Since it opened back in 2018, Chef Hiro Soneji has seen the Katipunan skyline evolve and transform with the continued development of high rise towers and various construction projects changing the landscape. Through the years, Chef Hiro Soneji perfected and refined his menu anchored on his culinary roots using authentic Indian spices and all-natural ingredients. Along the way, menu additions reflecting a creative Indian Filipino crossover earned his restaurant the top-of-mind spot among both residents and transients in the changing Katipunan neighborhood. The spice route to bold flavors in Katipunan always leads you to Pepper Tree...
They say food is a continuing story of memories transporting you back to another place and time the minute familiar notes hit the palate. Chef Hiro Soneji brings the flavors of home to Katipunan at Pepper Tree, where traditional staples like Chicken Tikka Masala, Butter Chicken and Shrimp Curry are served alongside Masala Pork Sisig, Tacos and Hummus. Curious? Then, read on...
Located at The Pop-Up along Katipunan Avenue, Pepper Tree brings both traditional Indian flavors as well as creative executions that's unique to Chef Hiro Soneji's restaurant. From inventive Indian-Filipino renditions like the Masala Pork Sisig to their bestselling Hummus. Inspired by his sister's recipe, Chef Hiro Soneji built on it adding it to the menu. At first, it may seem odd for an Indian restaurant to include a non-Indian item on the menu. But Pepper Tree isn't your typical Indian restaurant. At the insistence of his wife, the now popular Hummus is a bestseller at Pepper Tree opening up even more creative possibilities in the kitchen like Pani Puri Tacos, Tandoori Grilled Chicken and Beef Keema Tacos spiced with Carolina Reapers. It's culinary expressions like these that sets Pepper Tree apart from the usual Indian restaurant. And Chef Hiro Soneji isn't stopping there, they offer pizza too.
Everyone has a dream, but few dare to follow it. "Don't let your dreams be dreams. Just do it." After nearly more than two decades in the corporate world, Chef Hiro Soneji just did it. It wasn't easy navigating the finicky palate of today's diners searching for both flavor and value, and the global pandemic slowed down the initial momentum. But through it all, Pepper Tree has earned its reputation for its flavorful Indian dishes with deliveries forced by the pandemic experience now part of the business model.
Inside the kitchen, the classic Indian round flatbread Roti is prepared fresh daily. Chef Hiro Soneji has an uncompromising philosophy when it comes to the flavors of his culinary heritage and that means using only the freshest and finest ingredients including real spices from India prepared the traditional way...
...setting the stage for that afternoon's first round of savory bites with Pepper Tree's bestselling Hummus (P 209) paired with house-made Roti. The familiar Middle Eastern staple made with chickpeas, tahini, lemon, garlic and olive oil brings rich, creamy, savory and nutty notes and a grainy yet elegantly smooth texture releasing even more flavors as it slowly melts on the palate.
One more bite of the soft Roti with Hummus makes it all very clear why this dish is a bestseller at Pepper Tree. And Chef Hiro Soneji's sister would be very proud. At Pepper Tree, it all begins with the right ingredients, with the output dependent on the quality of the input. And no chemicals, preservatives, MSG or overly processed food, just all-natural ingredients prepared the old-fashioned way back home recreated by Chef Hiro Soneji from childhood memories. "You are what you eat so you choose what goes in your mouth, the better the quality that goes inside, the better you are."
The 14 Spicy Beef Kebabs (P 319) showcases Chef Hiro's mastery with his own proprietary spice blends. Made with ground sirloin and brisket with 14 balanced spices and herbs, each bite delivers a flavorful savory burst followed by the lingering hints from the spice blend. The dish is served with Mint Chutney and Garlic Aioli for even more flavors.
Popular among local diners with its subtle whisper of smoky hints, the bold flavors of the beef comes through with each bite. A dab of the Mint Chutney cuts through the savory richness of the beef while the Garlic Aioli just takes it up a notch with its elegant smoothness. This calls for more roti. Or steamed rice.
In between bites, enjoy refreshing sips of the Fresh Lime Soda (P 155) sprinkled with Chef Hiro's own blend of Garam Masala. On a sweltering summer afternoon, the Fresh Lime Soda does the trick of cooling you down with its crisp and clean notes. But it's the Garam Masala with its blend of 12 spices that quietly stimulates your body's internal thermostat that really does the job. And there's a science to it. As your perspiration evaporates, it draws heat away to naturally lower your body's temperature. "Garam," which means "hot" in Hindi is a spice blend added to dishes for warmth, depth and complexity. At Pepper Tree, even your refreshing libation gets the Garam Masala touch. And it works.
One more refreshing sip of the Fresh Lime Soda with Garam Masala and you're ready for more savory bites from Pepper Tree's kitchen, like the traditional Butter Chicken (P 475/P 949) with tender chicken simmered in silky smooth Italian tomato and cashew curry. The dish itself has an interesting back story and said to be invented by "accident" back in the early fifties when one Delhi restaurant attempted to salvage some leftover tandoori chicken simmering it in a buttery smooth and tomato sauce. But Chef Hiro is deliberate with his rendition of the Indian classic...
The sauce is the star of the dish enriched with butter and cream contrasted by the subtle tartness of tomatoes with a silky smooth finish, perfect for dipping your warm Roti. The delicate flavors of the tender chunks of chicken are complemented by the thick smooth sauce for another satisfying meal at Pepper Tree. The unrestrained richness of the Butter Chicken is a serious meal in itself when paired with steamed rice.
Drawing inspiration from childhood memories, Chef Hiro recreates another homestyle staple with My Lola's Pork Curry (P 434/P 895). Passed down from three generations, the vindaloo dish is a rich and flavorful curry tracing its origins from Portuguese traders based in Goa. The dish brings bold notes from the garlic, vinegar and spices with the subtle sweetness from potatoes and carrots to complete the play on flavors.
Paired with rice, the dish has a warm and nostalgic vibe with the richness of pork tempered by the pronounced hints of garlic, vinegar and spices for a satisfyingly balanced finish. Though the original vindaloo dish contains no potatoes or carrots, Chef Hiro's version works with its added layers of flavors and textures. This, and steamed rice? That's a meal for me.
To balance your meal, Chef Hiro also offers a variety of vegetable sides like the Stir-Fried Cabbage with Curry Leaves (P 169) for a refreshing change of pace with its fresh and clean notes and crisp freshness...
...and the Cumin Okra (P 169) with its cumin-forward flavors. For many, okra is one of those "love it or hate it" vegetables. It's a textural thing with the slimy texture associated with the vegetable. But Chef Hiro eliminates the slime with a fresh and crisp finish enhanced by cumin. One bite, and you're ready for another.
A sumptuous meal calls for a soothing hot cup of Chai enhanced by spices to complement the subtle hints of tea. And this hot Chai also cools you down from the summer heat...
...best paired with an Indian dessert, the Carrot Pudding (P 164) or Halwa. Not too sweet, it's the healthy and guilt-free ending to a hearty and satisfying feast at Pepper Tree. From the Hummus inspired by his sister to the savory 14 Spicy Beef Kebabs enriched with his own spice blend, the comforting Butter Chicken to the nostalgic My Lola's Pork Curry, the refreshing sides of Stir-Fried Cabbage with Curry Leaves and the Cumin Okra to the Carrot Pudding, Chef Hiro weaves his flavorful stories in the Katipunan neighborhood at Pepper Tree.
But don't leave just yet. Enjoy a refreshing round of freshly brewed libations from Amigos Brewery at Pepper Tree for only P 170 from Mondays to Thursdays. Regular prices of P 250 are applied on Fridays to Sundays. One more round of Blonde Ale? Yes, please...
As continued signs of construction and development transforms Katipunan, Pepper Tree stays in step with the times with flavorful renditions of Chef Hiro's culinary roots and some creatively unique variations along the way. It's a continuing story that's now part of Katipunan's emerging dining scene that started with a dream now tightly entwined in the colorful fabric of the neighborhood's tapestry of flavors. And there's more to discover and savor as you explore the spice route up north at Pepper Tree...
Pepper Tree is located at The Pop-Up, 273 Katipunan Avenue corner Xavierville, Loyola Heights, Quezon City. You can also visit their FB Page and IG Feed at https://www.facebook.com/PepperTreeFoods/ and https://www.instagram.com/peppertreefoods/ for more information and updates or call 0917 184 4476 for inquiries.
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