Meet chef Sam Ro of La Pita, Poblacion’s must-try Middle Eastern restaurant

How would you describe the La Pita experience?

At La Pita, we believe that we don’t have customers; we host guests. Our aim is to create an environment where everyone feels like they’re dining in a welcoming home rather than just a restaurant. From the food to the design to the atmosphere, La Pita transports our guests to the sun-kissed Middle East, and we’re incredibly proud to be quickly becoming a favourite destination for authentic Middle Eastern cuisine.

⁠Tell us about yourself and your F&B experience.

I started cooking in our family restaurant, so cooking has been a cherished part of my life for as long as I can remember. My journey into a professional kitchen began at the age of 14. Cooking has always been central to our family dynamics, from hearty morning breakfasts to long, communal dinners filled with love, friendship and companionship. I arrived in Manila at the end of 2019, intending to stay for just five months. However, when the pandemic hit, I felt lost and confused, leading me to start selling hummus and pita from home through a small Instagram page called ‘La Pita’. My experience spans countless restaurants, from Italian to steakhouses and catering, but my heart always leads me back to our beloved family restaurant and ancestral recipes.

More from Tatler: A Dom Pérignon trip to Bali with Tatler Dining

⁠What inspired you to open La Pita?

The inspiration to open La Pita came from the overwhelmingly positive feedback we received when we started selling hummus and pita from our small apartment. As more and more people expressed interest in trying our food, it became clear that there was a demand for it. This encouragement motivated us to take the leap and create our cosy restaurant, where we could share our authentic Middle Eastern cuisine with the whole community.

Are these the recipes you grew up with, the food of your childhood?

Absolutely! Many of the recipes we serve at La Pita are the same beloved dishes you’d find in any Middle Eastern home. I draw inspiration from my childhood cooking experiences, and our family restaurant family recipes, while of course, adding my personal touch to each dish. This blend of tradition and creativity allows us to share authentic flavours while making every meal a unique experience for our guests.

What are some of the signature dishes at La Pita?

We have a thoughtfully curated menu that we update regularly, featuring specialities that rotate throughout the week. Our small kitchen does pose some limitations, but it also fuels our creativity. From day one, our hummus has been a crowd favourite, with the beef arayes close behind. On Saturdays, our Wagyu shawarma really steals the spotlight.

See also: Beyond bucatini: 7 quirky pasta shapes worth discovering

⁠How have you perfected your pita? What, to you, is the secret to the perfect pita?

Perfecting our pita has been quite the journey! We discovered that pita varies not only by region but also from restaurant to restaurant, which inspired us to experiment extensively. After months of trial and error, we went through 81 different recipes and modifications before finding our ideal pita. While there’s no single secret to achieving perfection, the summer heat and humidity of Manila significantly influence our yeast measurements and proofing times. To us, a perfect pita is like a canvas, capable of holding all the delicious sauces we offer while being delightful enough to enjoy on its own.

How have you perfected your hummus? What, to you, is the secret to perfect hummus?

Perfecting our hummus has also been a labour of love. For me, the key to that velvety, creamy texture is using the right balance of tahini and chickpeas. I believe in letting the subtle flavours shine through without overpowering it with garlic or cumin. This approach allows the pure essence of the tahini and chickpeas to take centre stage, creating a truly delightful experience.

Tell us about some of the specials and other new dishes you’ve introduced at La Pita.

Our menu at La Pita is always evolving, which adds an element of excitement for our regular guests. While our smoked meats don’t appear often on the menu, their rarity creates a delightful anticipation. We’re currently developing a fresh menu that will launch in a couple of weeks, and I can’t wait to share a sneak peek of some new dishes. You can look forward to the beloved kubbeh and sujuk, as well as two original salads and an exciting new dessert that will surely delight your taste buds.

Read more: Inside the re-opened M Dining + Bar: What’s new?

What has the reception been like since opening La Pita?

The reception since opening La Pita has been heartwarming! Initially, people were unfamiliar with us, and we didn’t engage in any marketing or promotions—it was all about word of mouth, friend to friend. Thankfully, the majority of those who visited loved the experience and kept coming back! After a few challenging weeks, the restaurant really turned a corner, and we’ve seen a positive transformation that fills us with joy and gratitude.

Why do you think La Pita has become so successful and popular?

La Pita’s success and popularity can be attributed to our strong commitment to quality—we never cut corners. Every dish is prepared as if we’re cooking for our own family, ensuring that each guest leaves satisfied. We strive to deliver Middle Eastern cuisine that matches the high standards that my grandfather put upon me in our family restaurant where it all started, we want to share this with everyone right here in Manila. As I always say, the secret ingredient is love. When you cook with love, passion, care and attention to detail, your food truly shines, and that’s what keeps our guests coming back for more.

⁠What is the biggest challenge you faced so far and how did you overcome it?

The biggest challenge we’ve faced so far has been sourcing the right ingredients, from chickpeas to tahini and the perfect flour, because these are key ingredients in Middle Eastern cuisine and don’t naturally grow in the Philippines. Additionally, finding a dedicated team with the right mentality to work at the highest standards and execute our vision was no small feat! However, through perseverance and teamwork, we overcame these hurdles and now operate as a well-oiled machine, ready to serve our guests with the best of what La Pita has to offer.

See also: New Japanese restaurant in BGC: Kei Maki

What do you love most about your job?

I find immense joy in preparing amazing food, and I even embrace the learning experience of my failed attempts at new recipes. The smiles on our guests’ faces and their lovely feedback inspire me to keep going. I strive to create food that nourishes the soul, and in return, my own soul feels fulfilled and deeply satisfied.

What’s next for La Pita? What can we expect from the new branch in Greenhills?

Exciting times are ahead for La Pita! We’re set to open in Greenhills towards the end of the year. The new space will be a generous 270 square metres, featuring a dream kitchen that any chef would love, along with a spacious al fresco dining area. On weekends, we plan to offer shisha and even a rotisserie over an open fire. This new location will showcase an expanded menu with more Middle Eastern dishes, utilizing an incredible wood-fired oven and grill to bring those authentic flavours to life. We can’t wait to share it with everyone!

Anything else you’d like to share?

We are also launching a new concept soon called “The Last Bun,” an exciting burger concept that breaks the craze of the popular smash burger. We will first launch as a pop-up in Legazpi Village, dropping our burgers on Thursday for the week ahead—every single day is a different burger! This allows me to showcase my favourite flavour combinations for burgers, but at the same time, allowing a lot of creativity. We pair the burgers with lacto-fermented fries and a secret salt mix that will leave your mouth watering. I’ll also be pairing the food with a choice of two homemade fermented sodas—my version of lemon, and also a cola. Expect to be curious!

NOW READ

October 2024 Dining Radar: Iai by Bruce Ricketts, Ayà x Serai, The Beef Bar, and more

What makes a great cocktail menu? We ask Asia’s top bar owners and mixologists

Tatler talks to Gordon Ramsay about his new restaurant in the Philippines