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  • Fellow Yelper Kurdy S and I were curious about this Pin@y bakery, so we met here for lunch during one weekend. Looking from right to left, the interior was divided into a bakery section followed by a sizable dining area. The vertical glass case carried an assortment of colorful Pin@y sweets, rolls, and desserts. Everything looked extremely tempting. The atmosphere was casual, down to earth, and unassuming. The Chicken Adobo ($7.99) came with bone-in chicken, vinegar, soy sauce, and garlic. The chicken was tender and meaty, but the marinade could be deepened by the soy sauce and more striking with the mix of sharp flavors. For some reason, the expected flavors were flat and notes to plateau and climax were severely missing. The Sisig ($7.99) encompassed diced pork and pork ears sautéed with garlic, onions, lemon juice, and fresh chopped jalapenos. Given all the sharp tasting ingredients, the flavors should have been far more robust, striking, and complicated. To the chef's credit, the positives were the food did not appear greasy; and the textures came out firm and not overcooked. The side of pancit was lacking flavor, and unfortunately, equally unimpressive. I've had all of these items homemade, so the experience was modest at best given this being one of the only two Pin@y bakeries in the area. Ube Hopia ($4.99) was my least favorite item from the bakery. The exterior was noticeably staled without the fresh flaky textures. Although the purple ube filling was delicious, the air pocket inside was too big for me to recommend it. To this day, my favorite Pin@y bakery is still Valerio's. Despite the limitations, the Sago't Gulaman ($2.50) was truly outstanding. It came in a big glass of tapioca, gelatin, and crushed ice. The drink was impressively refreshing to counteract against the hot summer weather. Of all the things I've tried so far, this is one item that I'd highly recommend. Service was friendly and kind, but the food did take some time to arrive at our table. I still believe their food is a good gateway for those experiencing Pin@y cuisine for the first time. However, their targeted audiences could be much more inclusive of those who have already been introduced to the cuisine. I'd be interested in trying the other Filipin@ restaurant in the area before deciding whether to return.
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