Tag Archives: Pasig

PastAmore in Kapitolyo, Pasig | steppanyaki

On a regular Tuesday night, my boyfriend and I decided for a change to have dinner in the Kapitolyo area. It had been a while since we had last had dinner out, and it felt like a refreshing change.

We initially decided to eat at Oriental Pearl–formerly known as Jade Palace–but having passed by and seeing that the parking area was fully occupied, we  decided to cruise around the area until we could see a random restaurant we hadn’t tried, and one that had ample parking space.

Just past Juanito’s Bistro, we noticed a new restaurant, PastAmore. I had noticed it before a few months back, when I had a random dinner by myself in the area, at Red Panda.

They were on soft opening and had plenty of parking slots available. A huge green tarpaulin banner outside bearing free wi-fi care of Sky Broadband also caught our eye.


At that time, there were only two other customers. I had no idea what to expect with the food as I entered the restaurant. Ambience-wise, you would put PastAmore into the family-friendly establishment category.  Brightly lit, with hanging orb lights, black leather-upholstered wooden booths, with red brick accents adding a contrast to the stark off-white flooring and ceiling.

I also noticed that the restaurant has a second floor, though I wasn’t able to investigate if you can also dine up there, or if it’s just plainly storage space.


We were immediately greeted by a server and were handed the menu, and we discover that PastAmore’s unique selling point is unlimited pasta and DIY pizza.

While on a different day we would gladly dive into the customizable pasta and pizza option, we weren’t exactly that hungry at that time; we only wanted a place to hang out with and enjoy a light shared dinner.

My boyfriend marveled at PastAmore’s logo–featuring a fork with swirled spaghetti noodles, enveloped in a heart. Pretty clever, huh? Really simple, but it captures the essentials of the brand in a single stroke.


We decided to get some Nachos (P149) and Garlic Shrimp Pesto (P239). While waiting, we looked around and noticed an assembly line counter.


If you make your own pasta (just for P249), you go through a three-step process.

First, select the kind of pasta you’d like for your creation. You can choose from spaghetti, penne, fettuccine, angel hair, macaroni and whole wheat spaghetti (something for the more health-conscious folks out there!).


Next, choose your sauce. You can opt for alfredo, bolognese, sweet spaghetti meat sauce, chunky tomato, pesto cream, tomato cream, hot tex mex, garlic cream, meaty palabok, spicy curry, satay, queso fundido, eggplant pomodoro and wasabi (imagine that!).


Finally, have a go at your toppings. You can choose from ham, grilled chicken, bacon bits, beef mix, pork floss, sliced jalapenos, dried luncheon meat, powdered chicharon (oh yes!!!), sweet corn, roasted mushrooms or roasted vegetables.

The final touch is choosing your cheese–either orange cheddar or parmesan.


If you’re creating your own pizza, it’s essentially the same process without the pasta selection part.

For the less adventurous diners, you can just go for the chef’s specials, where you have fettuccine carbonara, spaghetti puttanesca, squid ink fettuccine, kung pao chicken pasta, aglio oglio, ligurian pesto, OMG! pasta (why didn’t we see this?), somethin’ porky spaghetti, somethin’ fishy fettuccine or classic lasagna.

So our nachos arrives and the portion is pretty glorious for sharing. Okay, I have a thing with chips so I pretty much wolfed this down on my own. Topped with a generous serving of cheese sauce, ground beef and salsa, this one was not difficult at all to consume in a few minutes.


Next, our garlic shrimp pesto! We weren’t able to take a photo, but they also served us complimentary crusty bread. At first, I couldn’t really taste the pesto, but after a few forkfuls, I tasted just how rich the sauces and oils were in my mouth. The pasta was just the right springiness, and the portion, again, is good for sharing (Or maybe we’re just light eaters).


One setback, I would have to say, was that we didn’t know they served dessert, which was what we could have settled for initially. But at least we got to try their specialty–making pasta!

Also, they should do something about the free wi-fi. It involves a really slow loading login process, and I hardly got to check anything online.


For sweet endings, PastAmore has strawberry cheesecake, blueberry cheesecake, avocado cheesecake and oreo cheesecake (all at P120 per slice). Something to try next time, too!

By the time we were done with our dinner, the place was packed–from couples, to friends just chilling. There’s just something comforting about good pasta dishes during this rainy and unpredictable season.


Whatever you’re hankering for, there’s literally something for you in the menu at PastAmore. Now, obviously, we have to go back because the options are endless!

PastAmore is located at 52 East Capitol Drive, Brgy. Kapitolyo, Pasig City, and is open every day from 11 am to 12 midnight–perfect for those late night cravings! For inquiries, visit their Facebook page.

Takashi at Pioneer Center, Pasig | steppanyaki

Even if I’ve been scouring Pioneer Street, Kapitolyo and greater Pasig for new dining haunts for over 6 years now, there’s still a lot of places I haven’t discovered.

About a month ago, my boyfriend and I were craving for Japanese food and wound up at Takashi, a Japanese restaurant located within the Pioneer Center compound in Mandaluyong. We had heard about Takashi from a former officemate who claimed it offered delicious Japanese cuisine but at a fraction of the typical price in other restaurants.

There's Chef Takashi Kawasaki in the black shirt.
There’s Chef Takashi Kawasaki in the black shirt.

It was a Thursday night when we thought of checking Takashi out. From outside, it looks like a small eatery, but we couldn’t have been more mistaken when we saw just how spacious the back part of the restaurant was.

It’s hard to see the Japanese touch just from the furniture alone–standard leather-upholstered seats, wooden tables, flyers on a console table. But with the simple hanging of Japanese lanterns, bright posters and banners with what I surmise is Kanji, the task is achieved. A Sumo wrestler partitioned curtain hangs over the doorway to the kitchen.

Of course, as we enter, a gentleman at a table shouts the standard greeting in Japanese to alert the staff. Apparently, it’s owner Chef Takashi himself. He gives some orders to the waitstaff as he leaves the restaurant with a lady.

The menu offers a playful interpretation of its offerings, with the addition of phrases and words like “everything nice”, “lots of love”,  and “BOOM” to the descriptions of dishes.

My boyfriend and I are light eaters, so we went for sharing a bowl of Takashi‘s bestseller, Hokkaido Miso ramen (“Miso based sauce + authentic broth + everything nice + straight out of Japan!”) for P295 and Ebi Tempura for P280.

Corn in ramen? That was quite new for us!
Corn in ramen? That was quite new for us!

It felt a bit strange to have corn in my ramen, but surprisingly, it was a good textural addition. The broth wasn’t too oily or salty. The tamago was cooked perfectly, with a creamy yolk.

The ramen was light yet filling for two, but somehow, I was looking for that film of oil to lace my lips after the meal, as well as that lingering saltiness marinating in my mouth.

There are days when you...just...have...to...have...tempura.
There are days when you…just…have…to…have…tempura.

I liked how they served the tempura–five pieces on a piece of woven basket, so points for presentation.

Me excitedly scooping some spoonfuls of broth for my share of the ramen.
Me excitedly scooping some spoonfuls of broth for my share of the ramen.

Overall, Takashi pleases in terms of meeting the general public’s demand for more affordable but delicious Japanese food. This is also why it’s not fair to equate its dishes to those of pricier restaurants. I might be making an early assumption here, so I’d like to go back to try its maki rolls and donburi next time.

Takashi is located at Pioneer Center, Pioneer Street, Brgy. Kapitolyo, Pasig City, and is open Mondays to Sundays, 11:30 am to 10 pm. To learn more about Takashi, visit its Facebook page.

I do not claim to be a food expert, and the items above were personally paid for.