There's More to Pipino

    It can be used to erase pen writing and also works great on crayons and markers that kids use in scribbling on walls. 

    It also helps in eliminating bad breath. 

    It can also remove cellulite fast and easily before going out or dipping in a pool. 

    It can also help in getting rid of pests in your garden. 

    It’s also an instant remedy for hangovers and headaches. 

    It also provides a quick and durable shoeshine that not only looks great but also repels water. 

      These are only a few of the amazing powers that a cucumber can do but, at 39 Malingap Street, Teachers Village Quezon City, it’s a vegetarian restaurant where “healthy food meets delicious”. 

         Pipino, the Filipino translation of the word cucumber, is a restaurant owned by Alessa Libongco-Lanot, a designer, an art teacher and also a vegetarian ever since she was in high school. The restaurant opened in October 2010 on the second floor of Pino. Pino on the other hand, is a Filipino-fusion restaurant, owned by PJ Lanot who happened to be Alessa’s husband. 

        It was PJ’s idea that Alessa open up her own restaurant for she’s not only artistically gifted but also exudes culinary prowess. 

      Pipino transforms popular Filipino fares into creative dishes by combining organic textures, flavors and ingredients. They serve generous servings of plant-based meals that bridge healthy and delicious. 

      Their starters include their bestselling taro chips, vegetable tempura, mushroom salpicao and sweet potato fries with dill aioli. 

     Among their entrees of Filipino flared vegetarian dishes are Portobello Inasal with Red Beef Puree, Ensaladang Talong with Brown Rice; Vegetable Kare-Kare with Vegan Bagoong Brown Rice; Fried Eggplant, Adobong Kangkong & Brown Rice served with Nilasing na Mangga and Fresh Vegetable Lumpia made with Whole Wheat Egg-less, topped with Toasted Seaweed, Peanut Sauce & Fresh Garlic served with crispy rice noodles. 

     They also serve Lemongrass Tofu Skewers with Guava-Chili Sauce and Alfalfa; Couscous with Vegetable Curry and Tofu Chips; Cold Soba Buckwheat Noodles with Mango Salsa, Crispy Tofu and Soy-Morin and Banana Polenta with Asparagus Salad and Sun-dried Tomato Confit. 

stuffed demi-dried tomatoes with brown rice, mushroom salpicao and orange leek salad 

     I tried their stuffed demi-dried tomatoes with brown rice, mushroom salpicao and orange leek salad. The smoky kick of the mushroom salpicao gives the ultimate flavor to the dish. Its smokiness intrigued me for salpicaos were usually sautéed and not grilled. Probably the mushrooms were overly sautéed. The taste of the stuffed demi-dried tomatoes with brown rice was a surprise. I never expected that it will have a subtle sweet taste which balanced the saltiness and smokiness of the mushroom salpicao. The playful sweet touch of the tomatoes added subtlety to the concoction. 

low fat and cheese-less vegan lasagne  

      I also tried their low fat and cheese-less vegan lasagne made of wheat pasta and layers of silken tofu, tomato sauce, eggplant, zucchini and malunggay. Since it’s cheese-less, it was the taste of the tomatoes which gave identity to the meal. Interestingly, the lasagne isn’t layered like the usual ones ordered in Italian restaurants. It’s really amazing how it also tastes like the real thing. 

     Comparing the cheese-less vegan lasagne and the stuffed demi-dried tomatoes, the taste of the latter appealed to me more. 

    Their desserts consist of homemade ice-creams, vegan cookies and cupcakes. I took delight on their lemongrass ginger cucumber cupcake but it turned out to be the opposite. I was disappointed with how the mixture of the lemongrass, ginger and cucumber played in my mouth. For some reasons, it tasted like Japanese. Not being a fan of Japanese dishes, I only had two bites. Good thing I was with a friend who was kind enough to finish the cupcake even if she wasn’t also thrilled with how it tasted. 

lemongrass ginger cucumber cupcake 

     Maybe it was just a mistake of choice. Possibilities are always endless and the other cupcake flavours seemed to be and hopefully more delicious. 

    The good folks at at PETA (People for the Ethical Treatment of Animals) awarded Pipino with the number-one vegan dessert in Manila for their chocolate chip cookie. 

       I have yet to try their award-winning chocolate chip on my next visit. 

       Pipino isn’t that bad, there’s always that thing called experience. RLM