Briggy Hall, Bistrology, and the Rice Ball Project
One fateful night, at the heart of the busy foodie district of Kapitolyo in Pasig, I had the opportunity to learn about Briggy Hall. You might think that Briggy Hall is just another restaurant but its idea is more complex than that and with a noble aim too – to help budding food entrepreneurs to push their brands and probably become food rockstars in the future. It provides a space for market testing and allows these new brands to test their operations in a more controllable environment. That is why if you’ll notice that Briggy Hall doesn’t have a fixed menu. It frequently changes depending on the entrepreneurs under contract with them.
Your Event @Briggy
It was my first time at Briggy Hall and honestly, I was having a difficult time putting my finger on the idea. You see, I did a little research on Briggy Hall and aside from learning that the name was a play on words of the term “brgy.”, I was clueless what it really offers until I met Miss Ivanna Aguiling, Briggy Hall’s Lead Convenor. She said that basically, Briggy Hall provides an avenue for new food entrepreneurs to showcase their products and services until they are probably like grown ups and can move out of the house to stand on their own feet.
On this visit, I met Bistrology.
Bistrology at Briggy Hall
If you have been to Mercato Centrale then you have probably come across Bistrology. Owned and managed by Enzo Catimbuhan and Rachel Licarte, Bistrology is relatable to “The Rice Ball Project”. In essence, this project focuses in making risotto balls that have different scrumptious fillings. We all know that Pinoys love rice and one of the most innovative ways to reinvent that love is to transform them into bite-sized balls that come with delicious surprises.
Risotto Balls
The risotto balls have five flavors and I was fortunate to get a taste of all. The Beef Ragu was up first. This risotto ball has meat sauce and mozzarella cheese filing as it sits quietly on top of tomato sauce.
Beef Ragu
Next was the Spinach Ricotta and this was my favorite. Basically, it was the marriage of spinach and ricotta cheese tucked in the middle of a risotto ball. It was light on the palate that’s why I liked it.
Spinach Ricotta
Up on the stage has a Filipino flavor to it, the Tinapa Sun-Dried Tomato. For me, this risotto ball had the right fish flavor, not too much to overpower and not too little that you wouldn’t notice it. It’s a classy way to serve the poor man’s fish, as they say.
Tinapa Sun-Dried Tomato
The fourth risotto ball that I was able to try was the Carbonara. This was a good symphony of bacon, cream, and mozzarella cheese that is similar to the well-loved pasta dish but without the noodles. Still good if you’d ask me.
Carbonara
“Save the best for last”, as many say so the 3 Cheese Aligue was served at the end. According to Bistrology, this is their bestseller and many who have tried it really rave a lot about it. It is risotto ball with melted cheddar, mozzarella, and parmesan in the middle, and it lies on top of aligue sauce. Of course, who wouldn’t want some crab fat in their lives right?
3 Cheese Aligue
So, if you happen to be in Kapitolyo, why not check out Bistrology at Briggy Hall? These mean babies may look small but they are definitely heavy as a full meal. Bring your friends along and bounce. 
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Bistrology’s The Rice Ball Project at Briggy Hall
Contact No: 09178940446
Email: bistrology@yahoo.com
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Spread some awesome..ness..
Looks delicious!!!!