MAGNUM MANILA is a Pop-up Pleasure Store featuring the Make Your Own Magnum Dessert Bar. It is designed as a pop-up store because the SM Aura Location would only be open for a year. This is also the only Magnum Store that features savory dishes crafted by Chef Him Uy de Baron and signature desserts by Chef Miko Aspiras.
Here are some tips to help plan out your own Magnum Manila Pleasure Store experience …
Magnum Cafe has a sleek, modern ambiance designed by Ed Calma, with the Banaue Rice Terraces Art Installation by Carlo Calma.
The best seats are at the booth tables with Magnum inspirations.
Step #1: SELECT YOUR TOPPINGS. Choose up to any 3 you like, from a delicious range of classic, special, and experimental toppings.
My favorite toppings are Honeycomb…
…Dried Mangoes and Yogurt Nibs…
…and Chocolate Crunch.
Step #2: SELECT YOUR NAKED MAGNUM. Choose from Magnum Vanilla or Magnum Inﬁnity Chocolate-Caramel. (TIP: Best to go with Vanilla for a clean base flavor)
Step #3: SELECT YOUR MAGNUM CHOCOLATE COATING. Magnum Classic (Yellow – Milk Chocolate), Magnum White (Brown Color – White Chocolate), or Magnum Inﬁnity Dark (Dark Brown Color – Chocolate).
Step #4: TOP IT with your chosen 3 toppings.
Step #5: DRIZZLE IT. Best to go with a different drizzle flavor from the coating. Go for the Gold Milk dip and White Chocolate drizzle.
Step #6: SET IT and serve with the M Chocolate Coin.
INDULGE in your own Magnum creation (P100/Magnum).
✮ Death by Chocolate (P250). Deep dark chocolate lava cake and chocolate truffle Magnum topped with brownie pieces and chocolate crispearls.
For chocolate lovers looking for something to share, I would recommend the Death by Chocolate.
Chocolate truffle base topped with brownies, chocolate crispearls, and Magnum chocolate ice cream, drizzled with cream. 🙂 So Yummy!
✮ Cookie Dough Skillet (P250). Warm chocolate chip cookie dough topped with two vanilla Magnum bars, dark chocolate, and chopped pecans.
Another variation is this warm chocolate chip with ice cream. 🙂
I like the balance of flavors with the pecan nuts and the warm chocolate texture.
This is for our Chef Portrait collection…Chef Him and the boys! 🙂 Congrats, Chef Him for Magnum Manila!
Overall, I love the Make My Magnum Bar and signature Magnum Desserts by Chef Miko Aspiras. This is the best place for dessert in SM Aura. Make sure to make this your dessert stop on your next SM Aura Food Tripping.
You can also have your comfort food meal here. Go for the Cajun Spiced Chicken Poppers, Truffled Mushroom Soup, and Magnum Burgers.
Only thing is most of the food and desserts are rich so nakakaumay at some point. Budget is about P500-700/head.
Don’t forget to take a picture of Carlo Calma’s Banaue Rice Terraces Art Installation.
Congratulations again to Chef Him Uy de Baron and friends for the Best Magnum Pleasure Store in Asia! 🙂