Save Your P600, Don’t Get Pablo’s Cheese Tart

November 11, 2016

Yesterday we published a negative post about Pablo’s. Many of you got angry, and we fully understand. A lot of what we wrote there was unnecessary.

We write opinions so we can help people decide, and not because we want to be mean. There are ways to be truthful and objective, and we failed at that yesterday. We would have taken offense at ourselves if we were on the receiving end of that post.

Our work involves shaping the narrative around food in the Philippines and we completely overlooked how we can create division and anger with our words. We can do better than this.

We’re really sorry. We’re taking time to discuss this right now and make sure this won’t happen again. Thanks for understanding.
— Pamela Cortez, EIC

The Pablo cheese tart, with its perfectly browned crust and pale custard looks just about perfect. The tart, standing at 5 inches and boasting a thin layer of mango jelly looks like it’s worth the entire Php 600 you spent on it.

The Japanese cheese tart should be a revelation. You paid enough money to get yourself roughly 16 pieces of lord Stow’s egg tart, you’re paying the gratification that those 16 egg tarts should provide you.

I’d rather get those 16 egg tarts. Seriously.


There’s no gooey, decadent custard that falls lazily on your plate. Instead, you get this airy substance that resembles badly whipped cream more than anything else. There’s no musky cheese that cuts through the tart that would keep you preoccupied. Pablo’s is just a bowl of air disguised as a tart. It’s only defining feature; the extremely flaky crust that you’d rather separate from that farce that was supposed to be the tart. The mango jelly did not help either, its tartness overpowering the almost nonexistent flavor of the dessert.

The hype over the cheese tart is by no means validated by what was presented. In the end it’s nothing but hype. No self-respecting person should purchase this pretender. Save that P600 for those egg tarts, or 30 choco butternut munchkins, or a massage you really want but can’t get because you spent it on this tart. Take our advice, don’t fall into their cheesy lie.

Andre Orandain SEE AUTHOR Andre Orandain

Andre’s love for food began with his affair with a televised Nigella Lawson. He then met the literary voice Doreen Fernandez after reading Tikim, he was a changed man ever since. He aspires to eat around the Philippines, slowly unraveling the rich culture that archipelago can offer.

110 comments in this post SHOW

110 responses to “Save Your P600, Don’t Get Pablo’s Cheese Tart”

  1. Contenders: Kumori’s cheese tartlets at P55 a pop and The Breadery’s cheese tarts for P70.

  2. Uhav1jerb says:

    Shots fired.

  3. Bake cheese tarts > Pablos

  4. Pretty ballsy post for someone who looks like he’s snorted one too many double cheeseburgers.

  5. teokun says:

    finally some good honest reviews.

  6. Elbert Cuenca says:

    I happen to enjoy those tarts.

    I therefore must not be a self-respecting person, as the writer states.

    Dear pepper,ph, it’s quite shameful you would publish such a negative piece. To each his own. Just because you think P600 is too much to pay, doesn’t mean it’s shit.

    If you have nothing good to say about something, shut up nalang. You’re not doing anyone any good.

    As someone who is intimately involved with the food industry, I am quite offended with this piece. I thought you were better than that.

    • I’m guessing “articles” here are not moderated and contributors can post whatever whenever.

    • chronocide says:

      “I didn’t like it therefore it is shit” is definitely a terrible attitude to have even if you’re writing an opinion piece or rather especially if you’re writing for something as exposed as

    • teokun says:

      So All reviews should be positive na lang? Do all people on the food industry(like you) doesn’t want to be criticized? I don’t see the word “shit” on the article.

      If Pablo PH read the article and improved their product, it’s a win-win for both(Pablo PH and it’s customers). Don’t you think so? Lastly as if 1 review will put down a good resto/product(if they are really good as what you meant).

      • Or maybe he should’ve just focused on why it wasn’t worth 600 pesos and avoided throwing shade at people who actually enjoy Pablo?

      • Ari says:

        A good and constructive review does not mean constant bashing. Do you not realize that? A GOOD review will elaborate on why they believe a product is worth it or not, not just throw every negative adjective they can think of at it. This was a poorly written article. End of story.

        • teokun says:

          lmao “There’s no gooey, decadent custard that falls lazily on your plate. Instead, you get this airy substance that resembles badly whipped cream more than anything else. There’s no musky cheese that cuts through the tart that would keep you preoccupied. Pablo’s is just a bowl of air disguised as a tart. ”
          Lol. so how should you review the cheesetart then? Care to give a review? ???

    • Consty says:

      thing is, if you were advertised thick, gooey centers for cheese tarts, and got an overcooked mess instead, you would understand why he was pretty disappointed to the point that he recommends others to steer clear. sure, you may like it, and that’s fine, but he is also entitled to his opinions. I for one have tried it, and did not like it much. I also got the same stiff cheese tart that I expected to be a gooey mess.

      for comparison, I expected this: , but got what the article posted instead.

      • Essio says:

        He’s entitled to his opinion, YES, but not the right to categorize people who have a different opinion in a negative light. That itself is hypocritical in it own.
        The fact he writes like this makes me question how it’s aggressive and not professional writing.
        If someone pays a lot for a tart that suits their taste but not his, he shouldn’t call them out like that. And it’s sad to see a writer defend and not take critisism at all.
        I’m looking at the comments and it’s all “It’s my opinion, I have the right to say what I want, and (so on…)”
        We get it, that is far from the point, we’re saying you need to chill, and watch how you phrase or express your distraught towards the product. Spout your opinion about the product all you want, not the people who eat it (and like it).

      • Mikey Benitez says:

        What I like about what you’ve written is that you are more pointed with what you disliked about the product. I think yours is a fairer (more technical–noting overcooking) review than that of the author’s without categorically shaming those who like the product. I would be more encouraged to read your food reviews.

      • Essio says:

        Those who enjoy this are “not a self-respecting person”

        He’s entitled to his opinion, YES, but not the right to categorize people who have a different opinion in a negative light. That itself is hypocritical in it own.
        The fact he writes like this makes me question how it’s aggressive and not professional writing.
        If someone pays a lot for a tart that suits their taste but not his, he shouldn’t call them out like that. And it’s sad to see a writer defend and not take criticism at all.
        I’m looking at the comments and it’s all “It’s my opinion, I have the right to say what I want, and (so on…)”
        We get it, that is far from the point, we’re saying you need to chill, and watch how you phrase or express your distraught towards the product. Spout your opinion about the product all you want, not the people who eat it (and like it).

    • Elbert Cuenca says:

      It’s one thing to voice an opinion. Whether positive or negative, it’s up to the establishment being reviewed whether to take it constructively or not.

      It’s another to just write a piece what seems to have no other purpose than to put down the establishment and in a rather insulting manner at that.

      But essentially, it’s up to the site to moderate end edit its content. If this is the approach believes is the way it wants to go, then I will form my opinion of this site on this piece.

      • Bella says:

        It’s not putting down the establishment, it’s criticising the specific product. There is no mention in any part of the article that the reader should not buy from Pablo. It only mentions that their cheese tarts are not worth it.

        • Christensen Gallardo says:

          Then you haven’t read the title -_-

          It clearly says “Don’t get”

        • Christensen Gallardo says:

          Plus, this is not properly criticizing. It’s okay to be harsh but as long as it is properly conveyed.

          From the title that has “Don’t get” in it to
          “No self-respecting person”
          and comparison that makes no sense “Save that P600 for those egg tarts, or 30 choco butternut munchkins, or a massage you really want but can’t get because you spent it on this tart.”

          Really now. Even college students can write better criticizing reviews than this.

          Haven’t the writer ever heard of “be proffesional” ????

          And the writer is supposed to be an editorial assistant.


        • Ari says:

          The reader shouldn’t buy from Pablo? Um, telling them not to get the cheese tarts is already telling them NOT to buy from Pablo. Is that hard to understand?

          • teokun says:

            “There’s no gooey, decadent custard that falls lazily on your plate. Instead, you get this airy substance that resembles badly whipped cream more than anything else. There’s no musky cheese that cuts through the tart that would keep you preoccupied. Pablo’s is just a bowl of air disguised as a tart. ”

            Lol. so how should you review the cheesetart then? Care to give a review?

    • Bella says:

      It is negative, but that’s what reviews are for. This website is partly a REVIEW website and an “influencer” to some people’s purchases, and these people expect honest reviews from this site. Also, from a business perspective, these people NEED to post about the food trends, whether they love it or hate it. Otherwise, the people on the site will go somewhere else to find information on the food trend. If “they have nothing good to say” about the food trends and they “shut up na lang,” who’s gonna go on their website for updates and reviews? How will they make money if no one goes on their website?

      It may be quite offensive to you, a satisfied Pablo customer, but it may be helpful to people who are considering to try out the product. This article gives an opinion of the product (not even the brand!), and advices them to stay away from it, but it does not force them to do so. And I do not see anything wrong with that. Pepper is about “writing the smartest and most HONEST food stories, REVIEWS, and recipes in the Philippines,” (taken from their About section) and I believe that this article sticks to that promise. It could have been worded less harshly, but I appreciate your honest opinion and your keeping it real, Pepper 🙂

      • Gin says:

        Agree, besides from the perspective of a reader who hasn’t tried this yet, this saves me from getting on the hype, and from wasting the few money I have. LOL

  7. Francis Matic says:

    makes me wanna try this shit

  8. Yogo Cream says:

    As food and travel bloggers, we personally didn’t get a Pablo’s cheese tart. One look at what our friend’s got, it’s not the cheese tart we’ve come to love in Japan. Kudos to Andre for being honest 🙂

  9. Carla Carmela Villanueva says:

    Well, that’s a simple way to look at it.
    Clearly this person ignored texture, technique and quality of ingredients used. Plus the fact that Lord Stow’s sells EGG tarts and not cheese tarts.

  10. foodie says:

    just tried it yesterday. quite disappointed as well. bake>>>>>>>>>>>>>>>>>>>>>>>pablo

  11. Ann Pragg says:

    Okay, I get it Aristotle Margiela, you disapprove and probably despise what this review said. Tbh mejo nakakairita lang that you’re replying on almost every comment kahit uncalled for. Masyado kang affected sa statement niya about the 600 pesos, my gosh. Edi sige go lang kung enjoy ka naman sa Pablo’s. Di ka naman pinagbabawalan di’ba? We get it, okay, you enjoy it and probably love it, even, but god wag mo na ipangalandakan. Paulit ulit kahit pointless na. You’re free to disagree naman with this review. DI NAMAN NIYA INIIMPOSE NA WAG KANG MAG PABLO’S, OKAY.

    Tapos napaka judgmental mo pa, isa kang ad hominemic creature alam mo yun? Wag mong dibdibin yang pagka-butthurt mo boi, kain ka na lang ng paborito mong Pablo’s kasi wala naman magagawa kakangawa mo dito.

    • Observer Ward says:

      actually the writer imposed not to purchase Pablo’s … referring to the “Take our advice, don’t fall into their cheesy lie.” line… but yes I agree with you na masyado ngang Butthurt dis boi(Aristotle MAgiela) ,sa pagkaka compare ng cheese tart ng Pablo’s sa Choco Butternut Munchkin or to something else 🙁 ….

    • I didn’t know there was a post limit here and that I am not allowed to reply to comments directed at me.

      “Masyado kang affected.” You gonna say “PAK GANERN” too or nah?

      I never said I enjoyed Pablo’s. My comments were CLEARLY directed at his awful way of writing this article and not once did I defend Pablo’s. Pointless or HINDI KA LANG MARUNONG UMINTINDI AT TUMANGGAP NG KATOTOHANAN. Millennial, much?

      Who said I was butthurt? I’m actually laughing at his minions who fail to see what’s wrong with this article.

    • Ari says:

      This was a poorly written article. It’s okay to not like Pablo’s if it’s not something you enjoy, but the author could have at least tried to write a decent review. Bashing a product does not equal a “review”. Simple as that.

  12. raaa888 says:

    Kamusta mga ka-DDS? “Pretender” agad? “Cheesy lie” agad? Wow. Wagas. Baka naman mas masarap lang for you ang munchkins? Tasteless. Crass food review. Did you even ask the resto if yung natikman mong particular na tart wasvsupposed to taste like that? At least binigyan mo sana ng due process side ng Pablo’s.”Negative reviews are fine, as long as they’re accurate and fair. Critics must always be conscious that they are dealing with people’s livelihoods. Negative reviews, especially, should be based on multiple visits and a broad exploration of the restaurant’s menu.( Association of Food Journalists’ Guidelines for Critics.)”

    • Mikey Benitez says:

      I agree. Parang tantrum ang pagkakasulat. Especially to appear to throw shade at people who like the stuff. Siguro ang pagkakamali ng Pablo’s ang naka-promote ay yung rare cheesecake pero ang available lang ata sa Pilipinas yung medium.

  13. Shumi's Mom says:

    Why would they put mouthwatering pictures of the tarts and make such bad review.
    reverse psychology.

  14. Mikey Benitez says:

    Japanese desserts are rarely cloying or rich. Many like their desserts ふわふわ, or fluffy. The Japanese strawberry shortcake (which is more of a sponge cake) is known for it’s lightness. Heck, even their sliced bread is fluffy. Pablo’s became famous more for the customisable level of done-ness of the cake. You have a fluffy cheesecake that’s creamy (rather than gooey) when bought rare and moist when bought medium. I personally prefer Letao’s double-fromage cheesecake in Hokkaido over that of Pablo’s but quite a good number in Japan love Pablo’s. It’s good, but to be fair you have to set your expectations right. A person expecting Justin Bieber and instead hearing the Chainsmokers probably won’t be a happy man.

  15. Karen Michelle says:

    Something is terribly off with the way this review was written. There could’ve been better ways to present how Pablo’s cheese tarts failed to live up to people’s expectations. Better, more informative, and less imposing ways. Maybe because this person was too emotional about it? Idk.

  16. Christensen Gallardo says:

    I haven’t tried Pablo’s yet, but wow at the title of this article… Didn’t you guys even bother thinking of a much more constructive title that can actually properly critique the establishment… It’s like the writer (and whoever approved to publish this) aims to shut the store down before they can even improve? -_-

    “Don’t get Pablo’s cheese tarts” REALLY????

    It’s one thing to warn buyers of what they are getting but to blatantly say don’t get?
    This isn’t even criticism anymore, this is quite close to a hate article already.

    I get that you were gravely disappointed by what was presented but to write an article that actually demeans the establishment instead of properly critiquing them so they can improve.

    • Mikey Benitez says:

      I guess the author aimed to sound hip rather than professional. I am sorely disappointed with and expected more from an Editorial Assistant.

  17. michelle says:

    I kinda have to agree on this, I’m a foodie myself and a culinary i love the crust, but for me its not a cheese tart at all but more of a custard. The moment i open it, the first thing I remember was the Peach Mango Pie of Jollibee, i swear it has the same smell and crunch of the pie, like what i said it wasn’t cheesy or gooey enough atleast for the classic flavor, im not sure about the other variant.
    Though I can’t agree on those lords stow egg tarts as well, I didnt enjoy it too maybe for some people but for me it wasnt worth the hype too. But i would rather buy / try something else than buy another tart.

    • Maica Teves says:

      Custard is supposed to taste like egg but this was like tasteless whipped cream- not egg nor cheese. I’d keep guessing if I did not know it was a cheese tart 🙂

  18. Ari says:

    Did the author even TRY the ones in Japan? Sorry, but unless you tried the original then you can’t make an entirely fair comparison, which is what he was clearly trying to do, and therefore cannot really write this article. Also a little writing tip for this author Andre Orandain: a review of a product, even if it’s one you didn’t like, does not mean throwing around every negative adjective you can think of. It means elaborating on aspects of it you didn’t like and WHY you didn’t like it. It means giving ALTERNATIVES to what you believe is better instead of just saying, “This is shit. The end.” Lastly, it does not mean you should shade or insult the people who DO like it and are willing to spend on it because like many things in life, taste is subjective and shaming or insulting someone for liking something you don’t is both highly immature and just a sign of poor writing., here’s some advice: quality check your articles (and authors) before publishing them because the inexcusably terrible writing will not do you guys any favors.

    • Victoria says:

      What’s the relevance of reviewing the original product in Japan on a Philippine food blog whose readers are based in the Philippines? That won’t be fair at all to the majority of its readers, only a handful of who will ever be able to go to Japan.

      • Ari says:

        Because it’s simple logic to compare the original to the locally made one. That’s doing the readers a FAVOR because then you can make a FAIR comparison. That’s clearly what the author is trying to do, but it’s unclear if he even tried the original tarts (I doubt he did). He says “this is not ___ enough, this is too ___ etc.” with the subtext that it’s not up to par as the Japanese version.

        • rya ajrob says:

          The Article was poorly written but your point is severely off. When I am in 7-11 Katipunan for example, I will critique it based on 7-11 Katipunan, not the original branch.

          • mike says:

            she actually makes a lot of sense, the author is generalizing things, this review may be read by people who are in japan or are going to try the original.

          • Ari says:

            Your example of 7-11 is the one that’s off. Is that the best thing you could come up with? 7-11, really? First of all, 7-11 carries a lot of products so you’re going to have to be specific. You can’t just compare an entire store with another and be super general about it. You’ll have to expound on specific aspects of the store. Again, simple logic and basic writing skills.

      • Ari says:

        Additionally, your comment regarding being “unfair”, that’s the point of being a writer with the privilege to write about things that others can’t experience for themselves. You broaden your reader’s horizons and expand their knowledge with what you write so that if they can’t share the same experience, they’ll at least get to know about it.

        • Victoria says:

          Then what you’re talking about is a feature, not a review–different things, different purposes. The New York Times does not review restaurants that are not in New York, but they may feature regional or international restaurants. Pepper can very well choose to feature what you’re talking about. I for one don’t click on Pepper’s travel features, so all these comments and clicks over this article only vindicate their decision to do a local review.

      • Art says:

        I love how food bloggers blog about what their palate is accustomed to. If you are a food blogger, you must include your credentials and experience to food.

  19. Pilar San Luis says:

    I’ve been a follower of since they started back in 2012 and reviews like this isn’t new to me anymore. has always been, I daresay, rebellious when it comes to food writing. No B.S. They speak their mind. I’d rather read a bad one, and prove them wrong when I try the place/food for myself. Than read a glowing review and end up disappointed. I mean, really, I’ve read far more scathing food reviews than this. Also, no food writer likes to write a bad review. If feels that Pablo’s cheese tarts deserve another review in the future, they usually do a follow-up.

    Sure, most reviews can be critical than constructive. But ultimately, I think it’s the way you take it. If my product was the one being reviewed and read something like this, really the first thing I’d ask myself is how to improve my product. Feedback, whether good or bad, only makes one’s product better.

  20. Aimee Buzeta says:

    There must be something good about Pablo’s Cheese Tart. I’ve tasted it, it was different, but not all bad. Did you eat it cold? Maybe that’s the reason why it doesn’t have a gooey center. ( I am not sure) I also didn’t expect it to taste like that but I am willing to taste the Matcha and Chocolate ones.

    I think writing both the good and not so good things about it would’ve been better. The title could have been better also. Too bad for Pablo, good traction though on your site.

  21. Alain says:

    Wow!! I went to this site to check the Pablo cheese cake ( or was it tart) review, but instead I got more. You people are “hell of a writer”. I enjoyed reading all you post, instead of getting hungry for food, I got hungry for reading your unedited postings. How I wish my writing will be as good as yours, Kudos to everyone!! 🙂

  22. I_am_MASA says:

    If you have a MASA palate, eat leche flan instead for 50php. A refined palate will not appreciate this product. You cannot serve caviar to someone who just eats galungong eggs with toyo and rice for lunch.

  23. Pablo Ramirez says:

    Meanwhile I am eating my Pablo cheese tart while reading all the comments. Oh god i have no self respect i just realized *finishes eating the tart anyway*.

  24. Pablo Ramirez says:

    What if this was a marketing stunt by Pablo so people would try to see if they indeed have self respect lawl. P.S. it’s just a coincidence that my name is Pablo

  25. Mjol says:

    Jesus. Just say that the tart fails to live up to the one in Japan. You don’t have to trash it; write responsibly.

  26. NeilHTG says:

    Pablo’s isn’t exactly in my book as the “best Japanese cheese tart”, there were many less popular brands which I like better. The problem with most bloggers I think is too much subjective opinion, but really lacks the experience and substantiation. Of course the tact and style…

  27. nhel says:

    For me as a regular consumer, the writer is telling those who have not yet tried Pablo’s cheese tart na not to spend their P600 since the product you’ll get is not what they advertised. P600 is too much for a tart, marami ka na mabibili n’yan.

  28. Choi Meh says:

    I like how salty the writer is. What, crying on your “wasted” 600 PHP on a cake and posting a destructive critique to make yourself feel better?

    Christ, you sound like a special snowflake that supports Clinton.

  29. animetric says:

    I for one never understood the hype over Lord Stow’s Egg Tarts. I would rather spend P600 and try my luck with Pablo (there’s no branch near me yet) than get 16 overrated egg tarts.

  30. Alfredo Makadangdang says:

    Terrible article and consistent with a lot of the issues I have with

    1. Food critics should have some sort of background in the industry. There is a difference between bloggers and critics and this article is trying to be a critic when they should stay within the bubble of blogging.
    2. Many many chefs and restauranteurs are vary skeptical of because they are very biased clearly towards their own restaurants or the ones they are connected to, such as hole in the wall establishments, bad bird etc etc
    3. We have heard that many of their writers do take payment for articles or freebies or they priorities articles for restaurants that ask them for other services such as food photography

    I think if the public really knew the extent of the conflict of interests, people would read into what they are saying with a much more skeptical view.

    Let’s just say no “self respecting” food review site would have such conflicts of interest.

    • Mikey Benitez says:

      I was smitten by’s snazzy design and casual tone. After this article though, I am on the lookout for a better food review site. Any recommendations?

  31. Chris says:

    Well, I guess it is what it is. There must have been enough BS in the Pablo’s hype to really push this writer to his breaking point. It is about time people become frank with underwhelming products, and food that is pretentious or trying-too-hard (knock knock Your Local, I don’t know what Conde Nast found in you).

  32. mvching says:

    Ang daming nagalit kasi ang mean daw ng review. Boohoo. It’s a review. If film reviewers can write how stupid audiences of Sandler or Deramas movies are, and that review is viewed as valid, why not in food?

    Plus Pablo is really massively overrated. So boohoo.

  33. La Luna says:

    It is a huge responsibility to write a negative review. Writing for this publication places the writer under a certain amount of scrutiny, especially if you look young and inexperienced.
    Is Mr Orendain young? Sure looks it. Is he experienced? A quick Google search shows you he has written about food before, and for well respected publications (at least one, that I saw). So he has a background. He’s not a complete…noob.
    But I find the writing fluffy and prone to exaggeration. In something he wrote for CNN Philippines, he called soy sauce “unctuous” and described beef meat fibers as “tendrils” of something or other. Meat doesn’t have the texture of delicate vegetable stalks, and “tendril” is usually the word used to describe that. Soy sauce is maybe unctuous, MAYBE if you’re taking about kecap manis, and even that is debatable.
    A facility with words doesn’t mean you can’t misuse them, and as a food writer and reviewer myself, I have to agree with everyone who reacted against this piece.
    Bad reviews hurt. They can shut restaurants down, or bring them so low that any form of marketing or image recovery campaign will do nothing to save an investor’s money. So who you are matters. What you write matters.
    “Bad” and “not liking” are not the same thing. Let’s not confuse the two. Campaigning for boycott of a product? Let the reader decide, and don’t try twisting the reader’s arm into doing so.
    And, you knew better, but you let this pass, so this is on you. Not just your writer.

    • Linda says:

      Literally laughing at this person who lambasts an article about food. I thought only people and politicians get this kind of treatment.

  34. Uhav1jerb says:

    Well…this was fun.

  35. Lesly Bries says:

    Waited for the brouhaha to die down a little bit before I threw in my two cents:

    1. Never tried the Japanese original, but I did get to try the one here. It’s ok, nothing to write home about, and definitely not worth it. It was completely unnecessary to say that you’d rather spend your kaching on a massage or whatnot.
    2. If you’re looking for cheese desserts, I’d rather recommend Kumori’s tarts and cheesecakes.
    3.This article felt pretty ugh in comparison to most of the articles here in Pepper, which I regularly
    read. Having said that, I think he’s gotten way too many ad hominem attacks for
    things completely unrelated to the review, and people should really
    think about the things they type and say.

  36. Gelian says:

    Maybe it’s not the type of cheesecake we get used to eat. It’s okay not to like it, we all have different taste. Freedom of speech… Honestly, I’d rather go for Kumori cheese tarts 😀

  37. vm_yap says:

    I wish there was a comparison between Pablos in Japan and in the Philippines. I know that not most franchise from another country will not taste the same, the franchisee will alter the food to cater the local markets taste.

  38. Joyce says:

    I don’t see how the article is mean. I think the writer wrote an honest review. And as for the supposed “negativity”, I’d be negative too if I had to pony up P600 for a bad tart. I’ve been a fan of since you guys started and the reason I’m a fan is because of your honest reviews and the quality of writing. Personally I’m suspicious of food reviews that are too “nice”. There is, after all, a thin line between being nice and being dishonest. That’s why I love reading the reviews of Jay Rayner and Clinton Palanca. Nothing’s worse than trying a resto based on a food writer’s recommendation only to find that it miserably falls short of expectations–and all because the writer was trying to be “nice” and soften the “negativity”. Annoying waste of time, effort, money, and calories! So please don’t edit yourselves too much and keep up the good work,! 🙂 (Also, thanks to this article, I’m spending my P600 on Lord Stow’s instead.)

  39. Prettynaui says:

    You are so judgemental you
    dont have the right to force the people not to taste on it , and you
    Lie the price is only Php499.00 and not Php 600.00. How can i believe you in the pricing, you failed. The taste is so subtle creamy and crspy crust not sweet. Again its not mango on top its Apricot!! Omg what kind of critics are you. Let the people decide by themselve let them try the Pablo, then its up to them.

  40. Maica Teves says:

    This review is my exact sentiment on Pablo tarts. This tart is just like whipped cream. I don’t taste the cheese at all in it. I prefer Kumori or other egg/cheese tars out there. For those who are offended by this review, this is a review and is expected to reflect the writer’s own opinion. Furthermore, there is no right and wrong opinion for food reviews, just as long as no foul language was used.

  41. Jon says:

    Lol! Some fanboys hating the author for being honest. But like it or not, the man speaks the truth!
    @ Aristotle, are you still a fan of their tart up to now?? Well, I know lots of people that want their 600 bucks back. That includes myself. See their shops lately? No more people lining up right? Bwahaha! It’s all hype. Lesson, don’t ever doubt the Lord… Stow.

  42. TheFattyKidInside says:

    I don’t get it why PEOPLE are BASHING this writer for using PRICE as BASIS for his review. PRICE is always one of the FACTOR be it Food, Gadget, Service. What’s wrong with you People?

    Someone even compared Fishballs to Shrimps, seriously? That’s how you look at this article’s premise?

    Pablo Cheesetart branches are already closing down in other asian countries. If these closed branches ain’t proof enough for you guys then you obviously are blind fanatics.

    I like Magnum Bars but I admit they are overpriced. I don’t go bash people who says they are because for the Price Point yet the Taste doesn’t make up for it.

    If PRICE is not a FACTOR, then why is the Youtube Show “WORTH IT” even getting millions of views?

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