Poetry and Prose Patisserie
G/F Shangri-La Plaza Mall Main Wing, Mandaluyong City
Open daily from 9 a.m. to 11 p.m.
(SPOT.ph) Poetry and Prose owner Jojo Paje, who also helms the nearby Pages Deli, got inspired by the popular Angelina’s tea rooms in Paris, France. Understated white and gray tones painted with quotations on the wall set the stage for the brightly hued pastries which now, rightfully, steal the scene from the upscale setting. Award-winning pastry chef Miko Aspiras, who leads Raffles’ and Fairmont’s pastry section as well as his own cookie shop, Scout’s Honor, streamlined the focus and revamped the recipes.
Functional and funky shelves
Almond flour makes up the Financier (P85) which gives away the distinct taste of beurre noisette or hazelnut butter. The Mille Feuille (P165), though modest in appearance, has punchy flavors under the lovely contrast of lightly sweet pastry cream and crisp sheets of puff pastry. Delicate eclairs have also found space on the menu: The Paris-Brest (P185) flaunts praline-flavored cream, while the Éclair Vanilla (P185) has vanilla-bean filling and then crowned with crunchy craquelin.
Vanilla Eclair and Tarte Chocolat
Paris Brest and Tarte au Fruit de la Passion et Mangue
Poetry and Prose’s tarts sit in pastry shells so impressively thin yet sturdy that they maintain their shape and crispness without crumbling. The Tarte Chocolat (P215) has a chocolate ganache with fleur de sel tempering the sweetness beautifully; while the Tarte au Fruit de la Passion et Mangue (P225) wonderfully marries the tanginess of passionfruit mousseline with the sweetness of mango gel and apricot glaze. Toasted mallow gives it a pleasantly chewy texture.
Chef Miko also injected his signature whimsy into the shop’s two signature desserts. The Poetry (P235) is a classic Charlotte (trifle) with layers of smooth mango cream, fresh mangoes, and tea-soaked ladyfingers. The Prose (P255) comes as a block of hazelnut brownie and thick strawberry cheesecake, caped with a glossy chocolate ganache and embellished with choco truffles.
Nomama’s Chef Him Uy de Baron, whose savory creations for Magnum Manila complement Chef Miko’s plated popsicles, takes a run through the heavier fare: Fluffy Shrimp Omelet (P385), Salad Lyonnaise (P285), Brittany Crepe (P405), Moroccan Chicken (P305), and Beef Stew with Dark Choco (P385).
Poetry and Prose may have had a shaky start, but with the right foundations-and a killer new menu-it’s finally gaining stability.