Mentore Coffee + Bar is the newest concept of UCC, it’s first branch located at SM Aura Premiere. Mentore aims to teach people to better appreciate coffee using five different coffee extraction methods. The beans they use at Mentore are also different from other UCC concepts, with the inclusion of both blends and single origins. I was invited to try their food and coffee together with a number of foodie friends. The ambiance is inviting in so much as it is located in a mall, look out for two interesting chairs made from coffee sacks beside the cake display. While waiting we had a plate of Fried Chicken Wings (P130). Crispy finger food perfect for sharing. To go with the wings we had some of their coffee and tea concoctions. One of their unique drinks at Mentore is the Peri-Espresso (P180). A mix of Perrier sparkling water with a shot of espresso, which you then sweeten with honey syrup. I took a little sip and its like a really potent coffee soda. My choice was the Iced Tea (Earl Grey) Milk (P120). I was expecting a milk tea but what came out was a fresh brewed glass of unsweetened Earl Grey tea. Milk and syrup were in small A little bit of green by way of the Thai Yam Unsen Salad (P290). A little warning, despite its plain looks, this salad packs a spicy punch. I only had a little bit before I was reaching for my ice milk drink to save my taste buds. Since there were a number of us seated together, we decided to get different things and just share. One of those dishes was the Yoshoku Spa Butter and Soy with Egg (P390/large). There’s a soft boiled egg in the middle of a generous portion of spaghetti. We broke the egg and mixed it into the pasta which added a nice savory shine to the dish. I felt the dish lacked flavor, I could taste hints of the soy but I was expecting something stronger. Shrimp Doria (P350). Baked rice in rich and creamy white sauce topped with melted cheese. Gooey and comforting, we felt it needed a bit more seasoning. Shrimp Penne Gratin (P340). We realized when the dish came that this was the pasta rendition of the Shrimp Doria. This was a bit better seasoned and had more textures. Next came 2 plates of OmuRice, Pork Omurice with Hamburg (P400) and Mushroom Omurice Special with Vegetable Kakiage (P400). Both plates are pretty hefty and filling, the sidings and sauces were both good it was just the omurice was less than well seasoned. The most exciting dish of the day was the Clair, a cross between a pancake and a waffle. Thin and crosshatched, sweet and crunchy it combines the best of both pancakes and waffles. We had the Clair Berry (P200), topped with fresh strawberries and blackberries and served with ice cream and whipped cream then drizzled with powder sugar. The way to eat this is to cut a segment of the clair, put fruits, cream and ice cream in the middle. Wrap it up and pop it into your mouth for an interplay of cold and hot, as well as a multitude of different textures. The other dessert we tried was the Kobe Baked Pudding (P180). Despite the prestigious sounding name, it tastes like a well executed caramel flan. After all the food, it was time to try their different ways of making coffee. To better taste the difference between each method, the same Mentore house blend is used throughout the three methods we had.
We tried all three methods (siphon, pour over and French press) from the lightest to the strongest in terms of flavors over a nice view and a little putting game. My favorite hands down was the pour over, the resulting cup of coffee is clear, fragrant and I felt the food was underwhelming although the serving sizes were generous, but was saved by the delicious Clair dessert and coffee. The little putting green is a nice addition to the usual coffee shop concept.
Mentore Coffee+Bar by UCC2nd Floor SM Aura Premier (across Forever 21) McKinley Parkway corner 26th Street Bonifacio Global City, Taguig
Other BranchPark Terraces, Glorietta, Ayala Center (beside Fairmont and Raffles Suites) Park Drive cor,. West Street Makati City