This was the first branch of Chic-Boy on Jupiter Street in Makati.

I took this photo less than a year ago, around the first week of June 2010, and I remember it distinctly because I was so amused by the restaurant’s name (Chic-Boy is “Chicken at Baboy”), I just had to try it out very soon after it opened.

Fast forward 10 months. Chic-Boy now has 13 very, very popular branches all over Metro Manila, and 33 (33!!!) more slated to open over the next few months, including Tarlac, Laguna, Batangas, and Cavite.

While I’m amazed at the sheer speed that this chain is expanding, I’m not surprised that Pinoy Foodies instantly fell in love with this Chic-Boy.

For one thing, they were the first to serve authentic Balamban Liempo in the city.  That staple of Cebu, Lechon Liempo infused with lemon grass and many other herbs and spices, was a flavor that was new to Manila folk.  Like the tanglad-stuffed Lechon Cebu, this does NOT need any liver-based lechon sauce; at most, all you’ll need is a dip of vinegar-soy sauce-calamansi-chili.  Just like in Cebu’s Larsian!


Chic-Boy also has garlic bits in a dispenser placed on every table. Sprinkle as much as you can on your all-you-can-rice meal, and you’ve got Unlimited Garlic Rice.  A Beautiful Deal.

And for me, the biggest fast-food bargain anywhere is available right here: a bowl of steaming, succulent SALMON SINIGANG for only P55.00! 


It’s the perfect, soothing soup after a night of partying and drinking.  Good thing quite a few of the Chic-Boys are open 24/7.

This early, many are predicting that this young Chic-Boy will be the next Mang Inasal.

It will have 50 branches in less than a year and a half.

I’m predicting that it may be even bigger...

Call the Chic-Boy nearest you now.