I was invited by tito Sandy Daza to join him for his Christmas episode of his tv show called Food Prints, which airs on the Lifestyle Channel. He featured a private dining restaurant in the Morato area called Pio’s Kitchen. It is only open upon reservation.
The restaurant is actually an ancestral home along Sct. Reyes cor. Sct. Funtabella in Quezon City. Husband and wife tandem Mon Bagis and chef Chin Gallegos-Bagis named the restaurant Pio, in honour of St. Padre Pio.
The concept of the place is that you can book it for intimate gatherings. Perfect for family events. It will be just like eating out in a restaurant but with a more homey atmosphere.
Chef Chin also conducts demos for her paella. Once you book your event here, you can have this as an option as well. It becomes an interactive activity for the group especially to those who like to cook or like to eat. Even kids can help out by handing out the ingredients.
We were greeted with their kamias mimosas. The kamias was from their garden and added calamansi and they made it into a refreshing fruit juice with an option to add some bubbly. It’s the kind of refreshment you can have all day on the beach.
We also got to try two dips for appetizers. The hummus with chorizo with crostini and the spinach and artichoke dip with whole wheat pita chips. I’m a sucker for spinach and artichoke dip so I made sure this one was beside me. Haha!
Finally, dinner was about to begin and on the chalkboard menu was a a salad called, Ubod ng Sarap Salad. Which consists of ubod, or heart of palm and singkamas or turnip tossed in a sesame mango light vinaigrette and topped with ulang or river prawns. It was light and refreshing. I wanted to wrap the ubod in the lettuce with the prawn meat and roll it into a lumpia or spring roll. But then I would have to eat with my hands and that made me think twice. After all, I was sitting infront of the Dazas. Haha!
The next dish that came out, was the bagnet paella that we have been waiting for all night. Haha! Chef Chin’s bagnet was not too salty which is okay because it was paired with a flavorful paella. It was sided with a native Kapampangan dish or native dish from a province called Pampanga, pickled eggplant salad or something like an eggplant chimichurri and added so much character to the dish.
We also had the panfried local seabass with putanesca sauce topped with asparagus. I took only a small piece of this as I was fixated on the bagnet paella. Even the paella negra didn’t get much attention from me.
For dessert, we had a mozzarella cheese fritter dusted with powdered sugar and a chocolate ganache dip to go with it.
Extremely honored to have been invited to dinner and a guest on Food Prints. Thanks to tito Sandy Daza, Jennie Celdran and the rest of the Food Prints crew for having me over. Enjoyed all the food and the silly moments most of all.
Pio’s Kitchen accepts a limited number of reservations from 8pax to 40pax. Best to reserve in advance to assure you a slot. Check out the menus online or call for more inquiries.