Because dessert deserves a storyline.

You know that post-lunch moment when your belly’s full but your soul’s still craving something sweet? That was us. We had just demolished a feast—xiao long bao, kung pao tofu, birthday noodles (no birthday, just vibes—don’t judge, we’re the kind of people who order birthday noodles just because it’s a weekday), and more. Taiwanese food at Lugang Café never misses. We were satisfied, sure, but not quite ready to call it a day. So we drifted into the food court—half in a food coma, half hoping the universe would drop a sign in our laps.

We weren’t planning on dessert. Honestly, we were just doing the usual post-lunch mall shuffle after stuffing ourselves at Lugang Café. We plopped down and half-joking about grabbing coffee. But I’m not a coffee person (don’t @ me), so I blurted out, “What about that gelato over there?” Everyone turned. One look at the sleek little dessert shop in the corner—and it was unanimous. Our sweet ending had found us.

A Local Scoop with Global Flavor

Gelato by Chef Miko isn’t just some random dessert stop—it’s a full-on flavor lab, rooted in local ingredients with a global twist. And yeah, I did my homework while enjoying every bite. Turns out, Chef Miko is a culinary wizard trained in Italy, bringing that authentic gelato-making magic straight to the Philippines.

What makes it even cooler (pun totally intended)? They use Bukidnon milk—homegrown dairy from the cool mountains of Mindanao. It’s fresh, creamy, and miles away from the commercial stuff. So not only are you getting authentic Italian-style gelato, you’re tasting something proudly Filipino.

Our Order – Double Trouble in a Cup

We went for the small cup combo (don’t be fooled—it’s dense and packs a punch).

🟢 Roasted Pistachio

This one’s made with Bukidnon milk + premium Iranian pistachios. The texture? Smooth as silk, with a bit of chew from the ground nuts. The flavor? Deep, earthy, and nutty—like pistachios went to culinary school and came back all grown up. No artificial green, no flat taste—this is pistachio in its final, glorious form.

🍫 Bacio

Then came my favorite: the Bacio gelato. Think of it as Nutella’s elegant cousin—a luscious mix of 64% dark chocolate, hazelnut praline, and toasted hazelnut kernels. That’s the magic—it hits you with depth. Every spoonful gave me that “Mmm, wait…” moment. You won’t feel guilty eating it because it’s not too sweet. It’s indulgent, yes, but in a way that feels deserved, not over-the-top. Like your taste buds are getting a hug.

If you’re the type who chases flavor without the sugar crash, this one’s calling your name.

And that thin, crunchy waffle topper? Surprisingly good. Light, crisp, and just the right touch of sweetness—like the mic drop at the end of a great performance. It added texture, a little drama, and made the whole cup feel extra fancy without trying too hard. Honestly, I’d eat a whole sleeve of those on their own.

Foodie Tip: Why Gelato > Ice Cream

Quick trivia break for the dessert nerds:

• Gelato has less air than ice cream, so it’s denser and silkier.
• It’s served warmer than ice cream, which means your tongue actually tastes the ingredients more.
• Less fat = more flavor clarity. You’re not numbing your tastebuds with cold cream—you’re inviting them to a party.

And yes, you can taste the difference at Chef Miko’s.

The Verdict?

We came for a random dessert fix, but left with a new favorite. Whether you’re a gelato newbie or a connoisseur, Gelato by Chef Miko hits that sweet spot between indulgent and thoughtful. Each scoop feels crafted, not just churned out.

So next time you’re malling and can’t decide between coffee, cake, or something new—say yes to gelato. Especially if it’s from a chef who knows his flavors and sources his milk from the heart of Mindanao.

🍨 Final Scoop:

Must-Try Flavors:

• Bacio – Dark chocolate + hazelnut heaven
• Roasted Pistachio – Deeply nutty, locally creamy
• (And we’re definitely going back for the Mango Pop Rock and Earl Grey ones next!)

Where to Find It:
Inside select malls in the Philippines—just follow your nose and your dessert-loving instincts.

Warning: May cause spontaneous cravings. Don’t say I didn’t warn you.😋😊