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Ma­jor food in­no­va­tions rewiring the Filipino palate: ha­banero jam, wild boar sausages, and cre­ative choco­late bars


La Bra­zor­ria de La­sevil Chef Pixie Sevilla’s Brazo de Mercedes has delved away from her first shop, For­get Me Not Spe­cialty cakes, and made a name for her­self in La Bra­zor­ria de La­sevil. In the mid­dle of the salted egg craze, her Brazo de Luna was one of the desserts that took the spot­light. The thick, sub­tly sa­line taste of the salted egg bal­ances the fla­vor of the sweet cus­tard fill­ing, which can be too sug­ary in many con­fec­tionary coun­ter­parts. It’s an in­ter­est­ing mix of fla­vors, es­pe­cially when eaten with the soft meringue roll. Take it or leave it, the Brazo de Luna will keep the salted egg craze go­ing for the time be­ing. Also on of­fer is the Brazo de Lila, which has an ube and pastil­las fill­ing. Avail­able at Ayala Malls The 30th, Pasig City; face­book.com/LaBra­zor­ri­adeLa­sevil or In­sta­gram.com/labra­zor­ri­adela­sevil

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