(SPOT.ph) Many assume being a jack of all trades to be less ideal than having a singular forte, but if there’s one restaurant that disproves this notion, it’s Wildflour. This well-loved dining establishment is one of the few that covers a lot of food bases—from freshly baked breads and pastries to savory dishes to desserts and more—and does them all well, thanks to their use of quality ingredients and the right cooking techniques to whip up some of the tastiest eats around.
Wildflour was founded in 2012, with their first branch at Bonifacio Global City. You can thank Ana Marie Lorenzana de Ocampo for Wildflour’s inception, as she opened the restaurant with her sister Margarita Lorenzana-Manzke and Margarita’s husband Walter Manzke (pastry chef and chef, respectively, and both entrepreneurs who would open République in L.A. in 2013). Eventually, the Wildflour brand would lead to spinoffs like younger sibling Little Flour and pizza-and-pasta restaurant Wildflour Italian.
Today, Wildflour has a vast menu of different genres and even cuisines—so much so that it can be hard to know where to start or what to order. These 10 bestsellers should point you in the right direction.
Note: This list is not ranked.
Also read:
The 10 Most Popular Drinks at Macao Imperial Tea
The 10 Most Popular Dishes at Mary Grace Café
The 10 Most Popular Dishes at Cibo in Manila
The 10 Most Popular Dishes at Pancake House in Manila
Is your favorite on the list? Check out the best sellers on the Wildflour menu:
Kimchi Fried Rice
Although Wildflour isn’t a Korean restaurant, their Kimchi Fried Rice (P630) is one of the best-known versions in Manila as it delivers a piquant (but not overpowering) dose of kimchi flavor and really good beef that could stand on its own. This beef component of the dish has gone through a few changes over the years, at one point consisting of a flat-iron steak or braised short rib depending on the branch you visited—but the version you can get today might be their most comforting yet, with braised beef brisket that’s tender as can be, plus a fried egg atop kimchi-fried Dalisay rice.
Lasagna Bolognese
If there’s any food genre Wildflour has an especially good hand on, it’s classic comfort eats; take, for instance, their Lasagna Bolognese (P520/Ã la carte, P2,080/tray). Their take is pretty straightforward, with ground beef, Italian sausage, mozzarella, and tomato sauce layered together with al-dente pasta sheets—but what you get is a hearty, stick-to-your-ribs lasagna that could very well rival Mom’s. (We still love you, Mom.)
Chicken Avocado Sandwich
The Chicken Avocado Sandwich (P595) is by no means your average chicken sandwich, with guacamole adding a more earthy kind of creaminess to the rest of the components: Roast chicken, tomato, and multigrain bread that—like all their breads—is made in-house at Wildflour’s Uptown Mall outpost. The result? A balanced lunchtime option that fills you up without filling you out.
Soup, Salad, Sandwich
The Soup, Salad, Sandwich (P540) is Wildflour’s take on a classic grilled-cheese combo, with tomato soup, a side salad, and a grilled-cheese sandwich that melds Wildflour’s slightly-tangy sourdough, nutty Gruyère cheese, and naturally-sweet caramelized onions. In 2019, it earned the fourth spot on our Top 10 Grilled Cheese Sandwiches in Manila list (note that the version at the time used crusty batard bread), thanks to the sandwich’s blend of crunchy, creamy, chewy, sweet, and salty profiles; it’s the kind that holds its own but also becomes all the more satisfying when dipped into the tomato soup. Don’t ignore the salad—the crisp, fresh character makes for a great palate cleanser in between richer bites of the soup and sandwich.
Double Cheeseburger
Wildflour proved that their burger game is every bit as strong as they came out with their own burger line, dubbed Wildflour Burgers, earlier this year. Their Double Cheeseburger (starts at P595) is a great place to start—it’s got two of their juicy and flavorful Canada-Beef burger patties plus grilled onions, lettuce, tomatoes, American cheese, and secret sauce in between Wildflour’s own freshly-baked brioche buns. A serving comes with your choice of sides (French fries or onion rings) and condiments (the selection includes mustard, ketchup, aioli, sriracha ketchup, and more); you can also opt to go for other add-ons like bacon, jalapeños, fried eggs, and more for a fee. However you take this delivery exclusive, be prepared to take a big and messy (but flavor-packed) bite!
Adobo Fried Rice
Filipino flavors definitely aren’t forgotten at Wildflour—their lineup includes all sorts of Filipino-inspired eats given their own spin. The Adobo Fried Rice (P580/Ã la carte, P2,320/tray) is a no-fail option—its mix of tender and flavorful pork belly, adobo sauce, Dalisay rice, and fried egg is as nostalgic as it gets.
Whole Chicken Organic Rotisserie
Hailing from Wildflour’s delivery-only sub-brand, Wildflour Rotisserie Chicken & Wings, the Whole Organic Rotisserie Chicken (starts at P995) employs organic chicken that’s roasted just until moist and succulent. It’s then served with your choice of sauce (honey mustard, BBQ, and honey-gochujang are among the choices), and you can opt to add on sides like coleslaw, garlic fried rice, mac n’ cheese, crispy potatoes, and more for a fee.
Squid Ink Pasta
Wildflour’s Squid Ink Pasta (P650/Ã la carte, P2,600/tray) delivers seafood umami through and through, with fresh prawns, clams, squid, garlic, butter, and pistachios on their homemade squid-ink mafaldine pasta cooked al-dente. Don’t forget to squeeze on the lemon before digging in—it adds a wonderful brightness that complements the brininess of the other components.
Tres Leches
It doesn’t get any creamier and dreamier than tres leches—and Wildflour’s version (P780/good for four to six, P2,350/good for eight to 10) gets an additional caramelized-milk depth from the addition of dulce de leche. Simple as it might sound compared to Wildflour’s fancier cake offerings, it’s a total crowd pleaser you can rely on for everything from birthdays to that 1 a.m. cake craving.
Young Coconut Pie
Wildflour takes on the Filipino classic known as buko pie in their Young Coconut Pie (P280/slice, P2,240/whole pie). More buttery than most other versions, it’s got lush strips of young coconut and a streusel that’s addictive as can be, and is served with a not-too-sweet creme anglaise that brings out its subtly nutty flavor.
Photos courtesy of Wildflour
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