MANILA, Philippines?On tiny commercial strip along Teacher?s Village stands a cozy hole in the wall. Literally, a hole in the hole, but I do not intend that as an insult. The walls of this establishment are beautifully hand-doodled with candlelit chandeliers and comfy wooden chairs, an unpretentious place to dine, drink and just be.

Months back, on a slow and lazy weekend night, a group was having a round of drinks, talking about every conceivable topic. The conversation eventually turned to the lack of good and affordable food in restaurants, the kind that did not ?rip off premature pockets.? So the friends thought, ?Why not put up a business together??

So Pino came to be. It?s the brainchild of six young, innovative men whose zest for life flows right down to their cuisine.

These gentlemen are no strangers to the world of food. Chef Nino Laus is the owner of yet another quaint home-type restaurant, Inyo, that serves excellent yet affordable ?couture? food, along Esteban Abada St., Loyola Heights (tel. 9266495/4260301). He and Martin Kabigting had trained under a top chef, Humphrey Navarro. Chef Paolo Peralta honed his culinary skills at the CCA.
Wahoo Sotto once organized events and did catering. BJ Ching, meanwhile, put up a snack bar.
The only newbie in the group is actor Oyo Boy Sotto, who has always dreamed of opening a restaurant out of sheer love for food.

The gang of six has the whole restaurant business sorted out. Chefs Nino, Paolo and Martin handle the food while Wahoo, Oyo Boy and BJ handle the business aspect, plus dining and customer care.

Allow them to tickle your senses. Let them mesmerize you with their beautifully plated creations that, by mere sight alone, prepare your taste buds for a merry mix of exotic flavors.

The offerings at Pino are so diverse in ingredient composition, yet each dish is executed in such a way that perfect palatal harmony is achieved. Kudos to the chefs!

Best of all, one can sit at ease once the bill comes, for you will agree that it is money well spent.

To Nino, Paolo, BJ, Wahoo, Oyo Boy and Martin, it is so nice to see such immense love for craft in men so young.

Congratulations! Well done! Talagang PINO, Pinong-Pino!

Pino?Suites 122, Maginhawa St., Teachers Village East, QC; 0922-8011951, 0917-8392466

Easter discoveries

From Meliza?s Kitchen are melt-in-your-mouth, ?lasang mahal? crinkles (tel. 0917-3531188, 7241437).

From Valle Verde, sansrival that?s rich and crunchy. It comes in Casuy or Macadamia (tel. 6310125). Thanks to Victoria for this discovery!

Congee recipe

?Ako at ang aking asawa ay nagbabalak na magtayo ng LUGAWAN bilang pasimulang negosyo namin kaya lang po ay wala kaming ideya kung papaano magtimpla/magluto nito. Ang gusto namin sana ay abot-kayang halaga na magugustuhan ng mga customer. Mabibigyan mo ba kami ng recipe na affordable sa lahat??
ROBERTO JR. CORTEZ

I leave you in the hands of the lugaw experts, Mr. & Mrs. Lu of the Chinese Culinary Arts Center (tel. 5252720), whose Cantonese Congee recipe they are providing for your reference.

For regular lugaw: Follow procedure. Omit scallops, shrimps, sole fish, bean curd. You may add bouillon cube but base will not be tasty.

3 pc dried scallops, fried then soaked well
2 oz dried shrimps, toasted, washed clean
1-2 pc dried unsalted sole fish, fried
2 lb pig?s bones, parboiled
1 pc ginger, crushed
2 oz dried bean curd sheet, crumbled into small fragments

Prepare ingredients individually.
Combine everything in a cloth bag.

3 c rice, small grain
Wash well, drain, add 2 tbsp oil, 2 tbsp salt. Marinate for 10 minutes.
30 c water

Seasoning:
2 tbsp oil
4 tbsp salt
1 tsp MSG
Cornstarch water
Spring onions
Peanut oil
Boil 30 cups water.
Add cloth bag.
When water is boiling, briskly add rice.
Bring to a boil.
Simmer over low fire, 3 hours.
Add 2 tbsp salt and 1 tsp MSG.
Add-ons to serve:
Sliced?pork, chicken, beef, fish, meatballs. All meats must be coated in cornstarch. Pig?s liver, kidney, heart, stomach (cooked)
To finish congee: Put individual portions of congee base in saucepan. When boiling, add meats of choice. Mix well. Bring to a boil.
Transfer to bowls. Garnish with century eggs, diced spring onion, shredded ginger, finish with peanut oil.

E-mail the author at raspiras@inquirer.com.ph