Amare la Cucina takes a Filipino turn—still rooted in their signature brick-oven, hand-tossed pizzas, but now opening a new chapter with Pugon by Amare. Tucked in Scout Hill, Camp John Hay, just right across the parking lot (before the log houses subdivision), this new concept quietly introduces itself with something both familiar and reimagined. The first thing you’ll notice? The large, unapologetic pugon on the right—alive, warm, and constantly working. It feels like the heart of the space. Before anything else, a little context: the pugon (wood-fired oven) has deep Filipino roots, shaped by indigenous methods, Asian clay ovens, and Spanish influence—derived from fogón. It has long been a staple in panaderias, baking everyday bread like pandesal. So in a way, this isn’t new—it’s a return.
I asked one of their marketing staff, Ms. Juniora, why they chose to name it Pugon by Amare instead of simply calling it a branch. She shared that as a family-owned business, they wanted this space to stand on its own—an identity that leans more into Filipino dishes while still carrying the Amare DNA.
Pugon by Amare is also pet-friendly—something I always look out for. We brought our cat, Mitsui, with us, and they have a designated al fresco dining area where pets are welcome. Safe to say, this one goes on my growing list of pet-friendly cafés and restaurants in Baguio.
And then came the food—each dish feeling like a conversation between memory and curiosity. The Pork Sisig arrives exactly how you’d expect it to—chopped pork maskara, chicken liver, calamansi—but with a liver-forward flavor that lingers a little longer than usual. It’s oily, yes, but it stays true to what sisig has always been. The Crispy Enoki, on the other hand, feels like a pleasant surprise—light, crunchy, dipped in suka—it’s the kind of appetizer you don’t overthink, you just keep reaching for it. The Iloco Salad balances things out, but let’s be honest, it’s the generous chunks of crispy bagnet that steal the moment—resting on greens, but not hiding. The Kare-kare leans into richness, thick and grounded, the kind I personally prefer over the soupy versions—it holds flavor, not just liquid. Then there’s the Tinapa Fried Rice—smoky, comforting, unexpectedly perfect when paired with kare-kare, though I’d probably dial down the margarine just a bit.
The pizzas feel like where Amare plays. The Crispy Isaw Pizza is interesting—it sits in that space of “I don’t know if this will work… but it does.” As someone who leans more toward isaw than other street food, I found it enjoyable, though I’d personally go lighter on the chili. The Sisig Pizza, though—I tried this on a separate visit—and I have to say, I liked it even more than the sisig itself. It’s filling, savory, and something about the cream sauce softens everything into a more cohesive bite. It just works.
For drinks, the Cortado is straightforward—balanced, no fuss, just good coffee. The Ube Latte, though, feels like a small nod to how Baguio cafes are evolving—ube done right, not overpowering, still letting the espresso breathe. It’s sweet, yes, but not trying too hard. It feels like dessert you didn’t plan on ordering—but you’re glad you did.
What also stood out to me is how Pugon by Amare expands beyond just dining. The space includes multiple function halls for small to large gatherings, with their biggest accommodating up to 180 guests. It’s clear they’re opening themselves up to something bigger—celebrations, events, shared tables (in a different sense), and more reasons to gather.
They’re currently on soft opening, with plans to refine both the space and the menu. And honestly, I’m already looking forward to coming back. The place feels airy, with high ceilings that don’t trap the noise or the crowd—it doesn’t feel overwhelming. If you’re worried about it getting too busy, there’s always a quieter hour to slip into.
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Some places feel like they’re trying to reinvent everything. This one feels like it remembers where it came from—and gently builds from there.
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