By now, Uncle Cheffy is a household name to most. I haven’t tried it until recently but it’s become a go to place for an affordable get together place for many (yuppies). It doesn’t hurt that they’ve popped up everywhere, from Centris Walk to Eastwood to Bonifacio Global City to Nuvali, giving you many options to choose from.
More than the main entries, what my eyes zoomed in on in the menu when I did eventually try Uncle Cheffy were the items in the dessert column. What caught my attention is that they’re European desserts infused with local flavors. Being the sweets junkie that I am, I had to try them all.
First up is the Panacotta with Ube Vichysoisse. A panacotta is a light French dessert that’s made with cream and gelatin. It’s a milky gelatin treat that’s sometimes served with a sweet syrupy sauce, in this case- ube vichysoisse, or kind of like liquefied ube. Ube, for the sake of non-Filipinos, is dessert made from sweet yam, a purple vegetable that’s made into a number of sweets.
This Italian-Pinoy combo made for a delicate dessert that’s neither too sweet nor too heavy. The ube flavor is faint, but this dessert is excellent if you’re feeling full but need something sweet to cleanse your palate from a particularly salty or oily meal (of course, you can just pop a Tic Tac but where’s the fun in that?).
Another Uncle Cheffy Euro-Pinoy dessert is the Sweet Potato Creme Brulee. Creme brulee is a custard made usually with egg yolk and milk, incidentally not unlike our much loved leche flan, except that the top is torched for a slightly crunchy top layer. Sweet potato or kamote, like the ube, is vegetable that’s usually eaten as dessert, because of its naturally sweet taste.
Uncle Cheffy’s version is made with a sweet potato base, and it’s a little more dense and a little less sweet than your typical creme brulee, maybe because they omitted the caramel syrup that usually comes with it.
Last but not the least is the bestseller, the Chocolate Parfait on Pandan Crepe. Now this is where I got confused without the picture. A chocolate parfait for me is something like a chocolate mousse (not the Red Ribbon cake)- whipped chocolate cream served in a glass. The menu did say it’s served on pandan crepe, which made me think of a triangular crepe served with a sort of mousse to sweeten it up.
What arrived on a dessert plate was a green-colored lumpia like thing with some chocolate peeking out from the side and a scoop of vanilla ice cream on the side. Wrapped in the crepe is what I mistook for chocolate ice cream but turned out to be a more-dense-than-frothy chocolate cream. Pandan is a fragrant plant usually used to add a distinct flavor to many dishes and drinks. Unfortunately, the pandan flavor is too weak to make to make a difference.
What’s good to note is that these Euro-Pinoy desserts of Uncle Cheffy’s are not too sweet, not too heavy. Each on its own is good to share, specially if you’ve already stuffed yourselves full with Uncle Cheffy’s famous panizzas (which deserve a post all on its own).
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