that I would most likely find myself craving from time to time. It’s not trying to be anything other than what it is well-loved globally for – simple hawker fare that’s consistently authentic in terms of quality, flavor, serving size, and price. – Rappler.com

Tiong Bahru’s newest branch is located at the ground floor of Eastwood Citywalk, Eastwood City, Bagumbayan, Quezon City. It is open from 10 am to 10 pm daily.

The Japanese café released a limited menu of Miffy-inspired dishes and drinks in May, available to order until August. Miffy is a rabbit from the picture book series of the same name, written and illustrated by Dutch artist Dick Bruna. The character grew in popularity throughout the decades, from her creation in 1955 to the present, having been featured in more than 30 books.

The whimsical menu includes the Ebi Furai in Curry Sauce, Tori Katsu Curry, Warm Hug Chocolate, Iced Chocolate, Summer Fruity Pancakes, and Strawberries and Cream Pancake Parfait. What makes the menu special is the adorable rabbit-shaped food adorning each dish!

Hailing from Japan, Gram Cafe & Pancakes first opened its doors in the Philippines in February 2020 with a branch in SM Megamall. Two years later, in April 2022, they opened their second branch at Serendra, Bonifacio Global City. The café’s menu hosts a myriad of treats like salads, sandwiches, French toast, Japanese-European entreés, super jiggly soufflé pancakes, and other classic café fare. 

Meeting Miffy for the first time

We visited the Serendra, Bonifacio Global City branch at noon. Gram Pancakes’ bright lighting is owed in part to the sunlight coming through the tall windows at the storefront, but the warm ceiling lights bouncing off the white walls do well enough to illuminate the grub on the table. Artificial vines dangle from above, adding to the green accent of the interiors. Paper decorations of Miffy characters also hang from the ceiling to celebrate the café’s new menu items.

Gram Pancakes’ al fresco dining area brings patrons out to the rest of open-spaced Serendra, though it might not be ideal to have your steaming cup of coffee in the summer heat.

We opted to stay indoors, hoping to try both the Warm Hug Chocolate, the Iced Chocolate, and the Strawberries and Cream Pancake Parfait, but these weren’t available during our visit. For the rest of the Gram Pancakes x Miffy menu, expect a wait time of 20 to 30 minutes, as the place is packed during the typical peak hours of lunchtime and dinner.

We tried the Tori Katsu Curry (P425), with its cute flower-shaped potato and carrot cutouts, tori katsu (deep fried chicken cutlet), and Miffy-shaped rice. The tori katsu was savory; tender inside and crunchy outside, going well with the sweet Japanese curry. The cheese sauce, served in a small sauce boat, adds a layer of richness to the dish, which paired well with the rice.

The Ebi Furai in Curry Sauce (P465) is plated similarly, but with the ebi furai (fried shrimp) in the place of the chicken cutlet. Five pieces of shrimp sounds underwhelming, but with how big each piece was in addition to the crunchy breading, it was very filling. While the shrimp itself tasted only lightly salted, the curry sauce, which had a very mild heat to it, gave it flavor. Both dishes were worth their prices – with ample servings, a fair rice-to-flavorful viand balance, and effortful plating techniques.

For dessert, we had the Summer Fruity Pancakes (P425). Though the rabbit-shaped pancakes were a bit dense and dry (as compared to the jiggly, fluffy pancakes), they paired well with the whipped cream, which was light and creamy but not too sweet. The mint leaves provided a slightly earthy freshness that was surprising to the palate, but still very much welcome. The strawberry and mango slices added a fruity tartness to the dish that I really loved. Only downside was that I wished there had been more bits of fruit and more pancakes for its price.

With good service, clean plates, and fare that delivers flavor and visual appeal, Miffy and Gram Café and Pancakes is fit for patrons of all ages!

Gram Café and Pancakes can be found at 3/F Fashion Hall, SM Megamall, Mandaluyong and G/F Serendra, Bonifacio Global City. – Rappler.com

Sophia Gonzaga is a Rappler intern.

“Absolutely speechless. There aren’t enough words to thank everyone for all of their kind words, and support. We couldn’t have done it without you. Thank you to everyone who cheered for us. Thank you to my amazing crew in the kitchen and out. Monson, we’re coming home!” wrote owner and Filipino head chef Marilou “Lulu” Ranta.

The Quarry is a rural fine dining restaurant in Monson, Maine that serves American cuisine with a Filipino twist. Its signature dish is the grilled filet of beef and potatoes mousseline.

According to Maine Magazine, Ranta had first worked as a domestic helper in Manila before moving to Fayetteville, North Carolina in 1987. She later on moved with her family to Monson, Maine, where she ran an Asian takeout business. She also attended a two-year culinary program at Eastern Maine Community College, graduating in 2016, before establishing The Quarry in 2018, according to a Facebook post by the college.

The ceremony for the Restaurant and Chef Awards was held on Tuesday. In her acceptance speech, Ranta was emotional, saying that she had never dreamed of standing on the James Beard Awards stage. “Now everybody knows my town of 670 residents, now we have 671—I’m taking Mr. Beard with me!” she quipped.

Celebrity chef Erwan Heusaff also attended the James Beard Awards in 2023 to accept the Broadcast Media Award for his Instagram account. Filipino-American chef Timothy Flores and Genie Kwon won the Best Chef award for their work at their Chicago restaurant, Kasama, which had also won its first Michelin star in 2022. After an eight-year streak of nominations, République’s Margarita Manzke also won Outstanding Pastry Chef or Baker.

The James Beard Awards, also referred to as the Oscars of the culinary world, is run by the James Beard Foundation. Named after food writer and host of the first ever food television program, James Beard, the foundation seeks to recognize the people behind America’s food culture. – Rappler.com

MANILA, Philippines – It’s what’s inside that counts, because Taste Atlas just included five Filipino foods in 2023’s list of Best Offal Dishes in the World, and we are feeling giddy inside!

On Wednesday, June 7, Taste Atlas announced that isaw, proben, dinuguan, bopis, and papaitan ranked in the top 50.

Isaw, a barbeque and street staple, placed 16th on the list. It is made up of chicken or pork intestines skewered in their famous wavy shape, cleaned, and boiled, then marinated in a mixture of ketchup, soy sauce, and garlic, before being grilled.

At number 22 is proben, which comes from a chicken’s proventriculus (a part of a bird’s esophagus close to the gizzard). The proventriculus is coated in flour or cornstarch and then fried. Usually served on a stick, proben is also a popular street food in the Philippines.

Dinuguan, which loosely translates to “bloodied,” comes in at number 29. It consists of the internal organs of an animal (usually a pig) chopped up and stewed in a mixture of blood, vinegar, and garlic, with long green peppers added for heat.

Taking the 36th spot is bopis, a spicy dish made of minced cow or pig heart and lungs, stewed or sautéed with garlic, onions, tomatoes, and bell peppers. Though it can be served with rice as a meal for lunch or dinner, bopis is most popular as pulutan (food served with alcoholic beverages).

Finally, papaitan comes in clutch at number 50. It is a soup of heart, liver, or tripe from a goat or cow, with garlic, onions, and ginger. Taste Atlas said that the most important part of the soup is the bile, which brings that pait or bitterness to the dish.

Some of the more popular dishes included on the list are Mexico’s menudo at 47, Scotland’s haggis at 28, and France’s foie gras at 15.

The top five consists of Romania’s ciorbă de burtă (tripe soup) at number five, Turkey’s kokoreç (grilled lamb intestines and sweetbread) placing fourth, Romania’s drob de miel (lamb offal) at number three, Bulgaria’s drob po selski (“liver cooked village-style”) in the second place, and Greece’s kokoretsi (grilled goat or lamb intestines) at the number one spot.

Taste Atlas is an online gastronomic database that promotes the local culinary culture of countries all over the world. The website contains over 10,000 specialty dishes, drinks, recommended restaurants, and local ingredients for anyone to check out before an international trip. – Sophia Gonzaga/Rappler.com

Sophia Gonzaga is a Rappler intern.

UCC Café recently introduced the Magnum Affogato series in April with three new coffee-ice cream dessert selections available in all UCC stores nationwide until June 30, 2023.

Literally translating to “drowned,” affogato is an Italian dessert loved worldwide for drowning scoops of vanilla gelato in a shot of espresso. 

Adding their own twist to the classic affogato, UCC Café drowns Classic Mini Magnum ice cream bars – vanilla ice cream covered in a cracking chocolate shell – in shots of UCC espresso to create an “affogatable” sweet treat. Priced at P280 per order, there are three flavor combos to choose from, each one “brew-tifully” served on a wooden tray.

The Classic Magnum Affogato combines the Classic Mini Magnum with a silky whipped cream, a smooth chocolate sauce that’s not too overpowering, and a generous shot of espresso. It’s topped with chocolate pearls that add a crunchy texture to each spoonful. 

The crowd-favorite Tiramisu Magnum Affogato comes closest to the taste of authentic affogato. A Classic Mini Magnum, whipped cream dusted with cocoa powder, and a shot of espresso complete this simple yet special ode to the Italian delicacy. The espresso shot doesn’t fully melt the chocolate shell of the Magnum ice cream, so there’s also still a bit of crunch left in every bite. 

Onto the last flavor! Honestly, I find it rather difficult to marry the flavors of chocolate and orange, but surprisingly, I liked the Orange Magnum Affogato. The bitterness of the espresso shot helped to balance the strong, citrusy taste of the orange slices and orange juice, which mixed well with the sweetness from the whipped cream and Classic Mini Magnum. 

There were no leftovers present on my table before I exited the café! While I enjoyed all three combinations, the Classic Magnum Affogato ended up being my favorite because of its smooth blend of chocolate and coffee, and not to mention the added crunch from the chocolate pearls. It’s great for chocoholics looking for both a sweet fix and a kick of caffeine, or anyone looking for a simple treat to cool down on a hot summer’s day. 

To celebrate the launch of the Magnum Affogato series, UCC hosted a free self-photoshoot event with Klick! in May at the UCC Café Terraces in Forbes Town Center, Bonifacio Global City, where customers could also get a special discount for the treats. This will be followed by another photoshoot event in June, but further details are yet to be announced.

UCC was first introduced to the Philippines from Japan in 2000 under Mugen Group, the company that brought CoCo Ichibanya, Shaburi & Kintan, Mitsuyado Seimen, MOS Burger, Tendon Kohaku, and Yamato Bakery by UCC to the country. UCC sources their coffee beans exclusively from Jamaica and Hawaii. 

UCC recently opened a new store in Cavite. A full list of branches can be found on UCC’s website. –Rappler.com

Cheska Lingad is a Rappler intern.

On Monday, June 5, RuRi took to Facebook to declare a group rescue buy emergency for pumpkins, urging followers to support their KALABASA NG PAGASA campaign that sells 20 kilos of pumpkins for P299 only. That’s P14.95 per kilo, compared to the P30 to P60 per kilo of pumpkins sold in Metro Manila markets. As of writing, there are still over 180 scores of pumpkins up for grabs on the Rural Rising website. 

The campaign started when the non-profit organization shared on May 25 that over 100,000 tons of unsold pumpkins were floating around in Barangay Batitang, Zaragoza, Nueva Ecija. 

“Our heads hurt, our hearts bleed just to think about it. The annual, perennial, hernial problem of PUMPKIN overproduction is so big, there’s no sweeping it under the rug,” RuRi said.

They even shared a video of a farmer who, in an attempt to save his harvest, squeezed in hundreds, maybe thousands, of pumpkins inside his home just to prevent the rain from spoiling them. 

“Baka po tulungan niyo po kami kahit man lang makuha namin ang gastos, tsaka pambili ng konting panggastos sa bahay,” the farmer pleaded.

(Maybe you can help us, just so we can earn back what we spent [to harvest these pumpkins], and perhaps for some household expenses.)

The dispatch date for this batch’s pumpkin orders has yet to be announced. Metro Manila customers can pick up them up at RuRi House, 72, Maayusin St, Diliman, Quezon City; RuRi South, Near ATC, Theater Drive, Alabang, Muntinlupa; or RuRi Central, Avida Centera Tower 1, Mandaluyong. There is also the option to have them donated to an animal shelter, public hospital, orphanage, or any organization of your choice.

RuRi is a social enterprise that aims to ensure food security, achieve environmental sustainability, and drive economic opportunity by supporting local farmers. They have been rescuing pumpkins since 2020. Previous rescue buy campaigns included strawberries and romaine lettuce from Benguet farmers, among many others. You can help them sustain their noble efforts by donating via GCash at 09175017787. – Rappler.com

The restaurant and bakeshop announced that it will close down permanently by June 30, and thanked their customers for more than a decade of patronage.

The quirky branch is known for its wacky, countryside-themed exteriors – an upside-down house that even has a car parked from the ceiling. Chairs, tables, and plants can also be found dangling from the ceiling inside, just over the heads of dining patrons.

Pan de Amerikana’s origins started with baker and architect Dionisio Salvador Sr., who baked and sold wheat pandesal mostly to Americans in the 1950s. It wasn’t until 2005 that his son, Jundio, would expand the bakery into a restaurant in Marikina. In 2010, the Katipunan branch opened its doors.

Pan de Amerikana in Marikina remains open to serve the famous wheat pandesal and giant ensaymada, among other baked goods and Filipino comfort food. The homey garden restaurant, which also serves as an events place, is particularly popular among birthday celebrants looking to do photoshoots. It is also home to the Eugene Torre Chess Museum, named after the living chess legend and first Filipino and Asian to gain the title of Grandmaster.

Patrons can still visit Pan de Amerikana on Katipunan Avenue, St. Ignatius Village, Quezon City until June 30. It is open from 7 am to 9 pm. The Marikina branch is located at General Ordoñez cor. Maroon Street, Brgy. Concepcion Dos, Marikina City. – Sophie Gonzaga/Rappler.com

Sophie Gonzaga is a Rappler intern.

Here are some of the food we partook of during our South Korean sojourn! – Rappler.com

#ShareAsia highlights the best and most sought-after experiences in the Asia-Pacific region. It’s a content and resource hub for tourists and locals alike seeking new, exciting experiences in the region.

Coming in sweet is the new Honeycomb Salted Caramel Oatmilk Frappuccino, which features honeycomb toppings with caramel drizzle, combined with oat milk. Coffee and cream-based variants are available in three sizes and cost P220, P235, and P250, respectively. 

Its latte counterpart comes in the same sizes and prices, but blends the salted caramel flavor with Starbucks’ oat milk latte. It’s topped with whipped cream and crunchy honeycomb. The latte variant is available hot or iced in all three sizes.   

Another refreshing option is the Dragon Drink with Mango Dragonfruit. This magenta beverage combines mango and dragonfruit juice together with coconut milk, and costs P175, P190, and P205.

The tropical-inspired Mango Dragonfruit with Lemonade combines lemonade, mango, and dragonfruit flavors, containing real fruit juice and bits of mango and red dragonfruit. It comes in tall (P175), grande (P190), and venti (P205) sizes. Both drinks contain caffeine and are only available in the iced variant.

The new Brown Sugar Soymilk Iced Shaken Espresso is a hand-shaken espresso layered with plant-based milk and brown sugar syrup. It’s available only in an iced variant and comes in three sizes, tall (P185), grande (P200) and venti (P215).

The summer menu also offers new pastries and sandwiches, like the Chocolatine (P170) and the Shortbread Cookies (P70), as well as plant-based and vegan-friendly options like the Banana Chocolate Chip Loaf (P85/slice), Pan Fried Pork Bun (P115) and the Sinless Belgian Chocolate Mousse Cake (P275/slice).

All items are available in all Starbucks stores nationwide or via GrabFood, foodpanda, or Pick.A.Roo. –Rappler.com