Posted in Drinkables, Restaurant Hopping, Sweets for the Sweet

In Which We Have Coffee and Cakes – and Such Coffee and Cakes!

Swirly top, swirly top...

When my sister passed the board exams for nurses a few weeks ago, I kept my promise to take her out to a proper, indulgent, totally scrumptious lunch over in my old stomping grounds in Quezon City.  (More about that in the next post.)

Said lunch was followed by a workshop over at Heavenly Chocolates and divine decadence in the form of coffee and cakes over at Dezaato Pan.

Mocha-mint latte

The thing about Dezaato Pan is that it’s modeled after the quirky kissatens (Western-style teashops) of Japan.  They serve a variety of coffee and tea drinks along with an assortment of cakes and pastries that are decorated quite prettily and taste lovely.

Those of you who read SybDive on a regular basis know that this is where I used to go for the heavenly Nagasaki tea latte and chocolate-filled buns.  I’ve gone for gelato there a few times (the nocciola – hazelnut with chocolate shards – is particularly toothsome), but never for the cakes.  So, on this trip, my sister and I decided to give the offerings fetchingly displayed in the refrigerated case a try.

Japanese cheesecake

My sister opted for a slice of the Japanese cheesecake – a rather simple looking slice that most people probably wouldn’t give a second look.  Let me assure you, however, that it was a rather unexpected treat.

Dezaato Pan’s cheesecake is baked, as opposed to the chilled, gelatin-fortified versions sold by other cakeshops.  The crumb is firmer but melts in one’s mouth in seconds.  It isn’t very sweet (which marks it as a very good cheesecake in my book) and has a syrupy glaze on top and has a rather tangy vibe that, I would surmise, comes from the addition of sour cream as opposed to an all-cream-cheese mixture.

Fruit and Pudding Cake

My cake was the somewhat lighter fruit and pudding cake.  To describe it is to say that it’s like a classic crema de fruita dessert, like an English trifle.  Fluffy vanilla chiffon cake layers are sandwiched with creamy custard into which chunks of fruit cocktail have been stirred.

As staid and plain as that sounds, it’s actually quite good.  The pears in the fruit cocktail, in particular, added a rather grainy fudginess that went well with the feathery cake and smooth custard.  Not to mention that it went well with the coffees we ordered.

My sister opted for the mocha-mint latte above: a layered coffee confection served in a conical glass.  It consists of a mint-infused chocolate syrup topped with steamed milk, cafe au lait, and steamed milk foam.  Mocha-mad caffeine junkies will love this as the flavors blend into a scrumptious whole.

Rose Cafe Latte

My sipper of choice was a rather elegant one that smacks a bit of my current preoccupation with British cookery as it was a rose cafe latte.  Monin-brand rose syrup is layered in a glass mug with steamed milk, cafe au lait, and milk foam to make a drink that is both elegant and perfect for a drizzly, lazy Saturday afternoon.

We ate our cakes, sipped the coffees, and stared out at the cloudy scene outside the cafe.  My sister and I grinned at each other and wondered, “When can we do this again?”



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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