Pattie Pie brings a fresh take on pizza to Estancia Mall in Pasig, offering two styles: wood-fired sourdough with a beautifully blistered crust and cast-iron pan pizza that’s crispy outside and fluffy inside. The first concept under Chooks Premium Dining (CPD), the Bounty Group’s chef-driven restaurant venture, is led by Chef Allen Buhay and pizzaiolo Chef Renz Nasara, with a focus on 48-hour-fermented dough, comforting dishes, and locally sourced ingredients.
We finally got to try Pattie Pie. Here’s what to expect and what to order!
about
Pattie Pie was named after Patricia Cheng Lim, Executive VP of Operations at Chooks-to-Go Inc.. However, the Metiz Group was the first to publicly launch its Cutie Pie pizza concept. So nagkataon lang na similar yung name.
We love Pattie Pie’s happy, colorful playful vibe, tucked into the former Buffalo Wild Wings corner at Estancia Mall. It feels like an elevated Shakey’s or Pizza Hut, but with the artisanal pizza quality of Crosta.
Chef Allen of Wildflour fame reunites with Chef Renz, formerly of Wildflour Italian, to bring Pattie Pie to life!
PATTIE PIE
📍 Street level, Main Wing, Estancia Mall, Pasig City
🕚 11 AM until late
📸 @pattiepieph
🍕 Reservations accepted; call the restaurant to arrange delivery.
pizza
The menu is centered on its two signature pizza styles, complemented by a limited selection of mains, well-crafted cocktails, and dessert pies to end the meal on a sweet note.
pb&j | 799
cast iron pizza – pepperoni – bacon – jalapeño, cheese crust
We prefer the cast-iron pan pizza, with its thick, airy, fluffy interior, crispy crust, and cheesy wall on the outside. It has a nice sourdough taste and a satisfying cheese pull when you lift a slice, topped with the pepperoni-bacon-jalapeño combination for salty, smoky, and spicy flavors. Masarap even when you bring it at home.
We want to go back for the seven cheese pizza — yum!
mojo – jojos | 399
fried potatoes, ranch dip
A better version of Shakey’s Mojos—not soggy, with firm potatoes, a crispy crust, and a good ranch dip.
margherita | 599
classic margherita, stracciatella
Sometimes you get tired of the Neapolitan-style pizza, and the wood-fired sourdough pizza here is a refreshing change. With its beautifully blistered crust, tomatoes from Benguet, and Casa del Formaggio cheese from Bacolod, sarap, simple lang! You get to savor the flavors of quality ingredients with just a few simple toppings.
We like to go back to try the white sauce brie and fruit pizza – masarap kaya?
The whole peeled tomatoes are made from excess tomato production in Benguet, through the inspiring Mayon Premium project by the WOFEX group, Wildflour, and Erwan. Inspiring ang story na ito…
aperol spritz | 420
The aperol spritz was the perfect pairing for the pizza—bubbly, citrusy, and appetite-stimulating.
note: they serve pineapple-jalapeño hot honey on the side because they don’t believe in putting pineapple on pizza!
mains
roast chicken | half 599 / whole 1,199
free range chicken roasted in the wood fire oven, pineapple – jalapeño hot honey, grilled corn
Ang sarap ng free-range chicken—malinis ang lasa but still tasty. A squeeze of lime brings out the flavors, while the wood-fired oven adds a lovely smokiness. Add the hot honey for sweet chili notes.
tiger prawns | 899
tiger prawns, pickled peppers, cooked in the wood fire oven, anchovy dressing
The prawns are big, with a lovely smoky flavor, complemented by a nice anchovy dressing and their own juices.
tita’s bolognese pasta | 499
rigatoni pasta, bolognese sauce, kielbasa, mozzarella
It’s called Tita’s Bolognese because it’s sweet enough for Filipino tastes, but not quite sweet enough for Italians to care. This was the only dish that was just okay, as it seemed unsure of its identity. We’ll try the other pasta next.
pies
corny pie | 350
corn bread, cereal milk, corn flakes, polvoron
The dessert pies here are the best, so save room! Love this All Corn Pie, with cornbread, cereal milk with corn, crunchy cornflakes, and polvoron. The pies are not too sweet, perfectly balanced, and enjoyable without the umay.
triple chocolate tart | 320
chocolate tart sucrée, chocolate crèmeux, shaved chocolates
Ang sarap! The chocolate is velvety smooth, not too sweet, and full of rich, chocolatey goodness.
peach – mango crumble | 299
fresh mangoes, peaches and mango ice cream
Inspired by Jollibee’s peach mango pie flavors, but elevated with a lovely crumble and a scoop of ice cream on top.
choco – pistachio tart | 320
kataifi, white chocolate, pistachios
Sarap din nito! Dubai Chocolate Pie has lovely pistachio flavors and crunchy kataifi, best enjoyed with the cream.
final thoughts
We love the cast-iron sourdough pizza with its thick, airy dough, crusty edges, and delicious PB&J (pepperoni, bacon, and jalapeño) combination. Order two pizza styles to share, and don’t miss the simple Margherita to appreciate the quality of the dough and ingredients. The Mojo Jojos are also a must, paired with an Aperol Spritz or a can of San Pellegrino sparkling soda—get the blood orange!
The wood-fired roast chicken is worth ordering, too, and add one pasta to round out the meal. But save room for the dessert pies! They’re creamy, flavorful, and not overly sweet. Our favorites are the All Corn Pie and Triple Chocolate Tart.
Budget around ₱800 per pizza, ₱400 for a cocktail, and ₱300 for the dessert pies. Prices are on the high side, but the quality of the ingredients shines through.
What makes Pattie Pie special is the happy, lively vibe. These days, when dining out is something you save up for, you want more than just good food—you want warm service, a place that lifts your spirits, and a meal that feels worth every peso. Pattie Pie delivers that cheerful experience, making it a fun place to share good pizza with family and friends.
PATTIE PIE
📍 Street level, Main Wing, Estancia Mall, Pasig City
🕚 11 AM until late
📸 @pattiepieph
🍕 Reservations accepted; call the restaurant to arrange delivery.
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you Chef Allen for hosting us and for sharing the stories.
p.s. Chef Allen makes the best polvoron in Manila, inspired by his Kapampangan mom’s recipe! ask if available..
