Something old, something new at Po & Pilar
After launching “Just The Way I Make It For My Dad,” Bruce Ricketts’ tribute to his father, Po & Pilar continues its restaurant takeover series with “Just The Way Our Moms Made It,” a collaboration between chefs Jordy Navarra of Toyo Eatery and JP Cruz of Inatô, both one-star Michelin restaurants.
Named after the grandmothers of co-founder Jericson Co, Po & Pilar was built on the conviction that every dish carries a story. The “Just The Way My ____ Made It” series builds on that idea by inviting chefs and beverage professionals to step away from their usual menus and cook from a more personal perspective, drawing inspiration from the people who have had the greatest influence on their lives.
Jordy and JP presented a one-night-only menu inspired by the women who first introduced them to the rhythms of cooking, hospitality, and sharing a meal. They developed a menu rooted in family memories and the food they grew up eating rather than recreating signature dishes from their restaurants.
“The first dinner showed us that guests connected just as much with the story as they did with the food,” says Jericson. “That’s what we want this series to keep exploring. Every cook has a personal history that begins long before a professional kitchen.”
JP says, “Growing up, our dinner table was deeply shaped by my mom’s roots in Cagayan. She brought the bold flavors of Ilokano cuisine into our home. Everyday family meals became this shared connection to her hometown.”
Jordy says, “My mom was never one to cook often, so the times that she did always felt like a special occasion. She had this knack for throwing together unexpected, almost unusual pairings. At first they’d catch me off guard, but I’d end up liking them, and eventually became inspired by those choices.”
For Jordy and JP, this collaboration is a tribute to the women whose influence still shapes not only the way they cook, but also the stories they choose to tell through food.
Since opening its doors in Legazpi Village earlier this year, Po & Pilar has quietly become one of Makati’s most distinctive new restaurants. Created by Jericson together with Bernice Tiu, David Ong, Tiffany Yu-Chua, Gian Buenavista, and Kerwin Lo, the restaurant draws on family memories, inherited recipes, and the idea that familiar dishes can still surprise when viewed from a different angle.
There is more to look forward to at Po & Pilar as they also bring new stories to their table as they introduce new dishes.
Favorite signature dishes include: the Kilaw and Sisig combines General Santos tuna, green mango, and pork face cracklings in a nod to classic Filipino pulutan (appetizers or bar chow); the Steamed Fish with Mushroom “Adobo Gumbo” that draws from old Chinese-Manila restaurant cooking, bringing together steamed fish, mushroom gravy, adobo spices, and a dark roasted roux; the Stir Fry Steak Au Poivre takes inspiration from Chinese restaurant stir-fries, combining picanha (rump or sirloin cap), peppers, youtiao (a long golden-brown deep-fried strip of wheat flour dough), and black pepper sauce.
The latest additions are dishes worth trying.
One of the additions, Spaghetti Sinigang Assassina, came from a cook’s memory of his grandmother slowly cooking gabi (taro) into sinigang until the broth thickened on its own. That memory turned into the starting point for a pasta dish that keeps the tart, comforting character of sinigang while taking on a completely different form.
The Milkfish Duo approaches bangus from a different angle. Rather than treating the fish as a single preparation, the kitchen separates the loin and belly, preparing each according to its strengths. Served with fresh piccata and house chili crisp, the dish highlights the distinct textures and flavors of one of the country’s most beloved fish.
The Mackerel Terrine Bocuse d’Or began with escabeche as inspiration. The familiar sweet-sour profile remains, but it is reframed through a potato terrine, sauce gribiche, and marinated raisins, drawing on classical French technique.
The Agrodolce Pork Shoulder is sweet and sour pork re-imagined with Italian ingredients, which starts with balsamic vinegar, strawberries, black pepper and shaved cheese, replacing more familiar elements. The result is a dish that feels both unexpected and strangely familiar.
For dessert, a Chocolate Mousse evokes a different kind of memory. Inspired by the long-discontinued KFC chocolate mousse many Filipinos grew up with, it turns a fast-food favorite into something more polished without losing the original’s appeal.
As Po & Pilar enters its next chapter, the goal remains unchanged: to create food that feels both surprising and familiar. Bernice shares, “We want people to leave thinking, ‘That was fun.’ You’re always going out and coming home at the same time. You’re exploring something new, but there’s still a sense of comfort and familiarity underneath it all.”
Po & Pilar is located at 227 Salcedo Street, Legaspi Village, Makati City. For reservations or inquiries, call or message 0962 909 1749.
