"And at Beyond Pastry Studio there are ensaymadas filled with halaya, the classic ube jam, and cream cheese. Beyond’s pastry chef, Cristina Nishioka, who is originally from the Philippines, also occasionally makes a two-layer cheesecake — ube on the bottom, mascarpone on the top — sandwiching a banana-mango-pineapple compote." - Willy Blackmore