Opened just last November, Milky Moustache was born in the kitchen of the owners’ home. “Last summer, my husband craved for a milkshake so I bought a blender and mixed together some things. He teased me at first then later encouraged me to open a shop,” says Vanessa Dionio, the 28 year-old owner and CPA who never thought she would seriously venture into the food business. Milky Moustache’s home is along Russia Street in Better Living Subdivision in Parañaque.
The shop is done in pastel colors and has touches of both modern and vintage elements. A three-panel photo of the Eiffel Tower adorns one wall at the ground floor, a dream destination of Vanessa and her husband, Jojo. Inspiring words from C. S. Lewis and Steve Jobs are scrawled on the walls on the second floor. You’ll also see a quote from Sherlock Holmes by the stairs.
The place mainly caters to the younger set but adults will find it a nice place to hang out, a quieter alternative to the usual coffee stops.
First things we tried on their menu were their signature drinks. I had their Nutella Milkshake (P130) while my sister Pia had the Kit-Kat Milkshake (P145). Both were served in mason jars with metal straws and had just the right amount of sweetness. Other flavors include Cookie Butter, Reese’s Peanut Butter, and Chocnut. Fruity flavors Mango and Strawberry are also available.
A plate of their sweet Classic Spaghetti (P140) will take you back to the time of single-digit birthdays and party hats with flimsy straps while the Fettuccine ala Carbonara (P140) is nice and creamy.
We also had a taste of their special Grilled Bacon and Cheese Panini with Egg and Spam (P160) served with a side of potato chips. The ciabatta was delicious and having all that breakfast goodness in one panini was a great afternoon treat. They have other all-day breakfast choices such as the Breakfast Platter (choice of two breakfast favorites with rice and choice of eggs), pancakes and Belgian waffle.
Aside from the sweet milky drinks, they also serve 100% Arabica coffee and are brewed either by siphon, pour over, or French Press methods. The barista demonstrated the siphon method with the use of two containers for brewing, a cloth filter and a cloth wick alcohol burner. Set-up like a chemistry experiment, we watched the water slowly come to a boil, the aromatic coffee grounds being poured in and the brewed coffee making it to the bottom container. Their Brewed Coffee (P120) made through this method is good for two. Other coffee choices are mocha, caramel, white chocolate mocha, and Americano available hot and over ice.
To top off our adventure, we had a generous helping of Quezon province’s famous Rodillas Yema Cake (P75). It was a foodie A-ha! moment when I found out they have this (Vanessa’s family hails from Quezon) and it’s one of the reasons why people troop to the cozy shop. Drop by in the early afternoon to make sure you get your slice (or else sleep with a major unfulfilled craving) of this simple yet superb cake.
For sweet and creamy concoctions down south, grow your ‘stache Got Milk? style at Milky Moustache.