Three Sisters' Restaurant reopens on the other side of Kapitolyo, Pasig

Three Sisters' Restaurant of Pasig
136 West Capitol Drive, Kapitolyo, Pasig City
Open daily from 10 a.m. to 11 p.m.

(SPOT.ph) Fourth-generation owner Paul Pike has always had huge plans for iconic Pasig eatery Three Sisters. But what he did not expect was how so many people would come to believe in their brand. "People have been telling me that we are sitting on a gold mine," he imparts. "Yes, there have been talks of franchising, expanding... It's all quite overwhelming, actually."

Everything's up in the air right now, but what the family is sure of is that they want to carry on their great-grandmother Rosa's legacy. So they've opened a new Three Sisters restaurant: same area, different spot.

We love the modern air of this new space.

The structure arose with the bones of an old split-level house, but the feel is definitely modern Filipino. Although the interiors are a refreshing change from its former dank and dated digs (which has now been torn down by the lot's owner), Paul smartly stuck to the tried-and-tested classics that have kept their regulars around for over 70 years.

Chicken Barbecue with the works

The famous Pork Barbecue

Crispy Hito

The pork barbecue can still be ordered per stick (P48), or as a combo meal with rice (P165/plain, P170/garlic or Java) and pancit. The same goes for the chicken barbecue (P195/plain, P200/garlic or Java).

This Pancit Bihon wins in life.

Pancit and pasta can also be ordered a la carte (P80) or by bilao (P280 to P1,260) for a party at home. The Pancit Bihon is a well-loved classic—seasoned just right and topped generously with vegetables, pork, and chicharon bits.

Construction was delayed by heavy rains so the kitchen was only partially functional during our sneak peek. We were told that there are a few exciting additions to the menu, such as a Kare-kareng Pata. Their meat-heavy dishes would pair nicely with a refreshing Pako Salad (P180) or Chopsuey (P160).

Pako Salad

Chopsuey

Paul candidly shared that he wishes his late mother were still around to see the new restaurant and watch the brand grow. "Before pa, she was trying to convince me to go to culinary school. She would even give me the brochures. If I knew I would eventually take over the business, sana before pa, while she was still alive."

But, now Paul is obviously making up for lost time. Building the new restaurant is just the beginning—they plan on putting up smaller eateries offering a concise menu of their bestsellers. This is a move, obviously, to answer the demand for their famous barbecue and pancit to widen their reach beyond Pasig. All we can say is: Better late than never.

Photos by Hans Fausto