Best Of Shamrock

When one happens to be in Cebu, it is impossible not to drop by Shamrock Pasalubong Centers and buy goodies for family and friends at home. Shamrock is a family enterprise built upon tradition to create and provide Filipino delicacies, including the Sunstar’s best Otap in Cebu. For more than 50 years, the brand has become of Cebu’s living icons in homegrown goodness.

I first discovered Shamrock when a friend gave me a package of Shamrock biscuits. It consists of every kinds of Filipino delicacies Shamrock produces. I was delighted to see plenty of treats in one bag. Having this kind of keepsake is indeed a great idea.

Last time, when we went to Cebu, we visited their physical store to buy pasalubong for our friends. We found out that the mart also serves as bakery and eatery so I also got to try two of their dishes.

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Otap originated in Cebu as early as 1800s. Shamrock is one of the popular spots in Cebu that sell these flaky oval cookies. I’m actually surprised that the flakes where still crispy and compact even after shipping from Cebu to Manila and Manila to Mindoro. Each piece were thin yet the layers were generously stacked. It has right sweetness. There were just parts that tasted burnt.

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I’m only familiar with Otap and if you will give me this thing called Hojaldres without the branded packaging, I would still call this Otap. It’s an Otap in different shape since this is round. Compared to Shamrock’s Otap, this is sweeter and flakier. I admire Otaps that are flaky. If the Hojaldres has more sugar, then, it will be the Otap I used to love. But other than that, they’re almost the same.

Rosquillos 

It’s my first time to taste Rosquillos and, I think, its texture and taste is similar to Marinduque’s Arrow Root but a little bit sweeter. I learned that this is a cookie that resembles a ringlet. Just like Otap, Rosquillos originated in Cebu. I enjoyed these ringlets and their crenelated edge. However, like Arrow Root, it’s satiating so I really can’t finish a pack immediately. Yep! I’m not a fan of Arrow Root cookies either.

Lady’s Finger

The Lady Finger I know has crispy exterior and has biscuits’ crispy exteriors and sponge cakes’ airy and light interiors. The Shamrock’s Lady’s Finger much different from the that. This is smaller and thinner. I’m sorry to say that I still prefer the Lady Finger I used to know. Honestly, this would be alright if they opted for a simpler flavor. I don’t know why they need to put extra sweetness like what they did in Rosquillos.

Barquillos

So far, Barquillos is the only Shamrock biscuit that I found appealing and delicious. This is the only Shamrock biscuit that I was able to finish in one sitting. They did an amazing job in replicating the Filipino wafer roll. It’s yummy even without filling. Its simplicity made it great. And as what the description says, it’s best with coffee, choco drink and sundae.

Patatas de Galletas

Again, here is another Filipino biscuit I’m not aware of the name but aware of the appearance. This is egg cracklets to me! But in Shamrock, they have another biscuit called egg cracklet so I don’t know what’s the difference between the two. One obvious difference is the ingredients used. Perhaps, they can also differ in the way it was ballooned or the way it tasted since this is blander. 

Galletas de Huevos

See? Here’s a similar food with a different name. Both Galletas have the same taste, too. Both are bland so I’m confused with the name difference. I appreciate the glossy coat, the crispy and buttery texture and the minimal egg flavor. But here’s the amazing thing about Galletas de Huevos. I ate it seven months after it was given to me and the texture is still the same.

Baked Polvoron

Do you know why it took a long time for me to open this one? It was because this biscuit’s flavor seemed predictable. I was predicting an overly sweet buttermilk cookie that has a coarse texture. I’m right. If it’s called baked polvoron, I just hope it used the flavors and ingredients of a classic Polvoron because that’s better. Ugh! They kinda ruined the locally known Polvoron with this one.

Meatroll

I’m happy to catch the last two varieties of freshly baked pastries in their bakery when we arrived at their pasalubong center in Cebu. The one in this photo is called Meatroll. I’m surprised at how big these buns were because I was expecting the size of Pandesal. I’m even more surprised when there was also a cut of boiled egg inside aside from the savory meat. It’s so jam-packed! Basically, it’s like a siopao but in a soft bun form. 

Chocolate Otap Puffs

Shamrock is proud to have this newest invention as I frequently see Otap Puffs in their Facebook page recently. Transforming Otap from biscuit into soft bread is indeed a great idea. It comes in two flavors but I only tried the chocolate, which satisfied my palate. With this, it’s like we had our own version of the French Pain Au Chocolat. Those numerous layers of flakes got the crispiness I’m looking. It is oozing with decadent chocolate that has the right sweetness.