Miko Aspi­ras

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Be­sides his sweet love life, new­ly­mar­ried Aspi­ras has plenty to shout about of late. Cel­e­brated for a slew of his mas­sively suc­ces­ful con­cepts, of which his well-loved Work­shop Be­spoke Bak­ery, Le Petit Souf­flé, Scouts Honor, and Freezer Burn are among them, the un­touch­able dessert and pas­try chef’s lat­est sor­cery brings dough­nut crav­ings to another level with his avant-garde Poi­son.

Cel­e­brated for his de­li­ciously zany palate, Aspi­ras has given us fab­u­lous of­fk­il­ter ice cream flavours like “ketchup mayo fries” and un­con­ven­tional aer­ated savoury souf­flés—like the beef curry and cheese souf­flé and even a rather pop­u­lar pasta dish, the car­bonara souf­flé, which is topped with an “egg cloud” and is al­ways a treat.

As sac­cha­rine sweet as he is com­pet­i­tive, Aspi­ras has gar­nered wins in the Philip­pine Culi­nary Cup, HOFEX, the World As­so­ci­a­tion of Chefs’ So­ci­eties Congress in Ko­rea, and was named Manila Chef of the Year at Madrid Fusión 2016. This month, he is com­pet­ing in one of the big­gest pas­try com­pe­ti­tions in the world: the SIGEP Italy. Then in April, in the Val­rhona Cho­co­late Masters.

In terms of his own sweet tooth, Aspi­ras adores freshly baked cook­ies and gummy bears and would eat these ev­ery day for the rest of his life if he could. When cre­at­ing, how­ever, plated desserts are his pas­sion: “I con­sider this my spe­cial­ity and is some­thing that I would like peo­ple to ex­pe­ri­ence from me on a restau­rant scale,” he said.

Clearly, he has not only pi­o­neered the dessert and pas­try in­dus­try here but has also been in­stru­men­tal in ed­u­cat­ing Filipinos by de­vel­op­ing their ap­pre­ci­a­tion for the sug­ary stuff.

At the end of the day, Aspi­ras just wants peo­ple to ex­pe­ri­ence his pas­sion for desserts. “I want my guests to ap­pre­ci­ate the work that was poured into mak­ing each con­fec­tion—I see that as a lux­ury at the end of a hard day’s work. I want to in­tro­duce new types of desserts and pas­tries to Filipinos that will some­how open our minds to what’s out there,” he shares.

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