Chef Rhea SyCip’s bistro turns ingredients from around the Philippines into hearty dishes you will want to come back for.
Flour Pot Bistro and Bakery makes food that practically asks you to loosen your belt. There is fried chicken with buttery biscuits, tender oxtail, curry that calls for rice, and a parade of cakes waiting at the end.
Behind all that comfort is a commitment to local Philippine ingredients. Chef Rhea SyCip sources vegetables from Benguet, seafood from local fishers, free-range chicken, and regional specialties such as Mountain Province kiniing. Even the burratina comes from a cheesemaker in Negros.
“Food should be intentional, heartfelt, and connected to the people and places that inspire it,” Chef Rhea said.
Related story: This new BGC resto is all about beef, rice, and the many ways to enjoy both
Related story: After 14 years of saying no, Yushoken finally says yes
Comfort food begins with thoughtful ingredients
Our lunch began with the Mediterranean Toast, topped with whipped ricotta, dates, figs, orange blossom oil, and roasted pistachios. I am not usually a fan of figs, but this dish may have changed my mind. Paired with creamy ricotta and really good bread. Easy 10 out of 10.
Next came the Smoked Duck Salad. Fresh seasonal fruit and greens kept it bright, while the duck, smoked in-house, gave it enough depth to feel satisfying.
The Calamaretti brought more heat. Flour Pot works with fishmongers for fresh seafood instead of relying on frozen catch, and I could taste the difference in the squid’s tender texture. Served with olive oil, garlic, and house bread, it had a spicy kick that begged to be soaked up. The bread did its job, but as a Filipino, I immediately thought, “This would be so good with rice.”
Local flavors show up in unexpected ways
The Clams and Kiniing Pasta is paired clams with smoked and cured pork from the Mountain Province. The kiniing was not too smoky or salty. Instead, it added little bursts of flavor to the light pasta. I did not expect the sea-and-smoke combination to work this well, but neither ingredient overpowered the other.
The Pomodoro and Basil with Burratina took a gentler route. Tomato sauce, spaghetti, and basil pesto came topped with creamy burratina from Casa del Formaggio. The Bacolod-based producer makes Italian-style cheeses in Negros using local cow’s milk. Despite the rich cheese, the pasta remained bright and light.
We also had cherry tomatoes on the table because local growers had an oversupply. They were crunchy, sweet, and perfectly good on their own. Sometimes the simplest ingredient makes the best case for supporting local farmers.
“Our food tells the stories of the farmers who grow it. Supporting them by sourcing locally is one of the most meaningful parts of what we do,” Chef Rhea said.
The heartier plates are made for sharing
The Chicken & Biscuits answered every comfort-food craving at once. Free-range buttermilk fried chicken came with honey biscuits, corn ribs, herbed gravy, and bigas mais grits. The chicken was crunchy outside and moist inside, but the grits surprised me most. They were creamy, smooth, and buttery. It felt like a Southern classic interpreted through ingredients grown and raised closer to home.
The Coda Alla Vaccinara was another standout. Local Wagyu oxtail was slow-cooked with smoked bacon from The Fatted Calf and local tomatoes until tender and deeply flavorful. I loved it and immediately wished I had more.
Some dishes simply demand rice
Flour Pot’s Roast Chicken Curry came with tender chicken, a signature curry sauce, and lychee. The curry packed plenty of flavor but did not overpower the meat. Sweet lychee cut through the richness and brought everything back into balance. We still had to ask for rice. Leaving that sauce on the plate would have felt irresponsible.
For something lighter, the Pan-Seared Local Seabass came with adlai, Benguet fennel, and mushrooms. It was savory and balanced, making it a good option if you are not in the mood for another meat-forward main.
Always leave room for Flour Pot’s cakes
Chef Rhea presented the cakes on two plates filled with generous slices. It was a feast for the eyes before it became one for the stomach.
The Tableya Chocolate Cake and Tres Leches were the ones I kept thinking about after lunch. The first had the deep richness of Mindanao chocolate, while the Tres Leches was paired a carabao’s milk soak with strawberries. Both were even better with coffee. Honestly, I am still craving another slice.
Championing local ingredients
What I liked most about Flour Pot was how naturally local ingredients fit into the food. The kiniing gave the pasta a smoky lift, the Negros-made burratina kept the pomodoro creamy, and the bigas mais became some of the smoothest grits I have tried. Nothing felt forced or included just for the sake of calling the menu local. It was simply a filling, comforting meal made with ingredients sourced closer to home.
Flour Pot Bistro and Bakery is at Units 3 and 4, Verve Tower, 27th Street corner 7th Avenue, Bonifacio Global City, Taguig. Follow @flourpotph on Instagram or visit the official website.
Related story: In BGC, merienda meets the modern coffeehouse
Related story: Ube is having a moment, and the world is catching on
