You can eat a doughnut encrusted with 24k gold flakes, but it'll cost you This doughnut wonât just break your diet; itâll also break your bank.
The Manila Social Club (located in Brooklyn, New York, of course) announced the creation of its Golden Cristal Ube Donut on Instagram last week. Filled with jelly, slathered in Cristal champagne and topped with 24K gold flakes, just one of the delectable desserts will set you back $100.
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Since opening in April, the Filipino restaurant responsible for the gilded masterpiece has developed a cult following for its eccentric, pricey doughnuts. Its Ube Bae Donut, for example, is made with purple yams that are popular in the Philippines. A dozen of the amethyst-colored treats costs $40.
The Golden Cristal Ube Donut The Manila Social Club presents their infamous gold-ube donut, adorned with icing made with Cristal champagne and filled with an ube mousse, champagne jelly, and covered with 24k Gold. $100 per donut. For more information or to inquire about placing an order, please go to www.ManilaSocialClub.com. #manilasocialclub#williamsburg#newyears#ube#filipinofood#pinoyfood#donuts#goldleaf#champagne#doughnuts#nyc#f52grams#newforkcity#eatmunchies#eeeeeats#cristal#bubbly#bestrestaurants#cheflife#feastagram#buzzfeedfood#filipinofoodmovement#huffposttaste#forkyeah#feedfeed#tastingtable#eater#zagat#dessert#richdessert
A photo posted by Manila Social Club (@manilasocialclub) on Dec 25, 2015 at 8:45pm PST
BjÃ¶rn DelaCruz, the restaurant's owner, told First We Feast that he isnât deliberately trying to make the most expensive doughnut possible â it just happened naturally.
âThe reason I chose Cristal over another type of champagne is because Cristal has really great honey notes which goes great with Ube (purple yams),â he said. âFor me, itâs shiny and itâs golden, but it comes together to create a really great doughnut, as crazy as that sounds. There was a time when I was eating this doughnut while drinking Cristal, and I was like, 'Oh, this is a great combo!'"
Though the golden doughnut was originally listed as a holiday special, DelaCruz said the overwhelming demand inspired him to add the doughnut as a regular menu item.
"I didnât know people would go and order a dozen [of these] at a time," he said. "But then again, it is New York, and there are people willing to put down a grand for a dozen doughnuts.â
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