Be More Pacific Tasting

Guys, I have a brand new obsession. Should I be more specific? Be More Pacific, which started as a food trailer in 2011, has just opened there first brick and mortar off of Anderson Lane.

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I recently blogged about Eldorado Café, a new Mexican comfort food joint that instantly went on my top ten of favorite in Austin. Be More Pacific is only a hop, skip and a jump away from Eldorado Café, and this Filipino soul food was another instant favorite.

To be totally honest, Be More Pacific was my first time trying Filipino food in Austin, so I wasn’t exactly sure what to expect. I’m happy to report that it was better than my wildest dreams could have conjured.

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I was smitten nearly as soon as I walked through the door. A staircase led to the restaurant, but along the wall of said staircase was an array of photos and a sign that read, “This Is Us.” (Coincidentally also the name of the television show that I’m currently binge-watching and ugly-crying over.) These pictures of the owners and family members throughout the years had me smiling as I made my way up the stairs.  That smile only got bigger as I reached the top and my eyes were instantly drawn to the spacious rooftop patio.  I made my way out there as soon as I could, and my friend Becca joined me minutes later. And then, we feasted. We feasted so hard, y’all.

Mark, who owns Be More Pacific alongside his wife Kristine Luna and Gia Cuchapin, explained to me that Filipino food is the melding of Chinese, Malaysian, Indian and American cuisines. But because the Philippines were colonized by Spain, Filipino food is also Asian food with a Spanish influence. As if this isn’t a unique enough offering to Austin, Be More Pacific is extra special because it’s Filipino soul food. And I swear to you, I could taste the soul in every single bite.

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One of my absolute favorites was an appetizer called Sisig. This is crispy pork with onions finished with an egg, lime garnish and house made chips. Mark explained to me that, in the Philippines, this is a social dish that you eat while drinking beer with friends and family. Each person takes a turn with beer pours while all enjoy good conversation and dig into the Sisig. This sounds like my ideal night. This savory, decadent appetizer is definitely great as a drinking buddy, but I couldn’t help thinking that it would also be perfect for a hangover. At twenty-eight, I try really hard not to be hungover. (Because it never goes away. Like ever.) But next time I am, I know I’m going to make my husband pick me up about seven orders of the divinity that is Sisig.

Another dish that left me captivated was the Kare Kare. This is brisket with bok choy, long beans, and – wait for it – eggplant in creamy peanut sauce with a side of shrimp paste. Underneath all of this magic is the white rice that perfectly complements all of it. The shrimp paste seems like a small addition, but adding tiny bites of this to the rest of the dish accentuated every flavor exquisitely. Writing posts like this at night is so dangerous because I make myself so hungry thinking about the food porn and have to make an effort to not drool all over my computer. That is what is happening right now. I really do wish I was exaggerating.

The SCCLBFR is an acronym that make for the loveliest of dishes. Want to know what those gorgeous letters stand for? Spicy Curry Coconut Lime Bacon Fried Rice. Yes. And all of these things combine into a subtle yet striking array of perfectly paired flavors. What a time to be alive, am I right?

I could go on and on, and I will. (That’s a Taylor Swift lyric. I sneak those in any chance I get.) The chicken in the tangy Adobo fell off the bone and just about melted in my mouth, and the Longanisa Tots were perfectly crispy and covered in queso and Spicy Banana Sauce. Speaking of Spicy Banana Sauce, this striking combination of sweet and spicy also made for one of the best Bloody Mary’s I’ve ever tasted.

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Dessert was the Halo-Halo, which you can find plastered all over basically ever food blogger’s Instagram feed in the Austin area. This gorgeous delight features Ube ice cream which is homemade purple yam swirled with Amy’s ice cream. This is specially made by Amy’s for Be More Pacific, and the taste is truly one-of-a-kind. Also in the Halo-Halo is shaved ice, fruit, jellies, flan and evaporated milk.  It’s what Austin never knew we so desperately needed. Hats off to Chefs Salvador “Buddy” Melgarejo and Tony Dominguez for being the culinary saints that they are.

Dish after dish was presented and each was unique, delicious and big enough for two or more people to stuff their faces with. The dishes are all family-sized, so lucky for me I came prepared (and by prepared I mean hungry.) I am so glad Mark advised me to bring a plus one, as my food coma would have been a food coma and about fifty food babies otherwise. It was a food coma that I cannot wait to relive again and again. I’d even take the fifty food babies.

Be More Pacific is the best of additions to the Austin food scene. You’re going to hear a lot of hype about this place, and every single word of it will be true. Now excuse me as I go dream about creamy eggplant sauces and fried rice acronyms.