July 3, 2014

UP Town Center Series- Pinac Heirloom Capampangan Cuisine

If there's a cuisine I don't often crave for when dining out, it would be Filipino. It's not that I don't support our local dishes, but it's just that I enjoy eating them in the comforts of our home or when visiting our province in Quezon. I appreciate simple and classic Filipino dishes without the twists and frills. But how can one say no to a Filipino restaurant specializing in dishes from the culinary capital of the Philippines- Pampanga. 

Pinac Heirloom Capampangan Cuisine takes pride in heirloom recipes that Pampanga is known for like sisig, buro, bringhe, rellenong manok, crispy pata, kare-kare etc..

Crispy Hito Balls, Mustasa at Buro (P235)

The proper way of eating this is you dip the crispy catfish balls into the fermented fish (buro), then wrap it in mustard leaves. For me, I prefer eating it as is.

Lumpia Ubod Taquitos (P185)- julienned heart of palm, mixed with shrimp, shitake, beans and carrots, drizzled with peanut sauce. 

A deconstructed version of lumpiang ubod served in crispy wonton wrappers. Another must-try appetizer from Pinac.

Fried Kesong Puti Ensalada (P145)- Fresh greens, cucumber and tomatoes, topped with fried kesong puti balls, served with a special Bagoong vinaigrette. 

Baked Oysters with Crispy Kangkong (P235)

The jumbo-sized oysters topped with creamy melted cheese on a bed of crispy kangkong is definitely a bang for your buck!

Smoked Tadyang with Yellow Mango Chutney (P625)

My favorite dish of the night. 750 grams of fall-off-the-bone smoked beef ribs, served with yellow mango chutney and native corn salsa. Some might find this too sweet for a main dish, but I love it just the way it is.  A must-try! 

Pinac's Crispy Pata (P545)

And what's a Kapampangan feast without the sinful and crackling crispy pata. Pinac's version of the prok knuckle is poached in aromatics for 6 hours then deep fried to crispy perfection.

Adobong Hito sa Alagaw (P185)

I love hito sa gata but it was actually my first time to try Adobong Hito sa Alagaw. The use of alagaw leaves adds a fragrant aroma and depth to the humble adobong hito.  

Pinac Lunch Specials

Lengua (P255)

Beef Salpicao (P265)

We were also served with Pinac's lunch specials perfect for that complete and satisfying meal.


Suman, Mangga at Tsokolate (P140)

A classic Filipino dessert combination of sweet ripe mangoes, sticky rice cakes (suman) and bitter-sweet chocolate dip.

Dulce de Leche Cheesecake

Being a cheesecake lover, I ate this with much gusto and delight. It wasn't too sweet and texture wasn't too heavy and dense. 

Brazo de Mais and Salabat (P185)

I am not a fan of brazo de mercedes, but Pinac's Brazo de Mais was really good! I also enjoyed the sweet ginger tea that goes with it. 

It's Beryllicious Picks 
Crispy Hito Balls
Smoked Tadyang with Yellow Mango Chutney
Dulce de Leche Cheesecake

Pinac Heirloom Capampangan Cuisine
2/F UP Town Center, Katipunan Ave., Loyola Heights, Quezon City
Tel Num: 775-9450

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