{"id":326090,"date":"2020-07-08T06:00:22","date_gmt":"2020-07-07T20:00:22","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=326090"},"modified":"2020-07-08T06:00:22","modified_gmt":"2020-07-07T20:00:22","slug":"pepoys-restcafe-turns-a-year-old","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/pepoys-restcafe-turns-a-year-old\/","title":{"rendered":"Pepoy\u2019s Restcafe turns a year old"},"content":{"rendered":"
Pepoy\u2019s Restcafe in Chalan Kanoa turns a year old today. (Contributed Photo)<\/figcaption><\/figure>\n

Pepoy\u2019s Restcafe will mark its one-year anniversary with a thanksgiving fellowship today at the Chalan Kanoa restaurant. Like other businesses that managed to stay afloat during this time of COVID-19, owner Marilou Malasarte is the first to say Pepoy\u2019s management and staff have a lot to be thankful for.<\/p>\n

Bishop Ryan Jimenez will lead the simple anniversary celebration. As an added bonus, Pepoy\u2019s will be giving discounts on select food items throughout the day.<\/p>\n

\u201cWe will also giving a small token of appreciation (food equivalent) to our loyal customers who are always supporting our products,\u201d she said.<\/p>\n

Malasarte is thankful that Pepoy\u2019s was able to reach the milestone, given the challenges like the COVID-19 pandemic that tested not only businesses but everyone this past year. \u201cWe are very proud to say that we managed to stay operational until now. [At that time we had just] opened [for] less than a year and was still introducing Pepoy\u2019s to the public, then suddenly a pandemic halted all of the businesses, gives us something to think if we can still reach our one-year anniversary,\u201d she said.<\/p>\n

Pepoy\u2019s pork barbecue. (Contributed Photo)<\/figcaption><\/figure>\n

With the help of its hardworking staff and support of loyal customers, Malasarte said that Pepoy\u2019s managed to weather the storm and was able to continue operations.<\/p>\n

\u201cApart from the pandemic, we feel that the biggest challenge now is how to be consistent with the quality of food that we prepare and sell. Making it consistent in taste and quality is management\u2019s utmost goal and commitment to every customer that wants to dine and patronize our food,\u201d she said.<\/p>\n

As for future plans, Malasarte said she wants to expand Pepoy\u2019s dining area and build a larger karaoke room to accommodate more customers. \u201cBut right now the most important thing is to survive and provide jobs for our employees. The management and staff of Pepoy\u2019s would like to express our sincerest gratitude to our customers for the support and trust you gave us. \u2026We owe our survival to all of you. \u2026We promise that we will continue to do our best to provide quality food and services that everyone looks forward to when they dine at Pepoy\u2019s,\u201d she said.<\/p>\n

Pepoy\u2019s kare kare. (Contributed Photo)<\/figcaption><\/figure>\n

Pre-pandemic or not, Malasarte said Pepoy\u2019s bestseller continues to be its bulalo (soup made from beef shank). Its pork and chicken skewers have also become quite popular immediately after Pepoy\u2019s started offering them a few months after opening. Other dishes that Pepoy\u2019s have become known for are its Filipino viands like dinuguan, kare kare, tocilog. tapsilog, pakbet, pork intestine skewers, tapa, and its signature Pepoy\u2019s silog.<\/p>\n

Pepoy\u2019s Restcafe is located in the Armatech Building in Chalan Kanoa, just right after the stoplight at the U.S. Post Office. It is open daily from 7am to 9pm. It used to sit a maximum of 40 customers but, to adhere to government-mandated social distancing rules, it can accommodate 20 at this time. For any questions on the menu, take out, delivery, or catering, call 483-8895.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pepoy\u2019s Restcafe will mark its one-year anniversary with a thanksgiving fellowship today at the Chalan…<\/p>\n","protected":false},"author":15,"featured_media":326130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-326090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/326090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=326090"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/326090\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/326130"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=326090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=326090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=326090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}