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About Pink’s Hotdogs -Bonifacio Global City

Pink's Hot Dogs has been established since 1939. It is known to be a staple food of Hollywood. As a result, it is one of the most in-demand hotdogs stands in L.A. sought by movie stars and locals alike.
In 2016, Pink's Hotdogs was brought to Manila as the first-ever international franchise outside the U.S.

They serve burgers with your choice of fries or onion rings and different kinds of hotdog sandwiches of your choice. The meal is not complete without being watered down by in-house Farmacy ice creams, milkshakes, sodas, or a choice of beers and cocktails.

Pink’s uses locally-sourced meats with 100% fresh and guaranteed imported ingredients.The buns and hotdogs that they use are all homemade.

Our Story Wild Flour Bakery Caf Corp. was established in Manila in 2012. It offers delicious, high-quality food in a relaxed atmosphere in prime locations. Wildflour is a well-known name in Metro Manila's restaurant scene. With 15 branches, five main brand restaurants and many sub-brands, Wildflour continues to be a popular choice. It has been around for more than eight years and still enjoys high-quality, innovative food and excellent service.

Meet the WILD FLOUR BAKING CAF CORP. The company's management team is still small and tight knit. They have an exceptional eye for detail, and a relentless hands-on leadership approach that allow them to stay at the forefront of their industry and overcome any challenges they face. With more than 100 years of combined experience from top restaurants and culinary schools around the world, as well as multiple awards and honors, Wildflour's highly-skilled management team are able to create great food and manage successful restaurants better than anyone else, both locally and internationally.

Ana Lorenzana de Ocampo, CEO Ana Marie Lorenzana de Ocampo has been the President of Wild Flour Bakery Caf Corp since the beginning. Ana graduated from the University of the Philippines, Diliman with a degree as a Hotel and Restaurant Administrator. She then studied at the Le Cordon Bleu School of London to earn her culinary arts degree. Ana Manzke and Margarita, her sister, opened the Wildflour Caf Bakery, in Bonifacio Global City in 2012.

Since then, this corner cafe has grown into one of Metro Manila's most popular restaurant groups. It is known for its quality food and outstanding service, which makes it a leader in the Philippine restaurant industry. Wildflour has several brands including Little Flour and Wildflour Italian. Pink s, Farmacy Ice Cream and Wildflour Italian are all available in 15 locations.

These places have become the most popular destinations for business people in Metro Manila. The company also boasts an online presence that is highly relevant and a rapidly growing delivery service. It's poised to continue its growth. Margarita Lorenzana Manzke, a pastry chef and entrepreneur is multi-awarded.

Born and raised in Philippines, she enrolled in Culinary Institute of America (New York) where she received her Culinary Arts degree in 1998. Margarita moved to Los Angeles in California, and began working at some of the most renowned restaurants there, such as Patina and Spago. This is where she met Walter, her husband and future business partner. She is well-known for her baking skills and was named Best Pastry chef by LA Weekly in 2014.

In addition, she has also been nominated in the James Beard Awards, also known as The Oscars of Food, for the Outstanding Pastry category for the past four years. Margarita's unique recipes were immortalized in Baking at Republique in 2020. It is available in the restaurant as well as through many online and offline bookstores. Margie Lorenzana Manzke Founding Partner Walter Manzke, a chef with three Michelin stars and an entrepreneur.

His family was raised in San Diego. He graduated from Mesa College in 1992, with a degree that combines business and restaurant management. Walter graduated from San Diego College in 1992. He moved to Los Angeles where he worked with Joachim Splichal at his no longer-existent Pinot Bistro.

This is where he developed his distinctive style. Walter quickly left L. A. and went to Europe where he worked in three Michelin star restaurants, Alain Ducasse (Michelin Star) and El Bulli. Manzke spent six and a half years in Los Angeles, where he was awarded a three star review by the Los Angeles Times.

He also met Margarita. Together with Margarita's sister Ana in 2012, Manzke opened their first Wildflour Caf Bakery branch in Manila. They continue to be strategic advisers and managing partners to this rapidly expanding Philippine restaurant industry. The couple opened R publique, a French-leaning restaurant, in South La Brea Avenue in L.

A. shortly after. This restaurant has been a popular and highly acclaimed destination for food lovers. It was awarded Los Angeles Magazine's Best New Restaurant in 2014, and The Los Angeles Times 2nd Best Restaurant in 2019. The restaurant also received glowing reviews from numerous publications.

Walter opened the semi-authentic Mexican style Petty Cash Taqueria, which they expanded their menu beyond R publique. Margarita and Walter opened Sari Sari Store in Downtown L. A. in 2017. They also launched Bicyclette in 2020, another Bistro, and plans to expand the range of restaurants in Los Angeles in the future.

Since 2012, Allen Buhay has been the Executive Chef de Cuisine for all Wild Flour Bakery Caf Corp restaurants. Born and raised in Philippines, he studied in California where he received his Culinary Arts degree from Le Cordon Bleu California College of Culinary Arts. After graduating from high school, he worked as a sous chef at the L. A.-based Church and State Bistro, and then at Jean-Georges Restaurant, New York City.

He also spent time at Chicago's Paris Club, Malibu Summit Centers and Chicago's Paris Club. He returned home in 2012 to open Wildflour Caf Bakery with Margarita and the Manzkes. Although he only intended to remain for five months, Allen returned to his home country to start Wildflour Caf Bakery with Margarita s sister Ana. BJ Mantuano, Allen Buhay Executive chef, is currently the Executive Sous-Chef of Wild Flour Bakery Caf Corp.

He is a Filipino-American and grew up in California. His passion for food ignited when he worked as a server at restaurants while completing his education. In 2008, he graduated San Diego State University with a marketing degree. He then went on to work in Los Angeles in the marketing and communications field.

He eventually moved to the Philippines where he continued his passion for food and earned his culinary arts degree at the Academy for International Culinary Arts in 2009. He was briefly a Pantry Chef at Cicou Restaurant before he moved to the Philippines in 2009 to pursue his passion for food at the Academy of International Culinary Arts. In 2011, he earned his degree in culinary arts. Wildflour has overcome the enormous challenges of the COVID-19 epidemic and is poised for continued growth with an expanded portfolio of products and brands.

Wildflour is determined to expand its reach, first through the opening of new cloud kitchen and restaurant locations in prime areas in Metro Manila, as well as efficient long-distance deliveries across multiple channels. It also plans on expanding beyond Manila, broadening its customer base, and launching overseas ventures in the future. SIGN UP FOR OUR MAILED LIST

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Hours of operation

Monday
11AM - 12AM
Tuesday
11AM - 2AM
Wednesday
11AM - 2AM
Thursday
11AM - 2AM
Friday
11AM - 3AM
Saturday
11AM - 3AM
Sunday
11AM - 12AM
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Reviews

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on Wed Mar 01 2023
Their breakfast hotdof is delicious! The fried chicken is also amazing. It is perfect in texture and crunch!
on Tue Feb 21 2023
They are still the best hotdog sandwich place I have ever experienced. Will continue to return for more pinks.
on Tue Feb 21 2023
A good restaurant overall
on Wed Feb 15 2023
Pinks in LA are my favorite chili cheese dog. I was surprised to find it in Manila. I loved it!
on Tue Feb 07 2023
It looked like it had western hamburgers. I ordered the deluxe burger with a glass water. The bottom bun tasted more like a tortilla wrap Flavor was not Western. I paid for the burger, and had to leave. Let's wait and see how much longer I can go to find lunch.
on Sun Feb 05 2023
Excellent food and excellent service
on Mon Jan 30 2023
Here is where I met my college friends.
on Sat Jan 28 2023
Sometimes the music is too loud, and high-backed chairs are difficult to move around for larger groups. Some of their dishes may be a little too expensive for the quality you receive. Overall though it's a good place for food and drink.
on Thu Jan 26 2023
There is a lot to choose from when it comes to gastronomic choices on high street. While hotdogs may seem a bit outlandish, I'm not sure that this spot fills that void.
on Tue Jan 24 2023
Pink s had a late dinner. The atmosphere was wonderful. They play old music, which helps to create a great mood. They even have a bat room which is great. Food was delicious. Our eyes were filled when we saw the orders come. We had Don t Mess with Texas and East L A Street Dog which are their top sellers. Also we ordered a Bowl of Chili.
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