Opera Cake: Best Cake in the World

When I wrote about L’ami in May, I mentioned that the Opera Cake was the best cake in the world. Well, unless you don’t like chocolate. In that case, I pity you. :) (** Just to be clear. The Opera Cake, when done right- is the best cake in the world. I came back for their Opera cake and it wasn’t quite the same as the first visit. It had the consistency of a Chubby Choco Chewy Candy — this according to my 8 year old niece. She was also with me the first time we tried Opera Cake in L’ami. So just to set the expectations- you may or may not have the same Opera cake as I had the first time I had it here.)

Well,the best cake in the world has found itself to Baguio! Thank you, L’ami Frenchy for granting my wish.  This cake was just made available last week. Dreams do come true! ;)

Opera Cake. Bow down, mortals!

Opera Cake. Bow down, mortals!

Opera cake is a French creation. No wonder why Aklay said it was the best cake in the world when I first tried this cake at his buffet in Sagada! Haha. If I had to come up with a list of THE top dessert in Baguio- this would be it!

It’s made up of layers of almond sponge cake, ganache, buttercream, chocolate glaze. And somewhere there, coffee is mixed in. All those layers, all those different flavours and textures – making your mouth a playground of heavenly flavours!Ah. So so good!

This cake’s production is labor intensive, ingredients are a little more expensive than your regular cake- thus- the price tag.One slice is 200 pesos. That’s 1 mini roll of fluffy Red Ribbon Cake Roll. But who wants a fluffy cake roll when you can have a dense, rich, sophisticated Opera cake?

So, don’t even think about it. Follow your taste buds and head over to L’ami Frenchy right away. They’re at the old Jade Restaurant/ Bambenny  – just right after the BGH flyover.






Aklay Buffet at Hill Station 2014

Aklay was in Baguio once again for his annual dinner buffet at the Hill Station.

Aklay Buffet at Hill Station

Aklay Buffet at Hill Station*


I wasn’t able to take a lot of pictures because I was busy eating as usual. Also I get self- conscious taking pictures sometimes. Haha

This is what’s on the buffet table this year:

Menu 2014 Aklay Buffet

Menu 2014 Aklay Buffet*

We started with the appetizers- blood sausage! It was like dinuguan- but with a characteristic smoky flavor. One bite took me back to Sagada! I’ve been to a lot of his buffets – from the Log Cabin, to the Rock Inn in Sagada and now to Hill Station in Baguio. Some buffets are better than the others- this particular buffet was good – but I’ve been to better ones. His desserts, however, never disappoints.


Like this one: Orange cake and Brownie Lenotre

Decadent Desserts

Orange Cake and Brownie Lenotre

If ever he’s in town again- make time to come- even for just the dessert. :) The orange cake is moist and has this super intense chocolate flavor. The syrup also helps balance the flavors. The servings are tiny – that’s because they’re packed with goodness. The brownie lenotre had a nutty base, a soft center and a fluffy mousse top. The textures were incredible. I had to ask for one more serving.

The torche was the surprise of the night. I took a bite and the flavor and texture were familiar but I couldn’t tell what they were. Later I find out it’s actually camote in shot glass! I love the presentation. Too bad I don’t have a nice shot of it.

I like how the souffle was served: fresh off the oven and fluffy!



Now on to my other favorites: The roast leg of lamb and the coulibiac of mahi mahi with sour cream. It takes expertise to cook lamb and goat right. I dislike the funky taste when the “panghi” is not dealt with. If Aklay had a specialty apart from pastries, I’d say- meat would be it- roast, smoked, what have you. Paired with roast potatoes, his roast lamb was one lovely bite after another.

The mahi mahi dish was awesome as well. Although I enjoyed the bread of it more than the fish component. The sour cream was a perfect companion to the bread. Of course Aklay knows his bread. My nieces kept coming back for more. When I was living in Sagada, I would always take a bunch of bread home and it would be gone in seconds. Unfortunately, he’s off the wheat now and does not bake regularly in Sagada anymore. All the more reason y’all should head out to Hill Station when he’s in town. :)

*Poster and Menu from Hill Station