Pandie Rating: 
Since writing this review, Victorino’s has expanded its dining quarters due to incessant demand.
One could say that I’m not an avid Filipino foodie fan. I’ve always been puzzled at the lack of vegetables present during Filipino meals and the abundance of so much oil used in cooking or how they are sometimes all too salty that we even add a salted egg in some fish meals to make it more flavorful. It’s an odd conundrum for me and doesn’t shout healthy at all. But come on, who am I kidding. Filipino food is DELICIOUS (just not my top preference for health reasons). It may give you a heart attack someday but at least life is good. (not promoting eating lechon everyday anyway!)
So when we decided to surprise our friend with a cake on her despedida, one of my barkada suggested Victorino’s, which was tucked away in the little Scout community or Tomas Morato area in Quezon City. Victorino’s is partly engineered by no other than the famous pastry chef/baker Heny Sison who was also the teacher of my (same) friend’s grandmother! Imagine that, Heny Sison has been inspiring decades. I became extremely curious. So with the help of Waze, we found it!
It’s actually just a modernized ancestral home and my dad likened it to his childhood home with the classic Filipino-Spanish interiors and nostlagic windows. It definitely had a cozy vibe and we were able to get settled in comfortably even when the restaurant was jampacked. It felt like visiting a friendly grandmother’s house. 