Since it opened in May at Arcovia in Pasig City amid much fanfare, Popeyes is poppin’ its big, bold flavors “here, there and everywhere.”
“After an exhilarating global launch of the new Popeyes store in Pasig and the opening of our hip and exciting branch in Alabang, here we are in a back-to-back opening of our newest Popeyes branch, the first of many in SM Malls,” enthused Popeyes CFO Francis Reyes as he welcomed us to Popeyes’ third branch at SM City San Lazaro in Manila. The new store features Popeyes’ fresh look and modern interiors — the first of its kind internationally.
The mardi gras-like opening featured a groovy marching band and fun games that made the event even more exciting.
Three down, 397 stores to go.
“I’ve been wearing this shirt every time we open a Popeyes store. This is the only one I have and I will never get tired of wearing this for the next 400 stores that we’re going to open — say in 10 years,” Reyes added. “At Popeyes Philippines, we want to make sure that there’s a Popeyes poppin’ near each and every one of our customers so that everyone can get a piece of its big and bold Southern flavors soon. That’s our passion.”
Chicken run: Popeyes Southernstyle fried chicken steals the (fastfood) show once again!
Now, Manileños won’t have to miss out on the fun with all its signature dishes now within reach: From the highly-anticipated original honey biscuits and Cajun fries to Popeyes’ famous Southern-style fried chicken that’s juicy, not greasy.
“Boasting aside, I’m just really happy about Popeyes Philippines’ performance. When we opened Popeyes in Arcovia, we pretty much hit the best opening sales in the world,” Reyes enthused. “We even beat Brazil. We hit — four times — our daily sales target. So with that reception, how can you not open more stores?”
No spinach here!
“Where’s the spinach?” a Facebook friend commented on the Popeyes chicken photo I posted online during the opening.
And if you’re like him — wondering why spinach doesn’t figure into Popeyes menu — well, it turns out the American chain is not named after the famous spinach-munching sailor man.
Its founder, Alvin C. Copeland Sr., got the name for the company from the main character Popeye Doyle played by Gene Hackman in the movie The French Connection, which was based on a real-life New York City detective.
Well, spinach or not, diners pop over to Popeyes for its Southern-style fried chicken and the crazy long line at Popeyes San Lazaro is a testament to that.
Juicy, tender and oh-so-crispy — not greasy — Popeyes’ fried chicken stole the (fastfood) show once again, giving its local competitors a run for their money. Served with gravy and Popeyes’ signature honey biscuits, this combo meal is worth lining up for.
Reyes said that the local Popeyes chicken was cooked in exactly the same way as in the US.
8990 Holdings general counsel Ian Dato, Kuya J Group president Winglip Chang, COO Gretz Rivera, chairman Lowell Yu
“We want local diners to enjoy the Southern-style fried chicken, New Orleans chicken recipe,” explained Reyes. “We want them to have the original taste of Popeyes here in Manila.
He added that the “hotness” of the spicy chicken isn’t just skin deep: the chili, spice and everything nice is in the marinade and absorbed by the whole chicken piece, making the taste consistent.
But Reyes shared that the franchise allows them to adapt their menu to local preferences, which means Filipinos can enjoy the sweet spaghetti that they love.
“We recreated the famously sweet Pinoy-style spaghetti and loaded it up with hotdog chunks, ground meat and grated cheese,” Reyes added. “It reminds of the children parties I attended when I was younger. It’s a party on a plate.”
Also on the menu are the Cajun-style fries, fried chicken tenders which come with a variety of double-dippable flavors — ranch, gravy, bold barbecue and mardi gras, plus a delicious horseradish dijon mustard.
Popeyes Philippines chief operating officer Rami Chahwan, Jericho Rosales, Kuya J Group CFO Francis Reyes
Another new addition to the Popeyes menu is the Creamy Crab Soup, a light but flavorful tomato-based soup that’s just as comforting as a seafood bisque.
While hamburger is not on the menu, sandwich-loving diners can opt for a healthier and better alternatives: the Chicken French Quarter and the Shrimp Burger.
Served with fries and drinks, the Chicken French Quarter makes one’s mouth water because it’s loaded with a huge chunk of fried chicken fillet, topped with lettuce, tomato, roasted peppers, a special sauce and bacon sandwiched by two fluffy bread buns.
The Shrimp Burger is something even carnivores would opt for. In between light burger buns is a special deep-fried shrimp patty made more delicious by its sweet, teriyaki-like glaze.
“It’s definitely part of the regular menu, not just a Holy Week special,” Reyes said with an impish grin. “Shrimp is very Cajun so diners can expect more shrimp-ly delicious treats. We will soon have shrimp poppers, but we’ll make it better.”
Now, that’s something to look forward to.
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For inquiries, visit www.popeyes.ph or follow Popeyes on Facebook at www.facebook.com/popeyesph and IG at www.instagram.com/popeyesph.