MANILA: Bar Pintxos To Raise Funds For Children With Cancer (October 2018)

Claude Tayag's specialty pintxo: soccarat taba ng talangka, crispy crablet, will be available at all Bar Pintxos branches in Manila from October 1 to 15. (Photo courtesy of Bar Pintxos)

This October 2018, one of my favorite places to get Spanish food in Manila, Bar Pintxos, will be raising funds for children with cancer, through their month-long promo, Pintxos for a Cause.” All three Bar Pintxos branches (Bonifacio Global City, Salcedo Village and Alabang) will offer limited edition pintxos  (tapas/ appetizers from the Basque region of Spain that’s usually served on top of sliced bread) from eight of the Philippines’ top chefs. 

Bar Pintxos' Pintxos For A Cause runs all throughout October 2018
Bar Pintxos’ Pintxos For A Cause runs all throughout October 2018

“This is our way of giving back,” chef and co-owner Miguel Vecin explains, “We’ve been quite blessed to be doing well with our business and we have always wanted to do something for others.” Vecin and his partners decided to donate proceeds of the month-long event to Kythe, “a non-profit, non-stock organization aimed towards improving the quality of life among hospitalized children with cancer and other chronic illnesses.”

Picking Kythe as a beneficiary was an easy decision for Vecin. “(My wife) Ria is a cancer survivor and I can imagine what other families inflicted with the disease are going through. Even worse, I’m sure, if the patients are children.”

For “Pintxos for a Cause,” Vecin thought it would be interesting to invite non-Spanish chefs to come up with their own interpretations of the beloved Basque appetizer. The specialty pintxos will be priced anywhere from P120 to P360. “We do plan to do this yearly,” Vecin shares, “And the idea is to get as many people from the industry on board.”

From October 1 to 15

Margarita Fores (Cibo/Grace Park/Lusso)

Foie gras, calamansi mostarda, pili crumble (P360)

Margarita Fores' Foie with Calamansi Mostarda and Pili Crumble (Photo courtesy of Bar Pintxos)
Margarita Fores’ Foie Gras with Calamansi Mostarda and Pili Crumble (Photo courtesy of Bar Pintxos)

Claude Tayag (Bale Datung)

Crispy paella base (soccarat), taba ng talangka, crispy crablet (P120)

Karla Mendoza (Pizzeria Mozza Singapore)

Fresh goat cheese with five lilies, applewood-smoked bacon (P160)

Karla Mendoza's Apple Braised Bacon (Photo courtesy of Bar Pintxos)
Karla Mendoza’s Applewood-Smoked Bacon, Fresh Goat Cheese with Five Lilies (Photo courtesy of Bar Pintxos)

Francis Lim (Tipple & Slaw/NAV Modern Thai/Sup? Chow)

Mushy peas, oyster mushrooms in oyster sauce, grated cream cheese (P150)

Francis Lim's Smashed Peas and Oyster Mushrooms (Photo courtesy of Bar Pintxos)
Francis Lim’s Mushy Peas, Oyster Mushrooms and Cream Cheese (Photo courtesy of Bar Pintxos)

From From October 15 to 30

JP Anglo (Sarsa)

Dinuguan croqueta, atchara alioli, chicharon bulaklak

Robby Goco (Cyma/Green Pastures/Souv!)

Beef lox on butter fried bread, crispy capers, tomato jam, microgreens

Miko Calo (Metronome)

Bone marrow, beef jus

Josh Boutwood (Test Kitchen/Savage/Helm)

TBA

All proceeds from Pintxos For A Cause will benefit Kythe Foundation
All proceeds from Pintxos For A Cause will benefit Kythe Foundation

Bar Pintxos Tapas y Mas branches:

G/F Gesu Building, Don Jesus Boulevard, Alabang, Muntinlupa

G/F Fairways Towers, 5th Avenue corner McKinley Road, BGC, Taguig

G/F Paseo Parkview Tower San Agustin corner Sedeño Streets, Salcedo Village Makati