Pastry Chef Nouel Catis x A F Hospitality realize chocolate-pistachio heaven in the form of three exclusive desserts, making a homecoming splash in the Manila dessert scene for Catis.
More often than not, viral sensations fail to live up to the hype. But that is most certainly not the case for Filipino patissier Nouel Catis. Following the viral hit of his Dubai Chocolate Bar, we welcome his first, highly anticipated collaboration in the Philippines.
The Dubai Chocolate Bar disrupted the traditional chocolate landscape with a daring yet harmonious flavor profile: silky Belgian chocolate, a luscious pistachio filling, and the crispy, golden crunch of Kataifi. The caveat? Not many know that it is a proud Filipino behind the delicious creation.
Drawing from years of honing his craft and finding success in the Middle East, Chef Nouel makes sure to weave heritage into every bite. Inspired by kunafa, a regional dessert of shredded pastry dough and cream filling, he masterfully layers flavor and texture into the iconic chocolate bar. The pistachio-kunafa combination uses the abundance of high-quality pistachios in the region and puts Catis’ passion for reimagining chocolate on full display.
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“The main inspiration, why I became a chef, was because my mom also owned a restaurant,” Chef Nouel recalls. It is a sentiment he shares with Amado Fores, founder of A F Hospitality. They both have that “shared history and source of inspiration in the culinary scene.”
This organic collaboration also unites all the group’s concepts–a mano, Ramen Ron, and Steak & Frice–for the first time. Together, they celebrate Filipino talent with three limited-edition desserts that put the Dubai Chocolate flavor profile at center stage. The result? A Manila-only chocolate crawl with a trio of indulgent and delicious stops:
First Stop: Dubai Chocolate Soft Serve at a mano
“I really believe that when you’re collaborating, you have to put two of your synergies together,” Chef Nouel shares. And that’s exactly what happened.
This spin on a mano’s iconic burrata gelato soft serve comes in a house-made waffle bowl dipped in dark chocolate. It is topped with pistachio-kataifi crunch, chocolate syrup, crushed pistachios, and more roasted kataifi. A rich, multilayered dessert where creaminess meets crunch.
Second Stop: Dubai Chocolate Mochi at Ramen Ron
The Dubai Chocolate spin on Ramen Ron’s mochi was just as perfect as one would imagine. Best savoured in two bites–the mochi’s chewy texture wraps around a smooth milk chocolate and pistachio namelaka–a type of cream filling, contrasted with roasted kataifi and crushed pistachios on top. It is finished with a drizzle of pistachio sauce. This iteration was a delicious synergy between what Chef Nouel and Tamura-san of Ramen Ron do best.
Third Stop: The Dubai Chocolate Crêpe at Steak & Frice
Last but not least, Chef Nouel enhanced the dessert crepes that are staples on the Steak & Frice menu. The delicate chocolate crêpe is filled with crunchy pistachio-kataifi, elevated by a smooth dark chocolate-pistachio drizzle, and topped with the trademark pistachio-kataifi combo. This is the culmination of Chef Nouel’s novel approach to traditional desserts, updated with global influence and rich flavors.
The Finish Line: A Well-Deserved Reward
As diners try each exclusive dessert, they can also collect stamps at each A F Hospitality restaurant and, once all stamps are collected, get a Dubai chocolate bar on the house. However, the true reward is being able to experience the flavors as Chef Nouel intended.
“People have created their own interpretations of the Dubai Chocolate,” Chef Nouel says, “but this is how I originally envisioned it.”
This collaboration is more than just a product launch, it’s a homecoming. Chef Nouel’s return to Manila isn’t just about flavor, but about Filipino pride and encouraging the celebration of Filipino craftsmanship on a global stage. Through SNA’AP, a sub-brand of Nouel Catis Chocolates, he creates desserts that continue to be premium, playful and bold. In Chef Nouel’s words, he hopes that these become the “next Toblerone or KitKat” with a proud Filipino at the helm.
A portion of the proceeds also goes to MAD Travel’s Agroforestry Program supporting Dumagat cacao farmers, bringing the celebration of Filipino excellence full circle—from farmer to fine dessert.
While he hints at more to come, one thing is clear: this collaboration is a defining moment—a showcase of true mastery, creative exchange, and a new dessert wave driven by Filipino talent. Truly a warm welcome home for Chef Nouel from the A F Hospitality group that we can’t get kunafa of. Only until June 11.
Photographs courtesy of A F Hospitality
