On 2 Hope Street sits Manila Social Club, a small restaurant that serves Filipino cuisine in an “inventive, yet nostalgic way.” It is a family run business led by Chef Björn DelaCruz. He's the mastermind behind the famous gold-ube donut, which made with Cristal champagne icing, ube mousse, Cristal jelly filling and $24K gold.
You might have seen pictures of it on Instagram.
The donut, which almost looks too good too eat, was originally meant to act as a specialty gift. The first version, made using Braven White IPA icing and gold dust, was served at a monthly Donuts & DJs party held at the restaurant. Following the event, Chef DelaCruz was inspired to revamp the pastry after having had enjoyed some leftover party donuts with Cristal champagne.
The final creation was later posted to the restaurant’s Instagram page. Then, a week later, The New York Times featured it in its restaurant review, igniting a social media-driven food frenzy.
Considering its costly ingredients, the donut doesn’t come cheap. Each one takes about 90 minutes to make and costs $100 (or $1000 per dozen). Orders must be made at least 24 hours in advance and can be picked up on Fridays, the designated donut making day at the restaurant. If you plan to order at least two, you can also arrange for a special pick up day.
If you’re strapped for cash, the regular ube donuts go for a much more pocket-friendly price of $3.50. There’s also a mango soufflé pancake that’s worth a try. It’s not topped with 24K gold, but you do get a scoop of ube ice cream.
