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Pinpin Restaurant: Filipino Adobo Chicken Lunch

Pinpin Restaurant

For this week’s International Food Friday, AIESEC SFU featured Pork Adobo from their Travel Tuesday country – Phillipines! I was really excited to try out Filipino food for the first time, and I had the perfect place in mind: Pinpin Restaurant on Fraser Street.

Soup of the Day

To match up with AIESEC SFU’s featured food, I ordered the Adobo Chicken w/ Rice ($9.95). Since the Adobo Chicken was one of the Value Meals, it was served with the soup of the day. This soup had a thick gravy consistency and tasted like the Chinese fish stomach soup. From what I could see, it had egg white, beef, onion and mushroom.

Adobo Chicken

As detailed by AIESEC SFU’s article, adobo is a method of marination in a blend of vinegar, garlic, salt and bay leaves. This adobo chicken was also simmered with soy sauce, which made it just slightly salty. Although, eating the chicken with rice toned down the overall saltiness.

The portion size was surprisingly generous. The three large chicken thighs left me satiated and sleepy. There were also several hard-boiled quail eggs.

Adobo Chicken  2

Since the chicken was cooked low and slow, the meat literally fell off the bone; I ate everything with just a fork. The meat was quite moist for the most part, with some parts being a tad dry. Interestingly, I found that the flavour profile of this dish to be very similar to Chinese cuisine, which made sense since this restaurant was Filipino-Chinese fusion.

Overall, it was a tasty and affordable lunch. I went around 12pm, and it wasn’t that busy. Although, more and more people started coming in after I finished.

To learn more about the Philippines and its cuisine, check out AIESEC SFU’s International Food Friday Post!

Final Bytes

  1. Closed on Mondays
  2. Ample free street parking
  3. Can get quite busy during prime dinner hours

Foodobyte’s Rating


Pinpin on Urbanspoon

About The Author

Curtis Ng Hello! I'm a UBC Dietetics Major, which is ironic because pizzas and fries were the staple foods of my high school diet. In 2011, I started Foodobyte as a means to express my passion for food, nutrition and photography.

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