Magnum Manila at the SM Aura will be pulling up the stakes on its wildly successful pop-up on July 26, 2015. Magnum Manila may be popular for their make your own Magnum bar with lines snaking around
I recently got to try their savory offerings and it’s a good started before delving into their magnificent desserts created by Chef Miko Aspiras.
The Cajun Spiced Chicken Poppers (P180) is a good for sharing appetizer while waiting for your other dishes to arrive. Crispy and lightly battered with nary a hint of oil, tossed in semi spicy Cajun seasoning.
Looking for a meat free starter, a plate of the Baked Mussels in Fundido (P350) should be your choice. Chilean mussels baked with salsa, breadcrumbs and a generous amount of Fundido cheese sauce.
Bacon lovers will enjoy the Bacon Fried Fries (P215) immensely. Thick cut fries topped with bacon, garlic and cheese.
The most intriguing main dish we tried was the Magnum Bolognese (P300). Belgian chocolate shavings are incorporated into the classic meat sauce. I admit I was not able to discern the chocolate flavors but there was a deeper, more complex meat flavor.
The Magnum Burger (P400) is a classic burger with a Wagyu patty, lettuce, tomato and cheese. The patty is packed well and has a nice and strong beef flavor. I felt it was a little bit overcooked though.
If you are going to be ordering just a single dish at Magnum Manila then you should make it the Salmon Steak with Soba (P470). A seared, miso marinated salmon steak coated in sesame seeds. The fish is juicy with nice textural crunch from the sesame seeds while the miso adds a nutty flavor. Underneath is a soba noodle salad with cherry tomatoes to make the dish filling. Healthy and delicious so you can splurge your calories on what’s most important, dessert.
Savory dishes done, now it’s time for dessert. Browsing the menu, I was surprised at the many new plated desserts they have added, each one looks as tempting as the next one.
The Make My Heart Melt (P380) should make chocolate lovers swoon with delight. A chocolate dome sits it the center of a plate with a Magnum stick sticking out and bits of fruit making peek a boo. The server then proceeds to pour hot caramel sauce and the dome just melted away and mixed with the chocolate to coat the Magnum bar, brownies and fruits. A fun thing to watch.
Matcha lovers will be zeroed in on the Matcha Lava Cake (P280). A group of diners beside us came in and ordered 5 plates of this one, must be a Matcha lovers convention or something. A matcha lava cake with crushed pistachios, strawberries, a Belgian milk chocolate vanilla Magnum bar and a black sesame-vanilla sauce on the side (Yabu grinding involved).
My pick for dessert was the Magnum Popcorn (P280). A White Belgian chocolate dipped vanilla Magnum bar sits atop a bed of popcorn. Looks very pretty but once you taste the popcorn, you’ll be in for a treat. Sweet and salty Parmesan popcorn with bacon bits, shaved almonds, mini marshmallows and a drizzle of maple syrup. This is so good, someone should keep selling the popcorn.
Crepe du Jour (P380). Light sweet cream in between layers of French crepe, topped with assorted fruits chocolate shavings and a Magnum bar. This felt like a crepe samurai on steroids. Irene felt it had a little too much cream but I felt it was perfect, really depends on how much you like cream. It’s a more fruity Magnum dessert rather than a chocolate filled one.
Be sure to visit Magnum Manila again, you still have 20 days before they shut their doors forever. I highly recommend a visit, just for the Magnum popcorn and the Salmon soba.
Magnum Manila5/F Sky Park, SM Aura Premier
McKinley Parkway corner 26th St., Bonifacio Global City, Taguig
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