Wednesday, September 18, 2013

A Cool Breakfast Equation at Pi Breakfast and Pies

More than the mathematical constant, Pi now means a great breakfast. From the man behind Pino Resto Bar and its vegetarian counterpart, Pipino, Chef Ed Bugia introduces another equation that includes all your favorite breakfast classics, including pies, and more at Pi Breakfast and Pies. 

Situated right beside Pino Resto Bar and Pipino along Malingap Street in Teachers Village, Pie Breakfast and Pies is the only all-day breakfast joint in the area. Converted from a former laundry shop, the space now serves some of the freshest bread and classic breakfast dishes in Teachers Village. And there's nothing better than the aroma of freshly baked bread that surrounds you when you enter Pi Breakfast and Pies. 

And just like Chef Ed Bugia's cool and creative take on modern Filipino cuisine at Pino Resto Bar (see my previous post on Pino Restaurant Bar here at, inspired vegetarian dishes at Pipino ( check out my experience at Pipino here at and elevating one's burger experience at BRGR: The Burger Project, Pi Breakfast and Pies promises to spice up your breakfast with Chef Ed's unique and inventive culinary style. As for the inspiration of the name "Pi", Chef Ed explains it was a natural progression, an equation simplified  from "Pipino...Pino...Pi." Now that made a lot of sense, setting the tone for a mid-day breakfast at Pi Breakfast and Pies. Why breakfast and pies? There's nothing more comforting than having breakfast food and pies all day long, which made even better sense.

Pi Breakfast and Pies also serves Malongo Coffee, a premium line of coffee pods that's rich and thick, with bold flavors in every sip. If you want to jumpstart your day right, go for the Pure Colombian with its robust yet clean flavors. Pair it with one of Pi Breakfast and Pies's very own freshly baked cookies, and you're on your way to a cool breakfast experience. 

Pi Breakfast and Pies' aptly named Compost Cookies, made with chocolate chips, pretzels, potato chips and according to Chef Ed Bugia, "whatever is available in the kitchen", is a delightful blend of sweet and salty flavors, soft and chewy textures. Quirky, playful, familiar yet different, and the first of many surprises at Pi Breakfast and Pies.

Pi Breakfast and Pies also makes its very own milk drinks, like this sweet and refreshing Cereal Milk. One sip and childhood memories of cereal in the morning are brought back. I remember the best part then in a bowl of cereal is the remaining milk at the bottom of the bowl, where all the flavors are concentrated, and that's probably the best way to describe Chef Ed Bugia's Cereal Milk. Available in Corn Flakes and Froot Loops flavors for now, but you'll never know what Chef Ed will think of next.

The Pi Platter, one seriousl breakfast feast with bacon, beef belly corned beef, two eggs, Hungarian sausages, wilted spinach with mushrooms, bagnet fat fried fries, orange honey and siracha mayo. Plus two pancakes. So many flavors in one plate, and I'm just lovin' it. And I think Pi's approach with its abundance of flavors sets it apart from the other breakfast joints. And the bagnet fat fried fries just completes this dish.

Pi's Gourmet Waffle, topped with corn kernels, jalapeno, granny smith apples, blueberries, strawberries, maple sour cream and crisp chicken skin, another comforting dish elevated to the next level with its medley of flavors. The crisp chicken skin completes the equation for this dish.

Huevos Rancheros, a cool mix of zucchini, eggplant, sweet potato, beans, tomato, bacon, chicken skin, bell peppers, Cheddar cheese, kesong puti, cilantro, eggs and Italian sausages. Pretty much everything in Pi's pantry, everything but the kitchen sink. And that's what makes this dish special.

Chef Ed Bugia's take on the classic Eggs Benedict, the Egg Sammy, with his in-shell poached eggs to retain the form, on smoked salmon, English muffins, asparagus and spiced shoestring potatoes. The delicate in-shell poached eggs are just begging to be cracked, transforming the dish as the different flavors combine for one awesome breakfast.

Pi's Eggs Benedict with bacon, in-shell poached eggs on thick cut bacon, freshly baked English muffins with asparagus, siracha hollandaise and spiced shoestring potatoes. Pi's special thick cut bacon adds the kick in this dish. Mix it up with the thin shoestring potatoes for some crunch. Hearty and comforting, I can have this all day long.

And PI continues to surprise. Spam, egg and kimchi? You can have it all with the Caramelized Spam Breakfast Special, rice topped with spam cubes, six-minute egg with pesto and scallions on kimchi. Mix it all up, and the fun begins. And Spam never tasted this good...

Now if you're after some serious breakfast, go for Pi's Steak and Eggs, with premium Kitayama Wagyu beef striploin, sunny side up eggs, petit salad, bacon bernaise and bagnet fat fried fries. Tender and juicy, it's another dish that plays up on a variety of flavors yet works so well together. Seriously good.

If you're after breakfast with less of the guilt, Pi's got that covered too. Lighter options include Cereal with Greek Yogurt and Warm Honey (L) or you can go with a traditional local favorite, Dark Chocolate Champorado (R). Both winners.

The classic French Toast, topped with whipped cream and pistachios with a side of warm honey. The combination of the bread's crisp outer layer and soft, creamy center works for me, and the honey, whipped cream and pistachios add so much flavor to this deceptively simple dish.

Then, there's Pi's pies. Our sampler platter included the Apple Gruyere Pie, Crack Pie, Mud Pie, Key Lime Pie, Banana Cream Pie and Butterfinger Pie. Loved 'em all. Hard to choose a favorite, so have another cup  of Malongo Coffee...and with the "ber" months rolling in, Chef Ed has more surprises up his sleeves with seasonal pies.

Pi's Belgian Lace Cookies, thick dark chocolate covered crisps, just perfect after a breakfast meal or with another cup of coffee. Breakfast, pies, cookies, fresh bread...all day long at Pi's. Now that's my kind of place.

Breakfast times two and made even better. Chef Ed Bugia seems to have nailed the formula for breakfast and pies with his newest restaurant, just one more cool equation to his growing portfolio of restaurant concepts. Pipino. Pino. Pi. And that makes a whole lot of sense. Special thanks to Chef Ed for an awesome breakfast at Pi.

Pi Breakfast and Pies is located at 39 Malingap Street, Teachers Village, Quezon City, right beside Pino and Pipino of Chef Ed Bugia.

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  1. I love the wordplay on his resto names. hehe. Will visit this place soon! ;)

  2. Tried this resto! It's like dining at Breakfast at Antonio's, though much intimate and smaller place. We tried the Platter...boy it was so filling! I wish to comeback, but I am on a diet...maybe on my cheatdays. :)

    1. Hi Prechie, the Pi Platter was awesome! Thanks for visiting my site!

  3. Nice post. and great photos! I really like the breakfast & pie concept. Clever name as well. i'm looking forward to trying this out to see how the compost cookies, cereal milk & crack pie stack up against the original ones from Momofuku Milk Bar. :)

    1. Hi aRj, thanks! It's a cool concept, and the food's great, thanks for stopping by!


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