restaurant
Toronto: Come dine (very well) for a good cause on Dec 2, 2013 at Lamesa. They have has begun an ongoing benefit dinner series called Konektado. The first guest chef collaborating with Chef Rudy will be Dennis Tay of Richmond Station, Keriwa Cafe and Top Chef Canada. Menu details to come. All donations will be going directly to a member of our community who's family was affected by the typhoon Haiyan/Yolanda. This dinner will be fantastic. Tell your friends and family. Don't miss this!
The final installment of Porzia's 4suppers is on Sunday, September 22nd at 7pm. Every one of the past three have been incredible. This one featuring a collaboration between Porzia's chef and owner, Basilio Pesce and Chef Jason Carter will be no exception. Contact Melissa Clemente at 4suppers@porzia.ca or call the restaurant at 647-342-5776 to book tickets.
There are only a couple of tickets left!
from last night's 4suppers featuring a collaboration between Chef Basilio Pesce of Porzia and Chef Matty Matheson of Parts & Labour
I'd like to preface this post by saying that I don't claim to be a culinary expert of any sort. I am simply someone who has grown up with a deep appreciation for food. I was inspired to write this post following conversations I had with a friend as well as the chefs during (another SUPERB) 4suppers last night. It's also because of other thoughts and observations I've had about the food scene in Toronto.
The most significant thing I've noticed in the past couple of years after having moved to Toronto from New York is how collaborative and supportive the culinary community is toward one another. I've made more connections in Toronto's food scene compared to when I lived in New York, so perhaps it isn't fair to say. There seems to be a great deal of mind melding and camraderie going on (uniquely) in Toronto than other cities (like New York, Montreal too, apparently). If the same types of collaborations are happening in New York, perhaps I'm just not plugged in. The chefs I've discussed this with in Toronto agree with me. Is New York just too competitive a place in general for the same thing to happen? Maybe? Naturally, there is still competition in Toronto. For the most part, it seems to be a friendly and supportive sort. Toronto chefs seem genuinely excited about what their peers are doing – at least for the most part. The competitive creative energy seems to yield positive results. I witnessed this energy at this year's fantastic Terroir Symposium. I see it in the 4suppers at Porzia (not only because I co-host this event!), in The Group of 7 Chefs, at the many different chef battles at 86'd hosted by Ivy Knight, at Food Truck Eats, at Death Row Meals events, La Carnita's pop-up roots and today at Slurp Noodlefest, etc. I could go on and on.
What results from these collaborative relationships are dining experiences that are not only incredibly inspired but also really innovative. My friend Socky last night commented that the camraderie is very Canadian. But I'm not sure whether the same energy is happening on this scale in other Canadian cities. What is very Canadian to me is to be shy and humble about the fantastic food that's coming out of this city's best chefs. Is it also very Canadian to wait until people like David Chang or Anthony Bourdain recognize the creative energy and talent that's happening in Toronto for the city to realize it?
It's the very innovation and inspiration that is making this moment in Toronto a very exciting place to be. Any others in Toronto agree with me?
Toronto, be ready for the next 4suppers this Sunday, August 25th when the charismatic Matty Matheson of Parts & Labour Restaurant will be teaming up with Porzia's chef and owner, Basilio Pesce. Chef Matheson is much celebrated in Toronto and known for his spectacular, farm-to-table-meets-modern-bistro dishes. Prepare yourselves for over-the-top goodness this Sunday!
If you haven't booked your spot, I highly recommend doing so asap by emailing us at 4suppers@porzia.ca or calling 647-342-5776.
See you there :)
SUPPER 3:
featuring Chef Matty Matheson of Parts & Labour
----- MENU*-----
AMUSE
pork rind, avocado, watermelon
~
BREAD & BUTTER / SALAD
rye crisp with smoked goat butter
baby lettuce
buttermilk sesame
house mustard
~
PORK
smoked belly, ‘nduja, figs & mostardo
~
MUSHROOM
king oyster, scallop, 62 degree egg & dulce
~
OFFAL
lamb sweetbreads, clams & celery broth
~
FRUIT
marinated ontario fruit & ice cream
*subject to last minute changes
Toronto, get ready for the second of the 4suppers series: It's happening on Sunday, July 28th @ 7pm. Chef Rudy Boquila from Lamesa will be teaming up with Porzia's chef and owner, Basilio Pesce, for what is going to be an incredible night. The evening's menu as well as wine and cocktail pairings will be revealed in the next couple of weeks. I highly recommend booking your reservation asap – the spots are already filling up fast. This Filipino-Italian mashup is going to be insanely good (not to mention, close to my dining heart and roots).
Contact me, Catherine Mangosing (your co-host) or Melissa Clemente at 4suppers@porzia.ca or call 647-342-5776 to book your tickets or have any questions. Otherwise, feel free to drop by Porzia located on 1314 Queen Street West. Let us know if you'd like to be seated with other parties making reservations on this night. Each table can seat up to 6 people together.
See you there :)
SUPPER 2:
featuring Chef Rudy Boquila of Lamesa
----- MENU*-----
SNACKS
+ Welcome Beer Cocktail
chicken chicaron
pork and fig empanada
horse mortadella
~
MERIENDA/ANTIPASTI
+ Champalou Vouvray FRANCE
salted duck egg with tomato
crispy pigs ears with tofu
roasted cauliflower with corn bagna cauda
~
ISDA/PESCE
+ Copain Steel Fermented Chardonnay CALIFORNIA
oyster kinilaw
‘nduja stuffed squid with salsa verde
~
PASTA
+ COS Rami Inzolia Grecanico ITALY
cavatelli di sangue , bacala crema & cocoa
~
BABOY/MAIALE
+ Bellwoods Bottled Beer Selection - LOCAL
“kaldereta”
pork shoulder, liver sausage & romesco
~
MATAMIS/DOLCE
+ Sparkling Malvasia with Cherry infused Brandy ITALY
halo halo with semolina barquillo
*subject to last minute changes
I'd like to officially invite everyone in Toronto (+ anyone planning a visit this weekend) to a dinner series I am co-hosting at Porzia called 4Suppers. This Sunday, June 23rd will be the first of four monthly dinners at Porzia Restaurant. Porzia's chef & owner, Basilio Pesce, will be collaborating with Rob Rossi of Bestellen this weekend. It promises to be an exceptional evening. The menu is below and we'll be announcing wine and cocktail pairings later this week.
Contact me, Catherine Mangosing, or Melissa Clemente at 4suppers@porzia.ca or call 647-342-5776 to book your tickets or have any questions. You can also drop by Porzia located on 1314 Queen Street West.
Do invite your friends and come dine with us this Sunday :)
We're all very excited and hope to see you there!
SUPPER 1:
featuring Rob Rossi of Bestellen
----- MENU-----
CROSTINI
Fava bean & botarga
BESTELLEN CHARCUTERIE
with pickles & mustard
RADISH
with smoked ricotta, arugala &poppy seed sour dough
GARGANELLI CACCIO PEPE
green garlic ash & lemon
BASS
cinnamon caps, snap peas & marrow
CAPPICOLA
socca & caponatta
~
CHOCOLATE “BROWNIE”
with caramelized banana, coconut gelato and earl grey infused ganache
+small cookie give aways for the end of the meal
A belated post: My birthday this past April was something EXTRA special. I celebrated the big four-oh. What?! YES... be nice. I am still trying to get used to the idea! It was a celebration made more special by dear friends and family, spectacular food, an elegant setting and one amazing cake.
I decided to loosely theme the evening around one of my favourite films of all time, I Am Love. It is easily one of the most sumptuous films ever made. Food – and love – are central themes. I even designed my invites to look like the film's title sequence. If only I had Luca Barcellona as my calligrapher. Chef Jason Bangerter at LUMA created for me a beautiful menu around the theme. It was such an honour to have one of the best chefs in Canada to create such fantastic (and gorgeous) food for my birthday. If that wasn't amazing enough, my dear friend, Chef Rossy Earle created a jaw-dropping, Roasted Butter Pecan Cake with – get this – four layers of dulce de leche.
It was one of my most special birthdays to date. It was such a beautiful night and exactly how I wanted to celebrate. I only wish my parents who have lived back in Manila for years and more of my dear friends in New York had been able to attend. Everything else fell into place and there was no shortage of laughter. What better way to bring in a new decade. So it's not so bad being grown up ...er, old. ;)
Many thanks once again to all who shared the evening with me (including my friend Lee from NYC), Chef Jason Bangerter (and the great LUMA staff), Chef Rossy Earle for my amazing cake and Renée Suen for taking and sharing the photos. x
The AMAZING Roasted Butter Pecan cake with four layers of dulce de leche
All photos above by Renee Suen
A few birthday Instagrams by family & friends' (including my own); left: the Truffle Soup with chanterelle cream and buffalo parmesan that we all LOVED beyond words, middle: my big, beautiful Dulce de Leche cake, right: perfect Roast Sea Bass
The gift bags for my guests included bubbly and popcorn with chocolate pop rocks, peanuts, caramel and Chef Jason's fragrant mix
I'm thrilled to announce that The Goodwin officially opens its doors this week. It's been an amazing project to have been part of. It's such a joy to see everything come together. A huge congratulations to owners Andre Jones, Richard Wise and the entire team!
The interiors by Larah Moravek look so fantastic. It's as gorgeous as down-to-earth gets. Warm and inviting. The space features beautifully custom-designed cozy baquettes. Larah also designed those divine lighting fixtures on the ceiling (in first photo) made from steel tubing. Materials from the original landmark building were repurposed as wood paneling for "The Grange" (back dining room/event space). Old license plates from the 30s and 40s that were found in the basement were used as wall decor. Even the buidling's old boiler tank was upcycled as a planter (seen through the back window). There was a high level of sensitivity to the building's rich history that remains in the new space. The interiors have an earthy, restrained elegance. It's been a great journey seeing all the sketches and swatches take form. It's been so exciting to take part in the design and work in tandem with such a talent.
Another reason to look forward to dining there is the menu prepared by Chef Colin Kruzic – formerly of James in Brooklyn and Bouley among others. The menus are currently available for download on The Goodwin splash page. Or if you are in New York City, definitely stop by.
Here are a few photos below of the space (from today's Thrillist NYC write up). View a previous post on the branding/identity design development for The Goodwin here. The full website is coming soon.
Photos above from Thrillist NYC
Earlier this year, an immensely talented interior designer and friend, Larah Moravek, told me about a restaurant/bar project she was working on in New York. She asked to see whether I might be interested in working on the branding for it. The owners were also interested in working with me and I didn't even hesitate. This was the type of a project that I wanted to work on but don't often get a chance. Particularly, when I know the interior design is guaranteed to be fantastic.
The Goodwin will be located in a brownstone building on Hudson Street in the West Village and is slated to open next year. The interior space is currently being gut-renovated and reconfigured. I began the design process in July of this year. I first learned about the history behind the selection of the name. Apparently, the restaurant is located on land where there used to be a 300 acre tabacco farm. The name of the tabacco company was Goodwin & Co. This illustration below (an ad) was given to me by the owners as inspiration. The owners wanted to capture and essence of the location and name's history while making it modern. This is in line with the direction for the interior design of the space.
I decided to do a lot more research, visually and otherwise, about the Goodwin & Co. I looked at typographic treatment, packaging design and layout of all the reference material I found from the same era. I also looked at cigar labels and loved the unique shapes they came in. I really wanted to capture the history while making it clean, modern and relevant.
The client LOVED the result. They felt I had captured what they wanted right away. Needless to say, I was thrilled. We ended up on the 'crest' as well as a wordmark. I am about to start working on the stationery system, menu design, website, etc. So this is really just the beginning. I don't often share my own work here on my blog but this was one I am particularly excited about. The storefront window posters and awning have been installed as the construction continues so I am now finally able to share this work. I will post more results later in the process! Also view this project in my portfolio identity case studies.
There has been no shortage of fantastic dining experiences on my calendar of late. Tuesday night's (Oct 11th) was no exception. It was a pop-up monthly dinner organized by Dan & Sukko of TBD. I recently learned about it from Chef Coulson. It is a dining experience set in a different venue with a different chef each month. This week's featured Chef Steve Gonzales (formerly Chef de Cuisine of Origin Restaurant as well as a contestant on the first season of Top Chef Canada). Latin cuisine was showcased – in particular – CEVICHES. We quickly learned that Steve Gonzales is preparing to open his own restaurant in Toronto this year featuring a menu of 60-70% raw ceviche dishes. Our six-course dinner included four different and amazing ceviches. My favourite one had to be the hamachi – though it was a tough call as all of them were pretty fantastic.
To start, it was an intimate evening consisting of 12 diners. We were seated in one of The Drake Hotel's private event rooms just off to the side of the rooftop patio. The crowd consisted of people in the food industry as well as avid foodies and diners. It would be TBD's fourth dinner to date (my first). Dinner was kicked off with a glass of bubbly and an introduction by the guys from TBD and Chef Gonzales' account of what we were about to enjoy. Each flavour-packed course was thoughtfully paired with amazing, innovative cocktails. The night's menu went from cold to hot – warming up through the evening. I loved being surprised with something really fresh and tasty with each course – including a caramelly, pulled pork that had been slow-cooked for 22 hours! The hot chocolate brought back warm memories of Filipino hot chocolate from my childhood.
What a great night. I am so thrilled to learn about and partake in all the exciting things currently unfolding – in Toronto's food scene. It's so great to meet and talk with the passionate people behind these delicious food and events. I am looking forward to seeing (and tasting) what's next! I would highly recommend signing up for TBD's list to find out what's happening next month. It will undoubtedly be amazing.
Thank you to Chef Gonzales, Dan & Sukko and Chef Coulson for a wonderful night!
October 11th Menu
Steve Gonzales / Drake Hotel / TBD Toronto
East coast oyster + watermelon + picked ginger
Watermelon Caipiriña
Red snapper ceviche + lulo granita
Pisco Sor
Hamachi tiraditto + aji amarillo + fried yucca + pickled red onion
Mojito / Margarita
Grilled shrimp and calamari + tomato + aji ancho
Mexican Beer
Pulled pork + corn + beans + avocado + tomato + nachos
Colombiana Refajo
Dessert
Hot chocolate + buñuelo + cuñape + arequipe
My friend Melanie introduced me to these amaretti cookies from Caffé Roma in Little Italy in NYC a couple of weeks ago. Now, I'm not usually so interested in amaretti cookies. But I took a bite of this and nearly melted. I recommend stopping by in the morning, like I did, and get them fresh out of the oven. They are crispy outside and soft inside. They are heavenly, take my word for it.
As a side note, I remembered Caffe Roma from my first ever trip to NYC in 1997. I stumbled in with my 35mm Pentax and took photos of it way back then (that's an unrelated photo of one of my sisters in the middle, also in NYC). Interesting how much time has passed and how much I have since lived in and have gotten to know New York. I had such a different perspective of the city then. All the years passed in a flash. Humbling to say the least.
New York, 1997
Lexie and I are back in our Brooklyn apt for (all/most) of August. The slight change of plans happened just a day or two ago. It was what I wanted to do anyway, my circumstances changed to accommodate for a longer stay. It could be my last few months of having a Brooklyn apartment. And my place was (deliberately) vacant this month anyway. Since the timing worked in favour of staying, I figured, why the hell not?!
It's been unexpectedly grounding to be back in the city. It feels a lot more like coming home this trip. It has everything to do with familiar surroundings, even for Lexie. I've lucked out with great weather. I'm taking in as much inspiration from the city now as I ever did while I lived here. It's been so wonderful to spend time with my dearest ny friends again and eating very well, as per usual. I will write a separate post on the food! I AM also doing work while I'm here and looking for interesting new projects as well.
One of the things I'm looking forward to this next couple of weeks is taking my Alvin Ailey dance classes again. In fact, I am going today. I can't wait!
Photos above (from top left):
Jeffrey's Grocery (West Village)
A West Village apartment courtyard
Lexie at her old park in Brooklyn
Still life at Joseph Leonard restaurant (West Village)
My new fall oxford/mocc ankle boots! (by Luxury Rebel)
Atlantic Avenue, Brooklyn at sunset
I attended my first Toronto Taste event this past weekend at the Royal Ontario Museum. It's the biggest fundraiser for Second Harvest (same idea as City Harvest in NYC – I sometimes volunteered my time to them when I lived there). Imagine 60 of Toronto's best chefs, 30 wine/beverage purveyors and 1500 people inside the museum and outside — in large white tents. It was amazing. I walked around with a plate (at one point, two plates!), a fork, a beverage and my iPhone. I somehow managed to take a few photos of the food. This event is not only a great cause, for someone relatively new to the city, it was a perfect way to sample the food from some of the city's best restaurants. I loved it! Although crowded at times, it was a festive event and the food was FANTASTIC. The dishes that had me positively speechless are below (tried as best as I could to remember the exact names).
top left: Truffle Polenta from Scarpetta (NY/Toronto), top right: Lamb with Chocolate Nib and Raisin Tacos from Auberge du Pommier, bottom left: Chilled Strawberry, Rhubarb and Lobster Soup from Tundra, bottom right: French Onion Soup Dumplings from Forte Bistro and Hiro Sushi
This week I had the privilege of doing a photo essay of Canoe Restaurant's kitchen. I was kindly grated access to all the behind-the-scenes activity of one of the most highly regarded restaurants in all of Canada. Not only did I get to witness the flurry of fast-paced activity in preparation for yet another busy evening, I also got to sample the fantastic food I watched being prepared. I was honoured to be a fly on the wall of an incredibly busy and tightly run ship that is this kitchen. I had to quickly figure out the myriad of code words being exclaimed loudly by the staff to one another in order to maneuver themselves around the space with ease (and avoid accidents). Despite the very hectic atmosphere, it was very friendly and fun work environment. The friendly staff gladly answered any questions I had. I was able to document certain dishes from preparation to plate. I enjoyed hearing from Chef Horne the back stories of specific local ingredients – many of which are harvested specifically for Canoe's chefs.
The food was, needless to say, superb. The Chilled Asparagus Soup left me speechless. It was such a beautiful, fresh and delicate soup. Perfection. In addition, Canoe's sommelier Will Predhomme, paired delicious white wines with my dishes and graciously answered my queries about wine and wineries. It was a wonderful and fascinating experience – especially for someone who is relatively new to the Toronto dining landscape. It was an inspiration to not only see first hand Chef de Cuisine John Horne's passion for food and unique culinary perspective, but also skillful artistry and dedication in everyone who works there. The 54th floor views of downtown Toronto from the floor-to-ceiling windows of the restaurant are breathtaking and ensures the entire space is flooded with the day's changing light.
Many, many thanks to: Executive Chef Anthony Walsh, Chef de Cuisine (and my host) John Horne, Sommelier William Predhomme and the wonderful staff at Canoe for the wonderful – and very informative – experience.
Chef Horne's on-the-fly creations
Japanese Asparagus (foraged from the wild especially for the chef)
White Bean, Carrot and Ginger spread
Forming Lobster Salad
Yarmouth Lobster Terrine being prepped for plating by Chef John Horne
Yarmouth Lobster Terrine, Octopus, Pickled Cabbage, Squid Ink Mayo and Saffron Vinaigrette
Left to right: Wellington Beef Sliders, Hand harvested Spicy Asian Greens and a view of the kitchen from the chef's rail and my delicious glass of wine
Beautiful, buttery and crispy: phyllo pastry baked into spirals (for asparagus soup below)
Probably the best soup I've ever had in my life: Chilled Asparagus Soup, Phyllo Spirals with Elderflower Yoghurt Mousse, Chive Oil
My view from the chef's rail
Corn Nut & Hazelnut Milk Chocolate Cake, Caramelized Banana, Chocolate Sugar Crisp with Espresso Ice Cream
I finally dropped in at Guu Sakabar (Toronto's newest, 2nd, location) with my sister this weekend. My third attempt to come in was a success – there was no wait for a table. On a busy night, there are one to one and a half hour waits to get seated. That's how long we waited the first time visiting their Church Street location! Never again. The trick is to just get there very early – 6pm or even earlier. And at six pm, the place was already packed. The popularity of this place combined with the fact that they don't take reservations really warrants a webcam (much like Shake Shack's 'Shack Cam' in NYC). It would benefit them to allow people to monitor the line from anywhere before attempting to drop by.
That aside, the place does not disappoint. The food is really fresh and it's inventive while still remaining authentic. It's also beautifully plated. We sat at the sushi bar and saw all the dishes coming out – all gorgeous. My absolute favourite dishes were the Maguro Tataki and the Udon Carbonara. Deelish!
It is consistently very, very lively atmosphere. The staff greets everyone so loudly upon arrival and when they depart. They also exclaim loudly at each other (I'm assuming they're relating food orders to each other). It must make the staff hoarse doing this each night but it's quite entertaining and puts a smile on everyone's face. The atmosphere is part and parcel to the whole dining experience. It's like a nightclub and carnival with really good food. I definitely plan to come back and explore more of the menu. Hai!
"MAGURO TATAKI" Loghtly seared B.C. albacore tuna sashimi with ponzu sauce and garlic chips
Hamachi sashimi
Ebimayo
Udon Carbonara
Black Sesame Ice Cream w/ Sesame Rice Cracker, Sesame Ball
It's official, it's all out war in NYC. The battle seems to be on to see who wins the title of 'The Best Korean Fried Chicken.' Over the past few years this has been simmering, from what I could tell, somewhat under the radar. But apparently it's more popular than ever. And everyone is boasting about having THE best fried chicken in town. Including, but not limited to: Momofuku, Bon Chon and a recent discovery: Mono + Mono. During my recent NY trip, my good friend Eric took me there to try it. It's more of a pub/eatery than a traditional restaurant. We were there on the early side – 7:30-8pm. The place didn't get busy until later.
The focal point of this beautiful deco/industrial space (aside from the chicken) and the reason for the name is – get this: the collection of 30,000 vinyl records (vintage soul and jazz). That's right. This amazing collection is displayed in a gigantic built-in wall shelf behind glass that starts at floor level and reaches up to what looks to be 16+ foot high ceilings. There are ever-present DJs that not only spin all these records, the covers of the ones playing on the turntables are displayed between plates of acrylic and attached to a conveyor belt that slowly circulate the perimeter of the space overhead. It's quite amazing.
Aside from this, the food was great. I loved the grilled edamame (presented in a boat made of grilled corn husk). I loved the (organic) chicken – it was very good. Though I must say I liked Bon Chon's just a little bit more. And nothing has yet to beat Max's chicken, in my humble opinion. My favourite of their tapas had to be the Foie Gras Meat Balls. They were spectacular. I find it difficult to describe them except they were, oddly, both sweet and savoury and nestled in clouds of fluffy mashed potatoes. I'm definitely coming back there next time I'm in the city.
One of my new foodie friends mentioned the recent opening of Max's restaurant outside of downtown Toronto a couple of weeks ago. I definitely remember the name from my early childhood in Manila. I knew they've been known for their fried chicken for as long as I can remember. It's been an institution since 1945. I knew I had to try it now that they had a Toronto location. It had been long enough since I had eaten it to forget how good it was. The conversation somehow lead into a plan for a field trip to try it out. I even asked my mom about this place. She told me that the reason the chicken at Max's is so good is due to the fact that those whole chickens are deep fried in – not vegetable oil or chicken fat – but pork fat. That's correct. Pork. Fat.
So last night we feasted after an hour long wait. It was so busy that people waiting to be seated were asked to wait in their cars due to fire code violations! Foodies present (aside from me): @PanCanCooks, @foodie411, @ortdavid, @spotlightcity, @benchamel, & Alex (the only other Filipino in the group). There were at least four cameras out documenting every dish as it arrived. Our table could barely accommodate the number of dishes we ordered.
I can't even begin to describe how delicious the chicken was – and it was fall-off-the-bone tender. The skin was not covered in batter but thin and crispy. Corny as it may sound, as soon as I tasted it, a rush came over me. This was a flavour I fondly remember from my childhood. It was amazing. It wasn't just me. As I recall, a few members of our party were rendered speechless after taking their first few bites. My apologies to the lovers of Korean Bon Chon chicken in New York, this chicken is just better. And I'm a fan of Bon Chon. In fact, the entire meal was really, really good – it exceeded my own expectations. The stand-outs for me were the chicken and the lechon (broiled pork belly). I also really liked the buko pandan dessert. Not pictured were lumpiang shanghai and sisig. I don't believe I have had a proper Filipino feast like this since my Purple Yam dinner in Brooklyn. And what a feast it was.
Indulgent meal. Great company. I will be back for more. If there's a Max's in your city, GO.
Max's legendary fried (whole) chicken
Lechon: broiled pork belly (crispy and amazing)
Kare-kare: oxtail/beef peanut stew (w/ shrimp paste as a condiment)
Sinigang: tamarind-based pork stew/soup
Chicken adobo: a sauce and marinade of vinegar, garlic, bay leaves etc, then browned in oil, and simmered in the marinade
left: Halo-halo is shaved ice topped with purple yam ice cream, leche flan, toasted rice, sweet red bean, coconut, jack fruit and evaporated milk; right: Buko Pandan dessert is young coconut and pandan ice cream, strips of coconut, toasted rice, pandan gelatin, pandan tapioca balls and coconut milk (YUM!)
