From Cookies to Culinary Heights: PIPINOS’ Delicious New Chapter

Seven years ago, the name PIPINOS first carved its place in Bandung’s F&B scene. What began as an online cookie business soon grew into a small stall in a food court, then into a cozy spot on Ranggamalela Street. Their soft cookies and rich, fudgy brownies were the kind you’d take home in a little box—though they rarely made it past the car ride before you snuck a bite. Fast forward to today, and PIPINOS has grown up. Now in a more spacious home in Ciumbuleuit, the beloved bakery and cafe has reinvented itself into an all-day dining restaurant, embracing a New American concept that feels both fresh and familiar. Step inside, and you can still sense whispers of its sweet past—but the menu, the space, and the overall experience promise something entirely new. It’s an evolution worth savoring.

Fiona and Fadli, the duo behind PIPINOS, shared how their rebranding came to life. Inspired by the sight of families gathering over meals in their cafe, they decided to take the leap and create a restaurant serving high-quality dishes worth lingering over. And they mean business—under the leadership of Head Chef Kemal and Sous Chef Han, the menu is a showcase of creativity and craft. We were still admiring the airy seating and the inviting view of the open kitchen when the first dish arrived.

As Indonesians, opor ayam is a close-to-heart meal—one that instantly brings comfort. Chef Kemal takes this classic and gives it a refined twist, creating a richer, more layered profile than the version we grew up with. Honestly, it was the most delicious opor ayam we’ve ever had (second only to our mothers’). The rice, infused with lemongrass, torch ginger, and crisped pandan leaves, carried a fragrant, delicate aroma. On the side, a grilled sambal batokok added a smoky kick, while sautéed keciwis, brightened with lemon zest, cut through the richness with a refreshing lift.

From the familiar warmth of opor ayam, we moved to a Western favorite—the Beef Burger. What made it special was the house-baked bun, the juicy patty cooked to a perfect medium, and the generous melt of American cheese. The smoky remoulade tied it all together, its creamy mayo base brightened with tangy capers, chopped gherkins, a subtle chili powder heat, and a pleasant crunch from crispy fried onions. When we cut it open, the patty was so smooth and tender it practically melted away—a definite highlight of the meal and an instant personal favorite.

Not long after, the kitchen surprised us with two of their showstoppers: Tender Lovin’ Cheese and Paella Negra. The Tender Lovin’ Cheese was a dream for meat-and-cheese lovers—200g of grass-fed OBE Organic Australian striploin, grilled over hibachi until perfectly juicy, then brushed with their house steak lacquer to lock in flavor. The blue cheese sauce on the side was creamy, tangy, and bold, yet never overpowered the beef. We loved the little touches—the crisp potato chips for texture, and the sweet potato leaves that added a gentle sweetness to round out the richness.

Then came a trip to the coast, PIPINOS-style. Chef Han presented the Paella Negra, a dramatic sharing plate of jet-black rice, its striking color and depth of flavor drawn from squid ink. Instead of the traditional route, this version had a Southeast Asian soul, with rice cooked in a rich seafood dashi made from dried ebi, anchovies, and scallops. Pan-fried to form a golden crust on both sides, it was crispy at the edges yet tender inside, carrying layers of deep, briny umami. After explaining the dish, Chef Han mixed everything at the table—seafood, sambal, crunchy peanuts, and fragrant rice melding into one irresistible bite. The toppings alone were a feast: seared scallops, tender squid, and plump shrimp, all brightened with a touch of lemon zest and juice. It was the kind of dish you don’t just eat—you remember.

“Now it’s time for dessert!” And we couldn’t have agreed more. We went for their special Burnt Chocolate Cake, and even before it landed on the table, a faint smokiness drifted our way. The cake itself was dark, rich, and inviting—served with a cloud of unsweetened whipped cream that perfectly balanced its bold sweetness and dense texture. A light sprinkle of sea salt elevated the flavors, making each bite linger just a moment longer.

All in all, both the place and the new menu feel like a big win. PIPINOS hasn’t just rebranded—they’ve truly redefined themselves. With separate brunch and dinner menus, each thoughtfully curated, there’s something here for every mood and occasion. Whether you’re stopping by to relive their cookie days or diving into their bold new creations, the new PIPINOS feels fresh, confident, and absolutely worth coming back to. Big congratulations to PIPINOS on this exciting new chapter! We left with happy stomachs, big smiles, and already talking about what we’ll try next time. With food this good, we know the rest of the menu will be just as exciting — and we can’t wait to come back for the next delicious adventure.

PIPINOS
Jl. Ciumbuleuit No.85, Bandung
P: 0851-7432-1054
Instagram