Eat of the Week: A hybrid 'New York' dessert that marries Filipino and American cakes

Alab Restaurant


In this Filipino restaurant, the classic American cheesecake meets the Filipino bibingka, the dessert quickly becoming the must-order by customers to end their meal.

At Alab Restaurant, they showcase timeless classics, regional favorites, and modern elevated versions of Filipino food, and dessert lovers will enjoy their playful takes on panghimagas -- their selection of sweet endings alone have made customers return for more.

One of the favorites here is an east meets west creation called New York, Cubao Bibingka Cheesecake -- it takes the fluffy rice cake of our Pinoy Christmas and combines it with a dense New York-style cheesecake. That irresistible salty and sweet combination people obsess about in desserts is found on this cake: a thick base of classic tarty cheesecake is topped with a bibingka layer, a softer body with slices of salted egg. And in true bibingka fashion, this modern-day version is laid on a banana leaf, with niyog (grated coconut) and muscovado sugar on the side to complete the festive experience. Your savory meals at Alab may be fueled with lots of rice, but always save space for this cheekily-named dessert.


The Dish: New York, Cubao Bibingka Cheesecake (P140)
Where to Find it: Alab Restaurant, with branches in Tomas Morato and UP Town Center, Quezon City.


Like Alab Restaurant on Facebook (/AlabChefTatung), follow on Instagram (@alab_ph), and visit the website (


Eat of the Week dishes out a must-try from a restaurant in the metro every week, so you can add them into your to-eat list. Many of our favorite restaurants have a champion dish, that item that help put them on the map (and on everyone's Instagram feed), and here we set out to put the spotlight on a dish you must not miss on your next foodtrip!
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