Food & Dining
Bacolod Chk-N-BBQ House
SM Mall of Asia
Ground Level, North Carpark,
Pasay
Phone Number: (63 2) 556-0487
Website: Bacolod Chk-N-BBQ House
Branches
Metro Manila (8)
Provincial (2)
Other Details
Cuisine
Ambiance
Specialties
Chicken Inasal, Sizzling, Pancit Molo and La Paz Batchoy
Payment
Cash / Credit Card
Budget
P200 - P499
Profile
Bacolod Chk-N-Bbq House is the famous home of the original chicken inasal of Bacolod. Other inasal chicken parts such as liver (atay), gizzard (baticolon), ass (isol), wings (pak-pak) and skin are also among the favorites at any of its nine branches. Aside from the top seller chicken inasal other famous Western Visayan favorites, like pancit molo and la paz batchoy, are also available.
Bacolod Chk-N-Bbq House is owned and operated by husband and wife, Paolo Bernabe (son of Atty. Fedor and Paz Bernabe, the Bacolodnon couple known as the first to introduce chicken inasal and other Bacolod specialties in Metro Manila) and Josephine Vergara, a civic oriented, charming Manileña.
Bacolod Chk-N-Bbq House prouds itself with authentic Bacolod delicacies and the warm and friendly Bacolod-type of customer service every customer can experience at any of its branches.
Bacolod Chk-N-Bbq House is owned and operated by husband and wife, Paolo Bernabe (son of Atty. Fedor and Paz Bernabe, the Bacolodnon couple known as the first to introduce chicken inasal and other Bacolod specialties in Metro Manila) and Josephine Vergara, a civic oriented, charming Manileña.
Bacolod Chk-N-Bbq House prouds itself with authentic Bacolod delicacies and the warm and friendly Bacolod-type of customer service every customer can experience at any of its branches.
Features
When it comes to Bacolod chicken, I favor the folks who first introduced it to Manileños.
Clipcast
Feel at home with the authentic flavors of Bacolod chicken inasal brought by the family that first introduced the savory specialty to Metro Manila. Paolo Bernabe tells us more about Bacolod Chk-N-Bbq House and their affordable, sumptuous meals.
TRT: 1:41

