Monday, June 23, 2014

Pinac Heirloom Capampangan Cuisine

Authentic local dishes with a modern twist...

Comforting classics and heirloom family recipes from a known culinary region, served daily at Pinac.

UP Town Center is definitely becoming a foodie destination, and Pinac is just one more reason to venture north. "Pinac," a Capampangan word for "swamp" in reference to the town of Candaba, is the inspiration for the restaurant's signature dishes, using the freshest catch and bountiful harvest from the region. 

Start with Pinac's Fried Kesong Puti Ensalada (P 145), fresh, mixed greens topped with crisp fried kesong puti and tomatoes with a sharp and distinct bagoong vinaigrette. The fresh greens and rich kesong puti tempers the sharp and salty shrimp paste dressing for balanced flavors.

Lumpia Ubod Taquitos (P 185), julienned heart of palm mixed with shrimps, shitake, beans and carrots on a bed of fried wontons drizzled with peanut sauce. A refreshing twist on the traditional lumpiang ubod, the crisp wontons add contrasting textures in this reinvented classic. It's always fun to discover new ways of enjoying old favorites, and Pinac has more tricks up its sleeves.

A chilled Cucumber Mint Dalandan (P 85), sweet and tart with the soothing freshness of mint, a perfect beverage to pair with any of Pinac's traditional dishes.

Crispy Hito Balls, Mustasa at Buro (P 235), another classic dish reinvented. A traditional Capampangan dish, fried catfish is always paired with salty fermented rice and fresh mustard greens. The crispy catfish is transformed into appetizing balls, and you simply dip the balls into the buro (fermented rice) and wrap in fresh mustard greens. Tasty, just like the classic Capampangan dish, and a lot more fun too.

Baked Oysters with Crispy Kangkong (P 235), a medley of flavors and textures, and a great side to Pinac's mains.

One of Pinac's signature Lunch Specials, the Beef Salpicao (P 265), beef tenderloin cubes in butter, Worcestershire and toasted garlic, served with garlic rice and pan-roasted vegetables. Reasonably priced  with excellent value for money, ideal for a quick lunch.

Then, some of Pinac's signature mains arrived, starting with the Smoked Tadyang with Yellow Mango Chutney (P 625), slow cooked, tender, fall-off-the-bone smoked beef ribs with a sweet Asian-style sauce, served with mango and native corn salsa. The distinct sweet glaze is familiar and comforting, perfect with a side of steamed rice.

Pinac's Crispy Pata (P 645), pork knuckle delicately poached in aromatics for six hours then deep-fried to crispy perfection. Tender and juicy pork with a layer of crisp crackling, a must-have to complete your feast at Pinac.

For dessert, go for Pinac's traditional Suman, Manga, at Tsokolate (P 140), steamed glutinous rice cakes paired with fresh, ripe and sweet mangoes, served with hot native chocolate...

...or Brazo de Mais at Salabat (P 185), a soft meringue filled with creamy custard and sweet corn, served with a soothing ginger tea. Classic and comforting dishes, some cool modern twists, and just one more reason to visit UP Town Center.

Pinac is located at the 2/F, UP Town Center, Katipunan Avenue, Quezon City or call 775-9450 for inquiries.

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