Free Ice Cream Tasting at Mark and Spencer Greenbelt 5!

Marriott Manila’s Gourmet Eight: the Ice Cream for All Season

The rainy day's won't stop Marriott Manila Lounge together with Chef Fil Afable and his team in launching Marriott Manila's very own homemade gourmet ice cream selections featuring eight sensational flavors that are guaranteed to bring eight sensational indulgences. From the old fashioned ones or something refreshing you can surely find it here.

Banana Split priced at Php340

A trio of strawberry, chocolate and vanilla ice cream, made even more flavorful with luscious strawberry and mango slices topped with toasted almond flakes.

Halo-Halo priced at Php350

This is made in an extra luxurious way featuring an extra endearing sside of our own local flavors such as macapuno, kaong, nata de coco, sweet beans, sweet banana, ube and garbanzos, this treat offers a rich medley with the velvety vanilla ice cream and finally to top it off, a generous layer of leche flan and ube makes it a decadent comfort dessert.

Coupe Denmark priced at Php320

A simple and refined combo of vanilla ice cream, hot fudge and pistachio nuts

Sizzling Ice Cream priced at Php415

Warm white chocolate chips brownie topped with vanilla ice cream and three kinds of nuts - pistachios, almonds and walnuts.

Mango Melba priced at Php415

A palate cleansing dessert filled with caramelized mango crowned with a big scoop of vanilla ice cream.

Coupe Romanoff priced at Php415

Oozing with sweet slew of strawberries in grand marnier combined with vanilla ice cream, drizzled with strawberry sauce and topped with whip cream.

Nutty Tower priced at Php415

A humongous scoop of Palawan honey, Maracaibo, Mocha and Chocolate Ice Cream with lavish pecan, almonds, pistachio, hot fudge and caramel

Intensity 8 priced at Php660

Perfect for big group of friends and family. With the earthshaking flavors of vanilla, maracaibo, palawan honey, ruby tuesday, chocolate, strawberry, mango and pistachio - a mishmash of everything you've been craving for! Plus everything is topped off with rich sauces such as caramel, vanilla and chocolate sprinkled with chocolate chips, mocha bean and chopped peacan! 

Try this mouthwatering desserts and satisfy your craving! The Lounge is open daily from 10AM to 12MN. For inquiries and reservations call 988-9999.

Desserts Unlimited - Just Desserts

(A long over due post) Last December I was able to attend the Sweetest Fund Raising Event - Desserts Unlimited that was organized by De La Salle College of St. Benilde School of Hotel, Restaurant and Institution Management. It was a fun event and I was privilege enough to learn more about desserts thru Chef Shirley Ann Joseph as she discusses the history of dessert entitled "Just Desserts".

"It dates back to ancient civilization when man ate fruits, nuts rolled in honey regarded as the first candy. Sugar manufacturing was only done in the middle ages which led to more invention of "sweets". Desserts are expensive way back and it is only for the rich on special occasions. Preserved fruits, jelly, dried fruits, wafers made from batter, Tudors - sweet meats, ginger bread, sugared almonds and marzipan was invented in the 19th cetury. However in the late 17th and 18th century, the rich began to eat ice cream, the french and the Italians invented the nougat., people discovered the macaroons, the English had their caramel and the Turkish delight was invented in 1777. In 1847, the first chocolate bar was made in Europe. Chocolates came from Central America particularly Mexico (Mayan Civilization), xocolatyl that means bitter liquid and chocolate was used as a drink. In the 20th century, sweets such as lollipops and bubble gums became popular."

Dessert comes from the old french word "desservir" meaning "to clear the table" and "serve". It is part of the meal that comes at the end, usually consisting of the sweet type. There are four different type of desserts, Baked, Fried, Frozen and Chilled. Desserts in different languages - Italian - Dolce, Spanish - El Postre, French - Dessert, Chinese - Tiandian, Japanese - Dezato and in Korean - Dijeoteu..

That was a fun discussion and i do learned a lot, it felt like I want to enroll in her class!

I'm Coming Back

I started this blog last June 2011 and in a few months time it earned a PR of 3 and I was bit surprise. Since I was not able to update it once in a while it turned down into PR1. I ran out of blog posts I may say. This year, i will make a come back by starting to post about the history of dessert that was discussed at the Desserts Unlimited event last December.