Funnside Ningnangan finds new home in Bulacan
Funnside Ningnangan will always hold a special place in the hearts of the Kapampangans. It is indeed, well, Pampanga’s leading restaurant chain. However, it is also committed to its vision to promote Filipino and Kapampangan specialties through aggressive expansion outside the “Culinary Capital of the Philippines”.
Just recently, the homegrown venture opened its doors in Sta. Maria, Bulacan— marking its ninth store in Central Luzon and the fourth in Bulacan next to its Guiguinto, Pulilan, and San Jose Del Monte branch.
The new branch has a total lot area of 3,000 square meters and which we all take pride of and are loved by our diners, even those outside Pampanga,” he said.
He then disclosed that Funnside Ningnangan is set to put up more stores in the the region, to better serve patrons who deserve highquality and superb-tasting dining options at affordable prices.
“Soon, we will be opening two more branches in Bulacan. It will be located in Marilao and San Ildefonso. We are also set to conquer Nueva Ecija as we put up our first store in Gapan,” as he added that they are also eyeing Olongapo in the near future.
Meanwhile, Naguit added that Funnside Ningnangan’s first franchise in Guagua, Pampanga will be also be unveiled to the public by the end of July.
Barangay Bagbaguin, Sta. Maria Ningnangan can only be found in Pampanga, dinadayo talaga namin ito, dahil nga masarap na mura pa. And when it finally branched out in Bulacan, it made us really happy. How much more now that it is finally here in Sta. Maria and not to mention, in our barangay,” he noted.
Founded in 2009, Funnside Ningnangan, through the years, continues to gain favor among families and group of friends, primarily because of its high-quality Filipino and Kapampangan specialties, as well as its charcoal-grilled meat and seafood favorites.
To date, it has a total of eight other branches located at key locations in San Fernando, Guiguinto, Caloocan, Pulilan, Apalit, Angeles, San Matias, and Mexico, Pampanga.— With Chris Navarro