It started out as a small turo-turo during the late 80s. The signature dishes back then were kare kare, bulalo, sisig, chicken and pork barbecue. They used to serve 35 dishes a day from huge cauldrons where customers can open the lid, smell and look at the available viands.

Pidoks started serving genuine Kapampangan food in Davao, based from the recipes of their grandparents who relocated there from San Fernando Pampanga.

Gradually, it became one of the go -to places in Davao and a cultural landmark. Sadly, a series of events such as the economic crisis t hat happened during the post—EDSA revolution, NPA threat s and the death of the matriarch and patriarch in the family, the restaurant started its downfall. Eventually, the business closed down in early 2000s and more fast-food chains started coming in.

Back then, it was a family run business and there was no professional system. Despite that, Pidoks accumulated a following and became a brand name in the city and became one of Davao’s landmark . Many people still looked and inquired about the restaurant despite having closed down.

It was Myka’s mother Vivian who decided to revive the restaurant in 2014, since there was already an established name among the locale. Later, they also revived the DeLumbar Chicken Barbeque. When they revived Pidoks RESTAURANT, the looks and the environment were upgraded to match the feel of modern Filipino restaurants.

Today, Pidoks RESTAURANT continues to serve Kapampangan dishes the way it was done from the time of their grandparents up until today. While some dishes are tweaked to suit the Dabawenyo taste, Pidoks ensures that their Kapampangan standards are maintained.