Maker and Made BGC Starts the New Year with New Dishes

Months after my first visit, Chef Rue Ribon and her team at Maker and Made BGC are busy at work in the kitchen developing new menu additions to their extensive breakfast, brunch, lunch and coffee selections. The busy commercial and business district is a known foodie destination and the perfect stage to showcase Chef Rue's creative take on western and Australian style cuisine mastered over years of experience abroad using the finest ingredients including local produce. Her culinary approach is guided by an uncompromising commitment to linking various farming communities and local producers to the kitchen with diners in a tight loop forging lasting relationships. This synergistic philosophy is the inspiration behind it's name setting Maker and Made BGC apart from the usual dining options. And the inspiring story continues with the unveiling of new dishes...

Now with expanded operating hours starting at 7am all the way to 7pm (versus the previous 5pm closing time which means you can enjoy their comforting brunch menu late in the day), Maker and Made BGC is one of the vibrant commercial and business district's culinary gems with its comprehensive repertoire of hearty dishes and soothing artisan coffee blends (for more on Maker and Made, see my earlier post Homecomings, Breakfast and Brunch at Maker and Made BGC from last year). In the past few months, Chef Rue and her team have tweaked and improved many of their specialties including the addition of new offerings in an evolving menu reflecting their inspired culinary philosophy. 

From the ceramic dinnerware down to the local produce and ingredients expressed in a wide array of masterfully executed dishes, Chef Rue and her team focuses on relevant connections and linkages at Maker and Made BGC for one of the restaurant scene's unique stories. 

Start with a pair of their refreshing ethically-sourced local single origin coffee-based beverages like the Cold Brew (P 200) infused with vibrant hints of orange for a refreshing burst of citrus notes contrasting with the deep hints of coffee and the inventive Sourdough Oat Milk Latte (P 255) with its blend of espresso shot and sourdough-steeped oat milk topped with a thin and crisp slice of sourdough toast. 

The classic Cold Brew drapes the palate with its delectably contrasting notes of bold yet smooth coffee flavors finished with fresh orange hints while the creamy richness of the Sourdough Oat Milk Latte brings a nutty and silky smooth luscious mouthfeel teasing your palate with each sip. It's innovative and even playfully inventive touches like these that make Maker and Made BGC one of the best dining options in the busy CBD. 

An early tipple becomes one of many possibilities at Maker and Made BGC with the Sangria, a fruity and light libation to perk you up any time of day before a sumptuous meal. Maker and Made BGC offers an extensive selection of fine wines and cocktails as well as local craft beers to fit your mood. 

The Chai Latte (P 180/P 190/P200) combines house-made chai with frothy steamed milk for another tasty option at Maker and Made BGC...

...along with the colorful Iced Strawberry Matcha with its sweet decadent notes. From their French Toast Smoothie and the aptly named Super Green with spirolina and moringa to the indulgent Dulce Latte, White Coffee, Mocha, Long Black, Piccolo and Creamy Affogato, Maker & Made BGC has just the beverage to make your day right. 

A few more refreshing sips to open your palate and you're ready for Chef Rue's flavorful bites from their new sandwich creations fresh from the kitchen at Maker and Made BGC like the Hot Smoked Salmon Bagel (P 440) slathered with creamy garlic mayo tempered by the sharp hints of sumac onions and served with a side of seasonal salad. A fresh squeeze of their chili calamansi kicks up the fresh and clean medley of rich flavors from the buttery and melt-in-your-mouth smoked salmon, garlic mayo and the sumac onions on a fresh-baked bagel (all the bread offerings are made in-house) for a lavish yet balanced finish. 

The Grilled Chicken Pesto Focaccia (P 510) brings nutty savory notes to the palate with tender slabs of grilled chicken with its subtle fragrant smoky hints and the creamy and distinct flavors of pesto on a fresh-baked focaccia. The sharp tartness from the semi-dried fresh Benguet tomatoes adds a lavish flavorful layer with each bite. The freshness of the ingredients are at the heart of Chef Rue's philosophy for real and unrestrained flavors while supporting local farming communities. 

What's brunch or breakfast without pancakes? Chef Rue ups the sweetness based on customer feedback with the Ricotta and Chocolate Pancake (P 410) with whipped vanilla ricotta, chocolate mousse, fresh berry compote and sourdough streusel. 

Chef Rue weaves her exquisite play on textural contrasts and flavors with her soft and fluffy pancakes topped with creamy ricotta, mousse and berry compote for layers of both sweetness and richness for that satisfying and elegant start to your day. 

Chef Rue then brings her own creative spin to a classic staple with the infusion of Thai flavors with the Nam Jim Chicken Poppers (P 240). Crisp and juicy, the Nam Jim Chicken Poppers with cucumber and nori almond sesame salt brings the bold hints of Thai fish sauce and seasonings to the palate with a solid crunch. Chef Rue's use of a variety of pickled local vegetables prepared in-house brings splashes of flavors to the dish. 

The beer-battered Fish and Chips (P 690) made with fresh and premium cod fish is Chef Rue's own rendition of a British classic. From the light and delicately crisp batter to the soft yet dense buttery cod fish, hand-cut fries and tartar sauce, Chef Rue stays true with the traditional Fish and Chips masterfully executed and recreated at Maker and Made BGC. 

With a menu inspired by western and Australian cuisine, Chef Rue changes things up drawing inspiration from nostalgic memories with a savory new dish... 

...with the Pork Cha Shu (P 680), an elegant take on an Asian pork classic. Laid on a creamy and silky smooth swirl of pumpkin purée with pickled pumpkin salsa and adlai rice, the new dish has to be one of the most elegant renditions of pure pork bliss. Like butter, the tender slab of pork belly just melts in your mouth leaving a lingering savory richness. The sweetness and mildly sharp notes of the pumpkin purée and pickled pumpkin salsa come together for contrasting yet perfectly balanced flavors. 

The secret to Chef Rue's exquisite Pork Cha Shu involves long hours of prep for that buttery soft and melt-in-your-mouth finish for one of the best versions yet in the metro. And you'll find it at Maker and Made BGC. 

For dessert, the Tropical Medley (P 230) with compressed pineapple, mango, passion fruit jelly, vanilla ice cream and sourdough streusel is one of many perfect endings at Maker and Made BGC...

...along with the lusciously smooth 70% Chocolate Mousse (P 280) with strawberry rum compote, orange zest, crisp croissant chip and mint. From beverages and starters to savory mains and dessert, Chef Rue and her team at Maker and Made BGC turns a new page in their inspired culinary journey.

The new year brings fresh opportunities and a new start. Chef Rue is ready to begin the year with a creative array of new dishes to tease your palate at Maker and Made BGC. Come inside for a sumptuous Aussie-style all-day brunch or brekkie and more, and discover flavorful stories expressed in a new chapter with a variety of hearty dishes in that comforting Maker and Made BGC style.