Everybody is searching for the ultimate pultan hangout and In Quezon City that starts with Pepeton’s Kapalmuks. More specifically you will want to try kapalmuks at Pepeton’s Grill and Catering. While their menu is packed with pinoy favorites, kapalmuks is their claim to fame. If you’re ready to find what kapalmuks is and the buzz behind it, keep reading to see what makes Pepeton’s Kapalmuks a must try
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Table of Contents
About Pepeton’s Grill and Catering
Pepeton’s Grill and Catering was built on a love for family get-togethers and proper home-cooked food. What started as a small setup serving grilled staples eventually grew into one of Quezon City’s most recognized bar and grill spots.
Known for meat and seafood cooked fresh off the grill, the place quickly earned a reputation for food made to be shared. The standout, and the dish that gets talked about the most, is Pepeton’s Kapalmuks.
What Is Pepeton’s Kapalmuks?
Kapalmuks is deep-fried pork face. Yes, the actual face of a pig. Ears, cheeks, snout, and everything in between. Filipinos have a way with combining words and this is no different. Kapal means thick, mukha means face. Smash them together and you get kapalmuks. Thick-faced, both literally and in spirit.
Some people confuse kapalmuks with crispy ulo, and to be fair, the lines have blurred. A full ulo used to mean a whole head, skull and all and sometimes even the brains. But most places now split the head, clean it, and serve it face-up. What Pepeton’s serves lands somewhere in the middle: no skull, no brain, just half a face hacked up and fried.
The problem with traditional ulo is time. Even after hours of boiling, it still takes 45 minutes or more to fry. Nobody wants to wait that long for food, especially in a busy bar and grill. So Pepeton’s adapted. They switched to kapalmuks, boiling dozens of half-heads in advance, drying them properly, and storing them until it’s go time.
When an order comes in, the face gets sliced into a grid and dropped in the fryer. Ten to fifteen minutes later, you’ve got a sizzling plate of fried pork face on the table.
The slicing of the face helps it crisp evenly and pulls apart easier while staring straight right at you. Yes, the eyeball is intact and the teeth are visible. No, It’s not subtle.
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Read Next: Where to Eat in Quezon City: 11 Must-Try Locations
A Look at the Pepeton’s Menu
The menu at Pepeton’s covers pretty much everything you’d expect from a proper Quezon City bar and grill. It’s a full-scale operation, and they’re not trying to ride one viral dish. Whether you’re coming in for dinner, pulutan, or something fried to go with your third bottle of beer, there’s something here for it.
Whatever you’re looking for, you’ll find it. Pork, chicken, beef, goat and seafood dishes are plentiful. Binagoongan, sisig, goat caldereta, chicken liver adobo and daing na bangus to name a few.
If you’re specifically after pulutan, they got you. Tokwa’t baboy, kilawin, crispy tenga, and chicharon bulaklak all show up as standard options. And if you want to pretend you came here for balance, there’s a whole line up of sinigang and other sabaws. Vegetables, rice, and enough pancit to feed a small barangay. Don’t forget about dessert
They’ve even got barkada platters and party trays for big groups. And yes, beer is absolutely on the menu.
Pepeton’s kapalmuks is the star of the show, but it’s far from being the only amazing food they have.
What I Ordered at Pepeton’s
I’d already eaten twice that day, so this wasn’t a full deep dive but after four dishes I didn’t need to see anymore it was clear Pepeton’s Grill and Catering know exactly what they’re doing. The portions are massive, the flavors you won’t soon forget, and the atmosphere is perfect.
Pepeton’s Kapalmuks
You already know the story behind this one, but eating it is a different experience entirely. One piece snaps like chicharon, the next one has just enough fat to coat your teeth, and another turns out to be mostly cartilage. Some parts crunch, some parts melt, and every once in a while you’ll hit something that makes you stop and wonder if you’re supposed to be chewing it. You are. There is work to be done on this beast to get to all of it. The outer layers towards the skin are fatty pork bits, but closer to the bone structure you hit the sweetest and most tender pieces of meat you can imagine. It’s pure chaos on a sizzling plate with teeth.
Sinigang Na Ulo Ulo Ng Salmon
I didn’t order this as a palate cleanser. I ordered it because it was listed as sinigang na ulo ulo ng salmon, and if you’ve spent time in the Philippines, you already know that means you’re getting the entire head. Ah yes, ulo means head the same way that head means head, you muppets. Anyway, the meat around the collar is rich, the broth has the usual sourness from tamarind, and the entire bowl is packed with veggies and fish. The cheek meat of any fish is always the best meat so learn how to dig out.
Papaitan Ng Kambing
No need to overthink this one. It’s goat, it’s bitter, and it’s good. You taste that bitterness immediately. It’s sharp, unmistakable, and absolutely intentional. The reason? Bile. Actual goat bile. Not a metaphor or some bitter herb. It’s straight-up poop juice. Yeah I said it, and it works. The broth is deep, oily, and full of the kind of flavor you don’t find on trendy food lists. If you like papaitan this is as solid as it comes. Papaitan is not for everyone, and I can respect that. But don’t tell me eww no, if you have never tried it.
Bachichay
This is bacon Chicharron. In case you have been living under a rock, chicharron is usually pig skin that is deep fried. Think pork rinds if you’re from North America. This is that, but with meaty pieces of sliced bacon. Salty, crispy and piping hot. Do I really need to say anything else about this? Ok fine, they’re delicious and one of the best pulutan you will find in Quezon City.
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Pepeton’s Kapalmuks Stands Alone in Quezon City
Most sit-down Filipino restaurants in QC play it safe. You get the usual spread. Sinigang, kare-kare, lechon kawali, pancit. Nothing wrong with any of it, but it’s the same old song and dance.
Pepeton’s goes a step further.
They dropped a full pig’s face on a sizzling plate and built a reputation around it. Not some upscale version with a durian aioli and not street food from a cart on the side of the road. Just a brutal, brilliant slab of fried pork face cooked better than most spots could ever manage. And they do it in an air-conditioned room with a full bar and enough menu to keep your whole table happy.
This isn’t a pulutan joint pretending to be a restaurant. And it’s not a restaurant pretending to be adventurous. Pepeton’s and their kapalmuks live in that middle lane where almost no one else manages to land. Quezon City has a few can’t miss bar and
Pepeton’s Kapalmuks: Prices, Hours, and Locations
Prices:
Let’s just start off with what you’re after here. Pepeton’s kapalmuks house special will run ₱1099. Boenless kapalmuks will run 499/999 for a half and whole respectively. Most main dishes sit between ₱250 and ₱700 depending on the protein and dish. And barkada platters start at ₱1499
Operating Hours:
Quezon City: Open daily from 9:00 AM to 12:00 PM
Marikina: Open daily from 10:00 AM to 10:00 PM
Locations:
Quezon City Branch: 109 Mother Ignacia Ave, Corner 1103, Quezon City, Metro Manila
Marikina Branch: 1 SW Dao, Corner Bayan-Bayanan Ave, Marikina, Metro Manila
Pepeton’s Kapalmuks: Final Verdict
If you are in Quezon City and the usual suspects on the menu board just are not cutting it, Pepeton’s Grill and Catering awaits. While their menu is packed with Filipino classics, there is no denying that Pepeton’s Kapalmuks is the undisputed king. It’s crunchy, fatty, and surprisingly tender. Grab a cold beer, soak in the vibe, and you’ll get exactly why this spot is legendary in Quezon City for pulutan. Don’t take my word for it, go taste the thick-faced legend for yourself!
Have you tried Pepeton’s Kapalmuks or any of their other dishes? Share your experience in the comments below!
Pepeton’s Kapalmuks – FAQ
What is Kapalmuks?
Kapalmuks is a deep fried pork face. Literally half the pigs head is deep fried and you get all of it. Ears, snout, cheeks, skin. You name it it’s there. Even the teth and eyeball staring back at you as you it’s face.
Can you order Kapalmuks boneless?
You sure can. If the thought of that face staring back at you is a bit much, they will debone it, remove the teeth and eyes and bring bits of meat chopped up. And you can order this in the whole serving or a half serving starting at ₱500
Can I find Pepeton’s menu online?
Absolutely. You can start at Pepeton’s official website. And a simple google maps search for them will give their menu. Just click on the images and at the top will be a menu showing the menu option.
What kind of sauce is served with Kapalmuks?
Kapalmuks is served with spiced vinegar and soy sauce mixture. It’s pretty common in Filipino cuisine and you will find it served with other fried dishes all over the country
Is the entire serving of Kapalmuks edible?
Almost. Obviously you won’t be chewing through the bones and teeth unless you’re a weirdo. Other than that though, you can have a go at all of it. Eyeball and all.
