B.A.D. Is Here for Your Late-Night Breakfast Fix

Who says you can only have breakfast in the morning?

B.A.D. Late Night Breakfast Bar
The Palace Complex, 11th Avenue, Uptown Bonifacio
Contact: 0917-550-9999
Open from 6 p.m. to 3 a.m. (Monday to Thursday) and 6 p.m. to 6 a.m. (Friday to Saturday)




(SPOT.ph) Breakfast is the most important meal of the day, but who says you have to wake up early to have it? Break the rules and head to B.A.D. Late Night Breakfast Bar for your after-sunset breakfast fix.






There’s nothing typical about the newest concept from the group behind some of BGC’s buzziest nightclubs (Yes Please, Palace Pool Club, and more). For one, they ditch the usual homey vibe of breakfast nooks for a grittier dive-bar feel. Think vintage posters, dramatic lighting, and cheeky murals. Your camera roll will fill up in no time.

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B.A.D. Late Night Breakfast Bar was born to fill that almost-primal craving for breakfast food after a night of partying. Breakfast usually means no-frills familiar fare—but that doesn’t mean you can’t inject some excitement into it. “I wanted to give breakfast staples—like silog—a fresh, fun touch while still keeping it familiar. I don’t want to stray too far from the essence of breakfast,” shares B.A.D. chef Mikko Reyes.




And what is the essence of breakfast if not greasy, filling, and ultimately, comforting? The Chillaxilog (P250) is all that, and more. “When I was younger, whenever I wasn’t happy with our ulam, I’d get chicharon and rice and that’d be my meal,” says Chef Mikko. He takes the childhood meal a notch higher with chicharon bulaklak pieces that are chunky to the point of sinfulness, plus a chili-and-tomato relish, garlic rice, and a sunny-side up egg. It’s rich enough for you to worry about your blood pressure, but so tasty you’ll just risk it all anyway.


Tapa Steak


A little more familiar is the Tapa Steak (P340), with strips of fork-tender USDA flat iron steak that’s so savory you won’t need vinegar to season it further. A salted egg salsa balances out the flavors, adding a sharp sweet-and-salty note to each bite.



Bacon & Cheddar Waffle


Go wild with the bourbon pancake syrup!


Is it possible to talk about breakfast without mentioning bacon? The bacon strips on the Bacon & Cheddar Waffle (P280) are worth more than a passing remark. They’re one of the thickest around, and fried just enough to get a smoky caramel crust on them. You could have the bacon with sliced bread and call it a day, but why miss out on the hefty waffle and the lip-smacking bourbon pancake syrup?


B.A.D. Arroz Caldo


With B.A.D. located on a nightclub strip, it’s inevitable that partygoers looking to nurse a looming hangover would stumble upon their doors. We can think of no better cure than the B.A.D. Arroz Caldo (P250). “I wanted to put whatever I thought would be really good [in an arroz caldo],” says Chef Mikko. This bowl is brimming with all the tasty stuff, from an incredibly thick rice porridge cooked with beef, pork, and chicken stock, to chicken chunks, crispy pork cheek, salted egg, and a hardboiled egg. Chef Mikko also trades the usual tinapa flakes for the punchier flavor of bonito flakes.


B.A.D. also has a smoker for mains like this succulent B.A.D. Pork Belly (P450)



Chili Queso Dip


Try their spiked Till The Sunrise Milkshake (P150) and the Nutella Milkshake (P180) 


While B.A.D. is primarily a breakfast place, they also have a full bar with an impressively affordable drinks menu: Beers go for P80 and cocktails are at P150. While there’s nothing stopping you from pairing your silog or waffles with an ice-cold beer, you can also use the drinks as an excuse to sample their appetizers. You wouldn't want to miss the Chili Queso Dip (P350); you’ll be addicted to the crispy, fried tortilla chips in no time.


B.A.D. pretty much has all your morning food cravings covered with their extensive menu, but Chef Mikko isn’t quite done yet. “I think I’m going to introduce a few specials in the future,” he says. “I just want to play around with more breakfast food.” We can already see more breakfasts-for-dinner in our future.


Photos by Majoy Siason


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