TMBrew+Bistro in Pasig: The Manila Baker’s Savory Dining
TMBrew+Bistro located in Pasig introduces a new chapter for The Manila Baker—one that confidently steps into savory territory.
IMAGE from TMBrew+Bistro’s Facebook page
Designed as an all-day bistro, the concept highlights the brand’s savory side, offering comfort-driven dishes built on depth, balance, and thoughtful flavor layering.
IMAGE from TMBrew+Bistro’s Facebook page
Chef-owner Chad Ayson leads this return to his culinary roots. While widely known for baking, Ayson’s foundation has always been in savory cooking. TMBrew+Bistro is his personal expression of that passion.
IMAGE from TMBrew+Bistro’s Facebook page
At the center of the menu are the Signature Steaks, made for indulgence and celebration. The Black Angus Prime Grade Ribeye (1000g) is built for sharing, delivering bold beef flavor, expert searing, and satisfying richness in every slice. It anchors the bistro’s identity as a destination for serious steak lovers.
IMAGE from TMBrew+Bistro’s Facebook page
Their Special Denver Cut Wagyu MS7 (350g) offers the same impeccable sear and undeniable flavor, now meant to be savored entirely on your own. Though originally designed for two, it is perfectly acceptable to enjoy it without sharing. Each steak comes with two sides of your choice and is cooked exactly to your preference, with the chef’s recommendation always encouraged.
IMAGE from TMBrew+Bistro’s Facebook page
Beyond the steaks, TMBrew+Bistro shows its playful side through comfort-driven creations like the Honey-Crusted Cornbread. Golden on the outside and soft inside, it layers OG TMB cornbread with honey, prosciutto, whipped ricotta, and candied walnuts—where sweet and savory meet in perfect harmony.
IMAGE from TMBrew+Bistro’s Facebook page
As an all-day bistro, TMBrew+Bistro is made for long meals, relaxed conversations, and unapologetic enjoyment. It reflects a kitchen that respects flavor, embraces experimentation, and understands how food connects to memory.
TMBrew+Bistro in Pasig is not just an extension of The Manila Baker—it is its savory evolution. A place where Chef Chad Ayson returns to what he loves most, inviting diners to experience dishes that are bold, comforting, and deeply personal.
