Merced Desserts: Sweet Dreams... or Sugar Overload?

Yes MamSer Kain Po Tayo!

Sinubukan ko nga, mga MamSer, ang apat sa mga desserts na available sa Merced EDSA dahil na-curious ako sa trending na Beehive Cake. Excited akong tikman ang mga ito, pero ano nga ba ang verdict? Let’s dive in:

Mozzart

Choco-coated meringue na may mallow icing filling. Yung meringue—undeniably well-made. May tamang kunat na nagme-melt sa bibig, which is impressive! Pero yung combo ng soft mallow filling at chocolate coating? Medyo *too much*. Lahat ng components natutunaw sa bibig, kaya kulang sa contrast ng textures. Sayang, kasi kung may play ng layers ng texture and flavor, mas exciting sana bawat kagat.

Sansrival

Ito, maganda ang texture. Crunchy yung nuts, chewy yung meringue, at creamy yung buttercream na may subtle coffee notes—ang on point. Pero sa akin, medyo matamis lang. Tolerable naman siguro for others, lalo na kung paired with a hot cup of coffee. Not bad!

Beehive

Cute, pero puro tamis lang talaga ang na-offer. Sana naging interesting yung brownies with mallow toppings, pero sobrang sweet nilang dalawa. Nadagdagan pa ng chocolate coating na kulang sa cacao punch. Kung kahit isa sa elements may hint of bitterness or saltiness, mas okay siguro ito. Missed opportunity!

Snowball

Ito yung pinaka-naenjoy ko sa apat. Aerated chiffon cake na may fluffy icing at konting desiccated coconut. Yes, matamis pa rin, pero ang ganda ng mouthfeel sa bawat kagat. Best paired with black coffee for balance!

**Overall Verdict**  

Well, mukhang hindi ako para sa Merced desserts. Ang tatamis ng offerings nila, kaya iiwasan ko muna ang bakery na 'to habang nagpapababa ng sugar levels. Pero kung matamis ang trip mo, baka magustuhan mo sila.

#WhatsYourMark

😊☹️☹️☹️☹️

The Leche Flan Craze at Habanero Kitchen #WhatsYourMark?

Sweet, Trendy, and Overhyped? The Leche Flan Buzz at Habanero Kitchen.

I love the food here, but the Leche Flan dessert... well, it’s not my favorite. 

Yes, MamSer! Kain po tayo! Habanero Kitchen has this famous Leche Flan that’s super trendy online. It’s beautiful, creative, and a crowd favorite. But honestly, I didn’t love it as much as I hoped.

The restaurant itself is amazing. Their lechon is juicy and full of flavor. The Cheese pizza is tasty, and the oyster sisig is creamy and exciting. Oh, and the tortang talong? So comforting and delicious! Everything is well-presented and thoughtfully made. The textures are fun and balanced, showing how creative their chefs are. 

But when it comes to their Leche Flan, I feel like they did too much. The cotton candy and eggshell presentation looked cool, but it overpowered the custard. There wasn’t enough custard to enjoy, and the taste of eggs and lemon rind, which I love in a good Leche Flan, wasn’t there. It was just too sweet for me. 

Maybe I just expected too much after seeing all the hype online. Everyone seems to love it, so maybe it’s just not for me! But hey, their other dishes are so good that I’ll keep coming back for those.

Have you tried Habanero Kitchen? Did you love their Leche Flan? I’d love to hear your thoughts! 

#WhatsYourMark  

😊😊☹️☹️☹️  

‘Yun lang mga MamSer, Maraming Salamat!

Eeeennjjjooooyyy!

Croque Monsieur From Starbucks Review | What’s Your Mark | MarkMyName

I finally gathered the courage to order a Croque Monsieur from Starbucks. If you’re unfamiliar, it’s pronounced *krowk-muh-syur*, and yes, typing it out was no easy feat! But hey, I was determined—and curious—to try this French classic, so here we are.

Let’s start with the ham. It’s the star of the show, bringing in that festive, Christmas vibe with every bite. The ham’s thickness and quantity are on point—it’s not too overwhelming, but still satisfying enough to remind you it’s the real deal. What’s even better? It doesn’t taste like the cheap, overly-processed kind. This ham brings some premium feels to the table and definitely sets the tone for the dish.

Then there’s the cheese. Oh wow, it’s the ultimate treat for cheese lovers. Imagine creamy, tangy goodness oozing from the bread, with just the right amount of saltiness to balance it all out. Honestly, the cheese is so rich that it might lean toward being a little overwhelming for some, especially if you’re not *super* into cheese. But for those who can’t get enough of that gooey, cheesy magic? This is absolute heaven.

Speaking of the bread, I had mixed feelings about it, but overall, it’s a win. On the one hand, it absorbed some moisture from the cheese, which made parts of it soft and a bit soggy. On the other hand, it gooey and retained its texture, so it wasn’t completely defeated. Bonus points for the crunchy edges—that little crunch at the end of each bite was a welcome surprise and added a nice contrast to the creaminess of the cheese and softness of the ham.

What’s great about the Croque Monsieur from Starbucks is how it all comes together in harmony. The flavors are well-balanced, and the dish feels indulgent without being too much. It’s the kind of thing you want to treat yourself to on a busy day or when you’re in the mood for something comforting yet elevated.

While eating this, I felt both fancy and relatable—it’s a Croque Monsieur, after all, but it’s also me just trying to figure out how to pronounce it while munching away at Starbucks. The experience was fun, delicious, and totally worth sharing.

For those of you who are curious, I’d say go for it, especially if you’re a fan of ham and cheese. Just prepare yourself for a little cheesy indulgence, and you’ll be good to go.

#WhatsYourMark 😊😊😊😊☹️  

URC Flour "Rises and Shines" with Innovation and Expertise at FCBAI Bakery Fair 2025

The Filipino Chinese Baker’s Association Incorporated (FCBAI) Bakery Fair 2025 witnessed a dazzling display of innovation and expertise as URC Flour took center stage, reinforcing its position as one of the country’s leaders in the flour industry. With a focus on cutting-edge techniques and high-quality products, URC Flour's participation underscored its commitment to empowering bakers and driving the industry forward.

“Innovation is at the heart of everything we do," stated Naida Ebora, Sales, Marketing and Distribution Manager, URC Flour Division. "With the recent opening of our Sariaya Plant, we continuously strive to develop products that meet the evolving needs of bakers, whether they are home enthusiasts or seasoned professionals. Our goal is to provide them with the tools and resources they need to create exceptional baked goods,” added Ebora.

This year’s theme of "Rise and Shine," perfectly aligned with URC Flour's dedication to helping bakers achieve their full potential. At their vibrant booth, attendees were treated to a showcase of the company’s latest advancement in n flour technology and baking solution. And to support this year’s theme, URC’s concept of “SIKAT”, has truly embodies the company’s position in helping bakers achieve their objectives.

SIKAT in Filipino, means to shine, to be radiant, to be successful. It embodies the very essence of what we aim to achieve together. With URC flour, we want to empower you to be SIKAT in your baking endesvors. We understand that every baker, from home enthusiasts, to established professionals, dreams of creating baked goods that stand out, that are truly exceptional. That’s why we’ve dedicated ourselves in providing you the highest quality flour, the perfect foundation for your culinary masterpieces, “said Ebora.

One of the hightlights of URC flour’s exhibit was the live baking demonstrations led by renowned Chef Aileen Asilom, which captivated audiences, showcasing the versatility and superior quality of URC’s Flour product range. The baking sessions not only highlighted the adaptability of URC Flour’s product range but also provide valuable insights into the latest baking techniques.

In addition to the live demonstrations, URC Flour also featured interactive displays that

highlighted the science behind baking, which provided attendees with a deeper understanding of the properties of different flours and how they affect the final product

The company's representatives were on hand to answer questions and provide expert advice, further demonstrating the company’s commitment to education and knowledge

sharing.

URC Flour's participation in the FCBAI Bakery Fair 2025 was a testament to its unwavering commitment to innovation and expertise. By showcasing its latest products and providing valuable educational resources, the company has solidified its position as a leader in the baking industry. As the industry continues to evolve, URC Flour remains at the forefront, empowering bakers to "rise and shine” with their exceptional creations.

The FCBAI BAKERY FAIR 2025 has provided a platform for URC Flour to showcase their commitment to the baking community. Their SIKAT theme, combine with the fair’s RISE AND SHINE focus, has created a powerful message of empowerment and inspiration. By providing high quality flour and unwavering support, URC flour is helping bakers across the nation to truly shine.