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DigestBENCH/ Café Opens Its Second Branch in Greenbelt 3

BENCH/ Café Opens Its Second Branch in Greenbelt 3

BENCH/ Café Opens Its Second Branch in Greenbelt 3
By Philippine Tatler
January 30, 2019
Filipino cuisine lovers can now try traditional and modern Filipino favourites as well as fusion dishes by dining concept restaurant Bench/ Café at the heart of Makati City's central business district

Bench/ Café opens its second branch in Greenbelt 3 on its first anniversary, offering traditionald and modern Filipino favourites for foodies and gastronomes alike as well as those passing by for a quick bite with its take-away counter beside its doors. This big leap marks Bench/ Café's turning into a full fledged restaurant, championing Filipino craftsmanship, style, and culinary heritage.

With over three decades of experience in the dining scene, FOODEE Global Concepts—one of Manila’s largest multi-brand food groups run by father-and-son tandem Rikki and Eric Dee—created "a restaurant concept that was uniquely Bench/, that is casual but sophisticated, simple but substantial, local but global," says Eric Dee, COO of FOODEE Global Concepts. "We are proud and happy to continue to partner with Suyen Corporation, headed by Chairman Ben Chan, President Virgilio Lim, and Vice-President for business development, in the expansion of Bench/ Café and bringing its unique flavours to more Filipinos," Dee shares.

Imbibing Bench’s social media hashtag and overall thrust, #LiveLifeWithFlavor, Bench Café celebrates classic Filipino dishes by giving them a global, sophisticated twist, much like what the brand does with their retail endeavors. The restaurant’s growing popularity is owed to a unique dining concept that delivers a sensory experience through its well-designed and inviting interiors, and a mouth-watering selection of interesting and satisfying dishes.

Bench-To Karekare
Bench-To BBQ Skewers
Bench-To Beef Pares
Bench-To Salted Egg Chicken
 

On the menu are Filipino favorites with elements of traditional and modern Pinoy cooking, and fusion meals that adopts culinary traditions from different cultures. This, combined with its commitment to using only high-quality local ingredients, has made Bench Café a go-to restaurant for office workers looking for a delicious and satisfying lunch, families and kids bonding over food on weekends and companies celebrating milestones for special events.

Sinigang na Sugpo
Pork Belly Sinigang sa Mansanas
Tortang Talong
Chicken & Pork Adobo sa Gata
Spring Chicken
Kalderetang Baka
Sisig Pancit
Flan B
Ube Halo-Halo
Banana Cue
Banana Cue with Chocnut Dip
 

Must-tries include the Sisig Lettuce Cups with Calamansi Foam, the Crispy Lumpia Cones with Tinapa Mousse and Salsa, the Tsoknut Ice Cream Sandwich (toasted ensaymada filled with tsoknut ice cream), and the Flan B (leche flan with macapuno).

The menu also features Bench/To, which is inspired by bento meals of Japan but reimagined to fit the Filipino tradition of family dining. Combos include the B6 (Dancing Fish, Kaldereta, Crispy Dilis, Bench Salsa, plain rice), the B8 (Lechon KawaliLaingAtsara, Bench Salsa, plain rice), and the B12 (Pork BBQ, Gising Gising, Green Mango Salad, Bench Salsa, plain rice). The café also features other Pinoy dining table staples such as street food, rice, silog, merienda, halo-halo, and kapeng barako.

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