This is an old post originally posted in my closed blog shuttercracker.wordpress.com last November 25, 2011.
Special thanks to Alex De Vera Dizon of lafanggero.blogspot.com for the photos. I was not able to bring my camera that day and my phone failed to give justice to the food.
“I’m allergic to the North” This is what I almost always say whenever I get invited to an event anywhere in the North of Metro Manila. Being a resident of the South, specifically in Taguig, it is always an “adventure” when I need to go to any place there. One particular case is when I was invited to try the well known pastries in Monsee’s... in White Plains. I was prepared to be lost, since the cab fare nowadays is pretty steep, I decided to just commute my way to White Plains. I got lost a little (the universe conspires with your thoughts, yes).
However after the experience, the long travel was worth it!
Quietly nestled in 118 Katipunan Avenue, White Plains Quezon City is this quaint little cafe named Cafe Monsees. At the entrance you will be welcomed with two pretty red doors. Once you’re in, you will be welcomed by the cozy French-inspired interiors, and of course the smell of delicious bread.
Cafe Monsees is owned by a lawyer, yes! A lawyer! Her name is Marina Demetrio, because of her passion in baking, she decided to make a part-time business out of it through selling cakes and pastries during the 90s. Orders came in, a lot actually, which made her decide, (with some business partners) to put up this Cafe.
Monsees is named after Reverend Monsignor Vicente Bauson. “Monsee” for short. It is also co-owned by Chef Bubbles Cruz-Lerias, Charles Escolin (a lawyer, too).
Monsees is famous for their Pan de Motsi, according to my fellow bloggers which were there too during our visit, Pan de Motsi is best with their special hot chocolate, created through the old fashioned batirol.
I was also able to try their Grissinis, my personal favorite! Which is commonly known as breadsticks! It comes in Cheese, Garlic, Sour Cream, Almond, and other concoctions. I seriously want to go back to White Plains just to hoard their Grissinis again.
I thought that the Pan de Motsi and the breadsticks are the only entrees that we are going to try that day. But no! Chef Marina made us try their Callos, (P2000 per pan) and Cocido. Being an advocate of tomato sauce (hahahahhaha) the Callos reminds me of what my Lola prepares for us whenever she is at home in Manila, the texture of the sauce is just right. It is the perfect mix of sour and salty. Gosh just thinking about that dish made me hungry!
Although I’m not a big fan of beans, I love Chef Marina’s version of Cocido. It is a perfect partner of their breads, potato flat bread and focaccia. Atty. Charles told us that we gotta pepper their Cocido with balsamic vinegar, virgin olive oil and a pinch of rock salt. I felt like I’m eating in a five-class restaurant after tasting that one.
from top: foccacia, potato flat bread
Of course, what is a cafe/bakeshop meal without pastry desserts? They gave us these zucchini, carrot and chocolate cupcakes right after wolfing over their main dishes.
If you think this dessert group is filling enough, Chef Marina served this dish called Cholesterol Special. I forgot what was in it but I will definitely buy that along with my Grissinis if its available.
I have never enjoyed such a delightful dinner. It felt like I was at home all throughout. On top of the delicious entrees, Chef Marina and the staff was very accommodating. I can’t wait to go back and try more of their lovely pastries.
Special thanks to Nana Nadal for inviting me. :)