The Pasig Kapitolyo area has started to gain popularity for having quite a number of must-try restaurants and hole-in-the-wall foodie havens. Honestly, I’m already living in the East side of Manila and just in the town next to Pasig but I haven’t even scratched the surface, so to speak. Last week, I found the time to visit Peri-Peri Charcoal Chicken and Sauce Bar in Capitol Commons, Pasig, and boy I’m glad I did!
It was lunchtime when I arrived and the place was already starting to get crowded with yuppies taking their lunch break. Capitol Commons’ close proximity to the offices along Shaw Boulevard and the Ortigas Business District explains this.
The place has quite an interesting ambiance for me. It has this homey and, at the same time, upbeat vibe that countries in South America are known for. I was already imagining how crowded it could be during after-office hours. How could anyone go wrong with beers and chicken, right? Perfect buddies to spend a few hours with while waiting for the crazy traffic to subside. Meanwhile The guys at Peri-Peri shared that, on weekends, their patrons are usually families and groups of friends who love chatting over a hot platter of Peri-Peri chicken and sides.
For the curious, the name Peri-peri came from the African Bird’s Eye chili pepper that was discovered by Portuguese plying the famous spice route hundreds of years ago. They brought it with them in their journey and used it in their cooking. Countless years later, this same burning desire to share the distinctive flavor of this chili brought about the birth of Peri-Peri Charcoal Chicken & Sauce Bar in the Philippines. The chicken is marinated in a unique blend of herbs and spices brought in all the way from Africa and are roasted and grilled to perfection. The sauces and sides that come with each order makes it more exciting to dig into and this experience is what makes Peri-Peri Charcoal Chicken and Sauce Bar different from the rest.
I started my meal with soup. They actually had two ready that day: Cream of Chicken and Cream of Broccoli. Customers can actually choose whether to have this ala carte or as part of their unli soup and drink promo.
The Palmas Plate I ordered was then served. It was basically a quarter of Peri-Peri chicken served with my choice of two sides: java rice and coleslaw. As its food styling suggested, the Peri-Peri chicken is indeed the star of the plate! Without the sauce, the chicken alone is tasty as it is. The marinated flavors are kept in the meat and are unleashed in every bite. Now, that’s just for starters because the experience will definitely change once the chicken is dipped in the sauces.
The guys at Peri-Peri generously served me a sampler of all their sauces. The wide variety ensures that everyone will have a sauce to love. The Bicolana in me drew me more towards the spicy sauces. My top 3 would be Honey Pinakurat, Harissa Exotica, and Chili Peppa’.
For those craving for seafood, the Shakira Meal is a worthy option as it also includes Parmesan Crusted Shrimps along with the 1/4 Peri-Peri chicken and sides.
Meanwhile, perfect for nightcaps and afternoon snacks are their yummy appetizers and pizza choices. My personal picks are the Mozarella Sticks, Grilled Chicken Quesadillas, and Pizza ala Peri-Peri.
Aside from Capitol Commons and Promenade Greenhills, there’s also a Peri-Peri Charcoal Chicken Restaurant for you in SM City North Annex, Robinson’s Bacolod, and its very first international franchise store in Yangon Myanmar which opened September 2015. The brand is spreading its wings even further with the future opening of branches in SM Megamall, Nuvali Solenad, Eastwood City and more. You will be surprised at how fast Peri Peri Charcoal Chicken & Sauce Bar will expand in the next 3 years in the country and throughout Southeast Asia.
For inquiries: call 0917-3298757 for Parties & Bulk Order, 0917-8681746 for Catering and 0917-5617052 for Franchise. You may also follow Peri-Peri Charcoal Chicken and Sauce Bar on Facebook (facebook.com/peripericharcoalchicken) and on Instagram (@pericharcoalph).
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