{"id":12325,"date":"2016-08-23T19:30:19","date_gmt":"2016-08-23T11:30:19","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=12325"},"modified":"2019-03-03T16:43:04","modified_gmt":"2019-03-03T08:43:04","slug":"pablo-cheesecake-japan-in-manila","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/pablo-cheesecake-japan-in-manila\/","title":{"rendered":"Now in Manila: Pablo, the Best Cheesecake in the World"},"content":{"rendered":"

How soon is soon?<\/p>\n

<\/p>\n

So we know that cheese tarts \/ cheesecakes\u00a0are originally\u00a0from New York, BUT, if there’s one thing that the Japanese have proven over and over again, it’s that they always seem to make things 10 times better. Watch out because we have another foreign franchise coming our way–Pablo<\/a>, the “best cheesecake in the world” has landed in Manila<\/a>.<\/p>\n

UPDATE: See the <\/b>Top 10 Most Loved Restaurants in Manila\u00a0<\/b><\/span>this month!<\/b><\/span><\/p>\n

Pablo is Japan\u2019s and one of the world’s\u00a0most popular cheese tart\u00a0<\/strong>specialists. It started in Osaka and the unbelievable response prompted them to open more stores around Tokyo.<\/p>\n

\"Pablo
Photo from @doris2012101<\/a><\/figcaption><\/figure>\n

This homegrown Japanese dessert joint currently\u00a0has 17\u00a0branches<\/strong>\u00a0(including classic Pablo stores, Pablo Cafe and Pablo mini shops) spread across the Kanto, Kansai, and Tyugoku regions in Japan. Internationally, Pablo has also already expanded to Taiwan, Korea, and Indonesia. Long cues are a common sight at every branch as tourists and locals alike try to get their runny and gooey cheese tart\u00a0fix.<\/p>\n

\"Pablo
Pablo Osaka | Photo from @bennetchow<\/a><\/figcaption><\/figure>\n

So be ready to queue (for hours, based on a lot of reviews\u00a0we’ve read online) when Pablo’s curtains finally open in Manila.\u00a0We’re hoping their signature open kitchen showcase will also be part of the Pablo Philippines’ experience. We are in awe of\u00a0how quick, efficient and consistent they make these well-loved tarts.<\/p>\n

\"Pablo\"
Photo from @bkun57<\/a><\/figcaption><\/figure>\n
\"Pablo
Photo from @chloesim_yee<\/a><\/figcaption><\/figure>\n
\"Pablo
Photo from @winery01<\/a><\/figcaption><\/figure>\n
\"Pablo\"
Photo from @excusemewaiter<\/a><\/figcaption><\/figure>\n
CEO Masamitsu Sakimoto, named Pablo after the famous\u00a0Spanish painter, Pablo Picasso, because he wanted\u00a0to create a 'cheese cake revolution' the same way Picasso had done\u00a0with art.<\/pre>\n
At Pablo’s, customers can order cheese tarts like steaks. The\u00a0“doneness” of the cheesecakes comes in 2 forms:\u00a0rare or medium.<\/strong> ‘Rare’ is for the\u00a0true-blue gooey food lover as the filling breaks into a creamy, beautiful mess. The ‘medium’ option comes out fluffier and firm,\u00a0but are equally as tasty.<\/p>\n
\"Pablo
Photo from @cwbb_<\/a><\/figcaption><\/figure>\n
Apart from their famous cheese tarts, Pablo also offers premium and seasonal cheese tarts, sabrel cheeses,\u00a0Millefeuille, puddings, soft-serve ice cream and other treats.\u00a0Pablo Caf\u00e9s and Pablo Mini stores offer even more items including special flavored cheese tarts, minis, smoothies and coffee.<\/p>\n
\"menu-1\"<\/p>\n
\"menu-2\"<\/p>\n
Part of their company values is not only selling sweets but also smiles and entertainment too. Pablo staff regularly breaks into a dance number to entertain guests.<\/strong><\/p>\n
\"\"
Photo from @pablo_cheese_tart<\/a><\/figcaption><\/figure>\n
The Suyen Corporation a.k.a. Bench group<\/strong>\u00a0is set to open five Pablo branches in Manila. Floor-to-ceiling tarpaulins have already hung as early as late 2014\u00a0at prime malls around the metro, including Bonifacio High Street<\/a>, Robinsons Manila<\/a>, and Greenbelt 5.<\/p>\n
Foodies are already both impatient and excited to hear more news. And after years of waiting, we\u00a0are happy to be announcing the latest update from the group!<\/p>\n
\"Discover<\/a><\/p>\n
[UPDATE]
\nFIRST LOOK<\/strong><\/span><\/h2>\n
Pablo will be opening its first branch at Robinsons Place Manila<\/strong> on September 14, 2016\u00a0<\/strong>at\u00a06 pm<\/strong>. Save the date everyone!!! We got a special sneak peek and we have to share with you all what Pablo has\u00a0in store for you.<\/p>\n
\"img_7323\"<\/a><\/p>\n
The Pablo cheese tarts are cooked medium rare, this is the standard recipe for the Philippines and other overseas branches.<\/p>\n
Pablo cheese tarts are best consumed within 6 hours. Don't reheat, chilling it instead is recommended.<\/pre>\n
\"img_7326\"<\/a>
Making of the cheese tarts – the glaze<\/strong> helps the tarts not break while baking<\/figcaption><\/figure>\n
\"img_7328\"<\/a>
Freshly baked cheese tart<\/figcaption><\/figure>\n
\"img_7325\"<\/a>
Making of the matcha cheese tarts<\/figcaption><\/figure>\n
\"img_7321\"<\/a>
Freshly baked matcha cheese tart which is filled with red bean paste & mochi balls<\/strong><\/figcaption><\/figure>\n
\"img_7327\"<\/a>
Cheese soft serve<\/figcaption><\/figure>\n
Other soft serve flavors include matcha or a combination of both.<\/p>\n
\"img_7324\"<\/a>
Sabrel cheese<\/figcaption><\/figure>\n
INSIDER TIP:<\/strong><\/span><\/h2>\n
(UPDATED)<\/strong><\/span> The next branch to open is in BGC<\/strong>!\u00a0Save the date: December 15, 2016 (Thursday)<\/p>\n
Want to know what else Pablo’s serving? CLICK THIS LINK TO VIEW THEIR FULL MENU<\/a><\/strong>.\u00a0Stay updated with all the food news and restaurant openings in the metro, download Booky<\/a>\u00a0for free\u00a0on iOS or Android and follow @bookyapp<\/a> on Instagram.<\/p>\n
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How soon is soon?<\/p>\n","protected":false},"author":17,"featured_media":20428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/12325"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=12325"}],"version-history":[{"count":33,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/12325\/revisions"}],"predecessor-version":[{"id":102695,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/12325\/revisions\/102695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/20428"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=12325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=12325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=12325"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=12325"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=12325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}