Manila Creamery Gelato is Changing the Ice Cream Game in ManilaApril 29, 2015
Lately, I’ve begun a mad obsession with ice cream. I know, I know, it is of course, far from new, but in this summer heat it has turned from dessert to a full-on craving. Recently, ice cream purveyors have been stepping up their game, creating fantastical flavors for their more discerning Filipino foodie clientele. We aren’t just satisfied with plain old vanilla anymore; now we’ve got everything from ampalaya sorbet to homemade ice cream businesses selling tubs of cereal milk, to mangga’t ube gelato making the world stage.
One of the newest brands to hit the market, Manila Creamery, has an incredible pedigree–owners Jason Go and Paolo Reyes studied all the way in Bologna and Venice in order to perfect the art of gelato making. The result is a business with a tightly curated menu of flavors that have both crowd pleasers and more radical concoctions and an incredibly smooth, and lust-worthy product.
After a first successful gelato social, Manila Creamery has invaded people’s radars and for good reason–the texture of their gelato is some of the best we’ve seen in Manila yet. Go and Reyes take incredible care when crafting their scoops, especially when it comes down to ingredients: pistachios are sourced from Sicily, hazelnuts from Piedmonte, and chocolates in their Double Chocolate are from both Belgium and Italy.
The word artisan gets thrown around a lot these days, but this might be the only appropriate way to describe the proprietors and the gelato they’ve come up with. Everything is homemade and meticulously sourced; the almond brittle in their Vanilla Almond is made in their own kitchen, the cereal crunch in their Cereal Milk baked by the pair to salty-sweet perfection. It’s hard to find any fault with what these guys have made.
It’s not yet that accessible to the market, because Manila Creamery is still in the throes of its opening stages. They’ve been making the rounds however, at little pop-up socials, and in bazaar/market stands. This might suck, but it’s worth the little hunt to find a scoop of your own. We sampled all the flavors they had to offer, and everyone on the team seemed to fight over which one was best.
The Mangga’t Suman is incredibly well-conceived, with batches of sticky rice slightly melting on your tongue when it’s warmed, and the addition of latik brings you back to your childhood. Kinder Bueno is exactly what is prescribed, like a creamy, luxurious version of the famous treat. Espresso gelato comes served with a dollop of whipped cream, which shows incredible attention to detail, and the cereal milk is serious indulgence in a bowl. If you can order pints and pints of their stuff and make your own gelato party, you should.
Have you tried Manila Creamery’s gelato yet? What’s your favorite gelato in Manila?