New Restaurant Alert: Bean & Yolk in Bel-Air, Makati
This restaurant essentially peddles coffee and eggs...but better.
Bean & Yolk
G/F Bel-Air Soho Suites, Polaris Street, Bel-Air, Makati City
Open from 8 a.m. to 10 p.m. (Monday to Saturday)
(SPOT.ph) When Patricia "Papo" Jorolan decided to settle down after touring the world as a flight attendant, she eventually got antsy. She longed for the lush flat whites (Aussie-speak for a spirited latte) she would enjoy during her stints Down Under: a brisk cup of comfort after a tiring, long-haul flight.
Cozy coffee place
Not totally happy with what is available locally (in terms of prices, at least), Papo decided to take matters into her own hands. With supportive husband Chukoy as a willing partner-in-crime, they dove into researching about the rich coffees and perfectly crafted breakfast fare she was spoiled with during layovers.
"Our menu is very simple," Papo shares. "So, we really needed to pay attention to the tiny details." They consulted with Chef Ed Bugia (of Pino and Backyard Kitchen & Brew, among others) to execute a very precise vision: eggs. Their food selection consists of different preparations of this versatile ingredient, and, with the help of family and friends, they were meticulous in picking what would make the final cut.
Chukoy's sister is clearly a grilled cheese sandwich fan, since she enthusiastically voted for the Cara's Fave (P175), which was inevitably named after her. Gooey cheese sweetened with hot honey is hugged by grilled brioche slices, which also soak up the runny fried egg in between. It's a clear testament to what Bean & Yolk is going for—something simply good.
The Molly (P125) is their spin on the very English boiled eggs and soldiers. Bean & Yolk's soft boiled egg is submerged in cream, chives, and truffle. Standing on the side are "soldiers" or chunky batons of toasted bread. If eating light isn't your thing, then the Chorizo Mama (P250) is your best bet. The thick, homemade patty, tweaked to Papo's specifications, is the perfect marriage of Spanish and Pinoy flavors. You can detect notes of paprika, but the sweet glaze makes for some truly indulgent eating. The egg and cheese are almost unnecessary, but like caramel drizzled on chocolate cake—why the heck not?
It's not a proper egg menu without Eggs Benedict, and Bean & Yolk definitely delivers. The poached eggs are impeccable, with bacon adding more personality to an already flavorful dish. At P275, it's the most expensive dish on the menu, and yet, it's still so reasonably priced.
It's imperative to have Bean & Yolk's coffee, too, because the smell coming from the snazzy-looking machine will make even non-coffee drinkers want a cup or two. The latte (P150) is foamy perfection, while the Latte Gianduja (P185) is fragrant and pleasantly flavored—thanks to the addition of hazelnut chocolate. The secret lies in the beans, which are single origin from Brazil. It also helps that their baristas are just as nerdy about coffee as the Jorolans, who went through months of training to learn how to make the perfect cup of coffee in every variation.
The first-time restaurant owners are brimming with excitement and gratitude for the love they've been getting from returning customers. "Sometimes nga I think I'm so O.A. when I thank them," Papo admits, "but I'm just really so happy when I hear that they love what we do."
Night has fallen and the egg-centric restaurant is packed during dinner service—a time when coffee and eggs are not the obvious dining options. Bean & Yolk may have been inspired by stopovers, but it will definitely be here for the long haul.
Photos by Majoy Siason