Fab Filipino Breakfast Sandwiches Come to National Landing

In September, chef Javier Fernandez and his sister, Stella, opened two Filipino food businesses inside an 1,100-square-foot storefront near National Landing’s Met Park. Stella, a former NIH administrator, owns Gwenie’s Pastries, the bakery and wholesale business their mother, Gwendolyn (now retired), launched in 2005. Javier and his wife, Jennifer, co-own Lapu Lapu, which specializes in luscious egg-based breakfast sandwiches. 

Pan de sal—fluffy, slightly sweet Filipino rolls—are a specialty at Gwenie’s and form the basis of Lapu Lapu’s sandwiches ($10-$15). For a hearty start to the day, treat yourself to pan de sal stuffed with soy-braised pork, pickles and a fried egg; or corned beef, scrambled egg, Swiss cheese, potato chips and Russian slaw. Typical American combos (e.g., bacon, egg, cheese) and vegetarian options with Beyond meat are available, too.

The Bistek breakfast sandwich piles thinly sliced lemon-soy ribeye steak, fried egg, pickled onions, white American cheese sauce, lettuce and garlic adobo mayo on pan de sal. Fair warning: It’s a 10-napkin alarm!

The bakery’s repertoire also includes pan de coco (sweet rolls filled with coconut), hopia (rolls filled with mung bean or pork filling) and torta de Cebu, a type of pound cake. Ube (purple yam), a staple of Filipino cooking, figures prominently in goodies such as doughnuts, graham-cracker-crusted pie, cheesecake, brioche loaf and a chiffon cake topped with leche flan.