"Timeless" - A Charlie Ysmael Milestone Concert (Muntinlupa City, Metro Manila)

 

"Timeless" 

Stellar Productions is proud to announce “Timeless,” a landmark concert event celebrating the dual milestone of Pinoy Rock icon Charlie Ysmael's 65th birthday and his 40th anniversary in the music industry.  The performance, offering an intimate journey through 4 decades of Philippine rock history, will take place on March 29, 2026 at 19 East Bar & Grill, a premier live music destination. 

Ysmael will perform curated setlist spanning his influential career, featuring the soulful grit and classic rock energy that have become his trademarks.  Ticket prices and special guests to be announced soon. 

The original The Breed (L-R): Charlie Ysmael, Johnny Besa, Jay Alviar, Larry Dy-Liacco, Manny Amador and Miguel Ortigas

Charlie Ysmael is the frontman of The Breed, a legendary hard rock quartet that sprang out of the 1990s, contemporary Filipino music's second golden age. It was notorious for its loud-playing guitarist Emmanuel “Manny” Amador's (brother of Pinky Amador and nephew of Repertory Philippines founder Zenaida Amador) ear-splitting guitar volume, and remarkable for its signature song "Black Mercedes Benz" (a hit song which exposes the social gap and political atmosphere in the Philippines) as sung by Ysmael. The other band members then were Jay Alviar, Larry Dy-Liacco, bassist Johnny Besa and drummer Miguel Ortigas.  The last two are currently in another band Pigdog. 

In early 1998, The Breed disbanded and faded from memory and, in 2011, Amador died from cardiac arrest in Cebu City at age 49.  Ysmael reinvented himself as TV news reader (RPN 9), radio DJ (NU 107, as Charlie Y, and earlier on DZRJ-AM), and again as singer in various different band lineups in the hotel circuit, performing different genres, from pop to soul (very short-lived), to swing (with a horn section) to classic rock, and then, notably, with The Spirit of '67, where he stayed for 13 years (until 2018). 

When Covid-19 brought all entertainment to a grinding halt, Ysmael decided to resurrect and reform The Breed Ysmael The Breed by name, rounding up musicians Paolo Blaquera (lead guitar, backup vocals), Gerard de Dios (bass) and Jay Alviar (drums), as his new band mates, with Ysmael as lead vocals and guitar. 

Doing their best to capture the Breed's signature sound and lyrical themes, they released “Against the Light of Day,” a new album written, recorded, and mixed on October 2020, at the height of the pandemic, until about May 2022 and launched last April 15, 2023 at 70s Bistro.  They then recorded and wrapped up a promotional tour of the new album, performing in select venues around the city including 19 East, 70s Bistro, and The Roadhouse. 

The Breed - current members

Last December 2024, The Breed celebrate their 35th anniversary as the Lords of rhe Loud of Pinoy Rock.  The Breed’s current lineup consists of Charlie Ysmael (vocals), Ian Trinidad (drums), Paolo Blaquera (guitar), Mike Bewer (guitar) and King Baldoz (bass). 

Album cover of "Free" (1995)

“Free” (1995) track listing:

• Ten to One
• Black Mercedes Benz
• Batang Araneta
• Logan's Run Revisited
• Asar
• Megadrive
• Killing for Convenience
• Ode to the Common Man
• Apocalypse
• Free
• BlackMercedes Benz (Acoustic Version)

 

Album cover of “Amusing Ourselves to Death” (1997) 

“Amusing Ourselves to Death” (1997) track listing:

• Nightmare
• Virtual Reality
• Psychic 1-900
• Handog Ko sa Inyo
• You Are the One
• Amusing Ourselves to Death
• Handog Ko sa Inyo (Acosutic)
• Virtual Reality (Interactive Mix)

 

Album cover of “Against the Light of Day” (2022)

“Against the Light of Day” (2022) track listing:

• The Awakening
• Lawless
• High Octane Johnnie
• Wall of Sound
• Finding My Way
• Panaginip o Landas
• Ghosts
• The Struggle
• On the Run Again (Logan's Run Pt. 2)
• Confessions of a Serial Killer
• The Blaq Knight Cometh
• Days of Thunder
• Too Late to Pray
• Metal Beast
• Out of Control

 19 East Bar & Grill: Km. 19, East Service Rd., Muntinlupa City, Metro Manila.

Three Chefs, One Table (Savoy Hotel Manila, Pasay City)

 

Three Chefs, One Table

Available exclusively this entire month of October 2025, for the first time in Savoy Hotel Manila’s dining history, three culinary masters from Savoy hotels across the Philippines (Chef Christian "Kit" Carpio of Savoy Hotel Manila, Chef Marco "Coke" Semblante of Savoy Hotel Mactan Newtown, and Chef Vincent Yves Cabahug of Savoy Hotel Boracay Newcoast), will unite in the upcoming “Three Chefs, One Table” a first-of-its-kind culinary collaboration to create a dining experience like no other. It is not just food on the table—it is culture, passion, and artistry combined. 

Guests are invited to indulge in this rare gastronomic journey, meet the chefs, experience their passion on a plate and savor a specially curated collaborative menu that brings together signature creations from the rustic charm and sun-kissed shores of Boracay, the oceanic treasures and vibrant culinary scene of Cebu, and the inventive flair and bustling heart of Manila, each dish telling a story and infused with the chef’s heritage, philosophy, and personal journey.

 

Chef Vincent Cabahug, Chef Coke Semblante and Chef Kit Carpio

Three Chefs, One Table is more than just a menu—it is a culinary celebration of diversity, creativity, and collaboration across the Savoy brand. Every bite is a chance to savor not just flavors, but the stories behind them. Coming together to present a specially curated menu, each chef will showcase their best-selling and most popular dishes from their respective hotels, creating a one-of-a-kind dining experience here at Savoy Hotel Manila. 

Chef Christian “Kit” Carpio, with over 27 years of culinary experience, brings a wealth of knowledge and creativity to his role as Executive Chef of Savoy Hotel Manila. His career journey spans prestigious hotels, resorts, medical institutions, and entrepreneurial ventures, giving him a wide lens on food innovation and service excellence. Since joining Savoy Hotel Manila in 2022, Chef Kit has been instrumental in shaping the hotel’s culinary identity, marrying Filipino heritage flavors with modern global techniques. His leadership has showcased regional culinary treasures through themed festivals such as Ilonggo Culinary Treasures, Cebu Food Festival, Boracay Island Flavors, and Pistang Pinoy, giving guests authentic experiences that celebrate the Philippines’ rich food culture.

 

Chef Christian "Kit" Carpio of Savoy Hotel Manila

Chef Kit is also widely recognized for his inventive use of sampaguita, the country’s national flower, integrating it into savory dishes, desserts, and beverages. His creations—like Sampaguita Mojito, Mango Sampaguita Cheesecake, and Sampaguita-rubbed Pork Barbecue—demonstrate both creativity and respect for tradition. 

Beyond creativity, Chef Kit is a champion of sustainability. As Vice President and F&B Chairman for Sustainability at Megaworld Hotels and Resorts, he drives eco-conscious practices such as zero-waste cooking, urban hybrid farming, and the use of locally sourced ingredients. His work ensures that Savoy Hotel Manila not only delivers memorable dining but also contributes to environmental responsibility and community engagement. A mentor, innovator, and advocate for sustainable hospitality, Chef Kit Carpio embodies the spirit of Filipino culinary leadership—proudly sharing flavors of the past while innovating for the future. 

For this culinary celebration, Chef Kit will prepare Crab Meat Dumplings (delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip) as an appetizer, a Cucumber and Seaweed Salad (crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite) and, for the main dishes, Steamed Pompano with Chawanmushi XO (whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce) and Sizzling Pan-Roasted Stuffed Squid (tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze). For dessert, he’ll prepare Thai Tea Crème Brûlée (a French classic with a Southeast Asian twist, infused with Thai tea and topped with a caramelized sugar crust).

 

Chef Marco "Coke" Semblante of Savoy Hotel Mactan

Chef Marco “Coke” Semblante, a graduate of Hotel Restaurant Management from the University of San Carlos, brings over 20 years of culinary experience to Savoy Hotel Mactan Newtown. He began his career as a commissary chef and steadily rose through the ranks across luxury hotels and international cruise ships. His dedication and skill

have earned him a Gold Medal from the World Association of Master Chefs and a Bronze finish at the Philippine Culinary Cup in 2022. Today, he leads the hotel’s culinary team with a focus on innovation, authenticity, and strategic impact. 

His contributions have shaped both the guest experience and the brand’s identity. The award-winning Ensaymada, twice named Sunstar Best of Cebu, became a top-selling pasalubong through his elegant packaging concept. He introduced Camote Brulee, a refined take on a Filipino street snack, and launched Street Eats, a vibrant dining concept inspired by Cebu’s al fresco food culture. His Secret Menu campaign, which featured collaborations with local personalities and heritage brands, earned the Cebu Tourism Hospitality Award for Best Marketing Campaign. 

Chef Coke continues to expand his influence through national collaborations and strategic partnerships. His Cebuano promotion at Savoy Hotel Manila became a best-selling event, and his work with influencers and government officials has strengthened the hotel’s visibility and reputation. With a leadership style rooted in humility and creativity, Chef Coke Semblante remains a driving force behind Savoy Mactan’s culinary success. 

For the collaborative menu, he will contribute the Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya (a flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread), the Sugba – Grilled Tuna Belly with Spicy Papaya Salad (char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes), the Mactan Chili Crab (juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence) and, for dessert, the Rosquillos &  Salvaro Ice Cream Sandwich with Salted Caramel Sauce (a playful Cebuano-inspired treat with crispy Salvaro biscuits, creamy ice cream, and rich salted caramel drizzle)

 

Chef Vincent Yves Cabahug of Savoy Hotel Boracay

Chef Vincent Yves Cabahug, a Cebuano chef, was classically trained under Michelin-starred chefs across Europe and Dubai. Returning home to the Philippines, as Executive Sous Chef of Savoy Hotel Boracay, he redefined resort dining with a focus on inclusion and cultural pride, serving up dishes that are both rooted in tradition and welcoming to all. Through the hotel’s latest culinary initiative, he aims to spotlight halal-certified cuisine, an often-overlooked aspect of the country’s diverse food heritage, with authenticity, respect and celebration. 

Learning directly from halal chefs in Morocco and Saudi Arabia, connections made through his shared passion for kite surfing on Boracay, at Savoy Hotel Boracay, he started from scratch, from sourcing ingredients from halal-certified suppliers to rethinking storage, prep, and delivery.  In the end, he created a fully halal kitchen and a thoughtfully a crafted halal menu, marking a deeply personal milestone. 

His menu masterfully fuses traditional Middle Eastern favorites with vibrant Filipino flavors. Cabahug, always curious and creative, loves putting his own unique twist on traditional Filipino recipes and one of his proudest creations is his signature samosa. However, his personal favorite is the chicken kabsa, infused with local spices, shakshuka that sings with Boracay’s freshness. 

Chef Vincent will prepare his Barbecue Chicken Croquette (golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce) and Fisherman’s Pie (a comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes). 

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.

Ganito Siya Noon, Paano Tayo Ngayon?: A Close Up of Eddie Romero's Cinematic Odyssey

 

Ganito Siya Noon, Paano Tayo Ngayon?: A Close Up of Eddie Romero's Cinematic Odyssey

The year 2024 was a momentous year for the late Eddie Romero, one of the country’s greatest film directors, producers and screenwriters and a National Artist for Film and Broadcast Arts (May 26, 2003) known for his picaresque yet meaningful films, whose birth centennial was held last July 7.  A centennial celebration, held at the Dusit Thani Hotel, united colleagues, loved ones, and admirers inspired by Romero’s cinematic vision and dedication to Philippine culture. Together, they paid tribute, not only to his invaluable contributions to film, but also to his enduring spirit as a storyteller who brought the Filipino experience to a global audience.

 

Eddie Romero

The gathering was attended by his friends, members of media, film colleagues (including Gloria Diaz) and a number of Romero’s relatives which include his sons Joey and Ansel and their spouses, his younger brother Rodolfo "Rudy" Romero, his nephews and nieces (which includes actress Chanda Romero) and grandchildren (including Pasay City Congressman Gustavo "Gus" Tambunting).

 

Jose Romero

Though reserved, Eddie’s gentle guidance shaped his sons into principled, thoughtful men.  In his welcome remark, Joey Romero (also a film director and a MTRCB board director), recalls his father’s mantra that defined, not only his life, but also his legacy, saying “You can be anything you want to be as long as you like what you’re doing and strive to be good, if not the best at it. You can be a carpenter but be darn good at it and like it.” 

Ancel Romero

Eddie believed that true success wasn’t about fame or wealth, but about what you could give back, especially to those less fortunate. This value was poignantly instilled in one quiet moment when he reminded Ancel to be grateful and compassionate toward those who had less. Ancel Romero recalls him saying “The most important value he instilled in us was putting others above oneself.”

 

Atty. Rudy Romero - Eddie's younger brother

Tributes to Romero where not only delivered through words, but also through songs, some of which were theme songs in movies Eddie directed.  The Letran Singing Ambassadors (established in 2004, it is the official choir of Colegio de San Juan de Letran) sang Iduyan Mo, a song, composed by Ryan Cayabyab (2018 National Artist for Music), and made for Romero’s film Aguila. Featuring an ensemble cast including the late Fernando Poe Jr., this 1980 epic, said to be one of the biggest Filipino films ever made, explores the impact of colonization and war on the Filipino spirit. 

 

Letran Singing Ambassadors

The choir also sang Saan Ka Man Naroroon, a song composed, in 1968, by Restie Umali and Levi Celerio (1997 National Artist for Music and Literature); and Allegro Musica, a fast song, with medley, also composed by Ryan Cayabyab and arranged by Anthony Go Villanueva.  Ms. Aleli V. Salazar (of the Ateneo Chamber Singers), on the other hand, sang Goodbye Joe, Hello, the theme song from the 1982 Filipino-American film Desire (starring Tetchie Agbayani), also directed by Romero.

 

Ganito Kami Noon, Paano Kayo Ngayon?

The highlight of the day was the announcement, by Nicolas “Nick” A. Deocampo, celebrated filmmaker, film educator, and chairperson of UNESCO Philippines, that Ganito Kami Noon, Paano Kayo Ngayon? (1976, translated as “This Was How We Were Then…. How are You Doing Now?), one of Romero’s most celebrated films, has been selected for inclusion in the UNESCO Memory of the World (MoW) Register, honoring its role in preserving cultural heritage for the world.  The MoW, a UNESCO program, established in 1992,  under the communication and information sector, is an international effort to promote the preservation of humanity’s most historically, and culturally, significant documents and treasures. 

 

Nicolas "Nick" Deocampo

The film, widely regarded as a masterpiece of Philippine cinema, delves deeply into Filipino identity and culture during the Spanish colonial era, skillfully blending humor, drama, and historical insight. This movie narrates the adventures and misadventures of Kulas (played by Christopher de Leon), a naive peasant boy, who wanders through the Philippine Revolution of 1896-1898 and the Philippine-American War of 1899-1901. Gloria Diaz, as Matilda “Diding” Diaz, plays the love interest of Kulas.  The events serve as catalysts for Kulas to come to a realization about his identity as a man and as a Filipino. This film reflects powerful themes that recur throughout Romero’s works, including the epic Aguila (1980), which spans generations.

 

Gloria Diaz - played Didang, Kulas' love interest

In 2013, the film was digitally restored and remastered by the ABS-CBN Film Archives in partnership with Central Digital Lab.   During its restoration, the film print had noticeable impairments such as heavy splices, scratches, and breathing and it took 2,479 manual hours just to restore the film.  Another 80 hours was spent for color grading, with Joey Romero (who had a cameo in the film) personally involving himself in its restoration and technical run and helping with the color grading process. For its restoration, ABS-CBN Film Restoration borrowed and used the only extant 35-millimeter copy of the film found in the collection of the Cultural Center of thePhilippines. The original mono audio was lifted from the Betacam copy, restored and upgraded, to stereo, by ABS-CBN Audio Post.

 

Romero being conferred the title of National Artist for Film by Pres. Gloria Macapagal-Arroyo

Deocampo first met the film's director, Eddie Romero, while they were both working at Movie Workers Welfare Foundation or MOWELFUND (Romero was a prime mover in its creation as well as that of the Film Academy of thePhilippines and the Movie and Television Review and Classification Board or MTRCB). For him, this classic uniquely captures the essence of Filipino identity, resilience, and heritage. This film doesn’t just tell a story; it embodies a legacy, a piece of history, and a powerful statement about Filipino culture and spirit.

 

Eddie Romero directing Fernando Poe Jr.

Deocampo marveled at the symbolism Romero infused into his work, describing it as “Perfectly semiotic” and explaining that each frame reflects the Filipino soul. He considers this film the “national text” of Philippine cinema—akin to Noli Me Tangere in literature.  As a cultural artifact, Ganito Kami Noon,Paano Kayo Ngayon? is a testament to the Philippines’ complex history and enduring spirit. His efforts to have it recognized, by UNESCO, highlights its role as a piece of national heritage for future generations—a cinematic time capsule preserving not only the past but the core of Filipino culture. For him, this film is more than a story; it’s a legacy embodying the heart of what it is to be Filipino.

The Chocolate Chamber Experience (Cebu City, Cebu)

The Chocolate Chamber (TCC)

After lunch at Adlawon Vacation Farm, a long 45 min. drive took our media group back to downtown Cebu City, to Robinson’s Galleria Cebu where we dropped by The Chocolate Chamber (TCC), a small shop located at the al fresco side of the ground floor. The brand carrier of Ralfe Gourmet, Inc., its mother company, TCC operates with a mission of catapulting the chocolate-making scene in the Philippines a notch higher. 

Check out “Adlawon Vacation Farm” and “Restaurant Review: Kusina Luche”

 

Cacao plants, cultivated in Mexico (Mexicans prefer their chocolate thick and pure), were brought to the Philippines in the 17th century during the Manila-Acapulco Galleon Trade and its arrival started a decadent tradition in Cebu, Leyte and Bohol. Due to limited areas for farming, cacao farming is not as big in Cebu but chocolate drinking is very popular in the province. 

 

This artisanal chocolate company focuses on transforming locally-produced cacao beans into internationally-acclaimed creations through its various products and services as showcased in its cafes, boutiques and other platforms.

 

Though the shop was small (it can only sit about 10 people at a time, indoors, and maybe 6-8 outside), the interior was really great. The layout features an array of coffee tables, with crisp white linens and carefully folded napkins and are adorned by gold-rimmed fine porcelain teacups. Paintings, using chocolate lava as paint, hang on the walls while shelves of various neatly ordered chocolate confections, feature a very tempting display of chocolate cakes and pastries.

 

Upon arrival at TCC, we were welcomed by Mr. Eduardo “Edu” Pantino, TCC’s Managing Partner. Here we experienced the 30-45 min. The Chocolate Chamber Experience, a rich chocolate heritage via a select set of four tablea ((chocolate ganache) creations, all lovingly made from homegrown cacao. The decadence and smoothness of their delicious chocolates are to die for, with quite an intense flavor and a must try for any chocolate lover.  Due to the high fat content of the chocolates, only room temperature water was served while sampling the tablea creations as cold water affects the mouth feel of the chocolates.

 

Mr. Eduardo "Edu" Pantino

The crash course started with Whole Cacao Nib Praline, an earthy, nutty and fruity confection consisting of whole cacao nib is made from choice roasted, fermented beans covered by a rich, chocolatey shell from cacao mass. 

 

Cacao nibs

This was followed by a bite of tartufini featuring a roasted whole cacao nib drizzled with caramel and covered with sweetened cacao mass, pure chocolate in a semi-liquid form.   These first two creations feature the infusion of foreign chocolate making traditions to tablea.  The very familiar Choco-Mango Nugget is a fusion of dried mango chunks and sweetened cacao mass with a hint of sea salt to bring out the sweetness. 

 

The Chocolate SRS (Sweet Rice Surprise)

The finale is the filling Chocolate SRS (Sweet Rice Surprise).  Inspired by the puto sikwate (their version of the popular puto maya rice cake and sikwate), this favorite Cebuano painit (snack) is a balled up, steamed glutinous rice with a hint of ginger and coconut milk.  It is filled with mango jam, coated with tablea.  

Sikwate being poured from a tsokoletera

It was paired with sikwate, a hot chocolate drink made with premium cacao dissolved in water in a tsokoletera and mixed with a batirol (wooden beater).  Edu also encouraged us to pour the sikwate over the puto maya.

 

Ms. Raquel Toquero-Choa

After the Chocolate Stop, we were joined by the 46 year old Ms. Raquel Toquero-Choa, TCC president and founder. An advocate of tablea and an artist with chocolate lava as her medium, she is a Philippine Chocolate Sommelier and an ambassador of Philippine cacao.  This amazing woman, named as the Philippines’ Chocolate Queen in 2011, is behind Ralfe Gourmet (her first store), The Chocolate Chamber (TCC) and, just recently, Batirol where she plans add a new spin to tablea-based local delicacies such as sikwate and champorado (chocolate rice porridge). A kiosk store concept created for franchising, Batirol is a part of the business that her children will manage. 

Raquel was only seven years old when her parents separated, after which she and her siblings were sent to live, in the early 1980’s, with their grandmother Leonila Bogonia (whom they fondly called Nanay Nila) in a remote community in the secluded mountains of Balamban which was when dominated by the rebels. Just to reach school, they would have to cross seven rivers and, to augment their needs, they also sold whatever food they had prepared the night before.

Despite their extremely difficult life, Nanay Nila instilled in them the value of hard work. At night, after a day’s journey of survival, Nanay Nila would also tell, over a cup of hot “sikwate,” a story from a book, a great comfort in their young lives.  Her favorite tale was about the legend of Maria Cacao, believed to be the queen of the cacao forest.

Nanay Nila also taught them how to plant, harvest, ferment and sun-dry cacao and then roasting the beans to make pure tablea, a task that Raquel mastered by heart.  Eventually, this inspired her chocolate journey. 

At 16 years of age, Raquel got married to mechanical engineer Alfred Choa, a family friend. Alfred helped her accomplish her dreams by showing to the world her gift of turning tablea and chocolate into something special. Together, they had 8 children - Michael Ray, Michelle Honey, Anthony, Jonathan, Hannah Mae, Alfredo Jr., Rose Angeline and John Paul. Balancing both motherhood and business, Raquel allowed her children be part of what she is doing, letting them get messy with cacao so they can appreciate the artistry involved in the craft.

 

Ms. Raquel (center) with four of her eight children

Today, Raquel, a woman on a mission, is recognized for her work to elevate the quality of the products made from local cacao beans, starting with the chocolate buffets she organizes at Casa de Cacao, her home in Casals Village in Mabolo, Cebu City, and through her artisan chocolates and chocolate-flavored food and drinks that are available at TCC. She also began to supply tablea and chocolate to high-end hotels and resorts in different parts of the country.

 

Chocolate Cayenne

Raquel still chooses to do her craft the old-fashioned, artisanal way, doing everything by hand, with ethnic grace and calculated movements, and using her highly developed senses to achieve perfection. She still uses a lusong (stone mortar) and alho (wooden pestle) when pounding the roasted cacao beans or nibs into a cocoa mass of pure chocolate in rough form, in the process creating rhythmic pounding sounds. Though it is processed using bare hands, she dispels the notion of tablea as the dirty chocolate.

 

Dark Chocolate with Cacao Nibs

TCC sells a varied selection of chocolate food such as hand-rolled truffles with ganache, alfahores, nibcuits, chocolate SRS (Php285), pralines with whole cacao nib, turrones de tsokolate, tartufini and cacao nib cookies; mushroom soup (infused with 100% cacao mass and served with tablea artisanal bread, Php350); and lemon scones (Php85 for 1 and Php310 for 4).

 

White Chocolate with Cacao Nibs

Their chocolate cakes, by Ralfe Artisanal Chocolates, come at Php285 a slice and come by different names – Torta de Cerveza Negra, Torta de San Miguel, Red Horse Chocolate Cake, Torta de Francisco, Torta de Don Papa Rum, Old-Fashioned Chocolate Cake, Torta de Chocolate con Corazon, TCC Founder’s Cake, TCC Moist Cake and Mud Cake.

 

Hannah Mae T. Choa

For their hot pure, unadulterated, zero-sugar chocolate drinks, served in a tokolatera (good for 3) and with a mini choco nib cookie, you can choose Spanish (Php650), Mexican (Php600), Classic (Php600)  and Traditional (Php585).  Single servings come in cinnamon, hibiscus, mint, salted caramel and crema tostada, each Php185; and Tsokolate Bar (Php200).  Chilled chocolate, also served with mini choco nib cookie, comes in hibiscus (Php200) and Tsokolate Bar (Php210) flavors. 

 

Jonathan T. Choa

Their ensaymadas (Filipino brioche), sweet, tender and tasty bread topped with whipped butter and sprinkled generously with grated cheese and cacao de bola, comes in two flavors – tablea (Php100) and tablea-ube (Php110).

 

Their pasta (spaghetti or angel’s hair, Php385), grated with cacao de bola, comes with the choice of longanisa or tuna.  Sauteed with cocoa butter and tossed with cacao nibs, it is served with bread.

 

They also serve all-day breakfast (Php750), good for two – longanisa and pork tocino sautéed in cocoa oil, rice infused with unsweetened chocolate, sunny side up egg with grated cacao de bola, garden salad with cacao de bola-infused salad dressing, and one cup of sikwate or hot chocolate of preferred flavor.

 

The pizza platter, garnished with cacao de bola, comes with either grilled sausage (Php450) and Margherita (Php400).  For sandwiches, you can choose grilled beef pastrami (Php285), grilled turkey (Php285), grilled tuna (Php210) and grilled cheese (Php210). 

The Chocolate Chamber: Level 1, Verandah, G/F, Robinson's Galleria Cebu, Gen. Maxilom Ave. Extn., North Reclamation Area, Cebu City.  Tel: (032) 40-1521.  Mobile numbers: (0917) 715-151 and (0917) 28-7661. Open daily, 10 AM to 7 PM. Website: www.thechocolatechamber.ph.