Mister Donut Brings in Taster -San
Mister Donut brings in the International recipe of Taster San from Japan to the Philippines and known International, the Pon de Ring which will make donut lovers to fall in love to a different kind of taste and twist more that what we know of what donut should be.
Oh what a life it would be to travel across the seas and explore different cuisines. We live vicariously through those who have and are able to share with us the tastes around the world. One such character is Pon de Rick, a Japanese pastry chef who enjoys nothing more that to discover all the flavors this Earth has to offer. Best known for creating the Pon de Ring, he has recently found his way to our humble islands and has decided to stay.
Lucky for us folk for he has brought with him something that’s sure to bring bigger smiles to all our faces as he offers a fusion of world class dishes, the sweetest dining experience, and finally, a taste of this phenomenon that is the Pon de Ring, all to his new home at Mister Donut Greenhills.
Pondering on the Pon de Ring
On one of Pon de Ricks travels, he discovered the classic Brazilian cheese bun called Pão De Queijo, and was extremely delighted by the unique texture and taste. These buns, made of cassava flour and cheese, were soft, chewy, and incredibly tasty. Inspired, he sought out the South American recipe to adapt it to his first love, donuts!
The ring of chewy, fluffy, irresistible little balls took Japan by storm. Outside, it looks like a ring of donut balls stuck together, but inside the slightly crunchy exterior is something words can’t explain. The mouth watering goodness can only be justified by the sounds one conjures after taking a bite. And another. And another.
Wonder no more as the Pon de Ring, along with a slew of other new menu items, will be available starting March 15, 2013 at Mister Donut Philippines’ flagship store at the Greenhills Shopping Complex. Celebrate the re-launch of your old favorite and see the transformation everyone can’t wait to experience.
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