After a healthy lunch we had at Sugarleaf, we went straight to Brew-Kus for Breakfast Magazine's Breakfast Club.
Located in Valero, Makati, Brew-Kus is dubbed as "The Bev-wich Shop" short for beverages and sandwiches. And basically, These are their main specialties
So why Brew-Kus?
Brew, a process of making beverages by boiling and steeping various ingredients. Brew-kus basically brews everything in their beverage menu from coffee to tea.
Kus, was derived from the word cuisine but the owners decided to drop the letter I for better pronunciation of the name. Brew-Kus rather than Brew-Kuis.. I certainly agree :)
Starting off with their beverages menu, I opted for their refreshing True Teas line.
Lychee True Tea (P80)
Their Lychee True Tea was refreshing indeed. It was not overly sweet and the evident flavor of the lychee blended perfectly well with the ice cold tea.
Assam Milk Tea (P90) and Caramel Macchiato (P150)
Brew-Kus also offers a selection of the famous milk tea drinks with pearls and espresso-based beverages.
Appetizer of Crisp Mushroom Ravioli (P180) was first served on the table.
An order comes in 6 golden brown pieces of crispy raviolis with shitake mushrooms and cream cheese. Finished off with sprinkles of Parmesan cheese and paired with a rustic tomato sauce and pesto dip.
This was my first time to try fried raviolis and I loved it! Definitely a must-try in Brew-Kus. Crisp Spinach Ravioli is also available if you're not much into mushrooms.
First in line on their Gourmet Sandwiches was the Grilled Veg & Mozzarella (P250)
An open-faced sandwich of pesto based shitake mushrooms, grilled eggplant, tomatoes and zucchini loaded with melted mozzarella goodness. It also came with a side dish of coleslaw.
Shrimply Loaded (P250)
The name says it all. This sandwich was really loaded with fresh plump and juicy shrimps sauteed in garlic and asparagus. Mixed with cream, parmesan and fresh lettuce, this sandwich got what it takes to be my favorite sandwich in Brew-kus.
Wild Mushroom Pasta (P250)
And if I got a favorite sandwich, I also acquired a favorite pasta. The moment their Wild Mushroom Pasta was served on the table, the smell of the special ingredient filled the air.
Drizzled with premium white truffle oil, the cream-based pasta with diced shitake, button mushrooms, topped with sliced prosciutto was definitely a winner.
After we're done with our meal, Chef Sheilla demonstrated how to make the perfect batter for fish and chips. The steps were simple and she reminded that the consistency must not be thick.
She also gave a tip on how to make your fries crunchy. :)
And the best part, we get to sample her recipe :)
Beer Battered Fish and Chips
Ahh... Life's Simple Joys indeed :)
Unit G-02, 139 Corporate Center,
Valero St. Salcedo Village, Makati