Patricia May P. Catan
SunStar Weekend Writer
FILIPINOS in general have a sweet tooth. In fact, we’ve grown to love whatever indulgent sweets are offered in many of our favorite dessert establishments. While we patronize these luscious products, we’ll forever have a soft spot for what are truly ours. Nothing beats the taste of our very own panghimagas and in this story, we share dessert delicacies that everyone will surely love.
Café Dessart’s Over D’ Otap
Café Dessart is no stranger to high-quality and specialty desserts especially on its dessert-to-go list which highlights native delicacies but with a modern twist. Apart from the delectable Sugbu Egg Tart and scrumptious Bola De Sylvanas, its Over D’ Otap is a sure favorite as it’s filled with vanilla crème that comes in Nutella, salted caramel and macapuno flavors. Café Dessart is located on the second level of Northwood Square, F. Cabahug St., Brgy. Kasambagan, Panagdait, Cebu City.
Don Benito’s Cassava Cake
This proudly Filipino company is a provider of quality and world-class local delicacies like cassava cake and pich-pichi. Don Benito’s is mainly known for its cassava cake that’s well-appreciated by many locals and tourists alike. Its homemade recipe is like no other as it uses the finest ingredients sourced from local farmers in the country. The Filipino staple comes in classic cheese and a variety of other flavors. Don Benito’s has branches all over Cebu.
Mango Locco’s Tapioca Float
This seemingly modest brand has gained popularity among Cebuanos and that’s thanks to the power of social media. Mango Locco serves everyone’s favorite local fruit in a creamy cup of soft-serve ice cream and tapioca with cream. One of its bestsellers is the Tapioca Float. The cup is a combination of its mango tapioca that’s soaked in a tasteful cream plus mango ice cream. Mango Locco’s main branch is located at Total Save Store, Forest Hills, Banawa, Cebu City.
A lot of modern innovation has been done to our traditional halo-halo recipe in Cebu alone. The certified best one yet – as Cebuanos would agree – is the one at Sol’s Halo-Halo. Sol’s makes its halo-halo in the most unconventional way with its own recipe of milk ice that’s good to devour on its own. The halo-halo is then topped with fresh fruits, crispy cornflakes and soft gulaman. Sol’s Halo-Halo has branches all over Cebu.
Hukad’s Ube Halaya Crisp a la Mode
It’s always a feast at Hukad sa Golden Cowrie with its modern dining experience that’s made even better with its selection of Pinoy dishes that remind us of home. Hukad never fails to deliver when it comes to its main courses and the same is true for its dessert choices. Its Ube Halaya Crisp a la Mode, for example, is made with a unique crunchy twist of macapuno and cornflakes. Hukad sa Golden Cowrie has branches in Parkmall, South Town, Robinsons Cybergate, Ayala Center Cebu, SM Seaside City and Danao.
Circa 1900’s Maja Blanca and Rosquillos Cheesecake
What once was a beautiful colonial house has been restored into a restaurant, piano bar and function venue back in 2014 and now sits on Sanjercasvil Road along Gorordo Ave., Cebu City. Circa 1900 has since become a dining destination that offers gastronomic delights with its refined and innovative menu. The dessert selection in particular is something that this fine dining restaurant does exceptionally quite well. One of its outsanding desserts is the Maja Blanca and Rosquillos Cheesecake. It’s a pleasant surprise because instead of the usual crushed graham crackers, it uses the popular local delicacy that is rosquillos.