To hear Amado Fores tell the story, he first noticed how Dubai Chocolate was a viral rage on social media among foodies—the new “it” dessert of the season. He was then amazed to find out that the original creator of the luxury chocolate bar with pistachio and knafeh strands was a Filipino pastry consultant based in Dubai, Chef Nouel Catis. For Amado and his AF Hospitality—the corporate entity behind Steak & Frice, Ramen Ron, and A Mano—it was a no-brainer. They had to be the first-ever collaborator with Nouel here in the Philippines, leading to a golden opportunity to welcome him back home.
As for Chef Nouel Catis, the success of his SNA’AP Dubai Chocolate Bars, Milk or Dark, has always been about reimagining luxury chocolates—about being inventive, creative, and collaborative. So there was an instant meeting of the minds and a desire to explore the potential of the partnership. Adding the proverbial fuel to the fire was how Nouel’s mother ran a restaurant, and it was from her that he developed his love and passion for all things culinary. He saw Amado and recognized a symmetry to Amado’s own start in the food industry and restaurant business, thanks to Amado’s late mother, Margarita A. Fores.
So what we have now is a special Dubai Chocolate “desert rainfall” of dessert goodness at the three established AF Hospitality brands—and it’s running until June 11, 2025.
At Steak & Frice, one can order the Dubai Chocolate Crêpe—Chef Nouel’s signature chocolate crêpe filled with dark chocolate, pistachio-kataifi crunch, and pistachio cream, all topped with roasted kataifi and pistachios. It’s indulgent, it’s decadent, and the first bite will be a crazy surprise given the sticky and crunchy consistency—and it’s so good!
If you’re dining at Ramen Ron, the dessert to ask for, if you want your Dubai Chocolate fix, would be the Dubai Chocolate Mochi. At Chef Tomura-San’s domain, it’s a handmade Japanese mochi with milk chocolate and pistachio namelaka filling. The mochi is then topped with pistachio sauce, roasted kataifi, and crushed pistachios. Here, there’s a seamless blending of cultures, with the Japanese dessert finding itself enhanced by the addition of pistachio and kataifi.
At A Mano, we’ve all been bewitched by their burrata gelato soft serve—I’m lactose-intolerant, so can only dream of the burrata gelato with olive oil and salt. So for this AF Hospitality x Chef Nouel Catis collab, there’s a Dubai Chocolate Soft Serve. It’s burrata gelato soft serve with pistachio-kataifi crunch, coated with dark chocolate, crushed pistachios, and roasted kataifi in their signature waffle bowl—now chocolate-dipped. I was watching the eyes of those who tasted this dessert, and it was like they were instantly transported to Willy Wonka heaven.
So be very aware that this goes on only until June 11. You head to Steak & Frice, Ramen Ron, or A Mano for your regular set of favorites, and there’s now the opportunity to indulge in the much-talked-about Dubai Chocolate when having dessert. The crêpe, the mochi, the soft serve—you’ll just have to dine in all three over the weeks to come and decide which is your favorite. A Dessert Passport will be issued when you order the Nouel Catis desserts, and when you’ve amassed all three stamps, you’re entitled to a free Nouel Catis Dubai Chocolate Bar. Now that’s a sweet deal.
One last note:
When talking to Chef Nouel, we asked whether he’s now thinking of creating a new chocolate bar that would incorporate Filipino-grown nuts. He smiled and said pili would be his choice—and it’s something that’s on the drawing board.