Peri-Peri Charcoal Chicken and Sauce Bar gives Cebu one more dining option and brings to the island the best of Portuguese and African flavors.
The restaurant’s unusual name is inspired by the African Bird’s Eye Chili discovered many centuries ago by Portuguese explorers on a quest for the famed spice route, said Bryan Tiu, president of iFoods Corporation.
Piri piri, as the spicy chili is known locally in South Africa where it had grown wild for centuries, now serves as base for the restaurant’s chicken marinade.
The Portuguese combined the chili with exotic herbs and spices to come up with the piri piri sauce that Peri-Peri Charcoal Chicken and Sauce Bar uses to add a fiery zing to its chicken.
The restaurant chain that Tiu started in 2006 serves chicken steeped for 24 hours in piri piri sauce and dishes that are spitfire-grilled to perfection.
Chicken is cooked and served in different ways, from salads, sandwiches, appetizers to the main plates, healthy meals with wraps to afternoon delights. Peri-Peri also has an after dinner selection that goes well with its cocktails.
Aside from the chicken dishes, other items on the menu include BBQ Back Ribs, Plaza Porco, Fajitas, truffle-based Pasta Tartufo, pizzas, milkshakes, and desserts.
What’s even more exciting is the eight kinds of signature sauces that accompany every dish at Peri-Peri Charcoal Chicken and Sauce Bar.
The special sauces cover a wide range of spiciness enhanced by playful flavors: Ka Tuka’s Honey Pinakurat (a Filipino spiced vinegar), Hen Dynasty’s Hoisin Sesame (sweet and tangy), Poulet Vous Cajun Remoulade (spiced mayonnaise dip), Apachee’kn Mesquito BBQ (smoky, sweet and tasty), Tokyo Tori’s Sweet Soy (teriyaki style), Sheik Chic’s Harissa Exotica (exotic blend of spices), Count Cluckula’s Garlic Brew, and the fiery Fowl-Mouthed Chili Peppa’.
Peri-Peri Cebu partner
Eric Ng Mendoza, the restaurant’s partner in Cebu, said the chicken preparation and eight signature spices as well as the affordable dishes served within 5-10 minutes in a full restaurant environment set Peri-Peri Charcoal Chicken and Sauce Bar apart.
He said he saw not just the need but demand for more dining options. Mendoza is chairman and CEO of Vivo Sugbu, Inc., which franchised the restaurant in Cebu.
Peri-Peri Charcoal Chicken Cebu is the 12th branch in the Philippines and the second outside of Manila, according to Mendoza. It is located at Mandaue City’s newest lifestyle hub, Meerea High Street along Ouano Avenue, North Reclamation Area. It is open from 10 a.m. to 10 p.m.
More photos of Peri-Peri Cebu opening