LOLA PILING · EST. 1987
founder & head cook
Recipes older than you.
Every dish starts in Lola Piling's handwritten notebook — sinigang at exactly 3pm, adobo simmered low for two hours, halo-halo with leche flan made that morning. Three generations now cook side by side. Fiesta bilaos feed hundreds every weekend, and the recipes have never changed — that's the promise.
— Lola Piling