Practicum Report For Hotel and Restaurant M

Topics: Chicken, Philippine cuisine, American Chinese cuisine Pages: 8 (3558 words) Published: November 2, 2014
Classic Savory Restaurant Background

The years following the end of World War II proved not just for the Philippines but for the Ting brothers as they moved to start a fresh life and establish their livelihood. By1950, the brothers had put up a “panciteria” in the busy district of Quiapo serving mainly lomi. Over time, as their little panciteria grew in popularity as the brothers began to discover other dishes they could serve their customers, they were able to create a special recipe for fried chicken and gravy that became so popular that soon not just members of the local Chinese community came to partake of the special tasty, juicy and tender chicken treat but also a number of Filipinos who would come to the tiny restaurant with their families to “savor” this “savory” fried chicken dish. And thus the popular Savory Chicken House was born and its first branch opened in Escolta. The menu soon expanded to include other Filipino and Chinese dishes. Now, after over 50 years of existence, the third generation of the Ting family who launched Savory is re-launching the brand via the Classic Savory mall outlets so that more of the younger generations can continue to savor the tasty, juicy and tender fried chicken and other popular Chinese dishes. The Classic Savory also offers delivery services for free, bulk orders, catering and functions. Classic Savory Restaurant History

“The center of Manila life was on the Escolta.” Manila: The City That Might Have Been describing the scene in the 1950s in the country’s capital.  While times have changed, it is, perhaps, a good thing that memories don’t. Escolta in the 19th century was Manila’s premier shopping destination for the country’s elite: politicians, celebrities, foreigners, and dignitaries. While the bustling city of Makati we now know was then was a swampland, Escolta then was a road paved with cobblestones shipped from Hong Kong. Aside from the exclusive European luxury shops that lined the street, popular restaurants became the refuge of many weary shoppers. However, one such establishment remains the most popular: Savory Restaurant. Located at the foot of Jones Bridge at the tip of Escolta, the first Savory Restaurant was the creation of four brothers who immigrated from China in the 1930s: Mariano, Vicente, Tony, and Jose Ting. They started with just a small store in the nearby Quiapo area selling the stereotypical noodles, but that is just a footnote to would soon become their bestselling item: the chicken. The recipe has remained a closely guarded family secret, often copied, but never really duplicated. Evenly fried, with perfectly brown skin, moist and flavorful meat, and served with an equally delicious serving of gravy, Savory’s chicken created Savory. Where its contemporary Aristocrat Restaurant was known for its barbeque, Savory was known for their chicken. And for the many who were lucky to be alive in its heyday, the memory of their parents bringing home a box of Savory’s chicken at the end of the day is more than enough to bring back the craving. In 1950, the four brothers opened up a space on Escolta Street in Manila and placed their prized fried chicken on the menu. Served with other traditional Chinese dishes, then Savory Luncheonette slowly gained a following of voracious patrons. In 1975, they moved to the space in front of the original Escolta branch, and with the change in location also came a change in their name. They thus became known as Savory Restaurant. In the years that followed, Savory enjoyed stable success with the four brothers’ very hands-on approach in managing the company; working in the kitchen, serving customers in the dining hall. Eventually, Savory Restaurant expanded to three other branches, one in Cubao, another on Roxas Boulevard, and another in Padre Faura in Manila. In the late 1970s, the Ting brothers decided to go their separate ways and bring along with them their own Savory branches. How they decided who gets what is...
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