What’s for brunch?

YOLK Coffee & Breakfast has got to be one of the coziest cafes in Cebu. And it has to be: after a satisfying meal from a well thought of selection that offers more than just eggs, one gets the urge to stay behind, relax and while away the time. Of course, the “Instagrammable” vibe notwithstanding, it all boils down to the food, and Yolk’s is quite a delightful surprise.

FAT BOY. Two eggs with bacon, breakfast ham and native cahorizo, plus garlic fried rice.
FAT BOY. Two eggs with bacon, breakfast ham and native cahorizo, plus garlic fried rice.

Described as “international brunch fare with a local twist,” Yolk’s all-day breakfast dishes are best paired with their specialty coffee made from freshly roasted Columbia, Sumatra and Ethiopian beans.

The man behind these egg-cellent dishes is Chef Pepin, who spent eight years in the IT industry before pursuing his passion for food. After taking up Culinary Arts at the International Hotel and Tourism School in Singapore in 2012 then training at The Ritz-Carlton Millenia Singapore the next year, he headed the kitchen at Baker & Cook, a popular artisan bakery and cafe in Singapore, in 2014.

Now, as head chef of Yolk Coffee & Breakfast, Chef Pepin designs the menu in line with the team’s vision of “developing a brunch culture in Cebu.” That team, by the way, is Lucky Peach Food Group, a band of friends with a shared passion for coffee and breakfast. And with Yolk, located on Tres Borces St. in Mabolo, Cebu City, the right mix of vision and passion is cooking rather well. (NSV)

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