Peri-Peri: So good they named it twice
Peri-Peri Charcoal Chicken is enjoying popularity among Filipino foodies mainly because it tastes vastly different from usual chicken fare. Well, this is not without good reason.
At Peri-Peri Charcoal Chicken, the chicken is prepared using the best African Portuguese spice mix brought in all the way from Africa.
Its chicken marinated in a unique blend of various herbs and spices brought in all the way from Africa and dishes are spitfire grilled to perfection. Each dish is further enhanced by a variety of sides and a wide range of eight special sauces, each representing a certain personality and creating a multitude of flavor combinations that can satisfy any craving. This total experience is what differentiates Peri-Peri Charcoal Chicken & Sauce Bar from the rest.
Since it opened its first branch at Promenade, Greenhills back in 2005, the restaurant has delighted the taste buds of even the pickiest eater. Maybe it’s because the dishes are spit-fire grilled perfectly. It could also be the marinade made with a wide variety of herbs, spices, and the inclusion of African bird’s eye chili that people can’t seem to get enough of.
With the opening of its flagship store in Capitol Commons last June, the brand has introduced more variety in the menu, including an after-dinner menu and cocktails for those looking to linger a little longer in the evening.
Aside from Capitol Commons and Promenade Greenhills, there’s also a Peri-Peri Charcoal Chicken Restaurant at SM City North Annex, Robinsons Bacolod, and its very first international franchise store in Yangon Myanmar which opened last month. The brand is spreading its wings even further with the future opening of branches at SM Megamall, Nuvali Solenade and Eastwood City.
Peri-Peri Charcoal Chicken & Sauce Bar is one of the banner brands under IFoods Corp. under Bryan Tiu’s leadership, its president and CEO.