Dalandan, fermented ginger ale and pili nuts. Again Chef Chele displays his culinary prowess by serving a leaf for dessert. Pingol Bato or begonia leaf, this was the highlight. Break them into pieces and eat them with the sorbet and nuts. The leaf has such a distinct and sour almost citrusy flavour that it was such a wonderful ending to a lovely meal. Like the Chef said it's meant to be a digestive to create room for petit fours.