About Us

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About 30 Pigs and Pints

30 Pigs and Pints Inc. was founded on June 2016, is a full service bar and restaurant company. The overall concept of the bar is speakeasy; it’s a kind of a bar where sophistication and proper decorum come together unlike the usual bars and nightclubs. This concept was simply to create a cozy and relaxing bar environment that was well suited to have great conversations, gatherings and night outs whilst offering great drinks and quality freshly prepared dishes and bar chow.

Situated inside Century Hotel Compound in Balibago, Angeles City. Pigs and Pints food menu ranges from varieties of seafood, chicken, pork, steaks, lamb, desserts and other sides. These items were enhanced over time to meet the expectations of our guests who are continuously patronizing these dishes we serve. Aside from great food varieties, Pigs and Pints also is a drink hub, featuring locally known brands of beers, premium liquors and spirits and cocktails specially made only for the Pigs and Pints patrons.

About the Chef

Chef Bong Sagmit, Executive Chef of Century Hotel in Angeles Pampanga, explores the farm to table concept and is an advocacy of responsible and sustainable farming. Chef Bong has been working on the kitchen for 15 years now, working from a fast food chain to the biggest hotel at Pampanga, starting from the lowest on the line, and now the Executive Chef of Century Hotel, Angeles City with 3 Restaurant outlets, namely, Encore Banquet Hall, Casino on Deck Restaurant and Peking House Restaurant. And to add to his busy schedule, last July of 2016, together with friends with the same interest, they opened their own restaurant, Pigs and Pints (Balibago Angeles City). And they didn't stop there, a month after they acquired BBQ & Co. Bar and Grill at Clark, Pampanga. His style of cuisine is progressive Filipino with nose to tail approach. Enhanced his curious mind also on fermentation, curing and preserving. By doing constant research in it, gives him more notes and comes up with beautiful dishes. He believes that by doing so, gives more depth to the food, taking and making another step in food preparation techniques to present it with a story.