Breaking away from convention with a vibrant splash of color and a philosophy rooted in local ingredients and absolute playfulness, Pattie Pie quietly opened its doors in Estancia Mall a few weeks ago. Backed by an 18-year culinary partnership, this fun new spot is here to show that pizza tastes a whole lot better when you play by your own rules.
The Start of Something New
Pattie Pie marks an exciting new chapter for chefs and owners Allen Buhay and Renz Nasara, the culinary duo who have known and worked with each other for almost two decades now.
Recruited under The Bounty Fresh Group Holdings and its restaurant subsidiary, Chooks-to-Go Inc., the duo came on board with a shared mission to craft a variety of fresh dining concepts. While Pattie Pie in Pasig stands as the first of these ventures to open its doors, it is part of a broader wave of distinct concepts rolling out across this year and early next year.
These sister concepts include a Chooks Diner featuring roast chicken and breakfast items to be opened in BGC and McKinley Hill, a fried chicken concept called Salt & Spice opening right next door to Pattie Pie, an Uling Roasters in Brixton, and a French bistro in BGC named Petit Poulet.
What’s On The Menu
Seeing all the food on the table was overwhelming in the best possible way. The colorful and bright dining room just let the food shine even more than it already did. The menu is a playful playground of comforting carbs, inventive flavor pairings, and unexpected twists.
Some of the appetizers we got to try included the sweet corn slaw made with roasted corn, shaved cabbage, and feta cheese, tossed in a roasted sesame dressing; mojo-jojos served with a ranch dip; and whole tiger prawns cooked in the wood-fired oven and served with pickled peppers and a salty anchovy dressing. The slaw’s sesame dressing was an unexpected highlight; though unusual next to rich cheese and fried dishes, it offered a welcome contrast that complemented the meal well. The tiger prawns delivered a fantastic smoky, roasted depth, but the grilled mortadella with sautéed peppers, onions, and salsa verde was my absolute favorite of the starters.
Moving on to the pastas, we tried the baked “spaghetti” with pimiento cheese sauce and Tita’s bolognese pasta. The latter was the standout for me, featuring cheesy rigatoni speckled with savory slices of kielbasa.
Of course, we couldn’t eat at Pattie Pie without getting pizza! We tried the Margherita and the Sausage and Peppers from the wood-fired menu, along with their signature cast-iron PB & J, which comes loaded with pepperoni, bacon, and jalapeño on a cheese crust. I am writing this article days after this lovely lunch, and even now I have a hard time deciding my favorite of the three. I loved the jalapenos while biting into the soft yet crispy crust of the PB & J. I didn’t know I would like the stracciatella on the Margherita as much as I did. And though I usually avoid white sauce, the homemade sausage, roasted peppers, and scallions on the Sausage and Peppers pizza were so good that I completely forgot the white sauce was even there.
No Rules, All Play
I remember while we were having lunch, my coworkers were curious if the owners were to classify their pizzas as Neapolitan, classic Italian, etc. They were even wondering about all the different influences from the American-style diner aesthetic of the dining area to the use of ingredients from several different cuisines. So I made it a point to ask the owners about it when I got the chance to interview them.
Chefs and owners Allen Buhay and Renz Nasara wanted Pattie Pie to break free from traditional culinary boundaries. They enjoy drawing inspiration from diverse culinary touchstones, which is why you’ll find classic Italian pizza sharing space with a sweet corn slaw dressed in Japanese mayo, cilantro, lime, and sesame. They even hinted at an upcoming pasta dish inspired by the ram-don from the film Parasite.
That playful philosophy carries straight into the dining room, where a custom-built wood-fired oven sits right in the corner of a bright blue, orange, and yellow space. In one of my favorite details from our chat, the chefs revealed that their oven isn’t imported from Italy, but custom-crafted by a Filipino artisan just a few kilometers away from the mall.
Ultimately, the restaurant aims to provide a fun, welcoming space complete with good music and occasional DJs, ensuring every guest leaves happy, contented, and eager to return.
Good Food Should Be Good, Too
I want to end on what I found to be the most meaningful takeaway from our visit. Right on Pattie Pie’s menu reads their pledge to every diner: “All our pizzas are made with sourdough, fermented for 48 hours and baked to order. Our tomatoes are Mayon, grown by Filipino farmers and canned in the Philippines. Whenever possible, we source from local farms, because good food should be good, too.”
That local-first philosophy touches every corner of the kitchen: from using fresh milk produced at Bounty’s 50-cow farm in Tarlac and premium free-range chicken to baking in an oven crafted by a local artisan just minutes down the road. Pattie Pie shows us that breaking traditional rules doesn’t mean compromising on quality. In fact, when passion, local ingredients, and pure fun come together on a plate, the result is a dining experience that leaves you well-fed, inspired, and already planning your next visit.
Pattie Pie is located at L1-Unit 139 Estancia Mall Main Wing, Capitol Commons, Capitol Road, cor Camino Verde Cir, Pasig, Metro Manila.
Frequently Asked Questions
Pattie Pie is helmed by chefs and co-owners Allen Buhay and Renz Nasara, who have a nearly two-decade culinary partnership. The restaurant was developed under Bounty Holdings and its restaurant subsidiary, Chooks-to-Go Inc.
Pattie Pie is located inside Estancia Mall Main Wing in Capitol Commons, Pasig City.
Some standout dishes from Pattie Pie include the PB & J pizza, the Margherita pizza. Tita’s Bolognese Pasta, Roasted Chicken, and the grille mortadella.
All pizzas are made using 48-hour fermented sourdough and baked to order. The kitchen uses Mayon tomatoes grown by local Filipino farmers, fresh milk sourced from Bounty’s 50-cow farm in Tarlac, and premium free-range chicken.
Yes! Pattie Pie is the first of a larger rollout of dining concepts. Sister brands opening across 2026 and early 2027 include Salt & Spice (fried chicken, opening next door at Estancia Mall), Chooks Diner (roast chicken and breakfast items in BGC and McKinley Hill), Uling Roasters (grilled chicken in Brixton), and Petit Poulet (a French bistro in BGC).
