Food

CHOW BUZZ I Linguini Fini Restaurant’s opening and Pi Breakfast & Pies’ Makati pop-up

Linguini Fini Restaurant is now in Manila, at Mega Fashion Hall. Chef Vinny Lauria is at the helm of this popular restaurant from Hong Kong. Chow Buzz photo for InterAksyon.com.

Linguini Fini Restaurant is now in Manila, at Mega Fashion Hall. Chef Vinny Lauria is at the helm of this popular restaurant from Hong Kong. Chow Buzz photo for InterAksyon.com.

Hong Kong’s Linguini Fini Italian Restaurant opens in Mega Fashion Hall
Opening today, September 8, Monday, on the 3rd Level of SM Mega Fashion Hall in SM Megamall is a branch of Hong Kong’s Italian-American Restaurant Linguini Fini.

The Moment Restaurant Group, the same dynamic group that brought us a slew of concept-driven restaurants like ‘Cue, Manam, Burger Bar, 8 Cuts, and Phat Pho Manila partnered with HK based restaurant group Homegrown Foods, founded by New York childhood friends, Todd Darling and Robert Spina, to open  Linguini Fini  here in Manila.

Like its HK sibling, the food in the Manila branch will also pay tribute to the use of artisanal cooking methods, which means everything will be 100% made from scratch including its signature handcrafted pastas, as well as support the use of locally-sourced, fresh produce and ingredients, that’s also organic whenever possible, which continues to support the Homegrown Foods group’s vision of sustainability, not because it’s the “in” thing to do or say, but more because they really want to support the farmers and other food producers at the end.

Liniguini Fini's longganisa pizza. Chow Buzz photo for Interaksyon.com.

Liniguini Fini’s longganisa pizza. Chow Buzz photo for Interaksyon.com.

At the helm of the Linguini Fini kitchen is the young and energetic Italian-American Chef Vinny Lauria, an alumni of Mario Batali’s top-rated West Village Italian Babbo, who adds his nose-to-tail  (nothing goes to waste) philosophy to the set-up, to not only attain sustainability but to also get the most out of the ‘tastier’ animal parts that are often just thrown away in the Western world, which at the end does perfectly complement the restaurant’s predominantly “farm to fork” theme.

Unlike the HK branch, the Manila branch doesn’t have the dark and ‘loungey’ bar, ground floor area of its HK two level sibling, just one main dining room with walls filled with fun graffiti like art and wall murals that provides a more laid-back, casual vibe that makes it more family and kid-friendly.

Linguini Fini's luxurious Fresh Crab Meat, Aligue, Mint and Chili Pasta. Chow Buzz photo for InterAksyon.com.

Linguini Fini’s luxurious Fresh Crab Meat, Aligue, Mint and Chili Pasta. Chow Buzz photo for InterAksyon.com.

Chow Buzz attended the media sneak peek two weeks ago and recommends for one to try the items on the menu that were infused with local flavors, thus unique to the Manila branch that included Bavette with fresh crab meat, aligue, chili, mint and dayap; and a Longganisa and Scamorza Pizza made with garlicky- Vigan longganisa. Before indulging in a slice of its Blueberry Cheesecake with Almond pie crumble, have a shot of Linguine Fini’s Homemade Limoncello.

Pi Breakfast and Pies’ First anniversary Makati Pop-up

Chef Ed Bugia of Pi Breakfast and Pies with one of his hearty breakfast dishes. Chow Buzz photo for InterAksyon.com.

Chef Ed Bugia of Pi Breakfast and Pies with one of his hearty breakfast dishes. Chow Buzz photo for InterAksyon.com.

Now is a good time for non-QC residents to try Chef Edward Bugia’s, of Pino and Burger Project fame, all-day breakfast and dessert restaurant.

The popular Maginhawa Street (in UP Village, Quezon City) breakfast haven, PI Breakfast and Pies, celebrates its first anniversary with a Makati Pop-up to be held on all Saturdays and Sundays of September from 7 am to 11 am at its sibling restaurant, Pino located on Jupiter St., Makati.

Don’t miss the chance to try some of its best-selling items like, Cereal Milk, Caramelized Spam served with garlic fried rice, kimchi and 5-minute egg, along with its luscious selection of homey pies. Reserve your seats by calling/texting (+63) 906-4635898

InterAksyon.com
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