Pink Panda - Metro Manila

Great eating with a twist and note on everything they love about asia. I reko the sisig, bulalopho. I love it, plus points for the music choices. ambiente is also great

If the owner of this restaurant believes that he can rebuild fusion, he is wrong! that eating is so terrible it insults the very bases of Asian cuisine. If I were singapurer and would try out the insulting eating of pink panda, I would demand an apology for the destruction of the Singapore cuisine. I heard the owner is part of French, too bad he got no talent from both sides of the spectrum. I tried panda sisig bungalow next to him called the sisig was too fat. it felt as if it went to your throat, making it more difficult to swallow. there are better places out there. that's an insult for kapampangans. this is not their money worth.Salt and pfeffer ribs seemed to be mumiified ribs. the flesh was hard and contained too much salt. I can only say that the saltiness is overwhelming with this dish./ the Chinese bbq pork belly has no special sparkling in it. it's boring and salty again. they made too hard and the skin became leathery. there is no hint on sweet and they can find the five flavors in their taste./ overall this is one of the most terrible restaurants in manila. I would definitely not go back here because it's a waste of money. the owner should go back to the cooking school to learn real cooking. there is nothing special about this place, except its tacky ambiente, which tries hard to portray an upstream vibe. carenderias has better to offer for the fraction of the price. Finally, these foods insult the various cultures asia and also prevent further damage please stop!

We started dinner with the Prawn Toasties (PhP 220) and were completely smitten with the taste and texture. I’m seriously craving for it while typing right now! Presented as small triangles of bread with sesame seeds and sweet chili sauce on the side, these toasts were savory. They were fried to a light bronze and had a mild, unobtrusive flavor. Pink Panda’s Chicken and Dumpling Noodle (PhP 240) is awesome stuff that reminded me of childhood. It’s a chicken-rich and particularly hearty soup that consisted of roasted chicken, spinach dumpling, garlic chips, and egg noodles cooked in lemongrass ginger broth that’s aromatic. The soup had a good amount of salt, and the noodles had a good bite to it. The dumplings were flavorful and stuffed full, folded into little round parcels. Yum! Who eats at Pink Panda without getting their signature Pink Panda Pork Bun (PhP 190)? Made with Chinese sausage, wood ear mushroom, and salted egg, these “siopao” pork buns are must-orders. They’re huge and tasty, especially with the sweet sauce. I liked that the pork did not have too much fat. We appreciated more of the meatiness in the fluffy steamed bun. Dimsum and then Some (PhP 330) is a must-order when you want to relish a quality yum cha meal. Three different types of shrimp dumplings (more like “hakaw”) were served hot on the table: chili, pumpkin, and kinchay. Honestly I couldn’t choose which one was the best. All were great and really satisfying, with or without the accompaniment of chili soy sauce. Crispy Beef Rendang (PhP 220) was the star of the night. It’s one of the best-selling dishes at Pink Panda, and the reason is pretty obvious. The short ribs were perfectly fried, with a crisp exterior and a tender inside. Swimming in spiced coconut sauce and a coating of delicious spices, their rendition of the beef rendang was so mouthwatering that we had to order two extra cups of jasmine rice (PhP 50) to maximize our enjoyment of the meal. Crunchy and fragrant, it’s a fiery fare that’s like an explosion of great flavors. Totally addictive. Finally, we had Char Kway Teow (PhP 285), a popular dish in Malaysia, Singapore, Brunei and Indonesia. It’s a rich dish emboldened by chicken, Chinese sausage, hearty hofan, egg noodles, chili, and sweet soy, with a scattering of bean sprouts to add crunch. If you’re trying char kway teow for the first time, go for the gusto! rochkirstin.com

We started dinner with the Prawn Toasties (PhP 220) and were completely smitten with the taste and texture. I’m seriously craving for it while typing right now! Presented as small triangles of bread with sesame seeds and sweet chili sauce on the side, these toasts were savory. They were fried to a light bronze and had a mild, unobtrusive flavor. Pink Panda’s Chicken and Dumpling Noodle (PhP 240) is awesome stuff that reminded me of childhood. It’s a chicken-rich and particularly hearty soup that consisted of roasted chicken, spinach dumpling, garlic chips, and egg noodles cooked in lemongrass ginger broth that’s aromatic. The soup had a good amount of salt, and the noodles had a good bite to it. The dumplings were flavorful and stuffed full, folded into little round parcels. Yum! Who eats at Pink Panda without getting their signature Pink Panda Pork Bun (PhP 190)? Made with Chinese sausage, wood ear mushroom, and salted egg, these “siopao” pork buns... read more

Pink Panda Pork Bun. Not crazy about the food selection here . Looks appetizing because of the cute plating but the taste, not so. The place looks cool tho.