CALL it what you will – a “Filipino dish with a twist” or just simply “upgraded Filipino cuisine” – Finio Restaurant is proof Pinoys won’t leave well enough alone. But to delightful results.

Finio Restaurant is a quaint and unassuming casual dining restaurant located along Tomas Morato Avenue, a strip of foodie haven with countless cozy and hip restaurants to choose from. It’s a refreshing gastronomic change and gives most of us a chance to get re-acquainted with our passion for our own cuisine.

More than trying to impress, it’s the restaurant’s ability to make its customers feel at ease that is much more important. Its interiors are cozy (and tots are provided high chairs), laid-back and clean (restrooms included). With sunny walls, ample space and none of the unnecessary fillip designed to merely impress, Finio rightly puts its emphasis on its food.

Owned and managed by 32-year-old Jerald Ong Chua, Finio Restaurant is a favorite not only of the local crowd but also of balikbayans. It’s through word-of-mouth that Finio spreads its good reputation.

Take for example Rona Palisoc of Gazebo Royale whom we chanced upon at Finio while celebrating her birthday. “The first time I was here was just last week. I was with two friends,” she said. “We ordered a few of their specials, and I immediately liked the food.” Her initial experience prompted her to celebrate her birthday in her new-found food haven. “The food is great and the price is not so bad,” she added.

“Finio’s name comes from the fusion of two words: ‘fine’ and ‘Filipino’,” explained the owner. According to him, the love for food runs in his family. “I grew up watching cooking shows like Wok with Yan and Cooking with Nora. And right after the show, I would remember running off to the grocery to buy the ingredients and try to cook the dishes myself.”

Jerald continues to experiment with his dishes, often collaborating with his chef. Top on the list of Finio’s must-tries should be their upcoming addition to their already scrumptious menu: the Laing Pizza (P288) made out of homemade thin-crust dough topped with mozzarella and special pizza sauce, laing and pork on a soft thin crust. Yum!

For starters, you can’t go wrong wth their best-selling Crab and Mango Salad, kani crabsticks and ripe mango on a bed of crisp fresh lettuce. At P178, the salad can be shared with three to four persons. If you’re a soup person, then Pancit Molo Soup (P188) is the right choice. The Molo Soup contains the classic mix of chicken, ground shrimps and molo balls simmered in a rich shrimp broth.

You can also try some of Finio’s excellent appetizers. Their Sorpresa de Balot (P158), duck eggs simmered in a mildly spiked sauce, is one way to enjoy our very own exotic specialty. Pritson Maki Roll (P148), on the other hand, is crispy pork belly rolled in tortilla wrapper served with lechon sauce. The safe but equally satisfying Baked Green Mussels (P188) is topped with a special dressing and roasted garlic.

For the main course, sample Pancit Finio (P198), a house specialty that combines canton and sotanghon noodles topped with lechon kawali. Another must-have on your plate is the Boneless Crispy Pata (P398), perfect with its soy vinaigrette sauce, and one that cries out for either rice or beer.

Of course, Finio’s very own Kare-kare Classic (P248) should be on the list and this all-time favorite is one of the best I’ve tasted. Then there’s Laing at Liempo (P148), a dish of gabi leaves and pork belly simmered in gata and bagoong.

For dessert, nothing beats their Banana Langka Float (P88), your good old turon with langka served with a scoop of vanilla ice cream. Or try their Mango Crepe Supreme (P108) for an extra jolt of sweetness. Coffee and tea are also served to cap the wonderful meal.

While it’s good to enhance our gustatory experience with the new and the trendy, we always find ourselves going back to the comfort of our good old Pinoy favorites. And digging into the familiar and then discovering a twist can sometimes be a welcome surprise.

Finio is located at 220 Tomas Morato Ave., Quezon City. For inquiries and reservation, call 415-1278 or 0917-8018674, or email finio_modernpinoy@msn.com.

Recipes

Laing Pizza

1 pc Pizza Dough
1 tbsp Olive Oil
90 grams Mozzarella Cheese
40 grams Quick-melt Cheese
100 grams Gabi Leaves
250 ml Coconut Milk
70 grams Sliced Pork
30 grams Chopped Onion
10 grams Chili Finger (julienned)
1 tbsp Bagoong

Procedure:

1. Boil gabi leaves.
2. Combine gabi leaves with sliced pork, coconut milk, chopped onion, chili finger and     bagoong.
3. Brush olive oil on the pizza dough.
4. Evenly distribute the mozzarella and quick-melt cheese.
5. Top with the cooked laing.
6. Place in an oven until dough becomes crisp and brown.

Crab & Mango Salad

100 grams Green Lettuce
3  pcs Kani Crab Sticks
1  pc Mango ( cubed )
6  tbsp Garlic Mayo Dressing
2  tbsp Mango Syrup Procedure:
1. Arrange green lettuce on a salad plate.
2. Place kani and mango along the sides of the greens.
3. Top with garlic mayo and mango syrup.