Alyssa Lao, for as long as I’ve known her, has been very picky about how her Eggs Benedict are done. “The egg has to be cooked perfectly so that it’s just runny enough,” she’d told me once, after I recommended another brunch spot’s version of the dish that she hadn’t been impressed with. “There also has to be the perfect ratio of the hollandaise with the rest of the dish. It’s all the little parts of it that come together.”
It’s easy understand, then, why Birdseed Breakfast Club + Café‘s Eggs Benedict is pretty good stuff. Drizzled with a generous serving of hollandaise, the yolk is rich and thick when it breaks open, spilling over the homemade bacon, wilted spinach and toasted English muffin.
Having opened earlier this year, Birdseed has been tempting diners with its hearty breakfast favorites throughout the day, and many have been giving in. The items on Birdseed’s menus are hearty enough meals for any time of the day, and explore flavors that some dinner outlets may be afraid to tread.
The Chicken Log is bacon-wrapped chicken breast, stuffed with Japanese mushrooms, cashew, red pepper and spinach—a filling but incredibly tasty combination that works well with the brown rice pilaf its served with. The Beef Brisket and Kimchi Silog brings spiciness by way of the kimchi fried rice with toasted sesame, while the US beef brisket itself is slow-cooked and is so tender that it’s easily pulled apart with a fork.
The eggs at Birdseed, of course, are masterpieces in themselves. They’re sous vide at 63 degrees, so each one spills perfectly into your rice for what seems like optimal yolk flavor. It’s even more perfect with the Mom’s Beef Tapa Silog. The restaurant’s best seller—and for good reason—the dish features tender and flavorful slices of the Filipino breakfast staple, a family recipe that Alyssa says her mom keeps strictly under wraps. “I have no idea how to make it actually,” she admits, sharing that her mother makes all the tapa herself.
Breakfast isn’t complete without a cup of coffee, and Birdseed serves up drinks that are strictly third-wave, meaning high-quality artisanal coffee. With beans from Plain Sight Coffee for their espresso blend and EDSA Beverage Design Studio for their drops, the restaurant has all the usual coffee-based drinks but follow a strict standard for how it’s made. Their cold brew, created via a fancy-looking three-level contraption at the bar, takes 32 hours to make by steeping coffee grounds in room temperature or cold water.
Wrap up the meal with the Chocolate Waffles, where not only is the treat topped with Chantilly cream, shaved chocolate and toasted cashews—it’s also stuffed with chocolate ganache. If every day started like this, then there’d be no problem about getting up early. Birdseed Breakfast Club + Café makes me especially thankful that Alyssa Lao is such a breakfast snob.
Axis Entertainment Avenue
Escario Street, Cebu City
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photography Nath Ybañez