SILOG FOOD STALL SERVING GOOD FOOD

July 3, 2025 Lifestyle

Garlick was built on a clear mission: to serve great-tasting meals that are accessible to students. “The main reason kasi malapit kami sa UC tsaka ang gusto kasi namin hindi kailangang maging mahal pag masarap, pwede ring affordable,” Chef Ricky Baker said with their at the second floor, La Azotea building, Garlick has managed to become a must-visit destination for both locals and tourists. True to their word, since opening two years ago, they’ve only increased their prices by ₱3, Chefs Alec and Ricky Baker, co-owners of Garlick, are former overseas Filipino workers (OFWs) who returned home from Dubai during the pandemic.

Chef Alec was previously an office worker in Dubai in charge of events reservations around the world while Chef Ricky Baker worked for a telecommunications company. Motivated by a desire to be with family during uncertain times, they were soon faced with the reality of how difficult it is to make a living in the Philippines. Despite the challenges, both chefs remained committed to supporting their families, sending money to their parents, and building something meaningful with their shared love for food. Chefs Alec said “We’re manifesting a bigger venue for our customers,” they shared, “so we can finally offer the rest of our menu that we haven’t been able to serve.”

Garlick’s viral moment came in February, after a customer posted about her experience on TikTok. The video garnered over 300,000 views, since then, multiple customers have shared their own videos, and according to Ricky, combined views from all these TikToks may now total between four to five million. Garlick quickly gained popularity not just because of its quality food and budget-friendly prices, but also because of the kindness of its owners. In one memorable instance, a student customer fell short of cash for their meal. Chef Ricky let them take the food anyway, saying, “Basta ang importante papa-check ko pa kung may pamasahe pa ba sila… ibalik niyo na lang pag may time kayo.”

The food stall offers silog meals starting at ₱68, and coffee priced between ₱35 and ₱50—an irresistible deal for students and travelers alike. But aside from affordability, customers also appreciate the stall’s aesthetic appeal and the overall experience. With the surge in popularity, demand for their food has skyrocketed. Customers now line up as early as 6:00 AM, and Garlick often sells out before noon. “Yung earliest sellout namin was 10 AM,” Ricky said. As a result, many now send messages in advance for online reservations via Facebook Messenger to secure their spot. Originally intended for students, Chef Ricky shared that their customer base has now shifted. “Eighty percent of our customers are tourists, and only twenty percent are locals,” he said, noting that Baguio locals often give way to tourists who haven’t tried Garlick yet.

Ricky also expressed how honored he feels that tourists include Garlick in their itinerary. “I’m so happy kasi nilalagay nila kami sa itinerary… may ale naglagay nun, pinakita sa amin, ‘places to eat,’ nandun yung Luisa’s, Good Taste, tas andun yung Garlick. So nag-goosebumps kami kasi for us, yung our stall naisama sa listahan. Proud kami kasi akala nung ibang tao restaurant… tas pag nakita, ay food stall pala kayo? Bakit kayo andito? Sabi ko, eh eto lang po ang kaya namin, so nagugulat sila.”

Though neither Chef Alec nor Chef Ricky worked in food-related fields in Dubai, their passion for eating and exploring flavors led them to build Garlick from scratch. Chef Alec, originally from Lucban, has a deep curiosity for flavors and is always experimenting with ingredients. “May ginagawa si Chef na hindi ginagawa ng iba. Talagang he plays with the flavors,” Ricky said, noting that some of their recipe tweaks remain secret to preserve the uniqueness of their dishes.

Part of the charm is the concept itself—intentionally simple yet homey. “Hindi kailangang maging mahal ang masarap. Hindi rin kailangang maging maganda ang isang place sa ganito,” Ricky explained. “Eto kasi idea namin na concept… concept talaga namin ni Chef na maging ganyan itsura namin. Andiyan yung mga collection ng mga gamit namin from Dubai.” As long as there are students looking for budget meals, tourists curious to try trendy food, Garlick will keep its doors open early in the morning, ready to serve travelers and students.

By Jenny Faith Cruz