Here’s the Scoop on Chef Miko Aspiras’ Soon-to-Open BGC Gelato Shop

gelato bar by chef miko aspiras,
PHOTO BY Instagram/chefmikoaspiras, Visum Ventures

( If there's anyone who understands the local dessert palate as much as he isn't afraid to experiment and innovate, it's Chef Miko Aspiras. The young pastry chef'sopened a number of winning concepts locally (among them Le Petit SouffleWorkshopand Poison) and abroad (Don't Doughnuts in Sydney), and garnered awards and accolades over the years for his playful confections—which cover everything from classics taken up a notch, to remixed childhood faves, to decidedly experimental works and more.

Following Aspiras' move to Sydney, Australia in 2019 came the 2022 announcement that he'd be joining Manila-based F&B group Visum Ventures as Executive Pastry Chef. He's done occasional pop-ups in with the group, and is now set to open Gelato Bar—Aspiras' highly anticipated gelato spot whose first outpost will be at SM Aura!

gelato bar by chef miko aspiras, gelato
Chef Miko Aspiras takes on gelato at the soon-to-open dessert spot. 
PHOTO courtesy of Visum Ventures

Also read: You'll Be Seeing More Desserts From Famed Pastry Chef Miko Aspiras Very Soon

Here's what to expect at the soon-to-open gelato bar by Chef Miko Aspiras:

The name is pretty self-explanatory—the upcoming spot will be serving gelato—but this ain't just any gelato we're talking about as these scoops are crafted by Aspiras himself! There's plenty to look forward to, of course, what with the pastry chef's use of ingredients, and channeling of flavor profiles, from all around the world.

gelato bar by chef miko aspiras, boardup at sm aura
Aspiras teased about the upcoming sweet space in an Instagram post. (Photo used with permission.) 
PHOTO BY Instagram/chefmikoaspiras
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Both classic and contemporary flavors get their rightful representation here. Some of the gelato variants that'll be on offer are the Amarena Coconut Mascarpone with a coconut-milk base, mascarpone cheese, and Fabri amarena cherries; Calamansi Curd Kisses with a calamansi-milk base, a swirl of calamansi curd, and topping of cashew meringue kisses; (The BBC) a.k.a. Basque Burnt Cheesecake, with the said cheesecake (popularized locally by Aspiras) blitzed and mixed into their custard gelato base; and Iranian Pistachio, an intense scoop featuring Iranian Pistachio paste mixed into their Bukidnon-milk gelato base.

gelato bar by chef miko aspiras, amarena
Coconut, mascarpone, and cherries make for intriguing combo that might bring to mind Australian confection Cherry Ripe. 
PHOTO courtesy of Visum Ventures
gelato bar by chef miko aspiras, calamansi curd
The Calamansi Curd Kisses stars the Filipino-favorite citrus. 
PHOTO courtesy of Visum Ventures
gelato bar by chef miko aspiras, basque burnt cheesecake
Basque burnt cheesecake—the variation of the dessert distinguished for its crustless makeup and "burnt" top—serves as the inspiration for (The BBC). 
PHOTO courtesy of Visum Ventures
gelato bar by chef miko aspiras, iranian pistachio
By no means your run-of-the-mill pistachio dessert, the Iranian Pistachio gelato uses the said variety of nuts, famed for its richer flavor versus other pistachios. 
PHOTO courtesy of Visum Ventures

Gelato Bar is set to open at SM Aura this May 2023—just a bit more than a month of waiting, Spotters!


Gelato Bar will be at SM Aura, 26th Street corner McKinley Parkway, Bonifacio Global City. For more information, check out Visum Ventures' website.

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