James
Google
The concept of a pinoyshki is interesting - it's basically a piroshki, but instead of the traditional Russian/eastern European fillings like beef, potato, and cheese, it uses Filipino flavors inside the baked dish.
I generally liked the one I had. It's not too large - about the size of a small plate. The dough, and by extension the bread is pretty good. It's not overly crispy on the outside, so it's mostly soft to bite in to. I think if you got these steaming hot it would be really good, but they seem to take the ones in the display counter and heat them up a bit.
The one I got was the pork bisol pinoyshki - which has pork in a spicy coconut chili cream sauce. Honestly this was mostly just pork. In this case that wasn't too bad because the pork was nicely cooked and juicy. I wouldn't classify it as fall-apart tender as the best slow cooking manages, but it was solid enough.
There was a real lack of sauce though. Despite all the adjectives associated with the sauce, I didn't taste much spice, coconut, chili, or cream eating this, just hints of each. It was largely empty outside of the pork.
If the sauce was filled in all the spots the pork was not, I think this would've been amazing. Alas, it's still good, but not as good as it could have been.
For $10, it's not too expensive for a single one.
Overall, it's a interesting fusion that's fun to try, but it doesn't really feel like a proper meal. 7.5/10