In a city bustling with change, few places anchor themselves quite like Wildflour. It’s not just a restaurant. It’s a movement—a place that celebrates both what Filipino cuisine has always been and what it could be. From the moment it opened its doors in 2012, Wildflour has invited diners not merely to eat but to experience something more. And with its flagship location in Bonifacio Global City, the café that set the pace for Manila’s food scene is only getting bolder.
A Fresh Take on Tradition
Wildflour isn’t here to be “just another restaurant.” It’s a tribute to roots, reimagined. Ana de Ocampo, its visionary founder, saw something special in Filipino comfort food—a kind of magic that’s deeply personal, yet universal. She took familiar flavors, like adobo and pandesal, and found ways to elevate them without losing what makes them unmistakably Filipino. The BGC flagship embodies this ethos in every corner, every dish, every detail.
It’s not only about feeding the body. Wildflour feeds a feeling. Each bite, each sip brings you back to simpler memories while pushing you forward with something new. It’s the kind of place that reminds you why you love food in the first place.
Why You Must Try Wildflour
Wildflour is not a “must-try” just because it’s famous or because someone says so. It’s a must-try because it’s the place that stands confidently at the crossroads of old and new, comfort and surprise. Wildflour doesn’t ask, “How can we make this trendy?” It asks, “How can we make this meaningful?” And you feel it the moment you try the Adobo Fried Rice or the Adobo Pandesal.
The Adobo Fried Rice takes everything you know about adobo and amplifies it. It’s comfort and warmth, elevated. Each grain of rice seems to carry a memory, yet the taste is fresh, modern—a reminder that tradition isn’t just something to hold onto, but something to build upon. The Adobo Pandesal is the same story in bread form: soft, flavorful, and grounded in tradition but ready to surprise.
Wildflour BGC isn’t just another restaurant on the Manila food scene; it’s a destination for those who want a meal that connects, a space that inspires, and flavors that tell a story.
Adobo Fried Rice: A Soul-Warming Favorite
The first dish to arrive was the Adobo Fried Rice. The aroma was deeply comforting, with a blend of soy and vinegar that instantly brought to mind classic Filipino adobo. This isn’t your typical adobo rice—it’s an elevated version, with each grain perfectly seasoned and packed with flavor. The rice itself was moist but not greasy, and the adobo sauce coated each grain without overpowering it.
A sprinkling of green onions added a hint of freshness to the dish, while chunks of tender meat gave a satisfying bite that balanced well with the rice’s texture. Every spoonful was a layered experience: savory, slightly tangy, and subtly sweet, bringing out the essence of adobo in every bite. I couldn’t resist going back for more, and as I watched other diners take their own first bites, I saw the same smile of satisfaction on their faces.
Adobo Pandesal: A Savory Filipino Twist
Next up was the Adobo Pandesal, and I was curious how this traditional Filipino bread would pair with the beloved adobo filling. The soft, pillowy pandesal was baked to perfection, with a light crust that gave way to a fluffy interior. Inside, it was generously filled with shredded adobo meat that had been slow-cooked until tender and flavorful.
The filling had a deep, savory profile, echoing the taste of adobo with its vinegar-soy base and subtle garlic notes. The texture was rich and succulent, with just enough sauce to keep it moist without overwhelming the bread. Every bite was satisfying, offering a familiar taste in an inventive form. Paired with a cup of brewed coffee, this adobo pandesal felt like the perfect mid-day indulgence, hearty enough to stand alone but light enough to leave room for dessert.
Make It at Home: Adobo Fried Rice Recipe
If you’re craving Wildflour’s Adobo Fried Rice but aren’t able to make it to Manila, here’s a simple recipe to bring those comforting flavors to your own kitchen. This homemade version captures the essence of adobo—savory, slightly tangy, and packed with umami—blended with rice for a satisfying, one-pan meal.
Adobo Pork Rice Stir-Fry
Dive into the irresistible flavors of our Easy Adobo Pork Fried Rice! Perfect for busy weeknights, this dish combines tender pork adobo with fluffy rice, infused with aromatic garlic and vibrant green onions. Whether you’re repurposing leftovers or whipping up a quick meal, this recipe delivers a satisfying and hearty main course that will delight your taste buds. Join countless home cooks who rave about its simplicity and rich taste—your new favorite comfort food awaits!
4
servings5
minutes15
minutes365
kcal20
minutesKeep the screen of your device on
Ingredients
- Proteins
1 cup shredded leftover adobo pork
- Grains
4 cups chilled cooked white rice
- Aromatics
1 large garlic bulb finely minced
- Vegetables
1/4 cup sliced green onions
- Fats & Oils
3 tablespoons vegetable oil
- Seasonings
sea salt to taste
freshly ground black pepper to taste
- Alternative Ingredients:
Pork Adobo: Substitute with shredded chicken adobo or tofu for a vegetarian option.
White Rice: Use brown rice or cauliflower rice for a healthier alternative.
Vegetable Oil: Replace with olive oil or coconut oil.
Green Onions: Use chives or scallions if unavailable.
Garlic: Garlic powder can be used in a pinch.
Salt: Sea salt or kosher salt as alternatives.
Black Pepper: White pepper can replace black pepper for a different flavor profile.
Directions
- Heating the Pan – Begin by warming the vegetable oil in a nonstick pan over medium heat. Allow the oil to shimmer, indicating it’s hot and ready for cooking.
- Sautéing Aromatics – Add the finely minced garlic to the pan. Sauté for about 2 minutes until the garlic becomes fragrant and starts to turn golden brown, stirring frequently to prevent burning.
- Incorporating Pork – Introduce the shredded adobo pork to the pan. Stir the mixture and cook for an additional minute to allow the flavors to meld together.
- Adding Rice – Gently fold in the chilled cooked white rice, ensuring it mixes thoroughly with the pork and garlic. Continue to cook on medium heat for 3 to 5 minutes, tossing the rice every minute to avoid sticking and to achieve an even heat distribution.
- Seasoning – Season the fried rice with sea salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- Finishing Touches – Sprinkle the sliced green onions over the rice. Toss everything together to incorporate the onions evenly throughout the dish.
- Serving – Transfer the delicious Adobo Pork Rice Stir-Fry to a serving bowl. Serve hot and enjoy this flavorful, comforting meal with your family or friends.
Equipment
- Nonstick Pan
- silicone spatula set
Nutrition Facts
- Calories: 365kcal
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 800mg
- Potassium: 150mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 1g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 20mg
- Iron: 2mg
