Kanto Freestyle Filipino All-Day Breakfast is all about silog dishes, so the egg is a key element in a lot of their breakfast meals. There are now 8 Kanto branches in Manila with Kanto Freestyle 65° as the innovation hub. It’s called as such because they prepare their eggs sous-vide, a method of cooking food placed in a plastic pouch or glass jar and cooked in a water bath at a consistent temperature of 65 degrees Celsius for a much longer duration.
While he’s based in New Zealand, founder and chef Arch Juanita comes back to Manila every December to create new dishes unique to the Kanto Freestyle 65 branch in Greenhills, as well as re-invent some classic faves. I loved how most of their dishes were served with a syringe of suka sinamac instead of a sawsawan. Sosyal! No need to sawsaw in vinegar anymore!
The Roast Beef Pares (PHP 180) was our favorite! Roasted for 4 hours, the tender beef is thoroughly marinated and braised.
The Kanto Longganisa Scotch Egg (PHP 170) were comprised of gigantic scotch eggs made with sweet longganisa.
The Pulled Pork Adobo Flakes (PHP 175) was a generous serving with black rice and sous-vide eggs. They were so mabango together!
The Pusit, Danggit, Espada at Dilis (PHP 160) aka PUDAESDI is a fried seafood medley! It’s rare to see an espada or swordfish!
Best Sellers Rehashed
Some classics have been re-invented and can be hacked if you mix 2 dishes together, creating a sweet savory combo. We got to try the Pandesal with Liver Pate, Garlic Confit and Pesto (PHP 95). The dense yet fluffy dough was a breath of fresh air and totally unexpected from an affordable establishment called Kanto. Who says pandesal needs to just be dry and spongy? Kanto’s pandesal just became a proper dinner roll while maintain the look and feel of a traditional pandesal. Top it off with the creamy liver pate, the baked garlic or the pesto.
Coffee and Dessert
Kanto Freestyle 65 is the only branch that has a barista, and where their pastry chefs are based. Cakes vary every week.
Prepared in a unique way, the Brazo de Calamansi (PHP 45) and Brazo de Ube (PHP 45) were both flavor-infused yema encased in a delicate meringue. We also tried the Ube Crème Brulee (PHP 75) which tasted like Ube Leche Flan but bruleed. It had a curious texture like kaong or macapuno!
May Anniversary Promo
- As Kanto turns 8 years old, they’re bringing back the PHP 50 Pancakes served in their first branch in 2011! Available in all Kanto branches!
- Get a chance to win free Sunnies on May 16 in the Makati branch for every PHP 500 bill!
Location: G/F Continental Court Condominium, Annapolis Street, Greenhills, San Juan City
Operating Hours: 24 Hours