Ingga S. Cabangon Chua

Where It Started Before the regional ranking, the starting point is Crosta Pizzeria, the name around which her career history gathers. The restaurant’s specialty is dough-making, and its menu follows that commitment rather than treating crust as background. Its sourdough-crust pizzas come with a multitude of offerings, including options for different diets and lifestyles. In that choice, the base of the pizza becomes both a craft decision and a hospitality decision: the dough is the beginning, but the welcome has to reach different kinds of diners.

Who Shaped Them Influence, in Cabangon Chua’s work, is legible in the discipline of the product. A deep interest in dough shapes the restaurant she founded: a focused menu built around multiple dough styles, high-quality toppings, and a wine list curated for accessible quality. That lineage is practical and tactile. It passes through choices guests can taste: what kind of crust carries the pie, what kind of topping belongs on it, and what kind of wine can meet the table without turning quality into a barrier. The family story here is not a list of names; it is a set of decisions repeated until they become a house language.

The Work Today

In 2026, 50 Top Pizza Asia-Pacific ranked the restaurant 5th, listing it in Manila, Philippines. The honor sits beside the everyday labor of dough-making in Makati, where the central idea remains direct: crust first, then the range of offerings that lets different diners find a place at the same table. For a founder, that is a specific kind of authorship. Cabangon Chua’s signature is not reduced to one pie; it is the structure of a pizzeria that treats dough style, topping quality, and a clear-eyed wine list as parts of the same conversation. The craft begins in the crust, but the work widens from there into menu, access, and the quiet architecture of hospitality.