Welcome to Kitchen’s Best by Chef Roselyn. For years we’ve prided ourselves on serving fresh, home-baked, award-winning cakes and pastries that are irresistible and extraordinary using only the highest quality ingredients.
Our passion for modern-nostalgic cakes and pastries began as a home-based business in 1991. Then only 14 years old, Chef Roselyn Tiangco led her sisters Martina and Berna to expand the home kitchen to supply many of Manila’s leading establishments with iconic desserts. From Bon Appetite Patisserie & Café, Coffee Barnyard, Press Café, and Bo’s Café, to Whistle Stop, Manila Polo Club, SM Supermarket, and Rustan’s Supermarket, our cakes and pastries soon made their way into the city’s private homes.
From there, Kitchen’s Best grew into a popular patisserie and café. In September 2008, we opened a patisserie at Karrivin Plaza on Pasong Tamo Extension. What was originally intended to be a pastry pick-up point and showroom soon accommodated a small in-house eating area.
Aside from our renowned cakes and pastries, we also specialize in home-cooked comfort food. These favorite slow-cooked dishes that we grew up with are prepared simply and with fresh ingredients. Some of our ‘must-try’s’ include the Cheesy Chorizo Dip, 40 Clove Chicken, Baked Salmon, Wild Mushroom Pasta & Spinach and Mushroom Lasagna.
At Kitchen’s Best, we have our own special way of doing things. We are three sisters who enjoy food and entertaining, so we run Kitchen’s Best like our home. We work diligently to create dishes and desserts, guided by our principles of simplicity, quality, flavor, and passion to satisfy your cravings.
Good food takes time. So, sit back, relax, and take time to immerse yourself in taste, pleasure and experience the magic that’s uniquely Kitchen’s Best.
About the Chef
Chef Roselyn Tiangco is a graduate of the French Patisserie at France’s renowned Lenôtre. She successfully completed continuing education courses at the Culinary Institute of America in Napa Valley. Her extensive educational background includes studies with the best chefs in Manila, schools in San Francisco, Tuscany, Thailand, Melbourne, and training in famous patisseries in Paris and hotels in Manila.
Chef Roselyn is one of the few local bakers dedicated to traditional French pastry, and she is lauded for her mastery of complex textures and flavors. Inspired by people, travels, and ingredients, her desserts (such as the Plaisir Sucré, Banana Tofffee Pie , White Chocolate Macadamia Cheesecake and Mango Sansrival) continue to be the highlights of distinguished establishments, as well as private parties.
A few of her award-winning creations and features:
2001 - Mango Sansrival, Best Desserts by FOOD Magazine
2005 - Banana Toffee Pie, 10 Best Desserts in Manila by FOOD magazine
2008- Chocolate Obsession, Best Desserts by MANILA BULLETIN
2008 -White Chocolate Macadamia Brittle cheesecake, 24 Best Desserts by Philippine Inquirer
2010- Mango Royale (Mango Walnut Torte ) - Top Desserts in town, Yummy Magazine
2011- Purple Yam Cake (Ube Sansrival) , 20 Best Desserts in Manila by Philippine Daily Inquirer
2013 - Mango Sansrival- Top 10 Mango Cakes by spot.ph
2014- Apple Crumble Pie, Top 10 Apple Pies in Manila (2014 edition)spot.ph
2015- Purple Yam Cake (Ube Sansrival) -Top 12 cakes to try in the Philippines,wheninmanila.com
2016- Mango Royale (Mango Walnut Torte) -Top 12 cakes to try in the Philippines,wheninmanila.com
2017- Pistachio Sansrival ,Best Desserts by Philippine Inquirer
