Elegant and intricate French viennoiserie style pastries infused with unique Asian flavors, meticulously executed by a passionate master chef. The new year brings exciting culinary options to the local restaurant scene, and one of these has to be Melc Patisserie...
Flaky, light and buttery layers of delicate laminated dough in a lavish variety of shapes and flavors await at the metro's newest dining destination. Chef Melissa Lim brings true luxury expressed in exquisite fresh-baked creations using traditional French techniques at Melc Patisserie at the new Ayala Triangle Gardens for one of the year's elegant culinary offerings. Read on for a tasty peek at the indulgent pastry selections by Chef Melissa Lim at Melc Patisserie...
The luxurious blend of materials and hues from the glass panels to the warm earth tones and pristine white interiors combine for a seamless palette of branding elements defining Melc Patisserie, exuding pure elegance and unrestrained indulgence in one harmonious, tightly knit and strategically aligned execution. The upmarket feel and vibe may even make you think Melc Patisserie is a foreign franchise with its polished look, but it's 100% proudly homegrown and local.
The brand's opulent story is then unveiled with a luxurious array of ornate pastry creations in different shapes and colors for a selection you won't find in your usual high-end upscale bakery. And that's just the first of many distinct differences that elevates the Melc Patisserie experience from the rest.
The story of Melc Patisserie is an inspiring tale in itself, reflecting a dramatic pivot from a career path already set in stone. An advocate in continuous learning, Chef Melissa Lim embarked on a culinary journey sparked at the height of the global pandemic leading to a top ten finish at MasterChef Singapore. And that's quite an impressive feat. Chef Melissa Lim then focused on pastries when home bakers became a thing during the long days of the quarantine and lockdowns. But Chef Melissa Lim had other ideas, perfecting the pastry elevating it to a whole new and indulgent level with meticulous techniques, masterful execution and the finest ingredients like Echiré butter considered by many as the world's best.
Her croissants with its seemingly infinite flaky layers of delicately thin laminated dough and lightly crisp texture has to be one of the very best in the metro. Her inspired desserts bring another layer to the Melc Patisserie experience with an intricate assortment of tempting treats. This uncompromising commitment to quality permeates throughout the store and the brand's imagery from its decadent offerings down to its elegant packaging. And the equally elegant uniforms of the staff inspired by the timeless Japanese kimono bridging east and west and the past and the present completes the brand's optics and imagery. It's this single-minded approach to creating the unique brand identity through the perfect pastry that continues to drive Chef Melissa Lim at Melc Patisserie and diners can experience the culmination of Chef Melissa's quest for pastry perfection daily with her fresh baked batch.
Start with a refreshing beverage to open up your palate like the Italian Hazelnut Milk Tea (P 160 Regular/P 180 Large)...
...or the Uji Matcha Latte (P 170 Regular/P 190 Large) with its blend of premium green tea from the south coast of Japan smoothened by creamy fresh milk to kick-off your Melc Patisserie experience.
But for coffee lovers and first-timers at Melc Patisserie, I recommend the Arabica Cold Brew with Valencia Orange (P 160).
The bold, deep notes of the Arabica imported from Italy and the bright vibrant citrus hints of the Valencia orange combine for a soothing and balanced libation to perk you up with each refreshing sip. It's the creative flavorful combinations like this that sets the tone for a memorable dining experience at Melc Patisserie.
A few more sips and you're ready for tasty bites of Chef Melissa's ornate and intricate pastry creations like the Kaya Bicolor (P 250) made with AOP Butter, Bicolor dough, fresh Pandan Kaya Namelaka, dessicated coconut and boba pearls for that east meets west pairing. The Kaya Bicolor is just one of many delectable creations combining French pastry techniques with uniquely Asian flavors for a playfully inventive combo you just won't find anywhere else.
With the flaky, buttery, layered croissant as the base, the flavorful hints of pandan, kaya, coconut and boba pearls bring unexpected bursts of richness transforming something so familiar into a totally new flavor experience.
Chef Melissa's mastery of French pastry techniques is also showcased with the Bicolor Pain Au Chocolat (P 260) made with AOP Butter draped in Couverture Chocolate Batons and topped with a crisp matcha tuille.
The Bicolor Pain Au Chocolat is a next level take on the popular viennoiserie staple, with 72 hour cold fermentation as the first step in a long and tedious process. It's the closest thing to laminated pastry perfection anywhere. The bold notes of chocolate adds a depth in flavor kicked up by the distinct notes of the crisp matcha tuille.
The Teriyaki Braid (P 240) is a savory variant with tender Tsukune Chicken Meatballs slathered in homemade teriyaki sauce, furikake, Kewpie Mayo and edible greens on a buttery and flaky croissant braid. The pairing of seemingly contrasting and even unexpected flavors is a recurring theme at Melc Patisserie, but one bite just seals the deal. Chef Melissa manages to surprise and delight your palate with her untraditional combinations finished in a traditional and masterfully executed viennoserie.
Chef Melissa then plays with sweet and savory notes with the aptly named Tomato (P 350), a decadent tart with white chocolate, Grana Padano Sable, Fromage Blanc, Mascarpone, roasted pecans, cherry tomatoes, fresh basil and Parmesan. Squeeze the plastic dropper filled with olive oil for even more flavors.
The medley of gourmet cheeses along with tart cherry tomatoes, fresh basil and roasted pecans easily makes this tart one of many stand-outs at Melc Patisserie. Each component complements the other for that complex yet delicately balanced finish.
Chef Melissa continues to feed the eyes and palate with the Tiramisu (P 350), an elegant dessert with Arabica coffee, homemade Italian sponge fingers, Vanilla Pate a Bombe Mousse and Linzer Sable. In yet another creative rendition, Chef Melissa adds her own lavish spin to an Italian original with her colorful and exquisite version of Tiramisu. And it's as good as it looks, down to the silky smooth mousse, the rich and bold notes of Arabica and the richness of the Linzer Sable.
But Chef Melissa has even more surprises from her kitchen at Melc Patisserie...
...like the wittingly named Not A Coconut (P 350) with its vibrant tropical and fruity theme with Yuzu Madeleine, pineapple mousse, mango cremeux, chocolate glaze and tropical compote. Like an intricate sculpture, Chef Melissa teases both the eyes and palate for another elegant dessert creation.
The Cherry Intense (P 380) says it all with the upfront flavors of fresh cherries, vanilla ganache monte, white chocolate and Amaretto in another delicately sculpted creation. The use of premium ingredients and creative execution are what sets the fresh-baked pastry creations of Melc Patisserie from other high-end options. Then again, Melc Patisserie is clearly in a league of its own.
The tart sweetness of the cherries are elegantly rounded out by the smooth vanilla ganache, white chocolate and Amaretto for an intensely flavorful and delicately intricate package.
Chef Melissa's personal favorite, the Caramel (P 350) brings a multi-dimensional play on flavors and not just straight out sweetness with hazelnut and coffee sable, Beurre Noisette Financier and vanilla salted caramel sauce. The different layers of flavors and textures weave seamlessly for pure and unrestrained indulgence reimagined by Chef Melissa.
Chef Melissa explores the boundaries of flavors with the Dalandan, a luscious cake filled with sweet dalandan and pomelo ganache, Speculoos Sable, black tea and citrus compote topped with an intricate ring of white chocolate, grapefruit and ornate gold balls.
Like all of Chef Melissa's creations, the Dalandan is beautifully executed while delivering a rich and flavorful indulgence reflecting both technical and creative mastery. Melc Patisserie is clearly in a class all its own, with very few patisseries matching its decadent selections.
And don't forget to bring home some of Melc Patisserie's all-time bestsellers...
...like the Truffled Mushroom Quiche Tart (P 300) with Porcini, Oyster Mushrooms and black truffle in a crisp, buttery and flaky tart made richer with AOP Butter...
..and the classic and timeless Croissant (P 160) with its many laminated layers cold fermented and made over 72 hours for that perfect buttery flavor and light, delicate texture. This has to be the best croissant in the metro.
Born out of the pandemic, clearly the old adage about finding opportunity in every crisis resonates with the concept behind Melc Patisserie. For Chef Melissa, it's about discovering her passion and offering something that's better and unique for relevant differentiation in a resurgent local culinary scene. And Melc Patisserie does just that. Go ahead and have an indulgent bite. And rediscover pastry perfection. Yes, it is possible. At Melc Patisserie...
Melc Patisserie is located at the Lower Ground of Tower 2, Ayala Triangle Gardens, Paseo de Roxas corner Makati Avenue, Makati City. You can also visit their FB Page at https://www.facebook.com/melcpatisserie/ and IG Feed at https://www.instagram.com/melcpatisserie/ for more updates.
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