The moment you step into Rhea SyCip’s Flour Pot in BGC, the word that will pop into your mind—at the risk of being called a “tito”—is “maaliwalas.” The Filipino language is truly wonderful, and can encapsulate in one word such feelings that I felt entering the space. In English, it could mean, clear, bright, sunny, a room with a nice breathing space, but “maaliwalas” fits the bill as a descriptor for the new restaurant.

Located at Verve Tower along 27th Street corner 7th Avenue, the restaurant opens up through floor-to-ceiling windows that bring in natural light through most of the day. A butter-yellow exterior leads into a dining room with warm tones and small details tied to baking, including rolling pins worked into the walls and whisk-shaped pendant lights overhead. “Those are actual whisks, don’t you know,” Rhea told us with a smile. We actually thought the chandeliers were custom made.

Everything is just so bright and clear that you can’t help but smile when coming in. Adding to the sunny disposition of Flour Pot is the belle of the ball herself, chef Rhea, whose brainchild the resto is. She welcomed us personally at Flour Pot last April to showcase her new creation.

What diners see today is the result of years of steady growth. Flour Pot began in 2017 as an online cake business, best known for its butter rum cake. Over time, it built a following, especially during the pandemic when its strawberry doughnuts became widely talked about. The BGC branch, which opened in December 2025, marks its expansion into a full-service bistro.

Rhea’s background builds much of what is on the table. She started her career early, becoming the youngest corporate chef for Dome Café at 23, and later worked across hotels, restaurants, and the academe. She now runs Flour Pot while also working with farmers through the Slow Food Community Cavite, strengthening links between producers and kitchens.

That connection shows in the ingredients. Vegetables come in regularly from Benguet, seafood is sourced through different coastal communities, and proteins include free-range chicken, organic pork, duck from Tarlac, and kiniing from the Mountain Province. Even the basics are considered, from locally grown tomatoes used for sauces to butter and rum sourced from within the country.

The menu balances what made the brand popular with a broader range of savory dishes. Cakes remain a strong draw. The butter rum cake continues to be a staple, known for its soft texture and rich flavor. The carrot and bourbon cake uses Benguet carrots and pili nuts, while the Emelie layers mango with jam made from foraged sampinit. Strawberry brioche doughnuts, filled with custard and fresh fruit, remain a favorite.

Breakfast offerings are plenty. Steak and eggs pair Angus beef with free-range eggs and roasted potatoes, while Mediterranean toast brings together whipped ricotta, dates, figs, and pistachios. There are also options such as shakshouka, shrimps Benedict, and a vegan breakfast plate with chickpeas, mushrooms, and toast.

After breakfast, the kitchen turns out dishes suited for longer meals. Calamaretti features squid sautéed in olive oil and garlic, served with bread for dipping. Mussels are cooked with white wine and chorizo, while hummus is served with greens, cucumbers, and fried chickpeas. Salads are generous, including a smoked duck salad with seasonal fruit and bignay vinaigrette.

Among the mains, the lambsagne layers slow-cooked lamb with béchamel and pasta, while the shrimp and ikura pasta combines river prawns with miso butter and salmon roe. Roast chicken curry, influenced by Rhea’s time in Bangkok, carries a mix of spice and mild sweetness from lychee. A baked seabass dish incorporates kiniing, adding depth to the fish.

Even simpler items are handled with care. The chicken sandwich comes on a brioche bun with buttermilk-fried chicken (a must-try!), while baked macaroni and cheese and sticky ribs offer heavier options.

The beverage list is just as extensive. Coffee uses beans sourced from Benguet and Cavite, with both classic espresso drinks and flavored options. Cocktails include lighter, fruit-forward mixes such as the Manila Mist, as well as fuller drinks like the panaderya old fashioned, which uses pandesal syrup. Mocktails and house-made sodas highlight local flavors, including calamansi, pandan, and sampaguita.

Flour Pot positions itself as an everyday place rather than a one-time visit. It works as a morning stop for coffee, a lunch spot, or a place to sit down for dinner and dessert.

The appeal of Flour Pot comes back to that first impression. It is bright, open, and easy to relax in. The food follows the same line, familiar at first glance, but supported by strong sourcing and a kitchen that knows what it is doing.