Chef Stephen Bustamante comes home with Pastorelli
Chef Stephen George Bustamante may have trained in California and worked in some of Manila’s top kitchens, but his newest venture brings him right back to where it all started—just two kilometers from his Lola’s old house in Batangas.
That homecoming takes shape at Pastorelli, the newest dining concept at PonteFino Hotel, which has now officially opened its doors to guests.
Before welcoming the public, the restaurant hosted a private preview for members of the media, offering a first look (and taste) at its elevated take on classic Filipino comfort food.
More than just a new restaurant, Pastorelli represents a full-circle moment for Bustamante. It’s a place where childhood memories, Batangueño flavors, and his years of culinary experience come together in a menu that’s rooted in tradition but delivered with polish and purpose.
“We don’t want to reinvent the wheel,” said Bustamante during the launch, where guests were treated to a curated multi-course dinner.
“We want to serve dishes that are familiar to the Filipino palate but made with premium ingredients and extra attention to detail.”
A taste of home
Pastorelli’s menu pulls heavily from local favorites but with thoughtful upgrades that elevate each bite without losing authenticity.
The meal began with a bowl of steaming Batangas bulalo, made from prime-quality beef—rich, comforting, and instantly grounding.
For starters, house-made chicharon offered a satisfying crunch, the kind that wakes up your palate and hints at the indulgence to come.
Among the standout mains was the lamb shank adobo, where the strong, gamey flavor of the lamb was mellowed by the classic adobo marinade.
“The adobo cuts through the intensity of the lamb,” Bustamante explained. “That’s why we chose the shank—it carries flavor well.”
The wagyu kare-kare was another crowd favorite, with its sauce made from scratch—peanuts roasted in-house, then ground with garlic cooked in the same oil, lending a depth rarely tasted in commercial versions.
Every spoonful carried both comfort and complexity.
Rounding out the mains was the binagoongan lechon kawali, where the spotlight was deliberately placed on the bagoong.
“The lechon kawali is actually secondary to the bagoong,” Bustamante said. “The goal is to make the bagoong shine.”
For dessert, biko cheese fritters played on nostalgia and surprise, a familiar sticky rice transformed into golden, bite-sized pieces with a savory cheese finish.
A culinary homecoming
Born in Manila but raised partly in Batangas, Bustamante moved to San Francisco at 13, where he received his culinary education and training in California-style cooking.
He returned to the Philippines more than a decade ago and worked with notable establishments like Sentro and One World Deli before finding himself back in Batangas.
“After years and years, I kind of forgot which part of Batangas I was from,” he said with a laugh.
“My Lola’s house is actually probably like two kilometers away from here. So, I guess it’s just fate that I’m back. I feel very at home.”