Your next favorite dessert is pronounced ‘yao yao’

MANILA, Philippines – We’re a family that doesn’t like desserts,” admits owner Erika Dy-Dee of family business Foodee Global Concepts, ironically at the launch of Llaollao, a Spanish frozen yogurt chain, also their latest brand.

Looking at the restaurants the Dees have either started or brought in, from local concept Mesa Filipino Moderne to foreign franchises Todd English Food Hall, Tim Ho Wan, Pound by Todd English, FOO’D by Chef Davide Oldani, Hook by Todd English, and soon The English chophouse and Rawbar, the family does indeed prefer their savory, meaty viands.     

First customers: Llaollao owner Erika Dee (right) with (clockwise) Hans Sy, chairman, SM Prime Holdings Inc., Steven Tan, Hans “Chico” Sy Jr., Kidd Dee and event host Tim Yap

Llaollao has already opened up shop everywhere, from France to South Korea to Myanmar. Llaollao’s second biggest market is in Singapore (with 25 shops, while Spain has 100 and the third market, Portugal, has 12). It was where the Dees discovered the brand while visiting their partners at Tim Ho Wan. The long line outside — much like the ones at the simultaneous SM Mall of Asia and Glorietta 2 openings last July 15 — intrigued the bunch. In hot, humid Singapore, it was worth seeing what the hype behind yet another frozen yogurt was about.

Dee pointed out that it was the first time she saw a selection of sauces for toppings and later confirmed that only Llaollao offers sauces for your frozen yogurt combination. Unique ones include the Fruits of the Forest Sauce (Llaollao’s blend of berries, which is touted to be high in antioxidants, can improve one’s memory and skin condition while being low in fat), the Lotus Caramelized Biscuit sauce, and Raffallao sauce (another Llaollao original made of white chocolate with coconut and biscotti).

Remember the controversial meme about the Spanish chocolate bar called Filipinos, “brown outside, white inside”? They are available here as white chocolate biscuit crisps. Together, they can be combined into over 700 possible permutations. One can start with their Petitllao cups at only P39.

Llaollao lovers: Press launch host Joey Mead (second from right ) with Charmaine Palermo, Phoemela Baranda, CJ Javarata, Nicole Baranda and Teresa Herrera?

Dee had the bestseller, the Sanum (big and filling at P199), a cupful with layers of three types of fresh fruits, two crunches, and one sauce with gluten-free frozen yogurt in the bottom of the cup and swirled on the top. It’s still her favorite now. Spanish for “healthy,” Sanum is unlike your usual health food, yet not too sweet and cloying like your typical dessert.

“You have to experience the feeling of digging through the creamy texture of yogurt to the crisps and fruits, then eating them all at the same time,” she urges.

At the launch, host Tim Yap had two servings of Sanum, but he’s not worried about his diet. The frozen yogurt, a natural source of calcium and protein, is made of skimmed milk so it is gluten-free with zero trans-fat.

Medium yogurt with three toppings?

Llaollao also has waffles, yogurt smoothies, and fresh fruit slushes. Dee notes that all fruits are fresh, sourced locally for the best quality but still approved by the heads in Spain, who are so meticulous about the franchising process, “Even the tissue cannot be localized.” So it is guaranteed we are enjoying the same frozen yogurt experience as the rest of the world.

It must be pointed out, however, that the Philippines arguably has some of the best fruits in the world, thus, Llaollao in the Philippines, especially the Sanum here, is probably better than anywhere else.

Line, sweet line: The lines at the opening of Llaollao at Mall of Asia