PINO is Fine Filipino Food. 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. .
Headed by Chef Edward Bugia, PINO is known for its flagship dish, Kare-Kareng Bagnet: three-pieces of crispy Ilocano pork-belly cuts sitting on top of creamy peanut-butter sauce and bagoong rice. Noteworthy favorites include Sisig Tacos and Coffee Crusted Beef Belly, slow-roasted and served with marble, bistek gravy, and red wine onion marmalade.
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.
For PINO Jupiter’s first anniversary, Chef Edward Bugia is introducing new dishes to the menu:
NILASING NA TAHONG P295
Spicy mussels cooked in beer and lime soda
BAGNET SPRING ROLLS P275
Spring rolls stuffed with bagnet, chinese chorizo, salted eggs, vermicelli noodles, fried and served with calamansi vinaigrette
ISOL POPCORN P205
Filipino street favorite crispy fried chicken ass tossed in soy-miso-inasal glaze
BAGNET BICOL EXPRESS (for sharing) P475
Winged beans cooked in spicy coconut milk and alamang, topped with bagnet
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
PINO POCHERO (for sharing) P475
Tender beef and pork stew with crushed tomatoes, saba, kamote, pechay and chinese chorizo
BIBINGKA GALAPONG with TSOKOLATE SHOT P145
Mini rice cake topped with salted eggs, kesong puti, ricotta cheese, coconut and sugar, served with a shot of homemade tsokolate
With PINO you need not to choose or ask what’s the house specialty because as I tasted their menus and how it has been delicately done, I supposed every menu especially those that are being served are one of the best and can be called “specialty of the house”
Behind PINO are Chef Edward Bugia, marketing trainer PJ Lanot, media practitioner Ms. Star Jose, graphic designer Alessandra Lanot, PBA player Paolo Bugia, basketball coach Ruben Lanot and restaurant veteran Raydel Mascarinas.
Pino Jupiter is open daily from 11am-2pm, and 5pm onwards.
New dishes will be available in both Quezon City and Makati Branches.