Karlo Pacana
Sneak Peek to Fudge Cebu’s New Look
The first time I set foot at Fudge was quite a memorable one. You see, I finally had the nerve to ask a girl out who was way beyond my league on a first date. Though three years my senior, I really had a big crush with this simple and easy-going human way back in college. She was one of the boys, the type that you can take anywhere, be it a pungko-pungko or a fancy restaurant.
I never forgot those lovely eyes of hers ever since that quick printing transaction with her thesis, with me being the nerd behind the computer desk. How lucky I was to find out five years later that we were working on the same building. Well, you know the drill and forgive me for I won’t divulge my ninja tactics with you. Laughs.
Cluttered thoughts shout over my head asking why I put my stupid self in this nerve-wracking situation. My mouth was dry, I had shivers down my spine and cold sweat was figuratively spilling all over my body. Everything would surely start to self-destruct from this moment forward.
But then, I had a stroke of insight, she already said yes in getting to know me, and I just relaxed, surrendered in the moment and smiled.
Alright! Enough of the cheesy stuff and let’s all talk about Fudge.
Fudge is the brainchild of Mr. and Mrs. Augie Lontok, a mishmash of all their favorites from their travels. Each item on the menu indeed has a back story. You should ask it firsthand from them when you decide to pay a visit. You might ask, why the name fudge? They say it’s for brand association with comfort food. My take is this, be careful on the first bite, you might scream out, “What the fudge!”
The brand “fudge” has become synonymous to “desserts” especially when you are in the Queen City of the South. However, Augie tells us that Fudge is more than just the best desserts. The newly-renovated chic-themed Fudge in Banilad and the glass-walled café-like branch at Ayala both offer an all-day breakfast menu, salads, pasta and sumptuous main courses to choose from. There’s also Lava by Fudge at SM Seaside City Cebu which also offers a twist in the usual offerings. What I love about the newly-renovated first branch is the choice of colors which are quite soothing to the eyes. They sure were able to keep up with the latest café trends brought about by the surge of Korean cafes.
Together with the team at Zomato, we were able to try out some remarkable dishes. If Fudge were Cleveland Cavaliers, its LeBron James would be the all-star Lava Cake, cold on the outside and hot on the inside, same as with the MVP’s shooting skills in the playoffs.
Some of my other favorites include the Cream of Pumpkin Soup with its dancing bonito flakes on top upon serving, the Adobo Ravioli with its acquired Italian and Filipino fusion taste, the Army Navy Sandwich for its bacon and cheesy goodness, the Grilled Pork Steak for its generous serving of tender and flavorful meat, the Aligue and Prawn Spaghetti for its al dente pasta and spicy seafood kick and last but surely not the least, the Sweet Potato Cake for its unassuming and quite ingenious use of camote for dessert. These are just some of the surprising offerings that I never thought existed at Fudge.
So what are you waiting for, visit Fudge this week!
