For over 20 years, The Chocolate Kiss Cafe has been offering lovely cakes and great food in a friendly setting, perfect for families and barkada get-togethers. The UP Diliman branch has become part of the lives and memories of many regular diners.
Hearty soup of slowly-simmered fresh tomatoes.
Thick cream soup with mushrooms, topped with croutons.
Pork and shrimp dumplings in real chicken broth. Topped with crispy garlic and chives.
Chunks of grilled chicken breast tossed with juicy apples, celery, and chopped walnuts. Served on a bed of iceberg lettuce.
Crisp lettuce greens topped with bacon bits, croutons, and Parmesan cheese. Served with our own Caesar salad dressing.
Corn tortilla chips and lettuce with meat sauce and salsa, topped with grated cheese.
Button mushrooms sauteed in garlic, olive oil and seasoning.
Spinach, mushrooms, and roasted peppers in warm cream cheese dip. Served with butter-toasted French bread.
A hefty-sized potato topped with butter, sour cream, bacon bits, grated cheese and chives.
Chicken, cheese, bell peppers and onions, sandwiched in two flour tortillas and pan-fried to a crisp. Served with sour cream and salsa.
Corn tortilla chips served with beef-tomato sauce, salsa, nacho cheese, and Jalapeño peppers.
Chicken wings tossed in our home-blend wing sauce. Served with sour cream.
German frank bites wrapped in bacon.
Thin slices of beef strip loin marinated in soy sauce, vinegar, native garlic, and fresh ground pepper.
Authentic pork sausages from Vigan, Ilocos Sur.
Crisp-fried whole boneless Bangus marinated in vinegar, garlic, and crushed peppercorn.
Chicken and pork marinated and cooked in vinegar, soy sauce, and garlic, then flaked and fried until crisp.
Beef chunks stewed in tomato-liver sauce with potatoes, chorizo, bell peppers, and olives. Served with pandan rice.
Filipino “blood stew” made from pork meat and blood, simmered in vinegar and secret spices. Served putong puti.
Hearts of palm sautéed with minced pork, shrimps and vegetables, rolled in freshly-made egg wrappers.
Deep-fried lumpiang ubod with garlic vinegar dip.
Rice noodles sauteed with pork, chicken, shrimp and vegetables.
Banana and jackfruit rolled in spring roll wrapper, and deep fried. Served with warm caramel dipping sauce.
Soft, sweet bread, topped with butter, sugar and grated quezo de bola. Matched with rich hot chocolate made with tablea from Cebu.
Available at our Bahay ng Alumni Branch, from 11:00am. Served Pandan Rice, Leche Flan and Iced Tea
Crab Foo Yung
Nilagang Pata at Mais
Seafood Valenciana
Menudo
Sinigang na Bangus Belly sa Kamias
Chicken Pork Adobo with Tomato, Wansuy and Salted Egg
Indonesian chicken barbecue with peanut sauce and spicy fried rice. Topped with fried egg and shrimp krupuk.
Stewed white chicken with ginger, dark soy sauce, and chili dips. Served with clear chicken soup and chicken rice.
Beef short ribs and shiitake mushrooms stewed Korean style. Served with stir-fried bean sprouts, rice and kimchi.
Roulade of tender chicken breast filled with cream cheese, butter, and herbs. Served with mixed vegetables and rice.
The fish version of our Chicken Kiev, with the same load of creamy goodness. Served with white wine scallion sauce, steamed vegetables and rice.
Grilled pork spareribs with Hickory sauce and buttered corn kernels. Served with rice.
Sticks of chicken breast breaded and fried until golden and crispy. Served with French fries and barbecue sauce.
Grilled dory fillet topped on paprika rice, served with corn-pesto salsa.
Slices of eggplant layered with home-made tomato sauce, fresh herbs, and cheese.
Ground beef patty, topped with mushroom gravy and bacon bits. Served with mixed vegetables and rice.
Pan-grilled chicken breast fillet marinated in barbecue sauce. Served with java rice.
Tilapia strips, fried golden and crisp, served with grilled eggplant and a sweet, tangy Thai dipping sauce.
Sirloin strips and mushrooms simmered in sour cream sauce. Served with rice or spaghetti.
Ribeye steak cubes sauteed in garlic, mushrooms, olive oil and seasoning. Served with garlic rice and steamed vegetables.
Blue marlin fish sauteed with garlic, mushrooms, olive oil and seasoning. Served with garlic rice and steamed vegetables.
Three sandwiches in one: Chicken asparagus, Tuna Celery, and German frank on French bread.
Grilled chicken, asparagus and mayo, served on French bread.
Tuna and celery mayo filling, served on French bread.
Gouda cheese, butter and tomatoes in whole wheat bread, pan-grilled to the perfect melt.
Flaked and fried chicken and pork adobo on home-baked pan de sal. Three pieces.
Hot! Sautéed shrimps with tomatoes, garlic, green chili, and olive oil, tossed with spaghetti.
Beefy tomato sauce topped on spaghetti, sprinkled with Parmesan cheese.
Minced garlic, chili peppers and button mushrooms sautéed in olive oil, tossed with spaghetti.
Savory sauce of fresh tomatoes, olives, capers, mushrooms, and anchovies, in spaghetti noodles.
Fish, shrimps and squid simmered in fresh tomatoes and basil pesto, folded in spinach fettuccine.
Spaghetti tossed with sautéed bacon, ham, and mushrooms, with creamy béchamel sauce.
Penne pasta and chicken strips tossed in our home-made pesto sauce and parmesan cheese.
Hungarian sausage slices, fresh tomatoes, bell peppers, and olive oil sautéed in penne pasta.
Fresh tomatoes, basil and garlic, folded in spinach fettuccine, and finished with fresh cream.
Pan-grilled broccoli, eggplant, bell peppers, squash and shiitake mushrooms, tossed in spaghetti.
Sample our classic cakes. Choose four from:
640 (Box of 28) | 340 (Box of 14)
Chocolate cake with chocolate fudge filling and marshmallow frosting.
800 (9″) | 420 (6″) | 135 (4″)
Three-layered moist chiffon cake with dayap caramel filling, frosted with marshmallow icing and candied dayap rind.
P950 (9″) | P480 (6″) | P140 (4″)
Fresh carrots, pineapple and spices, in moist cake with cream cheese frosting.
P800 (9″) | P420 (6″) | P135 (4″)
Delicate and feathery light chiffon cake with butter icing and grated quezo de bola.
680 (9″) | 350 (6″) 140 (4″)
Prunes (or dried plums) in extra-moist butter cake with prune butter icing.
850 (9″) | 460 (6″) | 150 (4″)
Full-flavored coffee liqueur mocha butter cake with Kahlua fudge filling and coffee butter icing.
1,100 (9″) | 575 (6″) | 150 (4″)
Dromedary dates and chopped walnuts in moist butter cake and icing.
900 (9″) | 450 (6″) | 170 (4″)
Crisp meringue-cashew nut wafers layered with fresh butter icing and more chopped cashews.
750 (8″ x 12″) | 400 (6″ x 8″) | 145 (4″)
Smooth and creamy New York-style cheesecake with blueberry topping.
1,250 (9″) | 670 (6″) | 290 (4″)
New York-style cheesecake with semi-sweet real chocolate chip morsels.
1,250 (9″) | 670 (6″) | 290 (4″)
Old fashioned cheesecake, topped with sour cream.
1,200 (9″) | 650 (6″) | 270 (4″)
Two layers of moist dark chocolate cake, filled and frosted with dark chocolate ganache.
1,050 (9″) | 560 (6″) | 210 (4″)
Warm deep-dish Chocolate Chip Cookie and Fudge Walnut Brownie topped with vanilla ice cream and rich chocolate syrup.
Semi-sweet chocolate chips and walnuts in crisp-outside-chewy-inside cookies.
Swedish almond-flavored cookies.
Rolled oats and muesli in chewy cookies.
For whole cakes, please place orders at least one day in advance. For bulk orders, at least 3 days in advance.
Minimum order quantities may apply.
Coke, Coke Zero, Sprite, Dalandan Soda