This In­sta­gram-wor­thy all-day break­fast place lets you learn latte art

Latte art takes cen­ter­stage at Manna and Golde

Northern Living - - CONTENTS - TEXT ALYOSHA J. RO­BIL­LOS PHO­TOG­RA­PHY DAN­ICA CONDEZ

It’s dif­fi­cult to re­sist snap­ping a photo once you’re in­side Manna and Golde, Que­zon City’s lat­est ad­di­tion to its slew of com­fort food hubs. Its bright greens and yel­lows, the mix and match of mod chairs, ge­o­met­ri­cal wall and ceil­ing decor, and even an in­door jalousie win­dow rem­i­nis­cent of a grade school class­room make the restau­rant­cafe quite the In­sta­grammable space.

“We de­cided to stick to light colors be­cause it’s al­ready com­mon to see in­dus­trial or wooden in­te­ri­ors for cafes. I re­ally wanted some­thing invit­ing, some­thing bright and homey,” ex­plains Eirene Ver­nice Go, gen­eral man­ager and coowner of Manna and Golde. The restau­rant is a fam­ily af­fair; Go put it up with her par­ents and her sis­ter Valline, who is a chef.

But be­ing In­sta­gram-wor­thy isn’t Manna and Golde’s only strong suit. With a menu de­vel­oped by chef Valline and a café over­seen by Eirene, a for­mally trained barista, the place of­fers break­fast fa­vorites, com­fort food, and cof­fee con­coc­tions that aren’t run-of-the-mill.

Their thick, fluffy pan­cakes with fruit are soft and moist on the in­side and crunchy on the out­side. The Au­tumn Roast Chicken—per­fect for lunch—is mar­i­nated for 24 hours and coated with a sig­na­ture glaze, which turns the chicken skin glassy and gives it a hint of sweet­ness. It’s served with chunky, sa­vory gravy made from scratch, yet another one of Manna and Golde’s best-kept se­crets. A lighter al­ter­na­tive is the Nasi Le­mak Por­ridge, the café-restau­rant’s take on the Malay break­fast sta­ple.

Manna and Golde also of­fers a wide se­lec­tion of drinks, from tea to cold-pressed juices to milk­shakes, but they pride them­selves in their cof­fee, which they them­selves ex­pertly roast. Their cof­fee is best paired with any of the cakes and pas­tries on dis­play, all freshly baked in Manna and Golde’s com­mis­sary.

For a re­fresh­ing pick-me-up, try the cold brew soda—it’s bal­anced and cit­rusy, and is sig­nif­i­cantly less acidic than your usual caf­feine fix. If en­joy­ing the brew still doesn’t sat­isfy your caf­feine crav­ing, maybe Manna and Golde’s cof­fee work­shops will, where you can learn to make latte art or fa­mil­iar­ize your­self with the joy of slow brew­ing. Cup­ping ses­sions also ac­quaint the palate with dif­fer­ent va­ri­eties of cof­fee.

Clock­wise from right: Home­made cheese­cake with can­died lemon; a peek in­side the din­ing space; pan­cakes topped with kiwi and ba­nana, best paired with a latte

Left: Manna and Golde of­fers sin­gle ori­gin cof­fee, which you can have brewed through sev­eral meth­ods; Right: A fresh cup of joe is pre­pared via siphon.

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