It's rare when I get to roam around BGC in the afternoon on a weekday and when I do get a chance, I make sure I get to eat something yummy. And a few weeks back, I got to visit... Single Origin.
Hello, Single Origin.
Dark hues of brown greeted me as soon as I stepped in. With predominantly wood interiors, this place exudes a warm and welcoming ambiance.
I wasn't exactly hungry when I visited and after seeing that the dishes offered do not exactly fall under the "wallet-friendly" category, I opted to just order a a pot of Black Onyx using Hario V60 Pourover (PHP165) and Cappuccino Lava Cake (PHP295).
The server warned me that it takes roughly 20 minutes for the cappuccino lava cake to be ready. Since I was not in a hurry, I still ordered the bestselling dessert.
In less than 10 minutes, my pot of coffee was served.
The Hario Pourover version is the cheapest among the coffee methods but it was also the one the smallest serving at 12 oz compared to others at 15 and 20 oz.
Familiar with the taste of Black Onyx as I ordered it before when I visited Refinery, I took a sip without any sweetener. But my unsophisticated taste buds found the coffee slightly bitter despite it being one of the sweeter coffees available (as it highlights deeper caramelized sugars and notes of dark chocolate). In short, I ended up adding sugar. And it tasted a lot better.
After a couple more minutes and half pot of coffee gone, the lava cake finally arrived and... it was so mouthwatering.
The baked molten Belgian dark chocolate with espresso was heavenly. Served warm and moist, it had a nice dark and rich flavor.
I loved getting the top part of lava cake for it had more texture with its slightly crisp edges.
I enjoyed it even more with the vanilla ice cream served on the side which created a beautiful contrast of flavors and sensation.
No wonder it's one of Single Origin's bestsellers!
I'll definitely be back!
Single Origin is located at 2nd Floor, C3 Building, Bonifacio High Street Central, BGC, Taguig. For inquiries, contact them at 894 4042.
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