I’m finding it harder and harder to come up with a title that’s catchy and interesting, so I’m now resorting to word plays and rhymes. This is my shot at being witty. Fail! Haha! When I heard the name Bébé Rouge, I couldn’t help but associate it with Big Bang’s Fantastic Baby song. I couldn’t seem to get it out of my head. I suggest you listen to it by clicking on the link, so you’d know where I’m coming from.
Now tell me if those two don’t rhyme, huh? They don’t? Nah! Never mind. Let’s move on.
Tucked away somewhere in San Antonio village in Makati, is Bébé Rouge, a French-Japanese pâtisserie. Fans of shortcakes and other pastries would surely love it here. A quick visit had us scouting for Japanese goodies both here and in the grocery next door, in a jiffy. I wish we had more time to check and explore the place out, but we’ll probably just go back next time. We were in such a hurry, in fact, that I would take photos without much thought. I was just clicking away.
I was floored with their strawberry shortcake. You’d be amazed how this delicate piece of delicious, consists of nothing more than a soft, fluffy chiffon cake, whipped cream and strawberries, would deliver quite a delight to the senses – it tastes and smells delicious, and looks pretty, too. Light and airy and with just the subtle hints of sweetness and tartness from the strawberry, one would appreciate how it doesn’t have to be so big in flavor in order to impress. Amazingly enough, the subtle and delicate taste does not, in any way, take the richness away from the dessert. Its lightness would make you want to come back for more.
I look forward to trying their other cakes and pastries.
Bébé Rouge actually started as a stall inside New Hatchin – the Japanese grocery next door.
New Hatchin has a wide selection of Japanese products ranging from anything from bento boxes, frozen takoyaki’s, instant noodles, to tableware like chopsticks, to kitchenware, some pottery, what have you.
I was even able to find baby food for my niece that is chicken- and cod-flavored, which are kind of hard to find these days, don’t they? (What gives, Gerber??). I guess I just found the perfect excuse to come back, hihi!
We were excited to try the glutinous rice cake with sweetened red bean paste filling called daifuku, which, according to some online references, is a kind of mochi. Not really sure though, how one differs from the other. Daifukus are coated in starch so as not to stick to each other. It’s reminiscent of eating espasol, only I think espasol is softer and has a finer texture, does it not?
We will defintitely visit the place back for more curious finds 😉
Zero Ain't Hero 