New Restaurant Alert: Up in the Clouds on Maginhawa Street, Quezon City
Ice cream, anyone?
Up in the Clouds
99 G/F Maginhawa Suites, Maginhawa Street, Teachers Village, Quezon City
Open daily from 10 a.m. to 12 a.m.
(SPOT.ph) After years of making rounds at various food
Up in the Clouds has been churning out ice cream for a few years now, starting out as a hobby of owner Jonathan Co. In 2013, he and his girlfriend Jessica Sumagaysay, now the managing director of the company, experimented with ice cream-making at home using a KitchenAid, cranking out the cold, sweet treats late into the night after work and serving their creations to family and friends. The following year, they decided to offer their ice cream to the public, showcasing their product at food events, where they surprised people with the fact that it’s as local as it gets (save for an ingredient or two, like the Madagascar Vanilla, which is imported from the U.S.). They have even supplied for a few restaurants such as Miguel and Maria, Puzzles, and Rub Ribs & BBQ.
The two are clearly passionate about their venture, and it shows in their food. Even without any culinary arts background, they know what they like when it comes to ice cream and
At the moment, there’s the Madagascar Vanilla, which seems like a safe choice—until you take one bite and realize this isn’t your run-of-the-mill vanilla. The Butterbeer was given a nod by Manila’s Potted Potter cast as the best rendition of the iconic Harry Potter beverage. The Campfire S’mores is another excellent treat, featuring cinnamon graham, chocolate morsels, and roasted marshmallows. The Brownie Mountain, which is basically milk chocolate ice cream with brownies mashed in, is likely to be an instant favorite among chocolate lovers—that, or the Tsokolate Eh, which features Malagos chocolate ice cream laced with Kahlua. The Perfect Match-A, with 100% organic matcha from Japan, tastes like the real thing and may be the healthiest option on the menu—for now.
Each scoop is wreathed in fluffy blue cotton candy and comes in either the Cloud Cup (P95) or the Cloud Cone (P110). But if that’s a bit too sweet for you, you can ask them to leave off the cotton candy so you can focus more on enjoying the ice cream.
Up in the Clouds is also offering quite a bit more than ice cream at their brick-and-mortar. Their menu features familiar dishes given a touch of something different. The Wagyusilog (P240) is a classed-up
Black Fish and Chips
Good Morning! Carbonara
(Left to right) Matcha Milk Tea, Black Lemonade, Thai Milk Tea, Thai Iced Coffee
The Black Fish and Chips (P190/one piece, P250/two pieces) looks a bit uncanny at first glance, but it’s only beer-battered cream dory made black by activated charcoal. It’s served with homemade potato wedges, and your choice of Sriracha aioli, wasabi aioli, or honey mustard aioli. The Good Morning! Carbonara (P220) earned its name from the
Birthday Cake Funfetti
Also new on the menu are their "Funfetti" line of craft cakes, which come in three flavors: Original Birthday Cake (P220/quarter, P860, whole), Matcha (P260/quarter, P1,000/whole), and Nutella Cookie (P260/quarter, P1,000/whole) and topped with cotton candy. On the other hand, their Craft Cookies (P50) come in nine flavors to match most of the ice cream: chocolate chip, red velvet, birthday cake, matcha, and S’mores, snickerdoodle, peanut butter, triple chocolate, and oatmeal.
Up in the Clouds is bound to be a favorite among Maginhawa food crawlers, with its bright and cheery look that just invites you to relax for a while with a scoop or two of ice cream. Because they’re open until midnight, people can get their fill of some of the city’s best ice cream whenever the craving strikes, and indeed, Jessica shares that just when they thought they’ve had a slow day, people come pouring in late in the evening and finish up the day’s supply. So it’s probably a good idea to go there during the daytime when the ice cream is fresh and you can enjoy as much of it as you want without worrying that the day’s stocks are running out. Seeing the gym-goers passing through might make you feel a tad bit guilty for indulging, but you can always work out another time—after you’ve sampled everything on the menu, of course.
Photos by TJ Tantiangco