Reimagined and Reinvented: Filipino Sweets with a Twist   

I guess I’ve reached the age where I prefer desserts with just the right amount of sweetness—anything too sugary, and I’ll probably pass. Is it just me, or do our taste buds naturally evolve as we age?

In true Asian culinary fashion, calling a dessert “not too sweet” is often a compliment. Ironic, isn’t it? Desserts are meant to be sweet, a perfect ending to a meal, yet I find myself drawn towards those with a more balanced flavor.

That’s why I genuinely appreciated the creations by Chef Jac and Chef Abi—they weren’t overwhelmingly sweet, just right. I enjoyed every bite without the usual sugar overload.

A New Take on Sweetness

On February 25th, renowned Filipino chefs Jac Laudico and Abi Balingit took Filipino desserts to another level, reimagining classic sweets with a quirky and creative twist.

This was the second installment of Taste of the Philippines: A Global Culinary Journey, a series by Guevarra’s by Chef Laudico celebrating Filipino talent and rich culinary heritage. This year’s focus? Filipino desserts, blending traditional flavors with modern techniques to showcase their international potential.

Event was held at Guevarra’s by Chef Laudico at 387 P. Guevarra Street, San Juan.

“Our unique history, shaped by over 300 years of Spanish influence, has given rise to a cuisine unlike any other in the region,” says Chef Jac Laudico. “Our breads, pastries, and desserts are a delightful fusion of European tradition adapted to Filipino tastes. With Latin-influenced sweets and Southeast Asian-inspired delicacies rich with coconut, rice, corn, and local fruits, Filipino desserts are ready to be embraced by the international market.”

As part of the event, Chef Laudico and Chef Balingit showcased their signature Filipino desserts, offering guests a live cooking demonstration that highlighted essential flavors, techniques, and cultural influences. Among the standout creations were Halo-Halo Baked Alaska, Adobo Chocolate Chip Cookies, and Thai Tea Kutsinta—exciting reinterpretations of beloved Filipino classics.

These were anything but ordinary.

“I really love incorporating savory dishes into a dessert flavor profile,” Chef Abi shared. “I think it’s fun to do that exchange. A lot of Filipino savory dishes can be sweet – I love how Filipino spaghetti has banana ketchup.”

Chef Abi Balingit is a New York-based baker, author, and 2024 James Beard Emerging Voice Award winner. She and Chef Jac teamed up to present a selection of Filipino-American desserts from her debut cookbook, Mayumu: Filipino American Desserts Remixed and her acclaimed food blog, The Dusky Kitchen. “Mayumu” means “sweet” in Kapampangan, her parents’ hometown. The collaboration was made possible by Raine Cabral Laysico of Masterplan Global and nutribullet Philippines. Masterplan Global’s advocacy is to promote everything Filipino on the global stage.

Driven by a desire to bring Filipino flavors to the US, Chef Abi launched this cookbook featuring innovative fusion desserts that blend classic Filipino flavors with American influences, such as adobo chocolate chip cookies and strawberry shortcake sapin-sapin.

Filipino Desserts in the Spotlight

Desserts come in many forms around the world, but there’s something about Filipino sweet delicacies that stand out and deserve more of the spotlight. Such sentiment only grew stronger after an afternoon at Guevarra’s.

When we think of local desserts, classics like leche flan, halo-halo, buko pandan, ube halaya, kutsinta, and turon instantly come to mind. We see these classics everywhere—paulit-ulit na lang, wala na bang iba? Well, this event proved that there’s so much more to explore.

These limited-edition desserts will be available as part of Guevarra’s buffet selection throughout March 2025. And how timely that this initiative takes place during Women’s Month, showcasing and celebrating the creations of two incredibly talented female chefs.