From quick coffee stops to quiet dessert breaks, a new Korean café has opened in Manila with a menu designed for everyday dining.
Dessert 39 recently opened its first branch in the Philippines and in Southeast Asia at the Entertainment Mall of SM Mall of Asia, introducing a Korean café concept that combines desserts with savory options meant for any time of day.
“This has been two years in the making. We were very picky with the location because it’s the first one. By far, this is the best location that was offered to us for the brand,” said April Sy, vice president for operations of The Bistro Group, which brought Dessert 39 to the country.
Founded in 2015 in Gyeongridan-gil, Itaewon, Dessert 39 takes its name from its original idea of curating 39 of the world’s best desserts.
“We collect 39 kinds of the best desserts in the world, and we make them to make customers happy,” said Kyeong Kwangho, general manager of Dessert 39 headquarters.
While the menu has since expanded, he said the brand’s direction has stayed the same.
“Nowadays, people think dessert is not healthy, but we try to make healthy desserts. That is our main philosophy—sharing healthiness with the world,” he added.
That philosophy carries over to the Manila menu, which goes beyond pastries and drinks.
“We wouldn’t want to be perceived as just desserts. With their approval, we were able to introduce savory items so we can also capture the lunch and dinner crowd, not just after-meal customers,” Sy explained.
Alongside pastries like the crisp Croquant Choux and the soft Premium Tokyo Roll Cake are rice bowls, sandwiches, and pastas meant for everyday meals. Options include the Chicken Inasal Bowl, Spaghetti and Meatball Pasta, and classic ham and cheese sandwiches, making the café suitable for both quick lunches and longer breaks.
Drinks remain central to the experience. The Einspänner, an iced Americano topped with whipped cream and brown sugar, is among the brand’s bestsellers in Korea.
Sy also pointed to the matcha lineup, singling out the strawberry matcha.
“It’s not too sweet and doesn’t overpower; the blend is just right,” she said.
Dessert 39 also offers its Slim line of zero-calorie beverages made with allulose, part of what Kyeong described as the brand’s effort to rethink indulgence. Sustainability plays a role as well, with biodegradable, reusable tumblers introduced by the brand in 2020.
The minimalist Manila space seats 138 guests and features greenery-softened interiors and an outdoor area overlooking the seaside.
With more than 700 stores worldwide and more Philippine locations planned, Dessert 39 aims to position itself as a daily café that fits naturally into Filipino routines, whether for a quick bite or a quiet pause.
