Wednesday, June 18, 2014
The Magnum Rogue
Finally, I was able to try Magnum Cafe in Manila and what better way to kickstart things than by sampling their newest dessert which was created in collaboration with one of the fiercest magazine in town, ROGUE.
When Chef Miko Aspiras was given the task of coming up with something to signify Rogue with the use of Magnum, he said that his inspiration actually came from random things. It was like things just sort of fell apart and from all the inspiration that flowed his way, the ingredients of meringue, mascarpone, balsamic vinegar, strawberries, mint leaves, and the white chocolate coated vanilla Magnum bar just came together to create something that definitely signified Rogue.
For me, the meringue was the base of what Rogue is. Its so basic and such a classic that you possibly cannot go wrong with it. With the mascarpone, its the classy side of things that makes Rogue so sought after. The balsamic vinegar on the other hand is the KICK that Rogue is known for. They are a risk taker and when they take that risk, its always a big pay off. The strawberries and mint leaves are the pizzaz and sassy edge of Rogue ... its what keeps things interesting. Of course, with the Vanilla Magnum Bar, this is the heart and soul of Rogue Magazine. It's the cover story, the one that holds everything together.
So, I present, the Magnum Rogue.
Head over now to Magnum Manila located at the 5th floor of SM Aura. It's definitely worth a visit ... or two.
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* I was invited to review the food. I did not pay for my meal. However, the free meal did not in any way sway my opinion and everything you read here is MY PERSONAL OPINION.