GELÁRE

Dessert comes first at this cool new Aus­tralian im­port... but save space for won­der­ful waf­fles and fried chicken.

Let’s Eat - - ESTANCIA -

The sim­plest things still bring me the most joy. For ex­am­ple, a scoop of ice cream. Un­adorned, no need for sprin­kles or sauces, on a cone. Or a plat­ter of fried chicken, the crisp skin still hot to the touch, fresh off the fryer. Waf­fles… crunchy out­side, pil­lowy in­side, slathered with but­ter, drenched in syrup. Food, for me, are an­chors to my child­hood. Those were less com­pli­cated times, surely. My ear­li­est mem­o­ries, al­ways happy ones, and most of them in­volve my mom and dad — me as a tod­dler, feel­ing safe and se­cure un­der their pro­tec­tion. Many of them re­volve around my folks and my brother and sis­ter, and three won­der­ful ladies who were al­ways cook­ing in their kitchens: my Lola Sally, Ni­nang Cora, and our fam­ily’s Mary Pop­pins, Apo Cion. The case of char­ac­ters would change, but good old com­fort food was al­ways the com­mon de­nom­i­na­tor in my mem­o­ries. The sim­plest dishes, re­ally, but served with love.

I’m guess­ing that’s why I felt a lit­tle tin­gle, and un­bid­den, smiled widely the first time I en­tered Geláre. All my beloved child­hood fa­vorites, all in one place. Noth­ing fancy here, and no need for them to be. It’s a café ded­i­cated to dessert, and all the good things that go along with them. There’s a long row of fla­vors, and yes, you can sam­ple them all as you try to make up your mind. I have to warn you though: it won’t be an easy choice. There are just too many guilty plea­sures, 24 in to­tal, that will tempt you. Pra­lines and Cream. White Choco­late Rasp­berry Truf­fle. Honey Malt Crunch. Ba­nana Caramel Swirl. Ja­maican Choco­late. Not your usual Amer­i­can se­lec­tions, right? That’s be­cause Geláre is a 32-year old Aus­tralian in­sti­tu­tion that was founded in Perth, way back in 1986. It’s since ex­panded to more than 50 lo­ca­tions all over Aus­tralia and South East Asia. And I’m very happy that they landed in Philip­pine shores re­cently. All the frozen de­lights are flown in reg­u­larly from Down Un­der, and all the ice

creams and sor­bets are gen­er­ously served us­ing Geláre’s sig­na­ture pyra­mid –shaped scoop. More of­ten than not, I’m forced, in the most vol­un­tary way, to get two scoops here: one of the unique ice cream fla­vors, and in­evitably, surely, the Ly­chee Lane sor­bet. It’s a snowy sym­phony that pre­cisely cap­tures the taste and tex­ture of my #1 fa­vorite child­hood Chi­nese restau­rant dessert. Geláre’s ver­sion makes me swoon, and gives me plea­sure on an al­most spir­i­tual level. It’s a stun­ning cre­ation.

But that sor­bet, par­don the icy anal­ogy, is lit­er­ally, just the tip of the ice­berg. There’s so much more to love in Geláre, and that’s why it’s one of the few places that I ac­tu­ally plan re­turn vis­its to even be­fore I leave. Their all-day break­fast waf­fles, al­ways baked to or­der, paired with tasty But­ter­milk Fried Chicken thighs or topped with a cou­ple of deca­dently lus­cious Eggs Bene­dicts. Don’t dare miss their ul­tra thick dou­ble scoop milk­shakes and silky fresh fruit smooth­ies. They have damn good cof­fee too. I could go on and on, but I’m writ­ing this at 1:30 in the morn­ing, and I’m ac­tu­ally sali­vat­ing just read­ing my own words. I’ll have to stop here. But I’ll con­tinue to­mor­row, that’s for sure. And I’ll be at Geláre of course, as I must, to get my fix of awe­some Aussie treats, served with a side of sweet child­hood mem­o­ries.

PHO­TOS BY GABBY CANTERO

01

02

0 2

03

1 Rasp­berry Sor­bet2 But­ter­milk Fried Chicken and Waf­fles3 Nutella Treat Sun­dae4 Clas­sic Waf­fle with Fresh Cream5 Chicken Pop­pers6 Mango Mango and Merry Berries Smooth­ies7 Ge­lare In­te­ri­ors 06 Ge­lare is lo­cated at 3/F Up­town Mall, BGC and at G/F Sole­nad 3, Nu­vali

05

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.