WILDFLOUR by Chef Walter & Margarita Manzke

WILDFLOUR is a play on words that sounds like "Wild Flower" to communicate its fun indie vibe.  The use of the word "Flour" pertains to its bakery identity.

News about this new resto literally spread like wildfire throughout the Manila foodie community, and people haven't stopped raving about its food.  (See: Table for Three | Wildflour Café + Bakery)

Indeed, this is one of the most awesome restos in Bonifacio Global City that you should check out now...

Related Blog Posts:

• LAS FLORES: Modern Spanish Resto by Barcino + Andilana (Spain) Group 
• WILDFLOUR by Chef Walter & Margarita Manzke 
• da.u.de (da-you-deh) tea lounge and secret menu 

I like the facade of Wildflour -- it's like walking into a SanFo or LA restaurant.

It has an open kitchen that you can literally view from the outside, enticing you to check it out.

It was primarily intended to be a bakery but the food was so good, it overshadowed the baked items.

Wildflour Menu: Appetizers, Main Courses, Breakfast | Desserts, Drinks and Wine

It has an intimidating upscale appeal because of its minimalist modern ambiance.

The acoustics are a bit poor inside the resto. You can hear the conversations bouncing around, so it's not ideal to schedule a meeting here.

The chef wanted the resto to be fun rather than stiff, and to be more down-to-earth than aloof, so they put this accent piece of food cartoons.

(Tip: The best place to sit is the couch by this display.)

★ Tarte Flambes (P395 +10% service charge). Caramelized onions, smoked bacon, gruyere.

One of its signature appetizers is the tarte flambes, which resembles a square pizza with a crunchy tarte base and generous serving of gruyere cheese (instead of parmesan).

The simple toppings of caramelized onions and smoked bacon made this really delicious. :)

★ Croque Madame (P380 +10% service charge). Ham, gruyere, fried egg.

Foodies say that Wildflour offers the best experience during breakfast because of its yummy breakfast fare. The Croque Madame was simply divine!

We loved how soft and milky the bread was, and how each ingredient was carefully prepared, making lots of foodies rave about it. The serving's big, good to share and worth every peso. :)

★ "Banh Mi" Sliders (P295 +10% service charge). Crispy Pork, Chili, Brioche.

For the three little boys, we ordered these three little burgers that look burned and tough from the outside but were actually and yummily soft -- from the brioche buns to the mini-pork patty. These were really good! :)

The sliders came with a generous serving of french fries that Raphael absolutely loved. :)

★ Umalag Farms Beef Short Ribs (P750 +10% service charge) Served with mashed potatoes and red wine sauce.

The highlight of our meal was this very thick serving of organic Beef Short Ribs from Umalag Farms.

The meat was tender, soft, and tasty in itself. We loved the buttery-soft slices of fat that literally melted in our mouths.

★ Pastel de tres Leches (P160 +10% service charge).

For dessert, you've got to try this cocktail cake, which is a leche-flan based treat topped with milky cake and cream. I personally liked it even though it was a bit too sweet.

★ Chocolate Pot de Creme (P160 +10% service charge). Sea Salt Caramel and Peanuts.

For chocolate lovers, order this luscious serving of chocolate creme. It was quite good, just a bit salty and with a bitter aftertaste.

Here is the souvenir shot of Aidan and Raphael with the awesome chef of Wildflour.

Chef Walter Manzke is a California-based chef who started his career in Patina restaurant in 1993. He worked for Alain Ducasse, and finally in Church & State Bistro in LA.

Wildflour is his first restaurant in Manila along with his co-owners -- his wife Margarita Lorenzana Manzke and sister-in-law Ana de Ocampo. They belong to the family that owns a group of restaurants, which include Shi Lin and Basil. They plan to open Republique, their first resto in LA.

Thank you for creating a fun, yummy resto and for elevating the restaurant scene in Manila! We will be back for sure in Wildflour. :)

Let me know if you have any yummy dish recommendations in the comments section?

Wildflour Café + Bakery
G/F, Net Lima Bldg,
4th Ave. corner 26th Street,
Bonifacio Global City, Taguig
Telephone: +632 856-7600
Operating Hours: Monday to Saturday
Breakfast: 8.00am to 2.00pm
Dinner: 11.00am to 10.00pm 

Related Blog Posts:

• Órale! Ole!
• KASBAH's Moroccan Cuisine from Boracay to BGC!
• BHS Central: A Foodie's Guide to the BEST Eats at Bonifacio High Street Central :)
• The Best of Chef Laudico's Bistro Filipino (with Lara Day)
• Chef's Table by Chef Bruce Lim
• LAS FLORES: Modern Spanish Resto by Barcino + Andilana (Spain) Group
• WILD FLOUR by Chef Walter & Margarita Manzke 
• da.u.de (da-you-deh) tea lounge and secret menu 

Live an Awesome Life,

 
Founder, www.OurAwesomePlanet.com

Follow @antondiaz on Twitter for the latest update on food and travel secrets. :)
Like our Official Facebook Page: Our Awesome Planet :) 
Follow antondiaz on Pinterest for the latest awesome food and travel photos! :)
If you have tips on awesome food and travel destinations, please email me at anton@diaz.ph.

Thank you for following and supporting Our Awesome Planet! 

Full Disclosure: Nothing to disclose. We paid for our meals. We are not connected with the establishment or any organization marketing it.

P.S. The restaurant is on soft opening so please bring cash, and take note that parking is slightly difficult in the Net Lima Building area.

Comments

[ExPinoyExpat]

Tried this last week. I think the food is over-priced for its quality. The rent must be high.

[frannywanny]

will definitely try this! thanks Anton! :D

p.s. shoti Raphael is so cute!! :)

[Anton Diaz]

Thanks Fran! Mahilig nga si syoti Raphael magpapicture ngayon :) 

Anton

[http://runningenthusiast.net/]

will try this soon. :)

[Diany]

Yummy!.

[jay mendoza]

hey anton,

its jay how are you. great post! Chef Manzke is a really famous chef in LA so people should really try and eat here. is it a busy restaurant right now? I really hope so! I see them at the Farmers Market a lot and im gonna walk up to him and congratulate him next week for opening this restaurant. I have heard about it before you posted from a friend of mine who actually tried and apply here. I really hope they do good :).. Im next in line along with my boss who is going to open a place there so stay tuned :).

Jay

[Anton Diaz]

Hi Jay,

Yes it is packed every night and to Chef Manzke for opening this resto in Manila!

Anton

[Gerry]

The nuts on the pot de creme look like almonds not peanuts.

[Belle]

Better to mention in your blog that they are on soft opening and NOT accepting reservations nor credit cards :( Gotta bring cash. Parking-wise, their assigned spaces in the Net Lima bldg.are always occupied. Have to park a few blocks away :(

[Anton Diaz]

Thanks for pointing this out. Sorry for not mentioning this in the post....

[Gerry]

Ate there and had the arugula salad, bahn-mi, mac n cheese, and the short ribs. Salad was just ok. Bahn- mi was ok but prefer the flavors of the real thing. Mac n cheese was horribly bland while the short ribs was pretty good, if only they would trim some of fat off the top layer of the meat. It was a below average meal if only because of that bland mac n cheese.

[Sharon]

2 of us went for an early dinner tonight and we were able to get a table right away. We had the salad with walnuts/mango/goat cheese (waay too much dressing), burger (awesome brioche bun but the lettuce was limp and missing the crunch that it should provide), and short ribs (great flavor but could have been more tender). Overall a decent meal. Service could have a bit more seamless - we had to ask 3 times for bread, 2 times for check and we watched the waitstaff ask 3 tables if our dessert belonged to them. They do take credit card now.

[chester]

Hi anton.

Please do make sure to post your post correctly. the name is Alain Ducasse not Allan Ducasse.

thanks

[Anton Diaz]

Sorry for that, corrected the info.

Anton

[Melanie]

Manage your expectations on the service. They have bad service. We reserved in advanced, but were not given the appropriate table for the number of people we were. Serving takes long and the staff is not respectful at all.