This brunch staple is essentially a grilled ham and cheese sandwich drenched in béchamel, and what makes it a “madame” is the fried egg on top. Usually served with a side salad, it is definitely a “knife and fork” situation that is completely crave-able any time of the day. Apero in Corinthian Hills does this well, and their version at Wildflour has practically reached icon status.

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While the original Pennsylvania Dutch version calls for a stewed chicken on top of waffles covered in gravy, the American soul food variety became popular all over the world, combining buttermilk fried chicken and syrup-doused waffles. Decadent and comforting, it has that sweet and salty combination that is certified to take you to your happy place. Single Origin utilises chicken thigh fillets that make for juicy fried chops, while Bad Bird’s signature umami and spice go so well with their sweet potato waffles.

See also: Feed Me Fried Chicken: 15 Restaurants to Get Your Fix

That quintessential Filipino breakfast of your chosen protein, garlic rice (sinangag), and fried egg (itlog) is so good that many local eateries serve them all day. The word “silog” comes from combining the first syllable of sinangag and the last syllable of itlog. Beef tapa silog (or tapsilog) is a favourite which has sprouted many speciality joints, while frozen longganisa and marinated bangus are available practically everywhere which makes these silogs easy to prepare at home. When not in the mood to cook, Recovery Food and Manam have got you covered.

See also: 11 Filipino Breakfast Foods To Help You Start Your Day Off Right

The Cantonese must be legendary drinkers because their breakfast of rice porridge and steamed dumplings is arguably the best hangover cure. The hot congee perfectly soothes even the most sensitive stomachs, while tasty siomai and hakaw dipped in soy sauce and chilli garlic provide proper stimulation to awaken the senses. Even if you are having your first meal at dusk, these Asian classics are available at Eat Fresh HK Street Food and Tim Ho Wan.

See also: The Best Chinese Restaurants in the Tatler Dining Guide 2022

We have nothing but respect for the first person who decided to put a fried egg on steak and called it breakfast. Usually served with potato hash, it is a hearty start to the day, which can easily be a closer, as well. Refinery in Rockwell serves it gloriously straightforward, while at Tipple and Slaw Katipunan, chef Francis Lim’s steak rice comes in a bowl topped with hanger steak, sous vide egg, parmesan corn, and homemade furikake.

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The local rice porridge made aromatic with chicken, ginger, and scallions are actually served anytime from the wee hours of the morning as a humble carbo-loaded energizer for the hardworking farmer, until late in the evening to provide sustenance for those toiling away during the graveyard shift. Perhaps it is such a delicious and comforting dish that we do not know for sure if it is a breakfast-for-dinner meal, or vice versa, so we eat it any time of the day anyway. Via Mare’s is a nostalgic favourite, and The Peninsula Manila lobby’s version has been privy to many late-night heart-to-hearts.

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