Popular Filipino restaurant Be More Pacific is set to open its new North Shoal Creek home on
Tuesday, October 10 Thursday, October 12. This is the food truck’s first physical restaurant.
The Filipino menu from chefs/owners Giovan Cuchapin and Mark Pascual feature classic dishes, from lumpia Shanghai (pork and shrimp egg rolls), shrimp fritters, stewed mixed vegetables, and sisig. For dessert, there’s halo-halo made with ube (purple yam) ice cream specially made by Amy’s Ice Creams.
The restaurant will also offer Kamayan dinners, where groups of six to eight diners can partake in family-style dishes and off-menu items like stuffed squid, barbecue pork skewers, and whole fried fish.
The lunch menu will be available via counter service, and the restaurant will switch over to table service for dinner. Sunday brunches (to be added at a later date) will take on the all-you-can-eat format with roasted pig.
The bar will pour out local and Spanish beers, as well as popular Filipino beer San Miguel. It’ll also mix up cocktails and liquors from the Southeast Asian country.
Be More Pacific took over Rebel Pizza Bar, the now-shuttered pizzeria from downstairs neighbor Suzi's China Grill, helmed by Suzi Yi. Yi remains Be More Pacific’s landlord.
Eater photographer Courtney Pierce took a tour through Be More Pacific’s revamped space. It held onto some of its predecessor’s decor details, from the Astroturf-lined patio, television screens, and projectors.
Cuchapin and Pascual launched Be More Pacific’s food truck in 2011. It will still remain in service when the restaurant opens next week.
Be More Pacific’s counter service is available from 11 a.m. to 2:30 p.m. Tuesday-Friday. The restaurant’s full service is available from 4 to 10 p.m. Tuesday-Friday, and from 11 a.m. to 11 p.m. Saturday. Happy hour runs from 4 to 6:30 p.m. Tuesday-Friday.