IF I’M to be concise, I will give you two reasons why you should be dining at Misto on Kadayawan week -— the food and art. But no, I
will be detailed and give you five because each entry deserves its own praises.
1. The Chocnut Banana Turon
The Pinoy favorite kakanin has seen different interpretations: topped with ice cream, mixed with other fruits, the caramel coating
sprinkled with sesame seeds, but this is the first time I’ve tasted Misto’s version.
The Chocnut Banana Turon is a marriage of two Pinoy favorites the Gen-Xers (perhaps the Baby Boomers as well) grew up with the turon
and the Choc Nut. Although each can be enjoyed separately, Chef Bang decided to give something to reminisce on with a single bite
(wide eyed, drops the fork).
Sweetness level is just right that’s why I loved it.
2. Champurrado Bico with Malagos Dark Chocolate Ganache
Okay! Champorado na, biko na, may sikwate topping pa! How much more decadent can this kakanin be?
Chef Bang says she cooked the “malagkit” with Malagos sikwate champorado style but with biko consistency, and topped it with Malagos
dark chocolate ganache.
What can I say? Only that this kakanin-dessert deserves a French’y name. Any suggestions?
Unlike the traditional biko, this one is not too sweet.
3. Ube Leche Flan Cake
Ube and Leche Flan made it to the dessert’s name but Chef Bang omitted to mention what the cake is — it’s Malagos dark chocolate cake.
Yes, may ube na, may leche flan at may chocolate cake pa!
This one is another three-in-one wonder. Each flavor is quite distinct and plays nicely together with every forkful.
Again, you may perceive that the ube frosting, the leche flan topping and chocolate cake as sweet, overpowering sweetness when eaten
together. But no, each component is rightly sweetened with bittersweet taste of the dark chocolate balancing everything.
4. Malagos Dark Chocolate Cheesecake
No the three-in-one dessert drama is not yet over, Chef Bang has another one and she’s going overboard with five layers of dark
chocolate: Dark chocolate-Graham crust, dark chocolate with cheese cake, a coat of dark chocolate ganache, whipped cream -dark
chocolate ganache and garnished with thin dark chocolate triangle.
Can we call this quintuple layer dark chocolate cheesecake?
What’s unique about this dessert is the use of the chevre cheese for the cheesecake layer. The chevre gives the tangy contrast to the
rich bittersweet flavor of the dark chocolate layers.
The dessert may be rich but the sweetness level is perfect!
5. Tabula Rasa
Last but not the least—the Tabula Rasa. No, it's not some exotic dessert but an art group that’s exerting all its efforts in putting
Davao and Mindanao art and artists on the forefront.
For the Kadayawan season, the group’s art pieces are on exhibit and on sale. The pieces are great — beautiful paintings, right sized
and totally affordable — and good for those who wants to start or add another to the collection without breaking the bank.
On dinner buffet nights, August 17 to 19, when Misto bestsellers and Kadayawan food highlights will be enjoyed, five Tabula Rasa
artists on each night will be sketching portraits of dinner guests (to be drawn in a raffle).
Food and art, that’s double the fun at Misto. I know I had fun as I was among those who got first dibs on the Kadayawan promotion.
Yes, I had loads of the desserts and my portrait sketched by two fab artists, Daryl Descallar and Brando Cedeño. Thanks guys!