New Restaurant Alert: Single Origin at Bonifacio High Street Central, Bonifacio Global City
The pancakes and coffee are tops, but the waffles are pure bliss.
2/F C3 Building, Bonifacio High Street Central, Bonifacio Global City
Open daily from 7 a.m. to 10 p.m.*
(SPOT.ph) The newly opened café-slash-after-work-drinks place at Bonifacio High Street Central is one of those eateries that boggle the mind. The daytime menu is three pages of tiny typeface (no pictures!) where everything, from the Lemon Pancakes (P270) to the Hot Chocolate Valrhona (P170), sounds so darn delicious. Choosing is akin to answering an exam question where every option seems right.
This is the effect of Single Origin, the latest collaboration between Dodjie Violago (Ba Noi’s) and Carlo Lorenzana (Shi Lin, La Cabrera), whose first joint venture, the two-week-old Nikkei, has already made quite a first impression.
Single Origin takes over the space formerly occupied by The Cake Club.
Single Origin at 11:30 a.m.
We say give up and give in to anything with the waffles. It comes with a sensational peppery breakfast sausage and eggs (P280), crispy two-piece fried chicken fillets (P320), classic bacon and egg (P250), or other pairings where even a simple douse of syrup (P220) is enough to fill you with happy feelings. Carlo coyly tells us that the secret is in the batter. The golden squares are crunchy, but past that is a wonderful fluffy interior: a cool balance of textures reinforced by a crust of caramelized sugar. The syrup, the plainest these babies come, is just for extra pep.
Waffles with Breakfast Sausage and Eggs
Waffles with Fried Chicken
Homemade Corned Beef Benedict (P240)
Griddled batter may be best eaten unadorned, but Single Origin also trowels some newfangled inventions. There’s crispy bacon with a Valrhona chocolate dip (think churros but crazier), popcorn panna cotta, and hot chocolate cheesecake. Their version of Eggs Benedict is stripped of its standard ham and English muffin. Instead, it’s served broken down: whole slices of mustard-topped, not-too-salty corned beef on one side; beautifully cooked parmesan-garlic hash on the other; poached duck eggs on top; and, of course, the essential hollandaise sauce. The lure of Instagram may be strong, but this picture-perfect dish is best eaten hot and fresh. It comes in short rib (P380), too.
Single Origin may be a little over a week old, but the nuanced details in the food appears as though they’ve been churning out food for ages. The S.O. French Toast (P220) is a delight: The brioche is soft but not soggy, a hint of sweet with a kiss of tart from the blueberries; the whipped cream putting up some lightness. The pizza—the Breakfast (P295) to keep things in theme—is thin but not flimsy, holding down its crunch despite the weight of quail eggs (at least one for every slice), crispy lean bacon, mushrooms, and rocket.
S.O. French Toast
Crab Fat Pasta
Breakfast is probably where Single Origin shines the most, but if there’s ever an argument for their round-the-clock options, the Crab Fat Pasta (P260) is it. A variety of sautéed seafood gives it that authentic flavor and while other pastas of this type tend to shock, Single Origin’s subtly and delicately announces its presence.
Single Origin also peddles coffee and tea like a champ, covering nearly two-thirds of a page. Dodjie and Carlo have extensive coffee backgrounds, and the latter distributes the esteemed Lamill brand in the Philippines. With premium beans, Dodjie says it’s easy for them to create custom blends that highlight the flavor of caffeine. The Honey Latte (P150) rounds out a lovely, mellow sweetness while the Salted Caramel Latte (P155 to P175) is a play on that famous salty-sweet combination.
Single Origin at around 1 p.m.
It’s 1 p.m. on a Monday and the restaurant is full. Dodjie particularly is waiting with bated breath to see if this crowd will keep up in the coming months. Relax. Have a cup of Cafe Con Leche (P150). Single Origin is a home run.
*Single Origin is open until the last customer leaves the premises.