One of the first restaurants to open within the Ayala Triangle Gardens, BFast offers Filipino breakfast food with chefs Rolando and Jackie Laudico’s trademark twist. “It’s a simple concept, but you can do a lot with it,” says Chef Rolando Laudico. “Breakfast food is something Filipinos eat at any time of the day.” With breakfast offering almost endless menu possibilities, the constantly evolving restaurant boasts of an all-natural, preservative- free selection of items. Almost any craving can be satisfied by the reinvented classics.
One of the best-sellers, the Eggsaymada (P248), is a Filipino adaptation of the typical Eggs Benedict. It uses, as its name suggests, a split and toasted ensaymada instead of the traditional English muffin. This is topped with the restaurant’s signature Christmas Ham and poached eggs before being smothered in Hollandaise sauce and topped with crunchy sweet potato crisps. For the less adventurous, there is the Tapangus (P178), one version of BFast’s Silog series. Tender chunks of Angus beef are smoked, not dried, and served alongside garlic rice and eggs. To end the meal, whether for breakfast, lunch, or dinner, there is the Suman Panna Cotta. Atop a bed of chewy suman sits a texturally contrasting creamy panna cotta with sticky sweet latik.
Best enjoyed with locally- grown coffee, the constantly- changing selection of pastries and baked items provide a lighter option for the mid- morning or afternoon. BFast also adheres to a green, eco- friendly lifestyle philosophy with an interior outfitted in refurbished or recycled materials.
