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New year, old favorites

Louise Lizan

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EBI Tempura.

Every year, it has been a New Year’s resolution of the famous Japanese cuisine and sizzling meat brands Teriyaki Boy and Sizzlin’ Steak, to give their customers a one-of-a-kind food experience with new and improved food line-ups every time.

In line with the Chinese New Year, the two-in-one branch of Teriyaki Boy and Sizzlin’ Steak offers old-time favorites tweaked with better and more flavorful twists. “This is a continuous thing that we do for our brands. We always try to find something to improve on,” Teriyaki Boy and Sizzlin’ Steak marketing manager Leah Estrada-Rivera said.

According to Estrada-Rivera, one of the improvements this 2020 has been on one of the crowd favorites, Teriyaki Boy’s Tonkatsu (P289), a slice of deep-fried pork, battered Japanese-style, with a side of cabbage salad and a drizzle of sesame dressing.

“We made it more tender. Right now, we’re serving it using imported pork. Last 2019, we had a lot of comments about it, so this time we made it better with imported supplies,” she added.

Ebi Tempura (P269), another hit seafood dish from Teriyaki Boy, has the most evident change in its appearance. It’s “bigger and crunchier,” which makes the one order of three-piece succulent, fresh prawns coated with authentic Japanese tempura batter served with special tempura sauce worth the wait.

CALIFORNIA rolls.

“It has been a bestseller since 2001,” Estrada-Rivera shared about Teriyaki Boy’s Chicken (P349), where the classic stays classic — chicken that’s meticulously marinated, sautéed with the famous Teriyaki Boy sauce and served with a drizzle of sesame dressing over a fresh bed of cabbage salad.

“For this one, we tried not to change anything because it has a good following. But we also want to serve it still so that the customers can refresh their memories of why it’s our number one product,” she added.

For Sizzlin’ Steak, the biggest seller since 2007 has been its Beef Belly Rice (P269), which now comes with a choice of sauces (Teriyaki Sauce, Steak Sauce, Gravy, Teri-Mayo, Garlic Basil Sauce or Cheese Sauce) to suit each customer’s preference to pair with the thin, tender slices of beef.

It also offers a delightful range of Sizzlin’ Steak meals in Create Your Own Sizzlin’ Meal — a mix-and-match of preferred high-quality meats, side dish and sauce.

So, whether one is craving for Japanese cuisine or steak meals, the combination stores of Teriyaki Boy and Sizzlin’ Steak is the greatest solution for customers who are having a tough time deciding where to eat.

Both acquired by Max’s Group Inc. in 2014, there are currently 11 combination stores across the Philippines. The brands share each other’s menus that customers can cross orders on for a mix of everything on-plate, with value-friendly prices, too.

STEAK Platter.

Meanwhile, there are 12 standalone Teriyaki Boy restaurants and six standalone Sizzlin’ Steak stores.

“Looking forward to 2020, Teriyaki Boy and Sizzlin’ Steak promises to continue offering customers a delicious and valuable dining experience unlike any other. With the start of a new decade, we are excited for our customers to come back and try all their favorite Japanese and steak dishes, now made with even better ingredients,” senior marketing manager of Teriyaki Boy and Sizzlin’ Steaks, Cherry Hernandez, concluded.

For more information, visit facebook.com/SizzlinSteak and facebook.com/TeriyakiBoyPh. For orders and inquiries, visit www.sizzlinsteak.com and www.teriyakiboy.com.ph.

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