WHERE IN METRO MANILA: Make your own Magnum at its Pleasure Store




Located all over the world are similar special pop-up stores dubbed as Magnum Pleasure Stores that aim to provide the ultimate ice cream experience through its make-your-own Magnum bar.

Why pop-up café? The Magnum Pleasure Store is only open for about 12 months. So, hurry up! You might lose the chance.


Magnum Manila is located at the Sky Park of SM Aura Premier in Taguig.

At P100, you can create your very own personalized Magnum bar. 



CHOOSE between Magnum Vanilla or Magnum Chocolate. COAT IT with Gold, Classic, Dark Infinity, or White. TOP IT with almonds, crushed chocolate chip cookies, freeze-dried raspberries, gold nuggets, sea salt, chili flakes, queso de bola or your favorite. DRIZZLE and SET IT. SHARE IT with LOVE.


Let's take a look at their Desserts Menu.

At P250, Cookie Dough Skillet is a warm chocolate chip cookie dough topped with two vanilla Magnum bars, dark chocolate and chopped pecans.



Also at P250, Death by Chocolate is a deep dark chocolate lava cake and chocolate truffle Magnum topped with brownie pieces and chocolate crispearls.



Do you love strawberries? Pink Friday is a strawberry marbled cheesecake, on a bed of speculoos tea cookies and strawberry nerds, topped with a pink chocolate dusted vanilla Magnum and strawberry coulis at P290.



The P290 Red Velvet is a moist red velvet cake and cream cheese, on a slate paired with vanilla Magnum and dark chocolate sauce, crushed pistachios and red velvet crumble.



This colorful P250 Rainbow Dream is a white chocolate covered vanilla Magnum bar covered in dreamy rainbow cake crumble, on a moist slice of cream cheese rainbow cake.



The P290 scents of Apple Pie is a Vanilla Magnum coated in caramel sauce, served with a slice of warm apple pie, chunky apple mash, pistachios and whipped cream.



Enjoy the Crown Jewels with three Magnum bars covered in milk, dark and white Belgian chocolate shoveled into a bowl of fresh mangoes, strawberries, kiwis, marshmallows, and two belgian waffles. All laced with dark chocolate sauce, order it at P560.



Dating your special someone? Fondue for Two are vanilla and chocolate Magnum bars with a choice of milk, dark or white Belgian chocolate fondue, served with fresh strawberries, bananas, kiwi, lady finger, butter cake, brownie pieces, and brownie brittle. Top off your creations with gold nuggets and pistachios at P350.



Magnum Manila has also Savory Menu.

At P200, Magnum Fresh Ricotta Crostini is a house made ricotta cheese, whipped with parmesan and spices topped with slow roasted cherry tomatoes on crostini.



At its affordable price of P180, Cajun Spiced Chicken Poppers is a buttermilk brined chicken fillets with white bacon gravy and spiced honey.



Also at P180, Kobocha Pumpkin Soup is a Japanese pumpkin puree, topped with bacon cream.



Magnum Manila also serves an Asian taste of its Steak Salad,  a seared rib eye steak tossed with fresh greens, sweet corn, crisp wontons in an Asian style sweet-savory dressing, at P380.



You may try their Magnum Bolognese, a slow simmered minced meat with pomodoro, finished with Magnum Milk Chocolate shavings, at P300.



Its Carbonara with Cocoa Dusted Bacon and Sous Vide Egg, a spaghetti tossed in parmesan, bacon and cream. Crowned with a 60 degree cooked organic egg and crisp bacon, is priced at P320.



At 400, you can have Croque Madame, mushroom bechamel, country ham, and gruyere topped with sunny side up organic egg, or Magnum Burger, 1/3 pound Wagyu patty seared and classically topped.



Its Braised US Short Ribs are braised tender in red wine, herbs and Belgian dark chocolate. You can have it at P550.



You may also try Cocoa Rubbed Roast Chicken, a slow roasted chicken served with chicken jus, creamed spinach or choice of wild rice pilaf, roast potato, or creamy mashed potato at P400.



Magnum Manila opened its doors to its customers on April 8.

For business feature and event coverage, send your invitation to paulgeniusboy@yahoo.com.

Author: Paul Michael Camania Jaramillo

Student| Youth Advocate | Leader | Environmental Advocate | Writer | Blogger | RH Advocate

I am neither especially clever nor especially gifted. I am only very, very curious. — Albert Einstein
I write about darkness because I want to show the light — Jose Rizal


Paul is an Accountancy graduate from the Northwestern University. He works for VoicePoints. He was the former College Editors Guild of the Philippines-Ilocos Chairperson. He likes discussing tax issues. He was one of the finalists of the PWC Cup (Taxation and Payroll Accounting)

He has been involved in different advocacy and defending human rights. As a blogger, writer, netizen and an advocate, he has found focus & interest on sexuality & reproductive health, deaf rights & legal access and youth development, leadership, environment advocacy, issues in the nation and in the world, religion, culture and human rights At the age of 14, he has fully embraced the call of leadership.

He was a Lussoc National High School 'The Sring' and 'Ang Batis' news editor. A radical visionary leader, he has led organizations of the Supreme Student Government, Science Club, Youth for Environment in Schools Organization, Interact Club, Math Club, Philippine National Red Cross and other organizations in their institution. He was also awarded as a distinguished student leader as a former officer of the Supreme Student Government and received President Gloria Macapagal Arroyo Campus Journalism Award. He attended two National Leadership Training for the Student Government Officers, Rotary Youth Leadership Awards, Youth for Environment Summer Camp, Science Leaders Congress and Schools Press Conference. Joined and won in the several contests from their school to the national level.

He is an organist and an officer of the Church of Christ (Iglesia Ni Cristo).


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