A hidden homemade dessert shop where your sweetest dreams come true
Kitchen Diaries Cafe is a little nook that makes more than rainbow crepe cakes.
Kitchen Diaries Café
2/F 11 East Capitol Drive, Barangay Kapitolyo, Pasig City
Open daily from 10 a.m. to 10 p.m.
(SPOT.ph) If you thought hole-in-the-wall dessert haven Kitchen Diaries Café (KiD) was all about that P99 rainbow crepe cake, think again. Since relocating to an even more intimate space, owner Anj Dayao has developed many more toothsome treats in her arsenal—plus several others in the pipeline—all of which she says are brought about by her daily experiences.
“I get inspired by our customers’ behaviors, what we overhear from their conversations, and what they tell us when they come to the shop,” she says. “For example, the Rainbow Bright cake was born out of a need to cater to students, or those who like to purchase whole cakes but only have a certain budget to work with. [In the same way] I have yet to figure out a low-fat cake for the health conscious.”
In a way, Kitchen Diaries Café is a bit of a people-pleaser, always catering to what new sweet indulgence people are craving. Anj, a self-taught home baker, is constantly on the lookout for another tasty kitchen experiment that she can share with her loyal fanbase. Right now, however, the KiD dessert lineup already wows: a range of homemade cakes and waffles that answer to a medley of tastes.
Anj’s personal favorite is the Chocnut Banoffee (P130). She combines two surefire hits into one major blockbuster. Not only is it the café’s bestseller, it is also its first masterpiece, one that came as a welcome surprise. She says,“I started making it for my family and for my Christmas giveaways, but when I started receiving good feedback, that’s when I decided to sell it as well. Then rest [of the flavors followed suit].”
The flavors will tell you that people in the kitchen like to play. Plus, they don’t scrimp on ingredients. You can enjoy forkfuls of cake inspired by your favorite chocolate bar with options like the Brazo de Toblerone, Mango Hershey’s (P140), Snickers Peach (P150), Oreo Mousse (P140), and Snow White’s Sin (P160), an apple pie topped with Reese’s chunks and a hefty scoop of ice cream.
Snow White's Sin
They also have more conventional varieties including the Chocolate Dream (P280) and the No Bake Blueberry Cheesecake (P150/dine in, P190/to go).
If you are the type to take your cake with some coffee, Anj recommends the following pairings: Oreo Mousse with a Flat White (P110), Chocnut Banoffee with a Red Velvet Cappuccino (P100)—it's not at all sweet—and Mango Hershey’s with a Cappuccino (P90).
Don’t forget about their trademark drinks though: Chocnut Frappe (P140), blended coffee with Chocnut bits, The Frozen KiD (P120); essentially a deconstructed coffee; and the Milo Bomb (P130); or chilled Milo served with a side of vanilla ice cream and some marshmallows.
KiD is known as well for their selection of breakfast delights, a mix of rice meals and waffles. Their Oreo Waffle (P100/with whipped cream, P150/with ice cream) is a popular choice among breakfast favorites—a messy jumble of homemade ice cream, cereal crisps, whipped cream, chocolate syrup, and cookie bits atop a light, made-from-scratch waffle. New additions on the waffle menu include the Mango Chocnut and S’mores, both containing childhood favorites: Chocnut in the former and Cloud 9 in the latter. Anj says, “[The other cakes and waffles] were going foreign, so we thought, ‘Why not go back to the familiar?’”
Other bestselling waffles include the Banana Nutella and Red Velvet (P140/with whipped cream, P190/with ice cream).
Banana Nutella Waffle
Mango Chocnut Waffle
If you ever find yourself in pursuit of a sweet food trip in the Kapitolyo area, just look for the building with Holland Tulips on the ground floor, enter through the driveway, and follow the signs that lead to a narrow staircase. Then, make your way up to the cozy, blue-and-pink-themed nook, and pick a spot. The next part should be easy: Settle in and know you’re in the right place.Treats are coming.
Photos by Hans Fausto