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At a typical food tasting event for newly opened restaurants, the company usually includes between five and ten dishes to try. But with the new Flour Pot Bistro & Bakery at Bonifacio Global City (BGC), it was generous enough to allow guests to enjoy 12 dishes, not including its iconic desserts.
The new restaurant and bar was conceptualized by Rhea Sycip, who explained the meticulous process behind the menu that boasts the use of organic and locally sourced ingredients.
“Our cuisine is a mix of European and Asian in terms of flavor profiles. It’s something people will love – there’s always something for them on the menu,” Ms. Sycip, who has more than 20 years of cooking experience, told. BusinessWorld during a media tasting on Wednesday.
To start tasting the “Sunny Breakfast” selection, which includes Mediterranean Toast – a feast for the eyes – decorated with dates, toasted pistachios, figs, orange wedges, and whipped ricotta. Although toast is not usually associated with orange, the pairing works, adding sweetness and acidity to the dish.
Served alongside a hearty “Steak and Eggs”, a breakfast protein consisting of Australian Wagyu rump, topped with carrot top chimichurri, fried potatoes, and well-cooked eggs.
Moving on to the next course is Flour Pot’s “Everyday Comfort,” which includes a personal highlight: the Smoked Duck Salad. It offers a balanced mix of greens and vegetables, accompanied by a smoky, sweet house-smoked duck.
Another crowd favorite is the Calamaretti, made with baby squid that surprisingly does not contain fish, as it is cooked in milk. Tossed with olive oil, garlic, and served with homemade bread on the side.
The All-Day Comfort section also features Hummus and Burrata Panzanella, known for its large red tomatoes, salad greens, tossed vinaigrette, and, of course, the star of the dish – burrata cheese.
What seemed like a satisfying spread at first was just a prelude to the main courses. These include the Shrimp and Ikura Pasta, which, as a crustacean lover, stood out for its perfectly cooked shrimp. Other offerings include Pomodoro and Basil, and Clams and Kiniing Pasta.
For meat lovers, there’s the Sticky Ribs, made with Biohogs pork and marinated in a Balinese-style glaze, served with grilled corn on the side. Also featured are the well-received Chicken and Biscuits and a Thai-inspired roast chicken curry.
The tasting wouldn’t be complete without Flour Pot’s best-selling desserts, including strawberry cake, Emelie cake, signature butter rum cake, and strawberry donuts filled with wild raspberry jam. Other offerings include Alf cake, Earl Grey, and orange and white chocolate creations.
To help wash it all down, a glass of Tropical Passion Iced Tea was served.
Similar to the vibrant, dynamic, and exciting interior of the Flour Pot, the dishes themselves show the same vibrancy in both flavor and presentation for every tasting.
Since its official opening in December, Ms Sycip said the restaurant has been well received by diners.
Regarding future plans, he said the team is looking to open another branch in Metro Manila this year. Edg Adrian A. Eva
