#s maison

Shopping rest

Cafe # 3 for 2017: Recession Coffee, S Maison, Conrad Manila, MoA Pasay City

I went to MoA to buy some stuff for my mom’s birthday after my only Saturday class. I also bought The Prince for my literature class and a new phone case. I was also to buy a pair of vans but there were no available sizes! After a quite tiring half-day of shopping, I decided to rest first at, of course, a coffee shop. Recession Coffee is located at the hotel-mall near SMX. This is a coffee shop with pay-how-much-you-want concept. Literally, you can pay how much you want for your chosen coffee! But pleaseee, don’t abuse this concept and be generous enough. I had their cappuccino, and it was really good! Bitter level was maybe around 70-75%? You can add sugar syrup if you want it sweet, though. I also ordered their Black Sesame Matcha Brownie for P85. It was okay and blends well with my cappuccino. I just can’t taste the matcha and black sesame that much that it tends to taste like a sweet regular chocolate brownie. But it was really good that I will order this one again once I come back. The staff was friendly enough and the ambiance was really nice. I love the alternative/rock (whatever genre you call that but it was around those genre) songs they play which made my stay really worthwhile. I’m coming back for their other pastries and other coffee flavors but overall, I loved this place and it will definitely land into my favorite-coffee-shop-list.

I got to explore the sweetest and tastiest museum in the Philippines - The Dessert Museum. The museum as they described is an “8 mouthwatering rooms of sugar-filled happiness. This is the only museum you’ll ever slide into! Follow our Candy Rabbits through our Donut Hole and slip down our sprinkle slide. Choose your path in our Candy Cane Groves or go Cotton Candy Picking in our sweetened forest.”

The museum is located at Unit 124, 126, 127a, S Maison, Coral Way, Conrad Hotel Manila, Mall of Asia Complex, Pasay City. It is open starting from 10 in the morning until 10 in the evening. Last tickets are sold at 8pm.

The trip going to Dessert Museum was very spontaneous. My friends and I were originally planning to just have lunch, watch a movie, and visit the National Museum of Natural History. Unfortunately, it was closed that day thus we decided to go to the Dessert Museum out of our frustration to visit a museum.

With a friendly atmosphere perfect for intimate dining, Epilogue offers a refreshing take on the familiar and introduces diners to a new culinary journey.

At the heart of Epilogue are four seasoned chefs namely Tomohide Ono, Hayato Mitsuhashi, Minoru Sorimachi, and Kenji Ishihara – all Japanese in spirit and process but with a global culinary perspective. From fresh pastries made every morning to exceptional cuisine and cocktails in the evening, these Epilogue chefs will showcase their skills and kodawari – a Japanese way of life where one continuously learns and strives for excellence in their chosen profession – in a way that will surely delight Filipino diners.

Chef Tomohide Ono specializes in soft breads. While he has already delighted palates in Tokyo, Hong Kong, and Jakarta, he takes on a new challenge as he introduces his creations in Manila. At Epilogue, he offers a wide variety of breads using local ingredients that bring out the flavor of each item in his selection.

Chef Hayato Mitsuhashi’s expertise, on the other hand, is pasta and Italian food. He enjoys incorporating fresh seafood into his dishes, and is also into combining Italian ingredients like produce and herbs with Japanese flavors. His dishes, as Epilogue diners attest, are heavily influenced by his Italian training and Japanese heritage.

Meanwhile, Minoru Sorimachi had his early training 19 years ago as an apprentice at a teppanyaki restaurant in Ropponggi. His kodawari led to his evolution into a master of steak and teppanyaki. He has turned teppanyaki into a performance art where he is encouraged by the audience’s reactions. With experience from various steak houses in Japan, he is ready to share his craft to the Manila audience.

Last but not the least, Kenji Ishihara’s extensive knowledge of French pastries is rooted in his 23 years of experience working in Tokyo, Singapore, and Jakarta. His unique creations are a reflection of his love for sugar art and his exposure to a diverse culinary culture. His eclectic style in Manila is truly evident in the dessert creations now available at Epilogue.

With their extensive exposure to the food industry for over 20 years, these culinary geniuses are ready to take the Manila diners to a one-of-a-kind culinary journey—to be experienced only at Epilogue.

Epilogue is a brand of the Food Revolution Group. To know more about Epilogue, you may go to www.epilogue.ph or visit Epilogue at G/F S Maison, Conrad Manila, Ocean Drive, Mall of Asia, Pasay City.