Five years ago, I got a phone call from someone named Aaron. He sounded Filipino—warm, relaxed, familiar—but I couldn’t place him right away. Then he asked, “Spanky, don’t you remember Miss B’s Tuckshop?”
Of course I did. That cozy little spot on the far end of Jupiter Street, near EDSA. It opened in 2011 and quickly became one of my favorite haunts. That’s where I first met Chef Aaron Lau and his wife, Nikki—cool, low-key, and out of sync with the usual Makati scene. They served peanut butter and jelly milkshakes, calamansi beignets, potatoes dauphines, and one of the best Aussie beef burgers in town.
I was there so often they named a dish after me: “You Got Spanked,” a glorious chicken fried steak I still dream about.
But a few months later, they were gone. Off to Cebu to start a family. I thought that chapter had closed. Until that call in 2021.
The Comeback Bite
Chef Aaron once trained under Daniel Boulud in New York, so he knows what he’s doing. But Booya isn’t about flexing fine-dining technique—it’s about giving Manila a real taste of what a New York Bagel should be.
If you didn’t grow up with bagels, here’s the story: yeasted wheat dough is shaped into rings, boiled briefly, then baked to achieve that signature dense, chewy interior and crisp brown crust. It’s not an easy bake.
In New York City, bagels are more than breakfast—it’s their identity. Jewish immigrants brought them over in the late 1800s, and by the mid-20th century, they’d become a working-class staple: affordable, filling, and portable.
Over time, bagels took over the NYC mornings—found in every corner delis, bakeries, and street carts. What makes a New York Bagel special isn’t just the technique (though boiling before baking is key)— it became part of american culture. Fast, flavorful, no-frills.
It’s New York City in carb form.
And in my youth, bagels were rare—we’d get frozen ones shipped from relatives in San Francisco or Toronto, and toast them like treasure.
At Booya, they’re made fresh daily. They’re the real deal. And they’re filling them with everything from lox and cream cheese to peanut butter and jelly.
What to Order at Booya Bagels Manila
My forever favorite is the Ham and Cheese Bagel. It’s stacked, savory, and served with a pickle on the side. I usually eat half for lunch and bring the rest home for dinner. But when I’m feeling indulgent, I go straight for the PB&J Bagel—a glossy scoop of grape jelly sitting atop a thick layer of peanut butter, all tucked between perfectly baked halves.
And then there’s the Sex and the City Bagel—a cheeky nod to Cynthia Nixon’s go-to combo. Smoked salmon, cream cheese, red onion, tomato, and capers, all on a cinnamon raisin bagel. It’s unusual. It’s delicious. And it simply works.
They’ve even made a Pinoy twist that doesn’t feel forced: the Ube Cheese Bagel with Cinnamon Butter. Sweet, rich, and surprisingly complex. I finished mine in one sitting.
The vibe is casual—walk up to the counter, choose your bagel, pick your toppings. Or go wild with their sandwich combos. Either way, it’s made to order, and made with care.
Dig Deep, Keep It Real
Aaron and Nikki didn’t just open another restaurant. They brought something new to Manila’s food scene—and they did it without fanfare. Just passion, precision, and plenty of carbs.
When Booya Bagels Manila launched, Aaron told me: “Dig deep and keep it real.”
They nailed both. And I’m glad they come back home.
Booya Bagels Manila
Serendra, BGC | Glorietta, Makati
Visit their Instagram @booyabagels for hours and updates
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What’s your ultimate bagel combo? Tell us in the comments
2 Comments. Leave new
Now i want to try them all … 😆
you should