Merienda by Pan de Manila

Merienda by Pan de Manila — Classic Pinoy comfort. Bakery-cafe twist. Clean, homey vibe.

Casual Filipino cafe-bakery serving all-day breakfast and merienda; mid-range, with some items felt “pricey” by a few diners.

Menu Highlights:
– Rich, creamy sopas that many rave about
– Silog plates: tapa, tocino, longganisa (with garlic rice or garlic baguette/cheese crush bread)
– Ginataang bilo-bilo (available even late at night)
– Lomi
– Crispy bangus with eggs
– Hot tablea chocolate and brewed/Americano coffee (served in branded mugs)
– Stuffed pandesal, sandwiches, pastries, and sweet cakes
– Garlic bread baguette that’s notably crisp
– Grilled boneless chicken with garlic rice and mushroom chips

Service Highlights:
– Clean, homey interiors; some note a superb, café-like design
– Friendly and courteous staff mentioned by several diners; night shift often more attentive
– Service can be slow with long waits; orders sometimes staggered, missed, or acknowledged late
– Occasional understaffing, especially late-night, with one staff handling multiple roles
– Ambience can feel too quiet or “bleak” to some due to lack of music
– Branded mugs add a small souvenir touch to the experience

Notes:
– A few dishes were dry (bibingka, longganisa) or oily (tapa, bangus)
– La Paz batchoy criticized for clumped noodles, scant meat, and an off-tasting egg
– Shanghai wasn’t a favorite for some diners
– Limited customization on orders
– Pricing feels high to some; others find it affordable, especially for sharing

Logistics:
– Open 24 hours in at least one branch; late-night merienda (even bilo-bilo) available
– One visit noted a soft-opening period and weekday overnight hours at the McKinley branch

Customers come for the comfort-factor—classic Pinoy breakfast and merienda that feel like home. The standout for many is the sopas: richer, creamier, and more soulful than usual. Silog plates hit the spot, and folks appreciate the bakery-cafe twist of pairing tapa, tocino, or longganisa with a crisp garlic baguette or cheese crush bread. People also drop by for hot tablea chocolate, solid brewed coffee served in branded mugs, and a spread of stuffed pandesal, pastries, and sweet cakes. Regulars nearby say the serving sizes are generous, and some make this a go-to for bangus breakfast, sandwiches, or a late-night fix like bilo-bilo and lomi.

Diners enjoy the clean, homey vibe—some even call the interior superb—though the ambience can feel too quiet without music. Service experiences are mixed: several shoutouts for friendly, courteous staff (especially on night shifts), but others ran into delays, missed items, and long waits that stretched from 30 minutes to over an hour. A few late-night visits noted visible understaffing with one person juggling multiple tasks; others encountered noisy daytime crews or even a rude interaction at the counter. When the team is on, things feel smooth and welcoming; when they’re stretched, the pace and hospitality can slip.

As for the food, many plates satisfy—sopas, silogs with garlic rice, crispy garlic baguette, and grilled boneless chicken get nods—though consistency isn’t perfect. Some diners mention dry bibingka or longganisa, oily tapa or bangus, and a lackluster La Paz batchoy with clumped noodles and an off egg. Prices feel mid-range overall, but reactions vary: a few find it pricey for certain items like kesong puti, while others say it’s affordable enough to order and share. Overall, diners come for the familiar flavors and the bakery-cafe twist, with the late-night availability being a big plus—just expect service speed and certain dishes to vary by time and branch.