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Showing posts with label chef miko. Show all posts
Showing posts with label chef miko. Show all posts
Thursday, July 21, 2016
SWEET BEGINNINGS at FREEZER BURN in BGC HIGHSTREET


A foodie destination, BGC is in need of a serious dessert place. Thankfully Chef MIKO planned it all out and created FREEZER BURN.
Located just a few steps away from FOWL BREAD (which you can read here), CHEF MIKO ASPIRAS made a classic novelty into something wild and creative. Not just your ordinary ice cream shop, FREEZER BURN has interesting flavors that you won't normally see just anywhere in the metro.

Making COMPOSED DESSERTS or combining ice cream with something familiar to create delicious mixed sweet delights, FREEZER BURN lit up social media with their KETCHUP MAYO FRIES (295Php). One would have to admit that combining KETCHUP and MAYO is something like a thousand island dressing. Eating ice cream with fries would also be different for some. On the other hand, I love it. Ever since I was a kid I would eat my fries by dipping it into vanilla ice cream. What perfect way to expound on this by making the flavor of the ice cream into something familiar. FREEZER BURN didn't go over but made the flavor light to properly work well with the fries.

Another crowd favorite, G'DAY MATE (295Php) is a combination of BUTTER ICE CREAM and STICKY DATE PUDDING. The mix of the butter ice cream flavor and the pudding made it a delicious treat. Having some "injectable" sweet syrup makes this a perfect treat for sweet tooths.

A classic flavor,  the BBPPBB (295Php) is FREEZER BURN'S take on a butter pecan and bananas. They created a browned butterpeacan ice cream served with peanut butter waffles and bananas.
MINT lovers would enjoy the THICK MINTS (295Php). Composed of Best Mint Stracciatella ice cream with 5 bite brownie. It's refreshing but it works.
For something safe, one could go for the OLA! (295Php). This is their chocolate ice cream partnered with churros. The ice cream is a bit heavy perfect for a dip like expecirience.
Aside from these flavors, FREEZER BURN has a couple more up its sleeve. If I were to go back, I believe I would try out the MORNING GLORY with its maple bacon ice cream and brioche toast. Also, another round of ketchup mayo fries would also be in my list.
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FREEZERBURN is an excellent concept. Perfect for Sweet loving dessert crazy Filipinos. My only concern is that the prices are a bit expensive for some but the flavors and the quality of these creations make it worth a try. Better to go in for take out. There are only a limited number of seats in the store.


RELATED LINKS:
FOWLBREAD: Delicious Chicken


FREEZER BURN
Bonifacio High Street.
Near Nike Store and right in front of Krispy Kreme.




Disclaimer: Wrote this based on my experience. was invited to try out the restaurant.
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Monday, May 4, 2015
LE PETIT SOUFFLE : Not Just Desserts

 French Japanese Food? Weird concept but it actually works. At LE PETIT SOUFFLE, you won't really mind that the food is foreign for most of us. After all, you just have to try out the different things Chef Miko and his team planned and executed in this new restaurant.
Wait.. CODING!!!! Yes, I went to Makati not minding that my car was not allowed to go there.I just remembered this when my friends asked me , how was I able to get in Makati.

One step inside LE PETIT SOUFFLE, I figured it was all worth it. It is as if you are outdoors. Under that favorite tree, waiting for delicious food to be served.
From the start, I was blown away. 

On the left, YAKULT + GUAVA (375Php) was something familiar yet pretty weird. Deliciously weird.
On the right, STRAWBERRY + MINT + CELERY (375Php) is their kind of iced tea. Refreshing!
Since this has been the trend, COLD MATCHA LATTE with MATCHA SOFTEE (170Php)
 Matcha overload for everyone. Creamy. Cold.

For soup, they had the SWEET CORN POTAGE (195Php)

If you aren't into corn, they have ONION SOUP (220Php) and JAPANESE CURRY SQUASH (195Php).
The JAPANESE CURRY SQUASH is a standout for me. The squash was not over powered by the curry. It actually complimented it. Amazing.

SESAME CRUSTED TUNA SALAD (345Php). Seared tuna. The dressing was sesame wasabi. It went well with the salad.

MAC and FOIE (625Php) Macaroni with 3 cheese. Sharp cheddar, emmental and gruyere. Huge portions of foie gras right there for the taking. Cheesy goodness.

PANCETTA CARBONARA (355Php) Aged pancetta does the trick. A little smokey meat that works well with the fettucine.

For healthy eaters, they have the VEGETARIAN SOBA PASTA (325Php)

Simple yet filling. This soba dish is based on shoyu sauce.

For a quick snack, they also serve CROQUE MONSIEUR (375Php)
With Bechamel sauce, they used black forest ham and topped with gratinated raclette.

SQUID INK RICE (395Php)!!!! This baby right here, is one of the most delicious dishes I had that day. The rice isn't soggy. It has the right firmness. The squid ink flavor is there for the taking. Served with a lot of seafood, you will be pleased with this dish.

Something new on their menu, the CRISPY RAMEN CHICKEN (355Php)
Deep fried Chicken cutlets served with Shoyu ramen as breading. A tonkotsu- wasabi sauce and Buttery sesame sriracha sauce on the side.

A meal in itself, the JAPANESE BEEF CURRY SOUFFLE (525Php) is filled with strips of US BEEF short plate and japanese short grain rice. The curry sauce isn't overpowering.

PARFAIT are ice cream made better. They have different toppings that make them awesome and perfect for the summer heat. I was able to try out the
 MATCHA PARFAIT (220Php). I'm a MATCHA addict.
SALTED EGG CARAMEL PARFAIT (220Php). Salty yet sweet.
STRAWBERRY LYCHEE PARFAIT (220Php). Sweet and simple.

and as the name of the restaurant goes, they too serve souffle. These babies take almost 30 minutes to prepare. Also, they do flatten or pop if you leave it for awhile. So you better hurry eating them. Unfortunately, the flavors were a bit lacking. It is not as intense as I want it to be. It is a bit subtle.

MATCHA VALRHONA IVOIRE 35% white chocolate souffle with vanilla cream Anglaise (350Php)
and FRENCH VANILLA BEAN SOUFFLE with vanilla cream Angliase (300Php).

A dessert creation that is incredible is the VALRHONA MANJARI and MIXED BERRY SOUFFLE GLACE (325Php). Unlike the souffle, this one could stand on its own. Dark chocolate valrhona frozen souffle served with mixed berry compote.
 

Last but not the least, the VALRHONA GRAND CRUS (375Php). This is my favorite dessert. Not too sweet and just right. Although a little pricey, you must not deny yourself of this wonderful creation. Kudos to Chef Miko!
Layers of Valrhona chocolate. Araguani 72% flourless cake, caramelia 36% sponge. Dulcey 32% ganache and Equatoriale 55% ganache. Served with a vanilla bean creme anglaise sauce.

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Honestly, the dishes are affordable for the quality. Although they need a bit of tweaking, LE PETIT SOUFFLE is a contender in the dessert category. Making great use of French techniques, CHEF MIKO has done it again. 

Don't be intimidated by the place. Have a go at it. It is worth it. 



LE PETIT SOUFFLE
3rd floor, Century City mall
Kalayaan Ave. Makati City


Disclaimer: Wrote this based on my experience. Was invited to try out this restaurant.
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