Get ready for hearty plates and super-size fares at Single Origin
They say breakfast is the most important meal of the day. That’s why we’re often reminded to have ourselves a good filling breakfast for sustenance and energy. Single Origin has taken this notion as some kind of a mission or call of duty. At this newest restaurant in BGC Central, they’ve taken it too far in making breakfast meals extraordinarily scrumptious and delightful. We’re not ones to complain though!
It started when managing partner Carlo Lorenzana wanted to put up an all-day breakfast concept place where he can also sell his supply of LAMILL Coffee, a high-end coffee brand based in California. One of his regular clients was Chef JJ Saycon whom he supplied coffee to for the latter’s Spanish gastropub, Pastor’s. As the two got to talk, Carlo invited Chef JJ to join him in his newest venture. “It was different for me kasi I was doing Spanish. It was more of tapas,” Chef JJ explains, “So, sabi ko, sige, it was a new challenge for me, to start something from scratch.”
Single Origin was launched last September and it has been churning out incredible things to wake up to ever since. The name comes from the concept of the coffee bean coming from a single origin or source. The idea also expands to teas, wines, and beers which the restaurant also offers in their impressive beverage list. But the true star in this place is the coffee. Coffee-holics would go crazy over the variety of ways Single Origin prepares their brews: from syphon to chemex, to Hario 60 Pourover to Sowden. No need to be a brew expert though to maximize your drink. The baristas know their coffee very well and will make your drink perfect every time.
What Chef JJ enjoys most in Single Origin is having free reign in the kitchen. Chef JJ shares, “When [Carlo] told me to make the menu, he said, no limitations. Make the food good. What looks good, tastes good. Give them [the customers] value (for their money).” From there, Chef JJ went whimsical with his creations. One of his favorite items on the menu is the Bacon on the Mud or as Chef JJ dubs it for himself, Pig and Mud. Thick strips of crispy maplehouse-cured bacon are served with a silky smooth chocolate dipping sauce. Dip the bacon in the sauce and decide how sinful that is in every bite.
The Crab Fat Pasta is another head turner—a bowlful of al dente fettuccine noodles are coated from end to end with crab fat sauce then tossed with fresh, assorted seafood. We also got to try the Aussie, an impressive breakfast platter comprised of fork-tender short ribs, 2 sunny-side up eggs, baked beans, grilled peppers and a side salad. The Filipino in me couldn’t resist forking into the beef short ribs and pairing it with the spinach and mushroom rice from the Truffled Egg Baked Spinach Mushroom and Rice Casserole. How could I resist the soft-boiled egg (cooked sous vide at 65°C degrees) oozing with velvety rich yolk that was just begging to be mixed with the rice.
The bun offerings though were another story. First came the Breakfast Sliders composed of three pint-size buns busting with fillings of chorizo, bacon, scrambled eggs, forest ham dressed with garlic aioli. But the real jaw dropper was the Bleu Burger. Between the soft brioche bun is a mega Wagyu beef pattie stuffed in the middle with dreamy bleu cheese and bacon bits. We surrendered to its delicious, smoky medium-rare steak-like texture that would be perfect to wash down with a cold craft beer.
Chef JJ beamed with pride when he talked about his waffles and pancakes. “I’m very proud of the [master] batter for the pancakes and the waffles. It’s airy not heavy and it’s not cakey. It’s just right. I’m proud to say it’s the way pancakes should be.” We couldn’t agree more. The Mixed Berry Pancakes were soft and dreamy, while the berry preserves and real Vermont maple syrup, gave it a most luxurious taste. It’s a huge serving that’s easily good for two or even three. The S.O. French Toast is another sweet masterpiece: three crisp on the outside, but soft on the inside, brioche squares are served with whipped cream and fresh blueberries, then drizzled with maple syrup and blueberry sauce.
As we said our thank yous and good byes, Chef JJ mentioned that he would be adding more items on the menu, so we’d better come back for a second visit. Oh yes, chef, with bigger appetites, we definitely will.
Bacon on Mud (P195)
Crab Fat Pasta (P320)
Truffled Egg Baked Spinach Mushroom and Rice Casserole (P180)
Breakfast Sliders (P375)
Bleu Burger (P380)
S.O. French Toast (P275)
Mixed Berry Pancakes (P375)
Single Origin. Second Floor, Bonifacio High Street Central, Bonifacio Global City, Taguig City. Call (02) 246-9069 ext:133
Words by Angeli De Rivera
Photographed by Ron Mendoza of Studio 100
Art direction by Yllaine Sabenecio