Having opened their doors in 2012, Wild Flour Restaurant has gone on to become one of the most successful and recognizable (local) restaurant brands in Metro Manila.
Consistency, great food, and great talent are some of the key factors to Wild Flour’s success, and while a number of restaurants struggle in Manila’s highly competitive restaurant market, Wild Flour has been steadily growing with no signs of slowing down making their story a true, modern-day Filipino success story.
Starting out as a small French/American cafe and bakery that specialized in all day breakfast and lunch, Wild Flour has gradually evolved its menu to incorporate local and international items to keep up with customer demand. This has led the team to expand beyond the brunch style model by adding dinner to their menu which is now available at all branches.
Wild Flour Restaurant
Ground floor, Net Lima building,
26th St., Taguig, BGC Metro Manila
Hours: Mon – Thu 6am – 10pm, Fri – Sat 6am – 11pm, Sun 8am – 9pm
Phone: 856-7600 or +0917 852-0950
Web: www.wildflour.com.ph
Facebook: @wildflourmanila
Related Blog Posts:
- WILD FLOUR by Chef Walter & Margarita Manzke in BGC
- WILD FLOUR Cafe + Bakery by Chef Walter Manzke in Makati! (A Review)
- FARMACY Soda Fountain & Ice Cream Shoppe by Wild Flour (A Review)
- LITTLE FLOUR: Brunch All Day by Wild Flour (A Review)
Chef BJ Mantuano
Sous Chef BJ has been with Wild Flour since the beginning and has, in his own words, been amazed at how fast everything has “blown up” since 2012.
Born and raised in Los Angeles, his path to the culinary world started while he was in college having to work in restaurants as waitstaff or sometimes as a busser to pay his way through college. Having graduated with a major in marketing communication, Bj would soon find work doing media research but later realized that a desk job wasn’t for him.
He would eventually make his way to the Philippines where he worked in a few restaurants before landing a job at Brasserie Cicou. It was when he has on his way back to the US that BJ met Ana Marie Lorenzana de Ocampo, Allen Buhay, and Margarita and Walter Manzke, the founders and core members behind Wild Flour. They told him about a new concept they had for a cafe/bakery they planned on opening in BGC and invited him to jump onboard.
BJ is a talented chef in his own right and just chatting with him we could tell that he is passionate about food and believes in the brand, and we were more than eager to try the food from the new dinner he prepared for us.
Expanding
The BGC branch was recently renovated and expanded, connecting Farmacy directly to the restaurant. The kitchen and bar areas have also been extended and pastries can be bought at the front counter.
The dining area was extended and combined with the outside seating. The restaurant can now host around 100 plus guests.
There is also a private dining area that can be booked in advance for a meeting or large dinner parties.
What’s for Dinner
Cocktails ₱390
Alongside their decently sized wine and beer lists, an assortment of cocktails has also been added to go with the new dinner menu.
You can get 2 cocktails for ₱500 on selected drinks from 5pm – 10pm
Butter Sampler ₱120 – House made baguette with a selection of flavored butter; Beef & Herb, Bacon, Garlic Parsley, and Honey Brown
You can’t have a proper dinner without first munching on some bread while you wait for your meal.
The baguette is baked perfectly and each type of butter is flavorsome.
Stracciatella ₱480 – Local mozzarella, carabao’s ricotta, farmers tomatoes, basil, w/ house made crostini.
We absolutely loved this one! Tomatoes were nice and fresh and the cheese is light and fluffy, we couldn’t get enough.
Mediterranean Salad ₱460 – Raw tuna, Israeli couscous, olives, white anchovies, and fresh tomatoes.
As beautiful as it is delicious, there is nothing we didn’t like about this salad. The flavors are all balanced out perfectly and there was no fishy taste at all. Think poke bowl, but this one is actually delicious.
Chorizo and Gambas ₱590 – Fresh prawns, Pamplona chorizo, garlic, olive oil, w/ aioli
The prawns were perfectly cooked and spiced perfectly, but the star of this dish is the definitely the chorizo. Absolutely fantastic, no need for the aioli in my opinion.
Crab Mafaldine ₱620 – Local crab, with butter, chili, and lemon.
Simple and straight to the point, lemon and butter bring out the natural sweetness of the crab, and the chili adds just the right amount of heat which cuts the richness of the dish perfectly.
A well-executed dish but could have used a tad bit more salt.
Pan Seared Market Fish w/ Califlour Purée ₱795 – Catch of the day.
The best of the night and definitely one of the best pan seared fish fillets I’ve had, this should be a “must try” for everyone. The cauliflower purée is smooth and creamy and the charred broccoli lends just the right amount of bitterness.
Final Thoughts
It’s easy to see why Wild Flour has been so successful. By keeping the food simple and the ingredients fresh, their take on contemporary cuisine strikes the right balance in today’s competitive market.
Dinner is a great addition to their already solid menu and we highly recommend Wild Flour for people who enjoy great food and great atmosphere.
Wild Flour Restaurant
Ground floor, Net Lima building,
26th St., Taguig, BGC Metro Manila
Hours: Mon – Thu 6am – 10pm, Fri – Sat 6am – 11pm, Sun 8am – 9pm
Phone: 856-7600 or +0917 852-0950
Web: www.wildflour.com.ph
Facebook: @wildflourmanila
Related Blog Posts:
- WILD FLOUR by Chef Walter & Margarita Manzke in BGC
- WILD FLOUR Cafe + Bakery by Chef Walter Manzke in Makati! (A Review)
- FARMACY Soda Fountain & Ice Cream Shoppe by Wild Flour (A Review)
- LITTLE FLOUR: Brunch All Day by Wild Flour (A Review)
Live an Awesome Life,
SEAN of Team Our Awesome Planet
Disclosure: Our visit was courtesy of Wild Flour. I wrote this article with my own biases, opinions, and insights.
P.S. Keep an eye out for a new pizza concept being developed by the team of Wild Flour, soon to open in BGC!
Really? I find the food a bit mediocre. It’s just tastes expensive and no wow factor. But, I have to admit that the place has a good vibe.