Cover Hoy Pie People by Toyo Eatery and Hey Pie People
Hoy Pie People by Toyo Eatery and Hey Pie People
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Toyo Eatery and Hey Pie People collab to present Hoy Pie People and a slew of artisanal pies both savoury and sweet
It was no bake sale! Instead, we were spoiled with an array of pies and inspiring creativity from the multi-course meal collab between the acclaimed Toyo Eatery and popular home-based pastry brand Hey Pie People.
The pie party, named Hoy Pie People, was an idea brought about during one dinner. “We were mutuals on Instagram for a while and we’ve been fans of her pies. Raeanne and Colin have also eaten in Toyo and have tried both our kamayan and tasting menus,” says Toyo Eatery co-owner, May Navarra. “A few months back, we finally met in person when they invited us over to their place. Because we have this mutual interest over food, the idea of doing something centred around pie came up as a fun idea, then as the night progressed we got more into it. Eventually, it became a serious discussion.”
See also: What makes a great pastry chef?
Above Hoy Pie People by Toyo Eatery and Hey Pie People
Hoy Pie People by Toyo Eatery and Hey Pie People
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To get the menu rolling, they sent each other edible inspirations: Raeanne sent Jordy and his team a few pastries to try, while they, in turn, sent over a basket of ingredients from their different suppliers that they thought she would be able to play around with. The package included passionfruit, sweet potato, balikutsa sugar and ylang-ylang, among many others. A lot of after-service calls and tasting sessions transpired thereafter, resulting in a menu that featured an impressive display of savoury and sweet treats.
The Hoy Pie People collab started with a kinilaw na tanigue on a fried pastry, followed by a potato tart with kilawin na kambing dressed in goat sauce. There was also a tasty fried hand pie filled with tinapa spread, tuna, and fish roe filling, packaged similarly to a famous fast-food pie. Diners were then asked to choose between two options for their last savoury snack: a pot pie that hid chicken adobo, tinawon rice, chicken skin, jowl, and egg yolk in golden pastry; or a pie with buko and squid slivers with crab meat in a squid ink crust.
Hoy Pie People by Toyo Eatery and Hey Pie People
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In true Toyo fashion, they kept things fun by asking guests to move from the main dining area to a room situated on the second floor to partake in a sweet selection of pies. What used to be their gym room and R&D kitchen was transformed into a club scene with live music from a DJ as well as a pie room, where customers got to choose two out of the seven pies on display. “Because what’s a pie party without the party?,” says Navarra.
There was a spiced Bauko pear pie with salabat ice cream; an ube pie served bottoms up, on top of halo-halo; a pie with banana slices and patis dulce de leche topped with charcoal cream and toffee nut crumbs; frozen sugar pie made with local sugars—panutsa and balikutsa; one with a passionfruit custard base and a meringue top torched tableside; a tublay meringue pie; and then a ylang-ylang- flavoured custard creation with a bruléed top.
See also: Dessert darling: Meet Filipino James Beard Award winner Abi Balingit
Above Hoy Pie People by Toyo Eatery and Hey Pie People
Above Hoy Pie People by Toyo Eatery and Hey Pie People
Hoy Pie People by Toyo Eatery and Hey Pie People
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The night was capped off with two last bites in the form of a mango-manchego pie-infused ice cream and a Negros kamote pie with a pili praline sauce.
After this collab, the Toyo Eatery team have a few more scheduled to keep them busy until the rest of the year, and this includes culinary projects in Tokyo, Seattle, Bali, and Seoul.
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