Be More Pacific
6-Course Tribute to Manila Dinner Event
The restaurant world remains perhaps the best arena in which newly-arrived immigrants can seize a piece of the American Dream. Be More Pacific started in 2011 as a food truck whose mission was to make Austinites fall in love with Filipino cooking. They succeeded beyond their wildest expectations. In 2017, with a fiercely loyal client base, they opened their spiffy bricks-and-mortar digs in Austin, and in March 2020, they expanded to Houston! Chef Julio Ortega came on board to handle the cooking end of the new restaurant, and he is having a field day. If Filipino cooking is still new to you, you’ll be discovering a cuisine that is often called the original fusion food, with Malaysian, Chinese, and Spanish flavors. There’s a focus on poultry and pork, and many dishes use vinegars and Spanish spices. Here, you might find Kare Kare, a brisket-based stew served with bok choy, long beans, and eggplant, or SCCLBFR—Spicy Curry Coconut Lime Bacon Fried Rice—which comes with a fried egg and green onion garnish. “A fun and approachable experience for those unfamiliar with the cuisine,” says the Austin Chronicle. We will be taking over the restaurant for this event, and Chef Julio Ortega will be in and out of the kitchen to take your questions and walk you through the splendors of Filipino cuisine.
About the Host:
Salvador "Buddy" Melgarejo
Executive Chef
Chef Melgarejo took early inspiration from his baker mother and chef older brother, becoming the Exec Chef at Tableu Grill and Bar, “Restobar” specializing in Traditional Filipino Cuisine in Luzon when he was 22. Moving to Austin, he worked in hotels and country clubs before coming on as Executive Chef of Be More Pacific in 2019.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Summer Salad
spring mix with fresh watermelon, strawberries, dried cranberries, almonds, and raspberry vinaigrette
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Sisig
crispy pork, mayonnaise, and onions served on a sizzling platter with raw egg and lime
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Roasted Lechon
roasted pork belly served with homemade lechon sauce
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Adobo Chicken Wings
chicken wings braised in soy sauce, garlic, vinegar and served with sauteed red onions
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Bulalo
beef marrow stew with beef ribs, corn, and potatoes
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Turon
dessert lumpia stuffed with banana and jackfruit and drizzled with coconut syrup
Be More Pacific
506 Yale St, Suite E
Houston, TX 77007
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
