Considering the competitive market, the chefs knew it had to be of top quality to be recognized.
With sweet memories of happy childhood in the Philippines enjoying “dirty” ice cream, and with their combined culinary experience, the couple came up with Manila St.
Manila St. is a super premium Filipino “dirty” ice cream brand. Its Ube Halaya and Cheese Milk flavors are dense and heavy, made with the best available ube, milk, and cream cheese ingredients sourced from the Philippines, New Zealand, and Australia.
Chef Michelin took formal culinary studies at the School of Hotel, Restaurant, and Institution Management of the De La Salle-College of Saint Benilde Manila and at Le Cordon Bleu Sydney. But it was during her stint in an Italian restaurant in the Philippines that she discovered and fell in love with gelato-making. Her husband, meanwhile, learned the ropes in the United States.
For their initial batch, the couple only made 20 tubs of ice cream, which was followed by a few more batches after friends urged them to continue on their venture.
Soon enough, Manila St. grew a following from fellow Sydney-based kabayans who longed for a nostalgic taste of their homeland. Then came curious locals who found comfort in Filipino flavors. Through fellow chefs-turned-friends, restaurants and cafés, social media posts, vlogs and features, their production expanded to 500 containers per hour—now inside their very own workshop.
“I love how customers appreciate food you create for them. It gives me a sense of pleasure and fulfillment. Ice cream in general is a comfort food, it brings us together regardless of our culture and background,” enthused Chef Michelin.
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