Ensaymada, buko pie given new twist as Manam launches dessert menu

Jeeves de Veyra

Posted at Jul 15 2019 05:34 PM | Updated as of Jul 16 2019 12:48 PM

MANILA -- If the French have the croissant, then Filipinos have the ensaymada.

Manam Comfort Filipino's new Three Cheese Ensaymada filled with kesong puti and accented with parmesan and local cheddar is a great companion to tsokolate. For a cheesy treat, guests have the option of topping the ensaymada with raclette.

Three Cheese Ensyamada paired with tsokolate. Jeeves de Veyra

Manam further highlights the ensaymada’s versatility as it is also used in the ensaymadawich, which comes with chorizo patty, egg, and arugula, making this a rather filling snack.

These ensaymadas are among the new dessert offerings of Manam as it celebrates the opening of its 10th branch at the Power Plant Mall in Rockwell, Makati.

The dessert menu expands the current Filipino favorites Manam is known for like its sisig, watermelon sinigang, and crispy palabok.

“Late last year, we introduced some new desserts and pastries that were only exclusive to a few Manam branches. In Rockwell, it’s a whole menu now. We call it a supersized menu. It’s everything that everyone loves in Manam,” explained Maita Quesada, PR and communications head of The Moment Group.

The 10th branch of Manam can be found at Level R3 of the Power Plant Mall in Rockwell. Jeeves de Veyra

The new sweet options aren’t the only things that are new and different in this branch. The Rockwell branch also offers a peek at Manam’s new invigorated look. It’s bright, and airy and homey, thanks to the framed pictures and paintings. For those wanting to take out food, there’s a hassle-free take out counter right at the entrance.

Apart from the ensaymadas, Manam also has new buko pie that ups it coconut content with coconut cream and a coconut crumble topping.

Calamansi tart and buko pie. Jeeves de Veyra

The calamansi tart is wonderfully sour and sweet with a crispy cashew brittle crust.

The sticky roll is soft, fluffy and looks like the popular cinnamon buns. Manam’s Filipino twist is using ube instead of cinnamon and sprinkling toasted coconut crumble on top.

Speaking of ube, it is also a filling in their bibingka that’s best eaten hot and with one of Manam’s signature shakes.

Sticky ube. Jeeves de Veyra
Ube bibingka. Jeeves de Veyra

Currently, the desserts are available in five out of the 10 branches of Manam.