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Your favorite restaurants in Manila are open almost the entire Holy Week this year! Find out more about our schedule and how you can get a table at Wildflour, Farmacy, Pink’s, and Little Flour over the Holy Week holidays.

WILDFLOUR

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Wild Flour Restaurant Rockwell

Ground Floor, 8 Rockwell Center, Plaza Drive, Poblacion, Makati City

Holy Monday (March 26) – OPEN 5am-12mn

Holy Tuesday (March 27) – OPEN 5am-12mn

Holy Wednesday (March 28)  – OPEN 5am-12mn

Maundy Thursday (March 29) – CLOSED

Good Friday (March 30) – OPEN 5am-12mn

Black Saturday (March 31)  – OPEN 5am-12mn

Easter Sunday (April 1) – OPEN 6am-10pm

Call 850-5503 / 09177053329 for inquiries or reservations.

Wildflour Café + Bakery Salcedo

Ground Floor, V Corporate Center, 125 L.P. Leviste Street, Salcedo Village, Makati City

Holy Monday (March 26) – OPEN 6am-10pm

Holy Tuesday (March 27) – OPEN 6am-10pm

Holy Wednesday (March 28)  – OPEN 6am-10pm

Maundy Thursday (March 29) – OPEN 6am-10pm

Good Friday (March 30) – OPEN 6am-11pm

Black Saturday (March 31) – OPEN 6am-11pm

Easter Sunday (April 1) – OPEN 6am-10pm

Call 808-7072 / 09173285915 for inquiries or reservations.

Wildflour Café + Bakery Legaspi

Ground Floor, Frabelle Business Center, 111 Rada Street, Legaspi Village, Makati City

Holy Monday (March 26) – OPEN 6am-10pm

Holy Tuesday (March 27) – OPEN 6am-10pm

Holy Wednesday (March 28)  – OPEN 6am-10pm

Maundy Thursday (March 29) – OPEN 6am-10pm

Good Friday (March 30) – OPEN 6am-11pm

Black Saturday (March 31) – OPEN 6am-11pm

Easter Sunday (April 1) – OPEN 6am-10pm

Call 833-9799 / 09175645768 for inquiries or reservations.

Wildflour Café + Bakery Greenhills

Ground Floor, O-Square, Greenhills Shopping Center, Wilson Street corner Ortigas Avenue, San Juan City

Holy Monday (March 26) – OPEN 6am-11pm

Holy Tuesday (March 27) – OPEN 6am-11pm

Holy Wednesday (March 28)  – OPEN 6am-11pm

Maundy Thursday (March 29) – OPEN 6am-11pm

Good Friday (March 30) – OPEN 6am-11pm

Black Saturday (March 31) – OPEN 6am-11pm

Easter Sunday (April 1) – OPEN 6am-11pm

Call 775-3543 / 09176279679 for inquiries or reservations.

Wildflour Café + Bakery Podium

Ground Floor, The Podium, 18 ADB Avenue, Ortigas Center, Mandaluyong City

Holy Monday (March 26) – OPEN 6am-10pm

Holy Tuesday (March 27) – OPEN 6am-10pm

Holy Wednesday (March 28)  – OPEN 6am-10pm

Maundy Thursday (March 29) – CLOSED

Good Friday (March 30) – CLOSED

Black Saturday (March 31) – OPEN 6am-10pm

Easter Sunday (April 1) – OPEN 6am-10pm

Call 571-8588 / 09176289572 for inquiries or reservations.

LITTLE FLOUR

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Little Flour Café BGC

Ground Floor, World Plaza, 31st Street corner 4th Avenue, Bonifacio Global City, Taguig City

Holy Monday (March 26) – OPEN 5am-2am

Holy Tuesday (March 27) – OPEN 5am-2am

Holy Wednesday (March 28)  – OPEN 5am-2am

Maundy Thursday (March 29) – OPEN 5am-2am

Good Friday (March 30) – OPEN 5am-2am

Black Saturday (March 31) – OPEN 5am-2am

Easter Sunday (April 1) – OPEN 6am-10pm

Call 777-7383 / 09176262058 for inquiries or reservations.

FARMACY

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Farmacy Ice Cream & Soda Fountain BGC

Ground Floor, Net Lima, 4th Avenue corner 26th Avenue, Bonifacio Global City, Taguig City

Holy Monday (March 26) – OPEN 11am-12mn

Holy Tuesday (March 27) – OPEN 11am-12mn

Holy Wednesday (March 28)  – OPEN 11am-12mn

Maundy Thursday (March 29) – OPEN 11am-12mn

Good Friday (March 30) – OPEN 11am-2am

Black Saturday (March 31) – OPEN 11am-2am

Easter Sunday (April 1) – OPEN 12nn-12mn

Call 887-3622 / 09052796795 for inquiries or reservations.

PINK’S

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Pink’s Hot Dogs & Hotel Bar Shangri-la BGC

Ground Floor, Shangri-la at the Fort, 5th Avenue, Bonfiacio Global City, Taguig City

Holy Monday (March 26) – OPEN 11am-2am

Holy Tuesday (March 27) – OPEN 11am-2am

Holy Wednesday (March 28)  – OPEN 11am-2am

Maundy Thursday (March 29) – OPEN 11am-2am

Good Friday (March 30) – OPEN 11am-3am

Black Saturday (March 31) – OPEN 11am-3am

Easter Sunday (April 1) – OPEN 11am-2am

Call 772-1147 / 09171622848 for inquiries or reservations.

Pink’s Hot Dogs Okada Player’s Kitchen

Upper Ground Floor, Player’s Kitchen, Okada Manila, New Seaside Drive, Entertainment City, Parañaque City

Holy Monday (March 26) – OPEN 24 hours

Holy Tuesday (March 27) – OPEN 24 hours

Holy Wednesday (March 28)  – OPEN 24 hours

Maundy Thursday (March 29) – OPEN 24 hours

Good Friday (March 30) – OPEN 12am-7am

Black Saturday (March 31) – OPEN 2pm-12mn

Easter Sunday (April 1) – OPEN 24 hours

Call 09176318782 for inquiries or reservations.

Pink’s Hot Dogs Okada Pop-Up

Upper Ground Floor, Crystal Corridor, Okada Manila, New Seaside Drive, Entertainment City, Parañaque City

Holy Monday (March 26) – 10am-12mn

Holy Tuesday (March 27) – 10am-12mn

Holy Wednesday (March 28)  – 10am-12mn

Maundy Thursday (March 29) – 10am-12mn

Good Friday (March 30) – CLOSED

Black Saturday (March 31) – OPEN 2pm-1am

Easter Sunday (April 1) – OPEN 7am-1am

Call 09176318782 for inquiries or reservations.

The one you’ve all been waiting for is finally open!

After months of heated anticipation, our Rockwell branch opened its doors yesterday, March 18, to a busy Sunday brunch crowd that can only be expected from the 5-year-strong Wildflour brand.

Wildflour Rockwell is cozily nestled at the Ground Floor of 8 Rockwell Center, with standout streetside access on the corner of Plaza Drive and Rockwell Drive.

The first Wildflour to officially drop the “Café + Bakery” monniker in favor of the more refined “Wildflour Restaurant” title, you can expect nothing less than the best brunch and bistro dishes, pastries, desserts, cakes, coffee, liquor, and wines in Manila at Wildflour Rockwell.

Complete with a Wildflour-first mezzanine bar and seating for more intimate, private rendezvous, breezy outdoor seating, and direct access to the 8 Rockwell ground floor lobby, the new Wildflour Rockwell is sure to be a neighborhood favorite!

Wildflour Rockwell is open daily from 5am – 12mn.

For reservations or inquiries, call 850-5503 or 09177053329 now!

Follow us on Social Media for the latest updates at:

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Exciting times for Wildflour!

Today marks the grand opening of the first branch of Wild Flour Bakery + Café Corp.’s latest brand– the Little Flour Café– at World Plaza, BGC.

Little Flour is a new spin on the classic Wildflour concept– offering Wildflour’s best-selling brunch meals, coffee, desserts, and pastries all day long, with some locally-inspired new additions, such as fresh Filipino rice bowls, salads, sandwiches, and other exciting inventions.

With its cozy ambiance, beautiful interiors, and, of course, the amazing, ever-evolving food and drinks you’ve come to expect from the five-year-strong Wildflour concept, Little Flour Café is the new go-to for great meals and coffee, served all-day the Wildflour way.

The first branch of Little Flour Café is located at the Ground Floor of the new World Plaza building, along 4th Avenue in Bonifacio Global City, Taguig City.

Little Flour Café is open daily, from 6am to 10pm.

For reservations or inquiries, call 777-7383 now.

Learn more about Little Flour Café at:

wildflour.com.ph/littleflour

instagram.com/littleflourcafe

(Excerpted from Esquire’s “30 Classic Restaurants That Taught Us How to Eat” by JJ Yulo, originally posted on October 9, 2017 http://www.esquiremag.ph/culture/food-and-drink/30-classic-restaurants-that-taught-us-how-to-eat-a1597-20171009-lfrm2)

JJ Yulo talks about the crazy trendsetters who did their thing and allowed the rest to follow

Wildflour

One of the youngest establishments on this list, WF had presence from the day they opened. From their masterpiece display of pastries and breads, to their seemingly simple but delicious menu made to specifically by their hard-working kitchen, WF upped the American café/bistro bar and also managed to capture the hearts of the expat crowd who fill them day in and day out. Oh, and kimchi fried rice everywhere in town? It started here.

(Originally posted on October 6, 2017, “Review: Jonathan Gold can’t stay away from Grand Central’s Sari Sari Store” by Retaurant Critic Jonathan Gould in the Los Angeles Times, http://www.latimes.com/food/jonathan-gold/la-fo-gold-sari-sari-store-20170921-story.html)

I have stopped by Sari Sari Store five times in the last three days, and I’m not sure if I should be admitting this to you or to a therapist.

On Monday, I walked over with Times Food editor Amy Scattergood, my Sari Sari Store enabler, and tried the arroz caldo, the sisig fried rice and also the adobo fried rice. On Tuesday morning, Amy texted me to say a section meeting was already underway at Sari Sari Store, so I found myself back at the counter with an order of lechon manok — spit-roasted chicken — as well as a cantaloupe slush and a few forkfuls of buko pie. Late that afternoon, I came in for an early supper of grilled pork ribs, silog made with homemade “Spam’’ and a taste of tortang talong, which is grilled eggplant dipped into beaten egg and fried. Wednesday’s breakfast (Amy’s choice, again) was another bowl of arroz caldo, and I breezed through again a few hours later for halo-halo and a coffee with condensed milk. I’ve given up my fidget spinner. I have Sari Sari Store instead.

My colleagues and I have probably adored Sari Sari Store a little too much lately, partly because we’re as likely to become crushed out on a new restaurant as a 14-year-old is on the latest Zayn track, and partly because the idea of a Filipino-style lunch counter run by République’s Margarita and Walter Manzke is just too much, especially in downtown L.A.’s Grand Central Market.

Deputy food editor Jenn Harris swooned over the buko pie this week. So I won’t say that much more about it, other than to say that Margarita Manzke comes close to baking the best, darkest pie crust in Los Angeles, that the custard is as dense as pastry cream because it is pastry cream, and that while you would think that the jelly-soft layer of buko, young coconut, might pull the dessert toward the exotic, it ends up tasting like the kind of coconut cream pie you might find at a roadside diner in Oklahoma if you were very, very lucky.

Amy loves the halo-halo, a layered dessert of jellied coconut, ice cream, fruit, crushed ice and other things, although I will act the purist for a moment and insist that the purple yam, omitted here, is an essential part of the experience, and that the Sari Sari Store version may bear a closer resemblance to the chewy, icy Vietnamese desserts called chèyou find at sweet shops in Little Saigon than it does to the halo-halo at the old-school Filipino places. There is a place for them both.

But Sari Sari Store is basically devoted to the Filipino rice bowl, a hybrid form made popular here at places like Rice Bar and Oi, a savory, salty, nominally healthful dish of silog — a toss of meat, vegetables and aromatics — served over pickle-spiked garlic-fried rice. There is always a fried egg on top. And the Manzkes, whose refined French cooking has been revered in Los Angeles for years, are masters of balance — you may notice the subtleties before you blast them into the umami zone with fish sauce, Sriracha and chile-infused vinegar. (You may have self-control, but I am kind of a peasant.)

It may be an odd thing to say about a restaurant, but at Sari Sari Store it really doesn’t matter what you order. If you get adobo fried rice, you will find a bit of sweetness from the pork belly’s marinade; the sisig, fried pig’s head, is crunchier and more assertively salty; and the grilled eggplant is smokier, richer, more tart. The grilled pork ribs tend to smack more of the backyard Weber than of the pit, if that’s a factor, and the chewiness is not quite tamed. The slices of housemade “Spam,” soft and fluffy, seared almost black, are pretty wonderful, especially if you were expecting the high salt-sweet flavor of the actual trademarked meat in a can.

Chef de cuisine Don Dalao brines his chicken — the meat is almost bouncy — before cooking it slowly on the rotisserie the restaurant inherited from Bar Moruno, the former occupant of this corner of Grand Central Market, and the sweetish sauce inhabits the skin, which is more sticky than crackly; more bronzed than charred. In the arroz caldo, a lunch favorite at République, the rice is seethed into a loose, hot porridge, fragrant with ginger and fried garlic, thick with chewy mushrooms and little cubes of pork.

The inevitable egg is poached sous-vide to the soft, runny consistency of the eggs you find in ramen. A squirt of lime and a dash of fish sauce transform the flavor — not necessarily better, but different, with an extra level of depth. You’re ready for the morning. And Sari Sari will still be waiting for you when you return for a post-work slice of pie.

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Sari Sari Store

A new Filipino food counter at Grand Central Market.

LOCATION

Grand Central Market, 317 S. Broadway, Los Angeles, (323) 320-4020, sarisaristorela.com

PRICES

Savory dishes $11-$13; sweets $6-$8.

DETAILS

8 a.m. to 8 p.m. daily. Beer and wine. Credit cards accepted. Validated parking in lot next door.

RECOMMENDED DISHES

Arroz caldo, “Spam” silog, buko pie.

(Excerpted from Los Angeles Times’ “Four Los Angeles pies you should probably eat as soon as you can” by Jenn Harris, originally posted on October 5, 2017 http://www.townandcountry.ph/people/heritage/the-country-s-most-eligible-bachelors-a1590-20161114-lfrm3)

The perfect pie — flaky crust, filling you can eat on its own and a topping that makes all the components sing — is like the holy grail of baking. Sit down with a slice of your favorite, whether it be pumpkin, apple, banana cream or Key lime, and the effect is instantaneous. It’s nostalgic, it’s comforting, it’s potentially transformative.

Los Angeles is home to many great pies. Here are four you should likely seek out as soon as possible.

The buko pie from Sari Sari Store at Grand Central Market.

Buko Pie from Sari-sari Store

Margarita Manzke, pastry chef at the new Filipino food stall Sari Sari Store at Grand Central Market in downtown L.A., and at Republique, the French restaurant she runs with her husband, chef Walter Manzke, is making the best coconut pie in the city. Only it’s not exactly coconut pie, it’s buko pie. The coconut custard pie popular in the Philippines is typically made with sweetened condensed milk and young coconut (buko in Tagalog), and it’s just about the most luxurious thing you can eat on top of crust. Manzke’s version features a silky pastry cream mottled with slices of fresh, young coconut and a layer of coconut jam that together give the pie a real but subtle coconut flavor. And that crust? It’s laden with butter, the texture creating that perfect trifecta of flaky, crunchy and tender, allowing it to hold the pastry cream without getting soggy. Crowning the pie is a streusel-like topping that adds a little more sweetness and some extra crunch. The flavors and textures are so perfectly balanced that even your friend who swears he “hates coconut cream pie” will go in for another slice. 317 S. Broadway, (323) 320-4020, sarisaristorela.com

(Excerpted from Anthony Bourdain’s “Manila food: 6 dishes every visitor should try in the Philippines” by Don Jaucian and Michelle Ayuyao, in CNN Travel on September 13, 2017 http://edition.cnn.com/travel/article/best-dishes-taste-of-manila-parts-unknown/index.html)

(CNN) — Forget the “exotic” duck embryos and fried pigs’ heads you often see representing the Philippines on TV.Filipino cuisine has new legs to stand on thanks to a few innovative and passionate Manila-based chefs.

Buko pie stands are almost a roadside attraction.

A venerable pasalubong (homecoming gift) to take back to Manila after a trip south — particularly Laguna, where this humble pie was born — buko is similar to custard pie but with a denser filling that’s made without cream and sweetened with condensed milk.There are two keys to the perfect buko pie: the consistency of the crust and the evenness of the filling.

Where to try it:Wildflour, Manila’s brunch mecca and sibling to Los Angeles’ famous Republique (chefs Walter and Margarita Manzke are part owners).Heftier than most, Wildflour’s slices include a memorable layered crust that opens up to a thick bed of coconut meat underneath.Its flavor is a complex yet simple example of why the buko pie has become a beloved staple in Filipino homes. 

(Excerpted from Manila Bulletin’s “The Elegant Filipinas”, originally posted on August 27, 2017, https://lifestyle.mb.com.ph/2017/08/27/the-elegant-filipinas/)

Elegance over beauty, substance over form, and gentility over self-importance—these are the true characteristics of a Filipina.

Two years ago, “TingTing’s List: The Elegant Filipinas” started to honor these gracious beauties. It has since become a major event. Today, preparations are underway for the selection and presentation of TingTing’s List 2017, which will be held at the Diamond Hotel Ballroom on Sept. 13.

TingTing’s List, with Consul General Fortune Ledesma and Zelda Kienle of Philux Company, has been envisioned to acknowledge these wonderful Filipina characteristics from all over the country. The two past editions of TingTing’s List have been widely accepted and shown that elegant Filpinas bound.

The event has also sought to raise funds to determined beneficiaries. The first edition had the typhoon victims of Tacloban. Last year was for the widows and orphans of the SAF Fallen 44.

This year, TingTing’s List chosen beneficiary is The Center of Possibilities Foundation, Inc. which caters to autistic individuals with special needs. The event will celebrate not only the elegance of the Filipina but the artistic potential of these special individuals. A major highlight of this year’s event is the sale of art pieces rendered by autistic children.

Albert Andrada will present his 20-piece collection. A silver leaf trophy of elegance mounted on a plexiglass for the elegant women will be made again by Arnel Papa.

As of now, sponsors are DMCI, ATZ Marketing, W groups, Organique Acai Berry, Magsaysay Shipping Lines, I Remit, Shoemart, Ralph’s wine and Philux Company, Oishi, Federal Land, Inc., and Calata Corporation.

ANA MARIE LORENZANA DE OCAMPO

Ana Marie Lorenzana de Ocampo is a graduate of Restaurant Administration from Cordon Bleu, London. Under her steadfast leadership, the Wildflour Group has grown to include Farmacy Ice Cream and Pink’s Hot Dogs Manila.

(Excerpted from Esquire’s “5 Places to Enjoy Boozed-Up Desserts” by Angelica Guittierez originally posted on June 1, 2017 http://www.esquiremag.ph/culture/food-and-drink/5-places-to-enjoy-boozed-up-desserts-a1628-20170601)

These days it’s so humid that just stepping out of the house without drowning in your own sweat is a struggle in itself. Ice cream is obviously a great way to cool off, but we’ve got something even better: alcoholic ice cream and desserts. We’ve rounded up five places where you can indulge your sweet tooth like a grown-up. Plus, we all know that when shit hits the fan, plain ice cream isn’t enough.

Farmacy

This good old-fashioned soda fountain serves up some great Moonshine, or bourbon-flavored ice cream.

Farmacy has branches at G/F Netlima Building, 4th Avenue corner 26th Street, Bonifacio Global City, Taguig City; O Square Greenhills, Ortigas Avenue corner Wilson Street, Greenhills, San Juan City.

Wildflour Café + Bakery

While this restaurant is better known for their breakfast and pastries, their Rum Caramel Panna Cotta is definitely worth a try.

Wildflour has branches at Netlima Building, 4th Avenue corner 26th Street, Bonifacio Global City, Taguig City; V Corporate Center, 125 L. P. Leviste Street, Salcedo Village, Makati City; 111 Rada Street, Legaspi Village, Makati City; The Podium, ADB Avenue, Ortigas, Mandaluyong City; O Square Greenhills, Ortigas Avenue Corner Wilson Street, Greenhills, San Juan City.

(Originally posted on May, 19, 2017, “Wildflour owners to open Pinoy restaurant in LA” by ABS-CBN News http://news.abs-cbn.com/life/05/19/17/wildflour-owners-to-open-pinoy-restaurant-in-la)

MANILA – The people behind the popular Wildflour Café + Bakery in Manila are set to open a Filipino restaurant at the Grand Central Market in Los Angeles, California.

According to a report from Eater Los Angeles, Wildflour co-owner and pastry chef Margarita Manzke will open a “savory-side Filipino restaurant” called Sari-Sari Store in mid-summer of 2017.

It noted that Sari Sari Store will “focus primarily on easygoing comfort-food style silog dishes, which are usually encompassed by rice and eggs and any other variety of ingredients, and is served for both breakfast and beyond.”

“For those unfamiliar, sari sari roughly translates to ‘whatever,’ a loose phrase that denotes small pop-up stores across the Philippines that might sell everything from Filipino meat skewers to water to cigarettes. That’s the ethos of the new restaurant: Small, colorful and casual,” the report said.

Manzke and her husband and fellow chef, Walter, also own a French eatery in LA called Republique