Monday, September 30, 2013

Baking Essentials: Fondarific, Make ‘n Mold candy Wafers and LorAnn Gourmet Oils and Flavor Extracts

Fondarific Buttercream Fondant tubs

Baking is all about precise cooking. It is meticulous and requires patience mixed with creativity and artistry. Unlike plain cooking where one could tweak her dishes with a dash of salt or pepper here or add a cup of water there, baking requires more than that. Having studied baking and pastry, I know whereof I speak. One has to be passionate enough and put some TLC each time you bake, regardless if it’s a batch of cupcake, muffins, bread or a cake you’re doing. As long as you put your heart into it, the baked goodies will be delightful once it’s done. 

Fondarific in lovely colors and flavors
Small bottle of extracts with super strength flavors
cakes are ready to be decorated

It’s been quite a long time since I last baked a cake. So I was truly glad to be one of the selected bloggers invited to an afternoon of baking and chocolate molding event held at The Cookery where we all got to try Fondarific, Make ‘n Mold Candy Wafers and LorAnn Oils and Flavors.

LorAnn Oils, emulsions and extracts
Chef at the Cookery Place instructs us what to do

The chef prepares all the bloggers' ingredients

It was my first time to use Fondarific products. My fellow blogger Honney Marie and I had chosen hot pink and blue Fondarific buttercream fondants for our cakes. We were surprised that Fondarific fondant are great for both beginners and professionals because it covers twice as much as much as other brands. It’s so easy to use as it rolls to 1/8” thick without sticking. You can be assured it’s made from only high quality ingredients as it is more pliable, it does not have what we bakers refer to as “elephant skin”. 

Edel Santiago prepares her cake
The author puts coffee extract into our buttercream

Honney molds a chocolate cake into a ball

My fellow blogger Honney Marie Natividad and Purple Plum Fairy at work

Fondarific drapes over corners easily without tearing. And it absolutely tastes good, no need for confectioner sugar. What I love most about Fondarific, it dries firm but does not dry out. It really is an amazing fondant, hence, being true to its name—fondant + terrific! Fondarific has 13 gourmet delicious flavors to choose from. Their buttercream is available in fourteen different colors such as black, red, blue, orange, green, lime green, yellow, purple (my fave!), hot pink, princess pink, teal, chocolate, wedding white and antique white. Fondarific is truly versatile as it’s so easy to blend and shape.

With Fondarific, just cut out the excess and you're good to go
Fondarific fondant in hot pink looks pretty!

Honney and I decided to make flowers and hearts on top of our cakes. We also mixed two Fondarific fondant colors and braided them on the core of our cakes. It is truly a great discovery. I vow that the next time I do cakes; I’m certainly going to use Fondarific on them. These products make baking fun and a lot easier. 

The cakes that Honney and I did.

I used 1 teaspoon of LorAnn’s Coffee emulsion on our buttercream before we spread them on our cakes for an added kick of flavor. While we were busy making our cakes, we also made our olfactory nerves worked properly as we basically sniffed the lovely scent of baking and candy goodies wafting in the air. LorAnn Bakery Emulsion was such a revelation. One smell from the bottle is enough to tell you that it is made from superior high quality. The flavors are more robust, just right—not too much or overpowering unlike other brands. I personally prefer emulsions than alcohol-based extracts, as it will not “baked out” when exposed to heat. LorAnn Bakery Emulsion is perfect for cookies, cakes, muffins, brownies, sweet breads, frostings, and glazes. 

Some of the lovely cakes that bloggers had made during the event.

Bloggers really had a blast by the end of the afternoon as we looked into our finished products. Some made their cakes with a small second layer, colorful personalized cakes with their initials on top, others did Halloween-themed cake designs, and one even did a chocolate gingham inspired cake. We also made chocolate lollipops too using Make ‘n Mold Candy Wafers!

I am amazed at how Make ‘n Mold Candy Wafers make it easy to create delicious candy pieces and lollipops. For one, these make ‘n Mold Candy Wafers are microwaveable and comes in different flavors and colors: vanilla, red, pink, dark green, orchid, orange, yellow, chocolate, and milk chocolate.

The great thing about these baking essentials is the fact that they are made affordable. LorAnn’s Bakery emulsions costs only P210 per 4oz bottle. The vanilla extracts differ in prices: Clear Vanilla is priced at P120, Pure Madagascar Vanilla extract is at P160 (for 2oz) and P300 (for 4oz) while 2 Fold Tahitian Vanilla extract is pegged at P300 for 4oz bottle. It may look a bit pricey, but I can guarantee that it is not considering that a teaspoon of such extracts goes a long, long way. 

Last week, my beloved Kyle and I bonded over these awesome Make ‘n Mold Candy Wafers as he helped me melt chocolates and mold them into chocolate lollipops. Kyle said he really had fun working with me in our kitchen. He even requested that we do it again next time. I strongly suggest Mommies for you to try doing this activity with your kids. So we just had a wonderful weekend over the kitchen.

 Baking may not really be difficult especially with the presence of the right ingredients as well as baking essentials such as Fondarific, Make ‘n Mold and LorAnn Bakery Emulsion. Using the right products can make baking more efficient, fun and a whole lot easier!

Fondarific, LorAnn Bakery Emulsion and Extract Oils, Make ‘n Mold Candy Wafers are available at Cook Exchange, The Chocolate Lovers Confectioners and other leading stores where baking supplies are sold. 

For more information and inquiries on Fondarific, LorAnn Bakery Emulsion and Extract Oils as well as Make ‘n Mold Candy Wafers, please log on to Bakeessence Inc. website, or email
Special thanks to Leira Pagaspas.

Disclaimer: I am not compensated for this post. Opinions expressed are my own. 

Sunday, September 29, 2013

Marriott Hotel Manila’s Festive Treats for Christmas: Gift Suggestions and Corporate Christmas Giveaways

Marriott Hotel Manila was all decked out with Christmas decor in as early as September--at least that part of the hotel to welcome bloggers for an exclusive preview of their Christmas festive offerings and feast. There were tall Christmas trees, fully decorated with large red balls and silver trimmings with lights aglow. Even the grand chandelier sort of had the same Christmas motif. Well, so much for the ambiance. 

What is Christmas without the gifts? Marriott Hotel Manila had been known for its best selling jeepney and gingerbread house. According to Executive chef Meik Brammer, both items were well received last year so they are bringing them back again with new items for the festive Christmas hampers available at Marriott Hotel Manila. 

It’s that time of the year again: Christmas is indeed fast approaching. With less than a hundred days to go before Christmas, have you guys thought of what to give your families, friends and colleagues? This early, have you made any plans on how will you spend the holiday season? Well, it’s better to think ahead rather than make last minute shopping which I’m sure you’ll eventually regret later on. 

Fret not, folks! Marriott Hotel Manila is here to help. As early as September, Marriott Hotel Manila’s got it all covered. Be it a lavish Christmas basket you’re looking for or a simple thank you hamper filled with goodies one can munch on this Christmas, Marriot Hotel Manila has it. The best part of it all is that you can get discounts and receive perks when you purchase in bulk and when you place your order early from August to October 15, 2013. Club Marriott members even get 20 % discounts. How good is that, right?

 Marriott Hotel Manila had their Classic Hamper (P3, 400) with their signature Gingerbread Jeepney, Chocolate Santa Claus, Mango Chocolate bar, Dry Pasta, Tomato sauce with Basil, Extra Virgin Olive Oil and Martini Olives.

Deluxe Hamper (worth P5,100) had gingerbread house, Chocolate Santa Claus, Grandma’s rum-flavored fruitcake, homemade cookies, Spanish paella rice, tomato sauce with basil, Extra Virgin Olive Oil and Martini Olives.

CRU Premium Hampers (P8, 800) had gingerbread house, Chocolate Santa Claus, personalized CRU Steakhouse VIP Reservation plate, Benchmark Cabernet Sauvignon, Nutella, Martini Olives, Brie Cheese, Salami and crackers, Chocolate Truffles, Illy Coffee and two wine glasses.

If you’d want to customize your hamper, you can also do so. Choose from a wide array of selection and gift suggestions. From Marriott Hotel Manila’s bakery specialties, chocolate masterpieces to savory and deli delights—why not include Marriott Hotel Manila’s collectible items as well?

 Marriott Hotel Manila’s chocolate masterpieces are so divine. Try their Mango chocolate bar—made from honest-to-goodness Belgian white chocolates infused with dried mangoes from the Philippines. Their Chocolate Santa Claus, Snowman, Santa with Gifts are all made from imported and high-quality chocolates that’ll surely make one’s sweet tooth happy. The Milk Chocolate Cluster are made from 100% Belgian Milk Chocolate loaded with nuts and dried fruits for extra crunch and texture. And of course, Marriott Hotel Manila’s praline and truffles are hand-rolled, Swiss made chocolates meant to be truly addicting. They are beautifully packaged for the holiday, so it’s the perfect present. Available in boxes of 4 (P220) and 9 (P500).

 As for pastry specialties, Marriott Hotel Manila’s best-selling Gingerbread house is an edible masterpiece made of cookie dough flavored with ginger and honey decorated with colorful pastilage, cookies and sugar candies. I was able to try Grandma’s run-flavored fruitcake, it’s an authentic Christmas cake made with fruits month-soaked in rum, mixed with nuts, spices and topped with sugar holly leaves. I loved it!

French Macarons are sweet meringue like confectionery with almond powder filled with mango, strawberry, vanilla, chocolate, and mocha buttercream. You guys should try it, it brightens up every table feast and will certainly enjoyed by kids and those kids at heart. It is mildly moist and melts-in-your-mouth.

During the Christmas Festive Feast launch, Chef Meik Brammer, Marriott Hotel Manila’s executive chef proudly says that because he’s German, he encourages people to try his German version of the traditional stolen bread. It differs from other stolen bread since it had a zesty flavor, somewhat tangy since it had orange, citrusy peel, raisins, almonds along with ginger and cinnamon.

If you don’t have enough time but would like to surprise your family for a hearty treat, Chef Meik Brammer also suggests to order Marriott Hotel Manila’s Turkey to Go. It’s perfect for family feast or Christmas dinner where family and friends gather together and share a sumptuous feast. Chef Meik Brammer’s original roasted turkey was the best! I was fortunate enough to try it myself, and I’d have to say it is really good. It goes well with either the special pan gravy or the cranberry sauce. The Turkey-to-go is a family feast package good for 10 people. It is unbelievably affordable at P7, 500 which includes: Whole roasted turkey (6-7 kg), Cranberry sauce, pan gravy, 1kg of buttered mashed potato, lettuce salad with dressing, 500g potato salad, 1kg classic stuffing, 750 kg Brussels sprouts, 750g baked pumpkin, 1 pc baked pumpkin pie, 1 pc baked apple pie. This awesome feast will be available from November 28 to December 25, 2013. Please call them to order and allow 48 hours before pickup. Turkey-to-go package can be collected at Java+ counter or at the ground level of Marriott Hotel Manila.

For Festive Season Reservations, please call (632) 988-9999 local 8090 or log on to

Visit them at Marriott Hotel Manila, 10 Newport Blvd. Newport City Complex, Pasay City

Special thanks to Ms. Michelle Garcia and Ms. Anya Cabanting.

Disclaimer: I am not compensated for this post. Opinions expressed are my own. 

Tuesday, September 24, 2013

Sentro 1771: Redefining Modern Filipino Cuisine

Sentro 1771 at Serendra welcomes guests with a smile. 

It's been ten years since Sentro 1771 opened their doors to the public with original modern Filipino cuisine. Chef Vicky Pacheco elevated Filipino cuisine to a different level by creating local dishes in a chic and elegant setting--incorporating touches of Swiss and French techniques along with familiar Filipino flavors. From the time they started the business, Sentro's 1771Modern Filipino cuisine had indeed set a trend in contemporary Filipino restaurants. Since then, Sentro 1771 continues to innovate its menu. They are committed with quality so one will be surprised to see a full-service kitchen. Foods are guaranteed fresh a made upon order-no commissary.

Duck Pancakes is a great way to start your meal.

B2B Skewered Chicken Gizzards are your best bet to streetfood.

Sentro has compelling interiors--the menu is muscular, a strong variety of Filipino classics revitalized for the district's discriminating patrons and a healthy selection of comfort foods guaranteed to please the expats and Filipinos who frequented the area.

Camote Cups are perfect for someone who's on strict diet.

Adobo sa gata will give Adobo fans a reason to rejoice!

For starters, Sentro 1771's Duck Pancakes has an Asian flavor with a twist. A pretty good alternative to pork or beef. Strips of native duck slow-cooked in beer, rhum vinegar, soy sauce, and muscovado sugar are tucked into Chinese pancake pita-like pockets served on soup spoons. It actually reminds me of adobo flakes although this one's a bit on the sweet side. 
Macau Chorizo and Cheese Tidibts are so cute and tasty too!

Macau Chorizo and Cheese tidbits (P240) are cute mini spring rolls filled with Macau chorizo, shallots and keso de bola. If you're somewhat adventurous when it comes to food, go ahead and try the B2B sticks (P150)--Skewered grilled organic chicken gizzards cooked adobo style and are perfect for those craving for some street foods. 

Sentro 1771's Seafood Bagoong Rice is such a hit!

For first timers, don't miss their house specialty and all-time best seller: Sentro 1771's Sinigang na Corned Beef (P595)--Corned beef short plate and boneless beef shanks in tamarind broth with local vegetables. Customers can ask food to be prepared the way they want it and according to their diet restrictions or how they want it to be spicier or more sour. 

Lamb Caldereta is my best bet and will certainly something to come back for again and again and again.

Carnivores will definitely go ga-ga over Sentro 1771's version on Lamb Caldereta--Succulent and perfectly tender boneless lamb shoulders stewed with carrots, bell peppers, tomato sauce and spices. Can be served mild or spicy.

Sinigang na Corned Beef is a house specialty and all-time best-seller

Their Crispy Pork Kilawin is just as good. Deep fried pork strips slathered with thin slices of leeks, carrots and onions in some vinegar based sour sauce. For the health conscious, they have grilled fish of the day stuffed with onions, tomatoes, miso, malunggay, tried with pandan. Pair it with organic brown rice. 

Best paired with organic brown rice, this fish of the day is perfect for a healthy guilt-free meal.

Since as of this time, I am still on a diet program, I personally like their Camote cups--carved sweet potato filled with stir-fried cabbage, Baguio beans and carrots (P240) and two-egg Ampalaya crepe (P150) sautéed bitter melon on egg crepe, topped with salted duck egg.
Keso Flan is such an experience, try it to believe it!

Bloggers on my table dished out on Sentro's 1771 Seafood Bagoong Rice topped with grilled squid, shrimps, and hits flakes. For Adobo fans, they have a wide range of adobo choices from the classic Chicken Pork Adobo, Adobo sa Puti (no soy sauce), Adobo sa Gata (vinegar-peppercorn-garlic with coconut milk),Garlicky Adobo, Lamb Osso Bucco adobo  and Catfish Adobo Flakes. 

There's a vast selection of sweet endings to cap off your meal. I suggest you try Keso flan. It is a lechwe flan-like dessert that tastes like cheesecake and is served with slices of keso de bola, and salted duck egg. It is such an experience as a it has the contrasts of salty and sweet.

Fried Suman with mangoes and drizzled with chocolate syrup.

Banana Tart

If chocolates are your thing, there is Fried Suman with mango drizzled with generous chocolate syrup or banana tart. If you like something cold, there's halo-halo cup for you sold at P75 for the small one with ten ingredients that will surely satisfy your sweet tooth. 

Sentro 1771's Halo-halo is certainly divine.

I no longer wonder why Sentro 1771 is such a popular dining destination. It's simply one of the best settings for a romantic date in the city. They've got delicious comfort foods, honest-to-goodness modern Filipino cuisine and excellent service (We requested lemon water for our table, and even if it was not part of the menu, the waiter gave each one of us our lemon water without any hesitation!) The chefs pours their hearts and souls into your every meal. Customers will surely walk away filled with happiness each time you dine.

So if you happen to have balikbayan friends or expats, or simply would want to spend the weekend or a day with good food, good ambiance and excellent service, Sentro 1771 is the place to go.

Sentro 1771 is a member of the 1771 Group of Restaurants that includes Chateau 1771 in Greenbelt 5, Cafe 1771, WineBar 1771 and Sidebar at El Pueblo Real de Manila, ADB Avenue cor. Julia Vargas, Ortigas Center, Pasig City.

Sentro 1771 in Greenbelt 3 is open from 11:00AM to 11:00PM (Mondays to Sunday) while Serendra is open from 7:00AM to 10PM (Sunday to Thursday)/7:00Am-11:00PM (friday to Saturday). For inquiries and reservations, call Sentro Greenbelt 3, (02) 757-3941 or Sentro Serendra (02) 856-0581.

Log on to or follow them @sentro1771 on Facebook and Twitter.

Security Blanket thanks Cha Sy and Ms. Vannah Santiago.

Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.

Saturday, September 14, 2013

King Katsu: Delicious and Affordable Tonkatsu

Tucked within the SM North Edsa Skygarden’s row of establishments, King Katsu may be something you’d easily miss. But if you’ve been jonesing for some flavorful tonkatsu in town, then King Katsu will certainly satiate you. Tonkatsu has a passionate fan base next to Ramen. I bet one day it will even become more popular. At King Katsu, Tonkatsu—breaded and deep fried premium pork on top of steaming white rice, served with shredded cabbage, which they fondly call as “angel hair cabbage”, a cup of miso soup with my favorite Wakami (seaweed) leaves and soft Japanese tofu cubes are enough to make my day.  Fried pork + hot rice: two Filipino staple foods indeed! It’s not surprising that Tonkatsu had become so dear to us and so appealing to our appetites.

Miso Soup with wakami leaves

Chicken Tonkatsu with Angel Hair Cabbage and Sesame Dressing

From the same company behind Big Better Burger comes King Katsu, which had just opened in June 2013. Apparently, business has been booming since it has opened its doors—a need has been fulfilled, a more affordable tonkatsu for the masses without sacrificing its quality and taste.

King Katsu's Katsudon with Shiitake Mushroom

For non-foodies, Tonkatsu is simply just a breaded pork chop. But at King Katsu, the pork is amazingly fork tender, with sealed flavor, juicy yet non-greasy. It has an irresistible crunch and the golden brown color after deep-frying perfectly creates the meal. The King Katsu meals are complemented with unlimited rice and refillable sauces. Carb-loving Filipinos will surely enjoy this refillable rice, and to refresh the palate, the coleslaw-like angel hair cabbage salad goes well with the creamy sesame dressing.
At King Katsu, just like in most katsu joints, they have mortar and pestle sets where you pound the sesame seeds first and add the katsu sauce from a pot.
Mortar and Pestle Grinder for sesame seeds

King Katsu’s Pork Tonkatsu is available in two sizes: regular is sold at P149 while the large one is at P169 (both are reasonably priced and served with angel hair cabbage, miso soup and unlimited rice) Chicken Tonkatsu (better known as Torikatsu in Japan) is at P152 and for a healthy option, Fish tonkatsu is at P159.

Pork Tonkatsu with rice, sesame dressinng and angel hair cabbage

King Katsu’s take on Japanese curry is also delicious but it’s a little mild for me. I was expecting an added kick on my meal since it’s curry based, but there’s none. I guess they had tweaked in their Katsu Curry meals to suit the Filipino palate. It’s quite easy to understand since not everyone likes to have their meals spicy. I strongly suggest that they either make two variants of the dish: one mild and one spicy or they could put in the menu that guests can request how they’d like to have their dish.

King Katsu's Curry chicken
I had enjoyed the Pork tonkatsu, chicken tonkatsu, katsu curry pork and katsu curry chicken, but I am partial to the chicken katsudon (P152) and pork katsudon (P149). With thin slices of shiitake mushrooms and egg simmered to perfection in some soy and sake wine sauce, I’d certainly come back to King Katsu again and again. I will definitely recommend katsudon (regardless if its chicken or pork) at King Katsu for everyone to try.
One could also try King Katsu’s shrimp pork fry (P179), Shrimp fish fry (P249), King curry (P139), Niku Dango (Pork balls glaced with sweet teriyaki sauce, 3 sticks per order) at P119, Yakitori (Skewered and glazed with King Katsu’s special marinade) such as pork tenderloin, chicken thigh and eggplant.
Surprisingly, I had asked for a second helping of their angel hair cabbage. I loved these thin shredded greens and drench them in sesame dressing for a perfect way to cap off my meal at King Katsu. In my case, since I am currently on a diet program, I even used this angel hair cabbage as an alternative to rice.
My King Katsu experience can be summarized in eight words: Come for the delicious pork at affordable price.
King Katsu is located at the SM North Edsa Skygarden (if you’re going to SM Annex, you’ll surely pass by King Katsu).
Security Blanket thanks King Katsu’s Mr. Miguel Teotico and Alexis Mendoza.
Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.

Wednesday, September 4, 2013

26th Bistro by The Coffee Bean and Tea Leaf Opens in BGC

The newly opened 26th Bistro by The Coffee Bean and Tea Leaf at BGC.

Looking out through the windows of the newly opened The Coffee Bean and Tea Leaf’s full-service restaurant 26th Bistro on an overcast afternoon, watching the different hues of the sunset at dusk and seeing lush greens amidst the towering skyscrapers made me enjoy my meals even more as I sat by the window. I could imagine that when it rains, the glass of the The Coffee Bean and Tea Leaf’s 26th Bistro would fog up and droplets would languorously trickle down as one peered outside.

Part of the fun of eating at 26th Bistro by The Coffee Bean and Tea Leaf is taking in all the details of its interiors. It is paradoxically industrial/commercial and nostalgic. From the rustic fans on the ceiling to the library bookshelf, the restaurant seems to hum some poetic strains of the past.

Celebrating its 50th Anniversary this 2013, The Coffee Bean and Tea Leaf recently opened their full-service restaurant with the goal to deliver an #everydayextraordinary experience to its loyal clientele. “We do this by transforming everyday meals into extraordinary dining experiences, at prices you can afford everyday,” explains Walden Chu, President of The Coffee Bean and Tea Leaf.
Compared to the regular Coffee Bean and Tea Leaf branches, 26th Bistro differentiates itself with more comfortable and larger dining area while still offering that relaxing and cozy ambiance that they’ve been known for.

The menu is a strong variety of all day breakfast favorites like eggs benedict, smoked salmon Florentine, Toblerone pancakes with salted caramel, Ciabatta, toasts, Filipino breakfast like Smoked Milkfish, US Angus Tapa, Chicken Longganisa, Rosti, salad, sandwiches, pasta, cakes, pastries, desserts and even beer and wines. The menu was specifically made for the district’s discriminating patrons, and a healthy selection of international comfort food, sweet treats, guaranteed to please the yuppies and foodies who frequent the area.

Wild Mushroom soup

We started our meal with 26th Bistro’s Wild Mushroom Soup—thick flavorful and rich soup made from three kinds of mushrooms namely shiitake, button and Portobello. It puts a classic twist on the classic mushroom soup. It’s trifle the fun in terms of flavor.

Tiger Prawn Shiitake Mushroom Linguine
Salmon Fishcake and Greens

Then it was followed by my personal favorite, Salmon Fishcakes and Greens. Made from pan-fried Norwegian salmon cakes served with smoked paprika aioli and mixed greens—the freshest bed of greens, cherry tomatoes and a delightful play on tasty textures from the candied walnuts and the arugula leaves drizzled with balsamic vinaigrette twinkling through the salad. It perfectly complements the salmon fishcakes! The tiny, delicate salmon fishcakes bursts with flavor upon taking the very first bite, before you know it, the entire plate is clean, and you are ready to move on to the next dish.

One of 26th Bistro by The Coffee Bean and Tea Leaf’s most interesting offerings is their Tiger Prawn and Shiitake Mushroom Linguine. The rich mixture of cream, milk and butter topped with tiger prawn borders on sublime. If I hadn’t been on a diet program, I could’ve asked for a second helping of such.

Carnivores will certainly enjoy the Hanging Tender Steak with Potato Gratin and Marsala— Succulent and perfectly pan-roasted hanging tender steak served with potato gratin and Marsala sauce. It is a great way to wake up your taste buds.

Another noteworthy item on 26th Bistro by Coffee Bean and Tea Leaf is the Chocolate Lava ala Mode. Although there is a vast selection of sweet endings to cap off a date or a meeting at 26th Bistro, this chocolate lava ala mode will surely please every chocoholic. The chocolate lava is light but imparts a dense flavor, coming together to form a combination of tastes in different degrees of moist and sweetness.

If you prefer fruity stuff, there’s also an Apple Crumble ala Mode which one should also not miss. The mere mention of these decadent desserts is enough to make one’s mouth water.

26th Bistro by The Coffee Bean and Tea Leaf also serves our all time favorite CBTL iced lattes, teas, coffees, iced blended, juices and coolers. 26th Bistro by The Coffee Bean and Tea Leaf speaks for itself: It’s comforting, it’s worth coming back to and most of all, it’s something every diner can truly appreciate.
The first flagship branch of 26th Bistro by The Coffee Bean and Tea Leaf is located within the Bonifacio Global City at the corner of 26th Avenue and 5th Avenue, for Ortigas customers, a second branch has opened at the East Wing, 5th Level of the Shangri-La Plaza Mall.
Security Blanket thanks The Coffee Bean and Tea Leaf and Roar Communications.