After a gorgeous late lunch, A and I decided to continue our typical London date ritual in Manila so we went to (M)useum Café/Kabila for drinks and dessert. Kabila means ‘other side’ in Filipino and this is quite appropriate as the bistro opened late last year on the ‘other side’ of the newly refurbished M Café. They serve Filo favourites punched to another level – from preparation to presentation to taste.
The weather was incredibly pleasant so we asked for a table outside. We had a strategic view of punters
we’d eventually gossip about and a good buzz from lounge tunes and passers-by. There was a tree decked with paper lamps nearby and it set off an almost ethereal vibe. The ambience was so nice and strangely comforting – I actually had a moment when I thought to myself what a lovely city Manila is and how blessed I am to be able to call it home.
A ‘Date with Ana’ wouldn’t be complete without… eggs. I don’t eat the stuff (at least not when I can actually see it) but I almost always seem to have something eggy on our dates! She’s made me eat Japanese omelette, drink cocktails with egg white froth, and made me eat Mexican flan back when I didn’t know they were made with egg yolks! (I don’t cook much, sorry!)
The culprit this time was a slice of ‘The Impossible Cake’ (PHP195). It’s a two-layer cake of chocolate sponge and leche flan (!!!) served with candied nuts. What a cool concept, it’s like having three cakes in one! It’s an impressive-looking cake – you prolly have to have amazing technical skills to master it. The layers tasted alright individually although I undoubtedly enjoyed the chocolate layer more than the leche flan part; the moist sponge had that nice bittersweet taste you get when you have good quality cocoa and the flan was creamy and smooth (although I thought the top part was baked a tad over). The flavour profile is quite interesting when you eat both layers in a forkful but the texture fell slightly strange to my taste. I’m not sure I like it enough to order it again but this is possibly just because I’m not an egg/flan person. I’d recommend you try it for yourself though.
We had another round of cocktails. A had the Choc Nut martini (PHP210), a delicious alcoholic homage to one of the best snacking treats Filos love. The cocktail itself reminded me of mudslide cocktails we used to make in college, with the coffee liqueurs and the chocolate hit. The ChocNut pieces were an absolute treat though – I wish I thought of it m’self!
My second cocktail was the Mangga et Guava (PHP195) which looked like a pish posh fruit shake/ frozen margarita. It was meant to have guava-infused vodka but I didn’t really taste it in the drink and I didn’t feel any hit at all. It was still quite refreshing and just told myself that finally, my craving for a green mango fruit shake has been satisfied.