Nestled within the cool, pine-scented breezes of Camp John Hay in Baguio City, Pugon by Amare la Cucina has carved out a unique space in the local culinary scene. While its sister restaurant, Amare, is celebrated as a premier pizzeria, Pugon introduces a broader, deeply inclusive concept that marries wood-fired tradition with comforting local heritage.
The Heart and Soul of Pugon
According to Operations Manager Ray Anthony Chua, the entire identity of the restaurant centers around a single, powerful concept: family. “Pugon is a family restaurant,” Chua explains. “So we focus on Filipino cuisines and our local dishes and produce. Unlike our other restaurants like Amare, here we cater to all classes, and we focus heavily on the locals.”
This commitment to warmth and community is mirrored in the restaurant’s architecture. Designed to harmonize with Baguio’s natural aesthetic, Pugon features striking high ceilings and sweeping glass walls that invite the lush garden environment indoors, allowing diners to feel connected to nature while enjoying a hearty meal.
Rooted in Wood-Fired Tradition
The name Pugon (hearth or brick oven) pays homage to the very core of Amare’s culinary journey. Long known for wood-fired pizzas, the establishment utilizes specialized brick ovens powered by firewood sourced exclusively from local fruit-bearing trees. This traditional method not only imparts a distinct smoky profile to their dishes but also anchors the kitchen in sustainable, artisanal practices.
“Gusto talaga namin i-treat bawat isang guest na dumadaan sa amin, yung best, just like receiving family from a house po na pagmamay-ari namin,” Chua shares, emphasizing their core cultural philosophy.
Must-Try Specialties & Personal Favorites
Pugon’s menu bridges Italian technique with distinct Cordilleran flavors. Diners are treated to an array of stellar house favorites.
Guests can enjoy the Isaw Pizza, an innovative fusion favorite boasting incredible crunch that is perfectly complemented by house-made strawberry tsuka vinegar. Additionally, the restaurant offers classic comforts such as hearty servings of Pork Bagnet, traditional Chop Suey, and other local dishes tailored for family-style sharing.
When asked about his personal favorite, Chua’s eyes light up when discussing the Crispy Enoki. “Yung crunch niya kasi, yung texture. Then syempre, isasawsaw pa rin siya sa strawberry tsuka na gawa natin dito.”
Creating Lasting Memories
For Chua and his team, success isn’t measured solely by numbers, but by the tangible reactions of their guests walking out the door. The ultimate reward is simple: seeing genuine smiles and clean plates.
“Malinis yung plate. It says a lot about kung paano kami as an establishment,” Chua reflects.
On your next visit, stop by Pugon by Amare la Cucina in Camp John Hay, Baguio City, and is open daily from 10:00 AM to 9:00 PM.
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