Wazzup Pilipinas!I love everything proudly Filipino. I believe there is no Pinoy dish that I don't like yet except for those that were badly, or wrongly, cooked or prepared. Yeah, both the taste and the presentation counts a lot. The looks add a great plus points to make the food more appetizing other than the smell and taste for its the first personal body sense acting up that really makes sense if you think about it. Everthing should be done and prepared gourmet-style to attract more interest and create a sensational gastronomic delight for the enjoyment of our palate.
The Pino Pochero in the photo above is composed of tender beef and pork stew with crushed tomatoes, saba, kamote, pechay and chinese chorizo. The touch of a half-sliced egg floating on top adds not only beauty but appropriate creativity in adding a unique taste to the dish. Well, Ive cooked pochero, but I haven't used an egg along with the ingredients, also the Chinese chorizo is something new for me.
The dish is brought to us by Pino, a Fine Filipino Food restaurant and bar located along Jupiter street at Bel-Air, Makati city. Pino transforms favorite Filipino fare into creative dishes, surprisingly combining flavors, textures and ingredients. Pino is passionate about giving you delicious food that comes from the heart.
Pino is from the same people who brought us Pipino, The Burger Project, Breakfast and Pies and Brgy. Bagnet. That is why they house the other restaurants, except for Breakfast and Pies and Brgy. Bagnet, at the same building. There are also other branches located at Malingap and Maginhawa streets at the Teachers Village in Quezon City, Breakfast and Pies is at Malingap while Brgy. Bagnet is at the SM Megamall Food Court in Mandaluyong.
We were invited to the first year anniversary of Pino where they invited media guests to present their new dishes as a means to celebrate one successful year for Pino.
The celebration started with guests doodling on a tote bag to create the best design. Each one was given a tote bag and markers to use and try their skills on the art of doodling. We were busy doodling even while they presented their new dishes. Talk about multi-tasking. I guess I just adore doing artworks like these which is probably why I was chosen as the winner.
It's not really a professional work of art but I'm proud to have made it. I'm a frustrated artists, and I beleive if only my parents allowed me to take a Fine Arts or anything related to that course then I would have made it really big...hehehe. Nah! Just kidding!
Pino Resto Bar is headed by Chef Edward Bugia, one of the many partners of their group of restaurants. The Pino Resto Bar known for its flagship dish, Kare-Kareng Bagnet: a three-pieces of crispy Ilocano pork-belly cuts sitting on top of creamy peanut-butter sauce and bagoong rice. Other noteworthy favorites include Sisig Tacos and Coffee Crusted Beef Belly, slow-roasted and served with marble, bistek gravy, and red wine onion marmalade.
For Pino Jupiter’s first anniversary, Chef Edward Bugia is introducing new dishes to the menu. Below are some of them:
I'm a very competitive guy so when they announced there will be a prize for the best doodle, I focused on my doodling and just grabbed a few bites form the dishes. But I'm confident to say that everything I've tasted were all satisfying.
No worries, the owners did promise they will let us do a bloggers' event at their place again so I'm looking forward to it along with my other blogger friends.
BAGNET BICOL EXPRESS (for sharing) P475
Winged beans cooked in spicy coconut milk and alamang, topped with bagnet
PINO POCHERO (for sharing) P475
Tender beef and pork stew with crushed tomatoes, saba, kamote, pechay and chinese chorizo
Tender beef and pork stew with crushed tomatoes, saba, kamote, pechay and chinese chorizo
BAGNET SPRING ROLLS P275
Spring rolls stuffed with bagnet, chinese chorizo, salted eggs, vermicelli noodles, fried and served with calamansi vinaigrette
STEAMED LAPU-LAPU (for sharing) P495
Grouper fish steamed in lemongrass and leeks, topped with pineapple aioli, salted egg, bell pepper, pickle relish, cheddar cheese, scallions and garlic chips
BAGNET RIBS LECHON PAKSIW P295
Fried pork ribs stewed in vinegared liver sauce and chicken liver
Mini rice cake topped with salted eggs, kesong puti, ricotta cheese, coconut and sugar, served with a shot of homemade tsokolate
Behind PINO are Chef Edward Bugia, marketing trainer PJ Lanot, media practitioner Star Jose, graphic designer Alessandra Lanot, PBA player Paolo Bugia, basketball coach Ruben Lanot and restaurant veteran Raydel Mascarinas.
The restaurant has been in business since 2008, with the original location along Maginhawa Street, Quezon City. In 2010, Pino moved around the block to a bigger and better lot in Malingap Street. In November 2012, Pino opened its second branch in Jupiter Street, Makati, alongside Pipino Vegetarian and The Burger Project, all of which are run by the same young group.
Pino Jupiter is open daily from 11am-2pm, and 5pm onwards.
New dishes will be available in both Quezon City and Makati Branches.
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