Tags: Food Establishments, Food Fare and Dishes, Food Products, Truly Pinoy Food and Drinks
By Anna Valmero
MANILA CITY, METRO MANILA – If you are curious to know how fried chicken tasted in the 1950s, just head to the original Savory in Escolta to savor the home-style cooking of one of Manila’s iconic food hubs.
An old sepia picture of the restaurant’s facade hangs on the wall, reminding diners how the two-storey building looked like hen it was just established by the Ting brothers as a small panciteria serving fried chicken on the side.
Actually, not much has changed in the building’s facade, save for the older look of the building and the jeepneys that pass by the area.
Inside, the interiors of the first floor of the building remains simple – rows of black chairs and white tables accented by small bottles of condiments. It still is a no-frills restaurant – you go there primarily to eat.
If you are out on a date or a family dinner, then better reserve ahead to get one of the red tables on the second floor, which is mainly reserved for regular diners and special parties. During rainy days, it is advisable to eat at the second floor because the first floor tends to get flooded especially during a heavy downpour.
Upon entry, we were immediately welcomed and guided to a four-seater table. We arrived at around 6p.m., still early for dinner since diners usually arrive around 7p.m.
Nasi Igama, the 50-year-old waiter greeted us and gave us the menu. We immediately ordered half- chicken (P170) cooked in the original Savory recipe and a plateful of Yang Chao fried rice (P150).
In three to five minutes, our order arrived and we dig in to the goodness of what patrons would usually refer to as “Manila’s original fried chicken.” I guess it was because we were one of the first customers to arrive for dinner so there’s less waiting time involved.
Unlike the crispy and flavored fried chicken served in most fast food joints today, Savory’s chicken is juicy and tender at the same time, perfect with rice even without the overflowing gravy served in other restaurants.
The chicken was actually deep-fried and did not use any batter so the skin might look more brown than usual but not charred. Biting into the tasteful skin, you would notice that the chicken meat is actually flavourful, not bland like ordinary fast food chicken.
To enjoy the chicken skin more, best to eat once it’s served while crispy.
This same home-style fried chicken was the reason that the second generation of the Ting family infused new capital to the business and started their own chain in major city malls. But nothing beats eating at the original restaurant, where the furniture and everything is pared down except for the chicken’s taste.
Overall, the servings are big and would satisfy three hungry persons. The waiter also served as a pitcher of water immediately upon request and gave us a big serving of their gravy for takeout. The restaurant does not add up a service charge on your bill but it would be modest to give a small tip.
Eating at Savory is like eating to enjoying the cooking of an old friend. And good food, like good friends, never gets old. It will always have its following even after six decades have passed.
How to get there: From LRT Carriedo Station, you can walk along Escolta Street. Or ride a jeepney from Intramuros bound for Quiapo and tell the driver to drop you off at Savory Escolta.
Get more information Original Savory Restaurant
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