With ‘flour’ in the name, lights fashioned from old cake pans and whisks, walls painted in a color that pays homage to their signature cake, and a chef known for award-winning baking, I walked through Flour Pot’s large, bright yellow doors fully expecting an afternoon filled with sweet, sugary treats.
The display case behind their counter only added to that expectation, with mouth-watering cakes and pastries that seemed to glisten under the golden afternoon sun.
But with a kitchen that also churns out fragrant homemade curries, crisp fried chicken, and savory seafood pastas, Flour Pot makes a compelling case for being more than just BGC’s newest dessert darling.
Past the pretty cakes
Though known for cakes and pastries, Chef Rhea SyCip actually spent years working in hot kitchens before the world fell in love with her now-signature rum cake—so striking the balance between sweet and savory feels more or less natural. And, in many ways, this venture seems like a full-circle moment for the decorated chef as she no longer has to choose between sugar and spice, instead letting both sides exist in the same kitchen and on the same plate.
It also explains the first savory plate I tried: their Roast Chicken Curry. It’s an aromatic dish that consists of roasted five-spice chicken and a puddle of homemade curry sauce. The latter was smooth and layered with a gentle kick of heat, hints of acidity from tomatoes, and a subtle sweetness from lychees. The chicken was juicy, well-seasoned and tender, soaking up the sauce like a sponge before eventually falling apart in your mouth.
I would learn that this recipe is inspired by SyCip’s time living in Bangkok, where she spent days cooking fresh market ingredients and learning curries from the ground up. So this recipe wasn’t just added to the menu for variety—it’s actually something rooted in her own personal experience.
Making a menu
Her earliest food memories, however, go back even further. As a child, she recalls accompanying her mother during trips to their local palengke, where she would be entrusted to vendors while her mother continued to shop. There, surrounded by different ingredients, people, and food, she would get introduced to the idea that good cooking starts with good ingredients and an openness to flavor. Her family also lived in Palawan, where they formed friendships with locals after helping provide medicine for malaria. In return, they would receive gifts like fresh honey. It’s experiences like these that shape how she sees food today: deeply tied to people, place, and generosity.
That philosophy shows up in the next dishes I tried. First came the Calamaretti, a plate of squid swimming in a glossy pool of olive oil, garlic, and chili. The squid was tender with a slight chew, lightly charred edges, and chopped chives for freshness. The sauce was savory and garlicky, carrying heat that slowly crept up with each bite—and with a side of toasted bread, it’s easy to mop up every last drop.
Then came the Shrimp and Ikura Pasta. It’s a striking plate crowned by large, bright orange river prawns, and noodles coated in savory miso butter that clung to each strand without drowning the dish in oil. The shrimp’s sweet flavor came through clearly, while bursts of ikura added little pops of brine, and the edamame scattered throughout gave the dish more color and texture.
Even their Chicken and Biscuits came with Flour Pot’s signature touch. With crisp, golden-brown fried chicken made with juicy, organic bird, a house-made biscuit that crumbles in your mouth, and a thick serving of corn grits for creaminess, it’s classic comfort food, elevated not through gimmicks, but through careful sourcing, technique, and attention to detail.
Hitting the sweet spot
That focus on ingredients is central to Flour Pot. Chef Rhea and her husband have long championed local farmers, foragers, and small producers, sourcing strawberries from the north, wild raspberries from Laguna, seafood from coastal communities, and dairy from local farms—making it clear that in a kitchen ran by SyCips, sustainability is one of the key ingredients.
And yes, their desserts still deserve your attention. The Tres Leches was lush and milky without being overly heavy; the Rum Cake was moist and buzzing from local rum; and the Emelie, a mango creation named after her mother, was bright, soft, and tropical.
But what makes Flour Pot truly memorable is how naturally everything comes together—from the sweet and savory to its quiet commitment to sustainability. Childhood hours spent in the market nurtured curiosity. Time in Palawan instilled the value of community and knowing where food comes from. Years in professional kitchens sharpened discipline and technical skill. Baking may have built the brand, but it’s savory cooking that actually completes it.
In an industry that often boxes places and people into categories, Flour Pot refuses to just be a bakery or a bistro. Instead, it brings together sugar, spice, and everything nice for an experience worth savoring.
Flour Pot is located at Verve Tower 2, 27th Street corner 7th Avenue, Bonifacio Global City, Taguig. Contact no. +632 7002-2841 / +639173152130.
Frequently Asked Questions
The secret to a perfectly moist Rum Cake lies in drenching the warm sponge in a high-quality local rum syrup immediately after it is removed from the oven. This allows the cake to absorb the liquid deeply into its crumb while the alcohol creates a tender, buzzing texture. Using room-temperature dairy and organic eggs ensures the batter emulsifies properly, preventing a dense or oily finish.
To achieve a crumbly, melt-in-your-mouth biscuit, use ice-cold butter and avoid overworking the dough, which prevents excessive gluten development. Flour Pot’s elevated Chicken and Biscuits rely on a light touch; folding the dough gently creates distinct, flaky layers. Over-mixing leads to a bread-like density, while a high-heat oven (at least 425°F) is essential for a rapid rise and golden-brown exterior.
Store seafood pasta, such as the Shrimp and Ikura dish, in an airtight container in the refrigerator for no more than two days to maintain the prawns’ sweetness. Reheat gently in a pan over low heat with a tablespoon of water or miso butter to loosen the sauce without overcooking the delicate seafood. Avoid the microwave, as it can turn the shrimp rubbery and cause the ikura to lose its briny “pop.”
While lychees provide a specific floral sweetness inspired by Thai markets, you can substitute them with fresh pineapple or rambutan to maintain the dish’s signature sweet-acid balance. These fruits complement the five-spice seasoning of the chicken and cut through the richness of the smooth curry sauce. Avoid overly sugary canned fruits in syrup, as they can overwhelm the savory complexity of the homemade spice blend.
A glossy Calamaretti sauce is achieved through emulsification by vigorously tossing the tender squid in a pan with high-quality olive oil, garlic, and a splash of pasta water or white wine. The agitation binds the oil and liquids into a shimmering coating that clings to the seafood. Constant movement over medium-high heat prevents the garlic from burning while ensuring the sauce reaches a silken, savory consistency.
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