Authentic Pinoy flavors. Nostalgia. Comfort foods. These best describe the Pinoy meals from the The Coffee Beanery, the sister company of Cravings. Known simply as TCB, the coffee chain veers away from the usual menu to the comforts of Filipino rice meals, savory
snacks, coffee and tea mixes and of course, desserts.
TCB’s Filipino menu was first introduced at its Shangri-La Plaza branch in Mandaluyong City. “We were targeting the young market but judging from the turnout of customers, our clientele covers all ages,” said Jheng Dacasin, marketing manager. Other branches with this reinvented menu are in Katipunan, West Avenue and Tomas Morato in Quezon City.
Fast-becoming bestsellers are the Calamansi Beef Steak and Garlic Bangus Steak. The beef strips are soft to the bite with a slight citrusy flavor of calamansi. Fish lovers would enjoy the Garlic Bangus Steak with the crispy meat cured with lots of garlic to do away with the fishy taste. You also get to choose from other meat dishes like the Star Anise Pork Hock, Chicken Pork Abodo, Sugar Glazed Tocino and Corned Beef Hash.
A must-try for vegetarians or foodie adventurers is the unique Barako Champorado. It is perfect for those who do not want any oil, meat or fish in their system. True to form, this rice porridge has the ample flavor of that famous Batangas brewed coffee that is sweetened just
right.
Complimenting these Pinoy meat dishes are large servings of garlic rice with fresh, sliced tomatoes placed on banana leaves in a large porcelain bowl. Big servings satisfy big appetites or can be shared by a couple of diet-watchers.
For hearty snacks, you can indulge on a Spanish Roll Brulee and Pan de Coco Croissant. These are local merienda staples with a twist of French and Hispanic cuisine. Or, load up on pastries that carry Spanish flavors with the likes of Ham and Cheese Ensaymada, Spicy Longganisa
Empanada and the Adobo Pot Pie. With these baked goodies, your merienda will always be something to look forward to.
To cap your meal, there are hot and cold drinks plus desserts. Coffee drinkers can have their caffeine fix with Café Americano, Barako, Espresso and the signature TCB Blend. For that cold coffee jolt, one get to choose from Frosted Java Java, Black Forest, Brownie Ala Mode and Almond Coffee Jelly.
Tea lovers get a special treat with serious tea upgrades. Your local ginger tea or salabat is laced with leaves of flavorful pandan. Another version is the Ginger tea with mint leaves that really perks up your palate. The truly, refreshing Lemon Grass tea is served with the local
calamansi.
Your everyday calamansi juice will never be the same again once you get a taste of Calamansi Mint and Calamansi Honey. Dalandan juice is an easy favorite of customers with the right amount of sweetness and pulp.
Not to be left behind, the line of desserts carries flavors from local fruits and ingredients sourced from the provinces. Customers are easily won over by the creamy and slight tang of the Laguna cheesecake. Topped with whipped cream and slices of kesong puti, a slice of this cake can easily bring one to mindless eating.
The Philippine Mango Shortcake is also a best seller. Sweet, mango preserve is sandwiched between layers of chiffon cake and is topped with mango syrup and slices. There is also the Cashew Durian Brownies for the lovers of durian, the favorite fruit of the South. A must-try for
the sweet tooth would be the Brittle Mantikilya Cake, Baked Hot Tsokolate and Chewy Coconut Ambrosia.
TCB’s new menu of homegrown flavors truly brings back memories of lola’s and nanay’s kitchen but aptly updated to suit today’s taste and demand. All these food creations are courtesy of master chef Menoy Gimenez of TCB.