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c h i k k a
e a t & d r i n k
THE MENU
at Chez Karine Bakery,
in Serendra Mall at Bonifacio Global
City, reads like a sweet tooth’s wish
list: pastel-pretty macarons filled
with bittersweet chocolate ganache
or strawberry buttercream; jars of
strawberry and mango panna cotta;
tarts and pastries like the Strawberry
Gourmandise, a puff pastry filled with
Chantilly cream, vanilla pastry cream
and fresh strawberries; and desserts
such as the Passionfruit Igloo, a
delectable concoction of white
chocolate mousse, passionfruit jelly,
chocolate biscuit and a flaky almond
praline crust.
Owned by pastry chef Karen
Yang, the French patisserie is
inspired by Asian and American
flavors, and presents a sort of
“autobiographical account” of her
life’s influences. Born and raised
in Manila, she spent many years
in California’s Bay Area, where
she acquired an appreciation for
cooking and baking with seasonal
ingredients. She also earned a
Patisserie Diploma at the prestigious
Le Cordon Bleu in Paris, where she
adopted the French version of her
name, Karine. But it was her stint
at the Rue Vaugirard commissary
of Pierre Hermé, famous for his
signature macarons and who’s
been dubbed the Picasso of Pastry,
which proved to be a defining point.
“Working in his kitchen honed my
palate,” she says.
1/F Serendra Mall,
Bonifacio Global City, Taguig; tel:
+63 (917) 323 2845, (2) 804 1889
www.chezkarine.com
Sink your teeth into
these one-of-a-kind
mooncakes
Designer mooncakes,
anyone?
As certain parts of the world prepare to
celebrate the annual Mid-Autumn Festival,
COCO — The Mira Hong Kong’s stylish
café-patisserie — unveils their contemporary
take on the traditional mooncake. The hotel’s
Executive Pastry Chef Jean-Marc Gaucher
has created four chocolate mooncake
selections — inspired by the flavors of France,
Japan, China and Thailand — resulting in
delectable treats.
La Rose (France):
Hazelnut, almond, orange
ganache with rose marshmallow on vanilla
biscuit coated with caramel milk chocolate.
Matcha (Japan):
Matcha green tea, raspberry
ganache and black sesame tuile on vanilla
biscuit coated with dark chocolate and a touch
of green tea.
Golden Mandarin (China):
Mandarin dark
chocolate ganache and dried Chinese
mandarin peel on orange biscuit coated with
milk chocolate and gold dust.
Mamouang (Thailand):
Coconut Ivory ganache
with mango fruit paste and Malibu coconut
liquor on crispy rice and vanilla biscuit coated
with white chocolate and a sprinkle of mango.
For those looking for a lighter version of the
fancy delicacy, bite-size mini mooncakes are
offered in four matching flavors.
Individually wrapped mooncakes are at
HK$98/PHP530 each; a box of four flavors
of your choice, HK$318/PHP1,720. A box of
12 assorted chocolate mini mooncakes costs
HK$288/PHP1,558.
Order between September 1 to 30, and
enjoy a 10% discount for 10 to 20 boxes and a
15% discount for 21 boxes or more.
Tel: +852
2315 5566, www.themirahotel.com, coco@
themirahotel.com
Sweet dreams are
made of these
Pastry chic
Spoil your taste buds with artisanal cakes and pastries
A Chez Karine
Bakery treat