Arya News - The booming collaborations between beloved local restaurants and national brands are rooted in all things Filipino and friendship.
MANILA – Manila-based restaurant El Born and Siargao’s Roots and beloved brands A Mano and Manam are teaming up to put their unique stamp on a memorable September.
New flavor combination of the month: Mango, lato, and cheese
First up is the limited-time and limited-edition collaboration of El Born and Roots that brings a taste of Siargao to an El Born signature. The result? A mango and lato cheesecake, featuring the sea grapes abundant in the waters around Siargao.
Chef David Amorós describes it as “exceptionally smooth and creamy, with a light crust.”
“Exceptionally smooth and creamy, with a light crust”
For Roots, lato has been one of the subjects studied through the Kaos Residency, the gastronomic collective’s research program in Siargao.
The El Born × Roots Mango and Lato Cheesecake will be released as a limited edition of just 140 units, available exclusively from Sept. 7 to 21 at El Born La Pastisseria at The Grid in Rockwell and Mitsukoshi Mall in BGC
Playing with sisig, pizza, ube, sago, and soft serve
The most heartwarming thing about the Ciao, Paboritos! collaboration between A Mano and Manam isn’t that they pair house crispy sisig with guanciale strips on pizza or that they top burrata soft serve with ube and sago—it’s how they decided to team up for a fun initiative that honors friendship.
“They’ve become more than friends to us over the years—they’re family,” AF Hospitality founder and CEO Amado Forés says. “During one of our trips together last year, I had a bit of a eureka moment and felt it was the right time to ask Abba about a collaboration.”
“They’ve become more than friends to us over the years—they’re family… I had a bit of a eureka moment and felt it was the right time to ask Abba about a collaboration”
What came out of their collaboration are winners. First, a Crispy Sisig Pizza (P745) that pairs Manam’s house crispy sisig with A Mano’s guanciale strips, sisig aglio sauce, Fior di Latte cheese, Pecorino Romano, pickled onions, and green finger chili.
“While sisig pizza sounds simple on paper, getting the texture balance right required both of our teams collaborating closely together so it would genuinely honor both cuisines,” says The Moment Group co-founder Abba Napa.
For dessert, Manam’s classic Ube + Sago meets A Mano’s signature burrata gelato soft serve (P315), which guests can also enjoy in a housemade waffle bowl (+P50).