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If there is one thing that separates Mad for Pizza from the other pizza places in town, it would have to be its eccentricity and originality. For one thing, it is the first pizza place that is not franchised from anywhere in the world and is purely-owned by a group of Filipino-Chinese businessmen. For another, it is the first pizza place that showcases a cinematic and Hollywood-type feel to it with bright lights and ceiling and mirrors placed in one area that can capture every smile, burp or delight a customer exudes. And still another, it is the first pizza joint that allows you to watch your pizza being made and created.



Mad for its Interiors


Even before you step inside its premises, there is already a cheerful and jovial vibe emanating from the cheery four walls of Mad for Pizza. Some may credit this excitement with the transparent glass walls surrounding the place where you can actually see what the people inside are eating; while others may see the bright and yellow lights as bringing a positive mood to the atmosphere. Whatever it may be, eating at Mad for Pizza can definitely uplift and hearten your mood – and that is even before you have ordered anything!

Seats and tables are situated outside but for those who’d like to take in the interiors of this pizza joint, you can relax inside while waiting for the server to drop by. The red and brown hues of the tables and chairs of Mad for Pizza actually complement the whole transparent ambiance. Plus, plastered on the walls of this joint are what you need to do to make your pizza experience memorable – the instructions and the steps on how to make your own pizza are evidently displayed.


Interestingly as you enter the place, there is a makeshift bar on your far left where alcoholic drinks are served. Hanging atop the counter is a TV screen where you can watch all your favorite sporting shows.

The kitchen where the pizzas are made is also transparent in nature with glass windows separating it from the restaurant itself. Notably part of its interiors, you can see the chefs working double time and the ingredients they use for your pizza splashed on its counter. What is fascinating about having the cooking taking place here is that there is not even a horrid (or rancid) smell radiating from the chefs’ tables to the customers’. The cooks – and the kitchen – seem like they aren’t even there.



Mad for Pizza – and Pastas

The main course, of course, is the pizza (P285). It’s a ten-inch round pizza riddled with all your favorite toppings. But unlike any other pizza joints, this time, you need to create and make your own delight. First, choose from any of this type of dough: the classic dough, the herb dough, the garlic parmesan dough or the spinach dough. Next choose your sauce. Available are the following: the house pizza sauce, the roasted garlic alfredo sauce, the Fra Diablo (spicy tomato cream sauce) or the barbecue sauce.


And finally, since this is a toppings-all-you-can pizza joint, you can have as many as 40 toppings or garnishes in one pizza plate! But, of course, you need to be discerning as well since it is better to mix and match the right flavors than to come up with a smorgasbord of just about anything. Among the choices available include provolone cheese, blue and cheddar cheese, spinach, zucchini, onion, grilled chicken, calamari, shrimp, pepperoni, clams, basil, fish, ham and bacon, and rosemary, among others.

At first glance, the size of the pizzas may look rather small, especially if you are a group of eight to ten people but once you have tasted its delicate and intricate flavors, the servings can be somewhat huge already. What’s more, these pizzas are just tender to the bite and all flavors are fused together to bring out a pleasant aroma. Every crunch and nibble can seemingly last a lifetime and it is probably one of the best pizzas you have ever tasted.


If, on the other, hand you don’t like your pizza to be made and created (and you are truly hungry and you don’t have the time to choose), then you can opt for a ready-to order pizza (P268). There are three choices to choose from. Justin’s Favorite is a ten-inch pizza filled with mozzarella, parmesan, cheddar, pepperoni, bacon, sausage, meatballs and crumble. Anya’s Creation is a combination of alfredo sauce, mozzarella, parmesan, cheddar, shrimp, and rosted garlic. Andross’ Choice is pizza sprinkled with mozzarella and parmesan cheese, feta, ham and pineapple.


Aside from the pizzas, there are the pastas, of course. The Spaghetti Carbonara (P208) is your classic take on a special carbonara with alfredo sauce, mushrooms, chicken bits and topped with parmesan cheese, bacon bits and parsley.


The Beef Stew Pasta (P208), on the other hand, may be a little bit hot and spicy for some but it’s essentially an attraction of different flavors rolled into one. It is a perfectly hearty, infused with tomato based sauce mixed with stewed slices of smoky Angus beef belly.



Mad Not Just for Pizza


Mad for Pizza is not just about pizzas. For starters, try its House Salad (P188), a combination of lettuce, cheese, tomatoes, pineapple bits and of course, its sauce. It looks like Caesar’s Salad at first but once you’ve tasted its rich flavors, it’s both sweet and sour to the palate.


There is also the classic Fish and Chips (P288) which is a meltingly tender cod fish wrapped in crispy, lightly coated pancake breading with a whiff of vanilla essence. It has fresh and hefty servings and the chips can be dipped in its accompanying mustard sauce.


The Tennessee Pork Ribs (P248) is another one of those classic dishes and specialties sure to fire up your taste buds. Smoked, this is an insanely tender meat, made even more intense with richly smothered barbecue sauce. The ribs are so soft that not only can you eat the meat, but the bones as well! These are chewy and supple, perfect to the hungry tummy.


Another meat rich in texture is the Angus Beef Belly in Adobo Sauce, also known as the “Amboy” (P248) which is prepped and tenderized through overnight marination to make certain of its ideal quality. Its semi-sweet adobo sauce that lingers in the meat (and your mouth) gives this dish a delicious Filipino-American flair while heightening the beef belly’s tasty components. You’d also love the tomato toppings, the cup of corn as part of its side dish as well as the soft and chewy cup of rice.

When it comes to desserts, try the panna cotta (P88) which is a cold and Italian custard sprinkled with caramel syrup and fruit sauce or the banofee cobbler (P88), a dessert made of graham crackers, bananas, whipped cream and a chocolate sauce, giving it that rich and creamy goodness. The latter is packaged in a jar so you’d be sure to savor every scoop.

And to get all of these food down, there is the strawberry mango iced tea (P88) which when strawberry and mango fruit mixed together comes out with a delicious purple flavor that’s satisfying; or the salted caramel shake (P98), ideal for two people (yes, for two) with its sweet, frothing and creamy flavor.


enon_seal_threeThe Verdict

It is quite surprising that pizzas, pastas and everything in-between that are this delicious and delectable can be offered at Mad for Pizza at reasonable and fair prices. It can even be thought of as inexpensive! Try everything mentioned here, especially the Angus Beef and the Pork Ribs, and the desserts and of course, the pizzas as well. The drinks are also ideal for two people which means you can split the P88-P98 (the cost of the drinks) in half. The ambiance, on the other hand, is conducive to social gatherings as well. Head back a second or a third time. It’s all worth it. -#EatsNowOrNever


Mad for Pizza

2nd Floor, Il Terrazo Tomas Morato, cor. Scout Madrinan, Barangay /south Triangle, QC
(02) 3512621
Facebook: Mad for Pizza

Operating hours: Monday – Friday: 10 a.m. –  11 p.m.; Saturday – Sunday: 10 a.m. – 12 m.n.
VAT: Yes
Service Charge: Yes (10%)
WiFi: Yes
Delivery: None
Comfort Room: Yes
Parking: Yes
Reservations:  Yes (3512621)
Accepts Credit Card: Yes


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Hershey Ang

Hershey Ang

This article was written by Hershey Ang. After graduating from Management Engineering at the Ateneo, Hershey Ang studied culinary arts at ISCAHM. Yes, that's his name.
Hershey Ang

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