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Classy packaging encasing a tasty Filipino classic. What's not to love ?
Gabbie Rodriguez turned her hobby into a business during ECQ by founding Puto People. Overall, puto (traditional Filipino rice cake) is light, moist, chewy and not too dense. Its dough is sticky (as it should be), delicate and very well-made! Their ube cheese puto is a beautiful bold violet colour and has a pleasant touch of salt that comes from the cheese. The ube flavour comes through notably and complements the cheese. On the other hand, the ube pandan cheese puto is just as delightful in texture, however, the pandan flavour could be more pronounced.
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She began her puto journey because “puto was and still is my favourite snack growing up, which I find is such an underrated Filipino staple” Gabbie shares with me. Puto People prides themselves on the fact that their putos are not only delicious but made with no artificial colourings or preservatives, hence the short shelf life.
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Customers can pick from five options - Ube, Ube Pandan, Ube Cheese, Ube Pandan Cheese, and their best-selling assorted option. There are 14 to 15 bite-sized freshly baked putos that can be delivered to you inside a rose gold tin tied with Puto People’s signature purple ribbon.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
