Boy Kanin Celebrates 6 Successful Years in the Food Industry
Was it only yesterday when I joined the opening of a new branch in Laguna? Yes, time flies, especially for Boy Kanin, the pioneering Filipino fast food in the country. Filipino in a sense that the concept came from the ubiquitous "carenderia," that provides affordable, homemade, but delicious food. Yes, who can't relate to Boy Kanin's menu? Every Juan certainly can. Boy Kanin is far from the fancy western fastfood or glamorous restaurant, but Boy Kanin is everybody's cup of tea. And why not? The menu is one that we all grew up with and it continuously improves because of the talented and very hands-on CEO .
One of the favorite ones and certainly mine, is this Boy Kanin sisig, a native Kapampangan dish that is made from pig's face and chicken liver, seasoned with kalamansi (Philippine lemon) onions and chili peppers. To make it more special, you can break an egg before mixing all the ingredients. What I like about Boy Kanin sisig is it is not drowning in cooking oil. The proportions of the ingredients are just enough that it remains crispy even when it already was served for quiet some time and just sitting on the table. So do order it. Boy Kanin has done a great job in their version of Boy Kanin sisig.
If you are really, really hungry, this Pinoy chicken barbeque will do the trick of satisfying your empty tummy. This big cut chicken barbecue is unbelievably large. The cuts are large and the stick is naturally larger and thicker. I find its taste like that of "adobo." That's what makes this meal truly very, very filling. A modification for this is the unli-rice. If the partner rice is not enough for your empty tummy, then go for the unli-rice.
Check out these other items that Boy Kanin proudly brings you, the latest of which is the Boy Suman sa Latik, of course, you must also order the freshly brewed coffee of Boy Kanin and voila, you get the the perfect dessert. Enjoy that sticky suman drenched in latik, sprinkled with coco-powder and your meal becomes epic.
During rainy season, one of the comfort food of Pinoys is the lugaw and its other varieties like goto or arroz caldo. Boy Kanin has recently also included the lugaw in its dynamic menu...Now, avid lugaw-eaters can avail of this from any Boy Kanin branch.
There is no shortage of rice-based food that Boy Kanin can experiment on because their market is huge, meaning all rice-eaters. So it means we can expect more additions or modifications in the future as the talented CEO never rests on his laurels. He is continuously looking for new items that he can include in Boy Kanin's awesome dishes.
Meet Mr. Ronald Callao, the CEO and founder of Boy Kanin. His background is in publishing, spending about 20 years in the industry managing major dailies like the Business World, Business Mirror and Herald Tribune which is an international paper. Mr. Callao has always been a visionary and one of those he envisioned was a fastfood that would be purely Filipino. Getting his inspiration from the carenderia and its elements, he glamorized it and Boy Kanin was born. Today, Boy Kanin has 82 branches of assorted kinds: kiosks, dine in, etc. and they are looking to open another 80+ more. Since embarking in entrepreneurship six years ago, he has not looked back and it seems that he is on the right track. Congrats, sir.
or call: (02) 352-8130/(02)745-0771
Comments