Flour Pot Bistro & Bakery by Chef Rhea Sycip is BGC’s go-to spot for cakes, desserts, and late-night sweet cravings—they’re open until midnight! Beyond sweets, it’s a full bistro featuring Chef Rhea’s creations made with sustainable, locally sourced ingredients from slow-food farm communities. (Fun fact: Chef Rhea was once Executive Sous Chef at Alain Raye’s La Régalade!)
So excited for our friend Chef Rhea on the opening of her dream bistro and bakery!
ABOUT FLOUR POT BISTRO & BAKERY
Flour Pot Bistro & Bakery, founded by Chef Rhea Sycip, brings a heartfelt, chef-driven café bakery concept to BGC, centered on comfort, intention, and a sense of home. Rooted in respect for local, seasonal ingredients and strong partnerships with Filipino farmers, Flour Pot champions sustainability through thoughtful, everyday choices. The cozy, modern space offers elevated yet familiar pastries and dishes—from specialty cakes and donuts to hearty savory plates—crafted to celebrate simplicity, community, and honest flavors.
Flour Pot Bistro & Bakery
📍 Verve 2 Tower, 7th St., corner 27th Avenue, Bonifacio Global City
Reservations: +63 917 315-2130
https://store.flourpot.ph/
@flourpotph
Congratulations to partners Patxi, Bea, Santi Elizalde, and Chef JJ Sycip for bringing this concept to life. The circular table at The Flour Pot has quickly become the go-to spot for brunch with friends or family.
We also love the intricate details with wallpaper and placemat made by calligraphish Alessandra Lanot @LifeAfterBreakfast
BISTRO FOOD BY CHEF RHEA
Love the morning glow of the café—an inspiring place to gather with friends for brunch or reunite with family.
CHICKEN LIVER PARFAIT 550
Liver Pate | Strawberry Jam | Nuts | Seeds
The liver pâté is balanced with strawberry, nuts, and seeds for added texture—perfect to start with while waiting for everyone to arrive.
SMOKED DUCK SALAD 590
House Smoked EDL Farms Duck | Fruits in Season | Assorted Greens | Bignay Vinaigrette
The salads are dressed just right, and the smoked duck brings a rich flavor that pairs perfectly with the greens.
CHICKEN AND COCONUT WAFFLE 525
Dehydrated Coconuts | Buttermilk Chicken | Honey
Fried chicken and coconut waffle, with the waffle on the bready side.
FLOUR POT SIGNATURE FIZZ 550
Gin, Elderflower, Vanilla, Lavender, Prosecco Light, Celebratory and Floral
The cocktails are spirit-forward and give just the right buzz to liven up the conversation.
LUNA LYCHEE SPRITZ 500
Soju Lychee, Ginger, Lemongrass, Prosecco Perfect Brunch Cocktail. Elegant and Light
The lychee spritz is refreshing, with just enough soju and prosecco to give it a good kick.
BAKED SEABASS 1,950
7 Hectares Seabass | Heirloom Kiniing | Sweet Peas | Vegetables in Season
This is one of my favorites—you can really taste the pure flavors of sea bass from 7 Hectares in Bacolod. Enjoy it with bits of kiniing sourced from Baguio for added umami, making it a flavorful yet healthy dish surrounded by plenty of vegetables.
ROAST CHICKEN CURRY 925
Half Roast Chicken | Signature Curry Sauce | Lychee
I’d order this just for Chef Rhea’s signature curry sauce—rich and creamy, paired with roast chicken with crisp skin and a touch of lychee to cut through the flavors.
CLAMS AND KINIING PASTA
Manila Clams | Heirloom Smoked Meat
This pasta combines flavors of the sea with Manila clams and flavors of the mountains with smoked kiniing from the north, adding rich umami to every bite.
SHRIMP AND IKURA PASTA 850
River Prawns (When in Season) | Mindanaw Shrimps | Miso Butter | Ikura | Spaghetti
Fresh river ulang and large-headed shrimp are paired with miso butter and fish eggs, adding a deep malinamnam flavor to this pasta.
LAMBSAGNE 895
Slow Roasted Australian Margra Lamb | Pomodoro | Cream Sauce | Monterey Jack Cheese
The lasagna is soft and creamy with cheese, easy to eat, but the lamb flavor feels bitin.
Chef Rhea makes the best cakes and pastries because of carefully curated ingredients an flavor combination.
Finally, a place to enjoy her dessert creations—perfect after dining out in BGC or for special celebrations.
I love that the cakes aren’t overly sweet—the cake itself has great flavor without relying on the icing, and the ingredients and toppings are well balanced. Our all-time favorites are the strawberry shortcake, mazapán de pili cheesecake, tres leches, and ube kinampay cake.
STRAWBERRY DONUTS 220
STRAWBERRY SHORTCAKE 2,750 | 425
Kibungan Benguet Strawberries | Inipit Icing
SIGNATURE BUTTER RUM 1,950 | 350
Small Batch Rum | Local Butter
MAZAPAN DE PILI CHEESECAKE 3750 | 495
Mazapan de Pili Crust | Caramel Cheesecake
TRES LECHES 2,250 | 325
Carabao’s Milk Soak | Strawberries
FINAL THOUGHTS
Overall, the bakery and bistro is classy, with an inspiring morning vibe and a golden glow at night—an all-day dining café that’s stylish yet welcoming. Favorites include the sea bass, chicken curries, and pasta creations, best paired with their signature spritz. It’s also the perfect spot for desserts after dining out in BGC or to pick up cakes for special celebrations. Budget around ₱1,500 per head.
Congrats to Chef Rhea and JJ Sycip, the Elizaldes, and Team Flour Pot for creating an amazing bistro and bakery concept!
Flour Pot Bistro & Bakery
📍 Verve 2 Tower, 7th St., corner 27th Avenue, Bonifacio Global City
Reservations: +63 917 315-2130
https://store.flourpot.ph/
@flourpotph
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Rhea for inviting us to the media opening and the friends-and-family brunch meet.
P.S. They have one of the best restroom designs in BGC.
