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The Early Bird gets the Worm

I’m just sassing you. :) That’s really not the title of my post today, lels. Too many people already have the same title so I decided to twerk it a bit. ;) But yes, this is about The Early Bird Breakfast Club! :)

This all-day breakfast place has been catching my attention for quite some time now. I’ve been seeing it on Instagram, as well as posts from popular & not-so-popular bloggers. Naturally usi that I am, my interest was piqued & I said: I must.. I must.. I must increase my bust? try this at once! Errr, or as soon as the hype dies down. ;))

Last week, with 2 girl friends in tow, we braved the maze that is BGC and looked for Early Bird. The streets were a bit confusing & we kept going up and down the road looking for 28th street. We finally found it but alas, it took a while for us the learn that the resto is WITHIN the complex near the strip so it’s kinda hidden. You have to actually go inside the complex. This serves as a heads up for you first timers out there. (Or maybe everybody has already gone there! ;P)

EARLY BIRD BREAKFAST CLUB
Unit C, Ground Floor, Fort Pointe 2 Bldg., The Fort Complex, 28th Street, Bonifacio Global City
Telephone: +632 470-8847
Email: info@earlybirdbreakfastclub.com
Websitehttp://www.earlybirdbreakfastclub.comFacebook: Early Bird Breakfast ClubOperating Hours
Sunday to Thursday: 7.00am to 10.00pm
Friday and Saturday: Open 24 Hours

This photo map belongs to EBBC.
EBBC is not along the road like Wildflour and the rest.
You really have to go deep to find it. 
It’s a good thing we waited for the hype to die down too. When we got there, they had ample seats & we were seated immediately. No long queue & waiting period, YAY! m/
I loved my lemonade! <3

Ginger Peach Lemonade 125.00 (rightmost)
Vitamin C Smoothie 165.00
Cappuccino 110.00

Adobo Sunrise
Their signature fried rice overloaded with their own crispy adobo flakes 315.00
Viva Longganisa
4 pcs. of heirloom-recipe longganisa served with garlic rice and your choice of egg 345.00
The Early Bird Full English
1 English banger, 2 strips of bacon, mushrooms, ripe grilled tomatoes, 2 fried bread and their hash potatoes and baked beans, topped with 2 fried eggs 495.00
 
The Ultimate Grilled Cheese Sandwich
Cheddar, mozzarella and gruyere between slices of toasted bread with sweet and spicy onion relish 345.00

French Toast Fondue
With cinnamon sugar, maple syrup and melted chocolate 210.00
I love how they presented their food. They put so much care & effort into plating everything.
Here, the assorted syrups for the french toast were placed on egg shells.
I must admit though, were it not for this presentation, I wouldn’t have ordered this off the menu coz basically it’s just glorified toast. ;)
Reg & I enjoying our glorified toast! ;)
Nutella Cheesecake
Crunchy biscuit base topped with cream cheese and a creamy Nutella whip 350.00
We didn;t get to finish this coz it was really VERY sweet.
Maybe they could tone it down a little.
Imagine 4 ladies turning down dessert???
And because I brunched with ladies who had VERY SMALL APPETITES!
They all had take-home bags. (ako wala, hehe!)

Faye & Reg wanted to try Wildflour’s cronuts so seeing we were already in BGC, we hied off in search of this trending donut/croissant mix. Read Spot.Ph CRONUTS feature HERE.

This was at 2pm! Still filled with diners! (You’ll notice they’re mostly ladies ;P)
No cronuts in sight. @_@
I’m so glad ate already gave me a box last week so I wasn’t overly disappointed with not being able to buy any that day.
(SPOT.ph) Dominique Ansel. The man who singlehandedly turned usually sharp, fast-paced New Yorkers into a bunch of desperate, hungry, pastry-craving zombies willing to wait in line for hours hoping for a bite of a masterpiece that has put him at the zenith of the culinary “it” list. He calls them “Cronuts,” a now-trademarked term for a pastry which couldn’t seem to choose between being a croissant or a donut, and decided that there was nothing wrong with being both.

Our very own Wildflour Cafe + Bakery has been the first and so far the only one in the Philippines to capitalize on Ansel’s Cronut magic. Deeming it the very straightforward “croissant donut,” Wildflour unveiled their rendition on June 3 with a photo on Facebook captioned “They call ’em cronuts.” With three flavors availablethe requisite chocolate, strawberry, and vanillaWildflour’s hybrid pastry isn’t quite as elusive as Ansel’s in New York (try the BGC branch if they run out in The Podium), but after a bite of this flaky, downy revelation, we know it’s only a matter of time.

Dominique Ansel
This photo does not belong to me.
I’m not worried though. Like crispy cream, J Co, & the rest -this too shall die down. THEN I can have my fill, mwahaha!!!

Aaaaaaand just like that, it’s finally the weekend again. I’M SOOOO HAPPY!!! <3 Hello kids! T.G.I.F.!!! ;)

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