Dim sum, baked spaghetti, cube ‘ensaimada’: Three woman-led food businesses
New discoveries from three women-led food businesses:
Julia’s dim sum
Julia Montes cooks because she loves to eat. Well-prepared meals matter to her. Her latest business, Take Out, came about due to her busy schedule. A grab-and-reheat concept was one she wanted to explore. That concept is now an actual business. Last week, Take Out debuted its dim sum collection.
Montes has no qualms about getting her hands dirty. In fact, she enjoys the whole process of cooking. The initial R&D all happened in her kitchen. Under the watchful eye of a dim sum expert, Montes herself took great pains to perfect every dumpling and dim sum.
To date, she has mastered each and every item on her menu, to the point that she feels ready to have others taste the hard work of her hands.
The dim sum line is just the first in a series of edible concepts under Take Out. Starting a food business has long been her dream, which is why she is involved every step of the way. From purchasing, cooking, and building a commissary to packaging, running the business, and promoting the products herself, Julia’s Take Out is a one-woman show. She adds that the support of her partner, Coco Martin, gave her the confidence she needed.
Montes is currently working on Take Out’s franchise carts, along with a host of other things that will be revealed in time. She is growing her business with caution, slowly but surely.
Take Out (@takeoutfoodstore on Instagram) offers over a dozen types of dim sum including assorted siomai, spring rolls, spareribs and chicken feet with pork buns, and lava buns.
Mom’s special ‘lutong bahay’
I received freshly prepared specialties from Chris and Ann Ong of The Cream Kitchen—Nacho Bliss, Creamy Baked Lasagna, and Baked Chicken a la King. The aroma from the package wafted through the air. I couldn’t resist. I immediately opened them and had a bite.
Shortly after, I messaged Ann to say her food tastes like love. With each bite, I could imagine a table with the exact same dishes cooked lovingly by mom to welcome her children home from school.
Ann’s food is best described as mom’s special lutong bahay. The way the baked spaghetti is prepared is unpretentious and reminiscent of the ones we loved and enjoyed on special occasions growing up. It’s capped with copious amounts of bechamel and cheese.
Her Baked Nacho Dip combines beef and pork with a creamy cheese sauce. It comes with nacho chips, salsa, and chili. I can imagine a group of teens devouring it with gusto.
Her Baked Chicken a la King brings back memories of Sunday lunches in the ‘80s. The dish has that kind of flavor and appeal.
The Cream Kitchen (@thecreamkitchen on Instagram) started in 2020 when Ann resigned from her corporate job to become a full-time housewife and mother.
Used to being busy, she turned her passion for cooking and baking into a home-based business, an idea that wasn’t too far-fetched.
First on her list of offerings was Baked Chicken Ala King, their family’s favorite. Her versions of Decadent Chocolate Cake and Caramel Chocolate Cake came next. Then the Creamy Baked Spaghetti, a dish that won the hearts of her patrons, and her bestseller to date.
The Cheesy Lasagna was launched in 2024. The Nacho Bliss is the latest addition and is fast becoming everyone’s favorite.
Ann said that opening her home-based business is the best decision she’s ever made. “I am happy spending more time with my family as a mompreneur, and much fulfilled making customers and their families happy with our baked creations.”
‘Ensaimada’ 2.0
Rita Trinidad is no stranger to the world of food. She is a fantastic cook, baker, and wife of top pastry chef Buddy Trinidad.
From her home kitchen, Rita cooks and bakes. One can enjoy and pick specialty dishes from her daily menu. Now and then, she adds something new. This time, it’s a baked treat.
Imagine an ensaimada in cube form with a whipped cream cheese center, then iced with the whipped butter sprinkled with sugar and grated cheese on top. Rita’s cubed ensaimada is ultra rich and decadent. She fondly calls it ensaimada 2.0!
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