MANILA – After a decade of operations here in the Philippines, homegrown restaurant chain Peri-Peri Charcoal Chicken & Sauce Bar is setting its sights abroad.
Bryan Tiu, owner of I-Foods Inc., said Peri-Peri Charcoal Chicken & Sauce Bar recently opened its first international branch in Myanmar.
“We entered Myanmar and we opened two weeks ago,” Tiu told selected members of the media last week. “Ang ganda ng reception… It’s a good market.”
Aside from Peri-Peri Charcoal Chicken & Sauce Bar, I-Foods Inc. is home to other homegrown dining concepts such as Stackers Burger Café, Kogi Bulgogi and Wafu.
When asked why he chose Peri-Peri Charcoal Chicken & Sauce Bar for his first international venture, Tiu said he believes it is a concept that can be appreciated by anyone: “Tingin ko kasi mas generic siya.”
Weeks before the Myanmar launch, Peri-Peri Charcoal Chicken & Sauce Bar opened at Capitol Commons in Pasig. The new restaurant is much larger compared to the previous branches which are usually located inside malls. The Pasig branch even has a second floor that can be closed for private gatherings.
The menu has been expanded to include late-night grub and cocktails, targeting those who want to unwind after a long day at work. There are also affordable salads, appetizers and sandwiches that don’t go above the P400 mark.
But of course, the grilled chicken remains the star here at Peri-Peri Charcoal Chicken & Sauce Bar. The restaurant takes pride in using a unique blend of herbs and spices from Africa for its marinade, as well as a wide range of sauces to go with the chicken.
There are eight sauces, to be exact. Tiu said these give them an edge over other peri-peri establishments in Metro Manila, which usually rely on one hot sauce.
“Ang Pinoys mahilig sa sauces, hindi ba?” he noted. “When we go to some peri-peri restaurants, they only have one hot sauce as a highlight… But we did not settle with just one. We have eight sauces.”
Peri-Peri Charcoal Chicken & Sauce Bar’s grilled fare is flavorful enough as is, but it also serves as an ideal canvas for the restaurant’s sauces, which range from mild to hot. Expect to go beyond the usual chili and taste flavors like soy, barbecue, hoisin, garlic, mayonnaise and even our very own pinakurat vinegar.
Those who like it fiery may want to try Harissa Exotica, which includes a blend of spices for more layers of flavor, or the straight-up spicy Chili Peppa.
With many restaurants joining the peri-peri chicken trend, Tiu said he is happy that more Filipinos are starting to become more exposed to different dining concepts.
“I think only this year nagkaroon ng mushroom ng mga peri-peri restaurants… I think it’s helping the category,” he said.
Aside from Capitol Commons, Peri-Peri Charcoal Chicken & Sauce Bar has branches at SM City North Edsa Annex, Promenade Greenhills and Robinsons Mall Bacolod, and soon at SM Megamall, Solenad Mall in Nuvali and Eastwood City Mall.
source: www.abs-cbnnews.com
