Great things happening at Pino-A A +A
Sunday, February 23, 2014
THE Original Pino Restaurant has made a name in Filipino food and dining scene in Cebu. With its reopening last Feb. 8, a lot of great things are and will be happening in Pino.
For the month of February, Pino is showcasing the dishes of famous chef, Editha Singian, known for her slow-cooking methods. Customers are up for a culinary treat with the heritage dishes from Luzon, Visayas, and Minadanao. These are new dishes that Cebuanos haven’t tried before.
Pino takes pride in their slow-cooked dishes, like the Bicolano laing, pinangat sa petchay and tinutungan na manok. Their laing is an authentic Bicolano recipe that has to be slow-cooked for seven hours. Tinutungan is another Bicolano specialty that guests should not miss.
Joel del Prado, chief executive officer of Pino, proudly mentioned that their dessert line is intensive. They are offering leche flan with fruit cocktail, ube palitao, crema de senyorita, bibingkang pinipig, yema with a twist, mangga with choc nut, and suman sa lihia to complete the guest’s meal.
Despite having intensive and sumptuous Filipino dishes, the buffet is priced affordably. Pino strives in being a unique buffet offering only signature dishes that guests can’t find in other restaurants.
“I believe that Cebuanos should have access to quality Filipino cuisine,” del Prado said.
Next month, customers should look forward to the specialty dishes in honor of the late Chef Nora Daza, as made by Chef Sandy Daza.
Kalderohan sa Pino is the restaurant’s take on the Cebuano street food specialties like tinola, paklay, and Cebuano barbecue at affordable prices.
The Kalderohan is just beside the restaurant where guests can eat a la street food style. Soon, Pino will be opening Plaza Pino for customers to lounge in. But, that’s not just it. Del Prado added that there certainly is more to come. (ADO)
Published in the Sun.Star Cebu newspaper on February 24, 2014.