Fast Food News Restaurants

A Burger Chain’s 15 Cent Deal Causes Crowds To Go Berserk

You normally don’t see this zoo of a crowd until Black Friday comes around. Guess a 15 cent deal on burgers will do the trick, too.

Facebook user Pauline Cabal Estrada posted the above video that shows hundreds of customers jostling for line position at a Zark’s Burgers location. The popular Filipino burger chain offered a 15 cent (or 8 pesos) deal on its burgers to celebrate its eighth anniversary. Zark’s currently sells their burgers for 145 pesos, the equivalent of $2.84 US. Thus, the deal marks a whopping 95 percent discount. However, only the first 80 people at each location would be able to score on this massive price slash.

Thus, throngs of people that wanted the cheap burgers tried everything to get one of those 80 spots. People were shoving each other and even jumping over railings to get in prime position.

Estrada told Mashable that while she went to Zark’s for the discount, she changed her mind once she saw the running and screaming people in line.

“I’m worried about the children that [were] also there. I don’t think their parents bother to think about what…[could] happen.”

Zark’s 15 cent deal for the burgers above created some potentially dangerous and insane crowds. Thank goodness it didn’t escalate to violent levels, as these rush sales can do on occasions like Black Friday. There’s a good chance that some people would not have made it out of there in one piece.

Now Trending Restaurants

Restaurant Taps Into Our Childhood With Edible LEGO Burgers

If you’re a fan of Legos, grew up stacking them together and reminisce on those innocent times, you’re probably going to fall in love with this restaurant concept.

Brick Burger in Pasig, Philippines is not only filled wall-to-wall with Legos, but they serve burgers with edible Lego buns.


The restaurant has 10 different burgers from a yellow Lego-bunned macaroni & cheese burger, to a red-bunned triple patty burger.

They even have a challenge with that triple patty “Lord Business” burger, where you have to down it all in less than 2 minutes and 30 seconds, with the prize being a set of Legos, of course.


With colorful burgers, this place is basically an Instagram foodie’s dream, plus you get to play with Legos at your table.

As far as the food’s taste, the restaurant has unfortuantely received less than favorable reviews, being called, “disappointing,” “bland” and “mediocre” on Zomato.

But, hey! It’s colorful and makes for a great Instagram photo, and that’s what truly matters these days, right?

Fast Food Humor

This Dude Sneaks An Actual Rice Cooker Into McDonald’s [WATCH]

McDonald’s restaurants in the Philippines serves fried chicken and spaghetti, a combo that the locals have become accustomed to. One thing the Golden Arches don’t have, though, is rice.

It’s almost a sin to have that amazing, Jollibee-style fried chicken without some rice on the side, so Joveboy Borromeo took matters into his own hands and sneaked an entire pot of rice into his local McDonald’s.

The video below shows Borromeo reaching into his backpack and straight up pulling out a full rice cooker for him and his friends to enjoy at a Makati-area McDonald’s.

The guy was not shy, pulling out a spoon and handing out scoops of rice to everyone around him while they laughed hysterically.

He then drizzled some Maggi seasoning sauce over the rice, to really complete the meal.

This dude is a boss, and makes me want to do something similar, but with tortillas. Lord knows you can turn everything into tacos at, like, Korean BBQ or Mediterranean spots.


This Homeless Little Boy Uses Light From McDonald’s To Do Homework

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Photos of a 9-year-old boy in the Philippines got a lot of attention recently as he was being shown sitting outside of a McDonald’s, using the restaurant’s light to do his school work.

According to ABS-CBN, the boy’s name is Daniel Cabrera and his mother works at the pictured McDonald’s.

The family lost their home in a fire and since third grade, this kid has spent nights outside of the McDonald’s, putting his work on a sidewalk bench, making sure his assignments get done.

The photos were taken by Joyce Torrefranca and posted to her Facebook account June 23.

Since then, the photo was shared like crazy and got enough attention that Daniel was given scholarship opportunities and support from Philippine politicians.

It’s a nice story, but if McDonald’s was really dope, they would have let him do his homework inside the restaurant. It doesn’t look like he takes up too much space.

h/t bored panda


An Outrageous Look At CPK Pizzas From Around The World Including Milk Tea Pizza

We’ve always had a deep appreciation for variations of popular food dishes made around the world. Whether it’s what burgers look like in different countries to what a culture’s go-to BBQ options are, the world is such a large place that we can only imagine what creative flavors are out there.

Dropping by California Pizza Kitchen’s test kitchen, we were given an exclusive look at what the pizza restaurant serves around the world.

After trying each, we’re pretty depressed they don’t serve these pizzas in the states. Novelty aside, they were that good. However, since CPK’s next chapter transformation (new menu, remodeling, custom drinks…) is taking place at 80 of its locations throughout the country, maybe there’s hope yet.

Seriously, that eel pizza though. We’ll be dreaming of that thing for years.


Chorizo Pizza (Philippines)


The pizza is made with a spicy chorizo and mozzarella cheese. It’s topped with sautéed red onions, shaved red & yellow peppers and scallions.

Roasted Pork Belly Pizza (China)


Made with roasted pork belly, the dough is slathered with a hoisin-kale sauce and topped with mozzarella cheese. It’s topped with pickled mustard greens, glazed mushrooms and cilantro.

BBQ Eel Pizza (Japan)


Using a creamy miso sauce base, the pizza is made with mozzarella cheese, Shiitake & King Trumpet Mushrooms, broccolini and slivered scallions. It’s topped with BBQ eel and an eel sauce drizzle.

Gambas Al Ajillo Pizza (Phillipines)


Made with sweet shrimp that’s marinated with roasted garlic, smoked paprika and Cholula hot sauce, the Gambas Al Ajillo is eaten on a crispy flatbread.

Pearl Tapioca Milk Tea Pizza (Taiwan)


The Milk Tea Pizza is created with a thin crust that’s been brushed with honey, the pizza is topped with a mascarpone black tea cream. It’s then topped with sliced banana, pineapple and caramel tapioca.

Peking Duck Pizza (China)


Served on a thin crust, the pizza is based with a hoisin sauce. It’s topped with mozzarella cheese, honey glazed mushrooms and roasted duck tenderloins. Cucumbers, red jalapeños and slivered scallions are served on the side as add-ons.


Fast Food

Wendy’s Philippines has a Sriracha and Tostitos Chips Burger, No Really


On the other side of the world, Wendy’s Philippines is introducing the Spicy Smackdown Burger to beloved customers. Sorry folks, no wrestling puns today. However, if you’re wondering what makes the burger so spicy, it’s served with Sriracha. Yep, that’s pretty much it. I guess Sriracha is the go-to ingredient to make burgers spicy these days.

The Spicy Smackdown Burger is made with Wendy’s signature squared beef patty. Along with its standard variety of condiments (onions, pickles, tomatoes, lettuce and mayo), the burger is top with a serving on Tostitos chips and Sriracha sauce. While many international burgers have us drooling with jealously, we’re pretty whatever on this one.

Patrons of Wendy’s Philippines can purchase the Spicy Smackdown Burger a la carte for 140 P ($3.16 US). No word yet on how long the burger will be available. Though if you’re super stoked to try a burger with corn chips and sriracha inside, you might want to get on it.

H/T Brand Eating 


My Cousin Left Balut (Chicken Embryo) Unrefrigerated, Then His Lunch Literally Hatched


You’ve probably heard of balut by now. Through whispered hush hush voices or on a cheesy rerun of Fear Factor. For those of you not in know of what wiki so bemusedly calls “haute cuisine,” balut is a common streetfood in the Philippines, serving up boiled developing duck or chicken embryo still in its shell.

Also, stop making that face. It looks like you’re taking a shit.

So while stores in North America cook balut before it even hits the shelves, it’s typical for vendors in Asia to keep them warm so the embryo grows just before feathers and beak form. This brings up a common question: Can balut hatch? Again, if you see balut at a market in the US — usually no, since they’re cooked. For eggs to hatch, they must be incubated at a consistent temperature long enough for the egg to be fully developed. Most say that the chances of any vendor keeping this optimal temperature constant is close to zilch — since the eggs are taken out of incubation prior to being sold.

Yet, on the sly chance that one duck egg — or several — slips through the cracks? This happens:


While visiting my cousin Matthew in Toronto last week, he showed me a video of 30 balut eggs his family bought from a local supermarket and left by the fridge. Soon, however, they hatched and were hopping about his living room.


And they just kept hatching…


… and hatching.


Just. Fucking. Adorable.


Then we made breakfast.


Just kidding! The last one is just regular ol’ eggs. Couldn’t help myself.


21 Filipino Foods You Should Know About


Have you ever tried Filipino food? I’m sure your Filipino friends have asked you at some point or another. For the majority, the answer is usually, “Ya… I think so, I’ve tried lumpia before. Does that count?”

It does, but you’re only brushing the surface. Floating over it, if you will. The history of Filipino food is troubled, wonderful and full of heart. It’s been conquered, relinquished and diluted.

The reason? Food, like all things in life, is tied to power. A simple hot dish of rice, eggs and longaniza evokes 300 years of Spanish colonization. While the heavy influences of Chinese and Malaysian cuisine can be found in the savory soups and heavy use of soy sauce. Again, I’m floating over the surface. Barely touching it.

So, let’s casually bypass the centuries of cultural tension that took place on those tiny islands floating in the Pacific Ocean to… now. Filipino food is going through a revival. In modern America, of all places. This is in part thanks to Filipino pride expressed in Instagram photos of tapsilog egg porn, fearless young restaurants like NYC’s Filipino gastropub Jeepney, and the internet’s insatiable desire to find the next “pretty young thing”.

We’d like to be the first to give you a proper introduction to this world’s glorious cuisine. So, sit tight, relax, and enjoy the view. We take no responsibility for any post-crispy pork cravings.





Chopped ear-to-jowl pork braised, fried and served on a sizzling plate. Seasoned with calamansi — a small, green citrus fruit — and chili peppers. Must always be served with a ready-to-pop sunnyside up egg. If not, it’s not proper sisig.






While a variety of meats can be used for this dish — pork, beef, etc. — milkfish or bangus is a favorite. Just a warning: milkfish is notoriously bony. Luckily, its delicate, tender texture is worth the inconvenience. The broth is flavored with strained tamarind and stocked with okra, taro, eggplant, water spinach, and string beans.


Crispy Pata



Pork leg simmered in star anise, bay leaf and peppercorns, then rubbed down in garlic and salt, before being deep fried until the rind gets crispy and the inside soft and tender. Served with a side of spicy vinegar.





As you might have noticed by now, a lot of Filipino cuisines are potent in flavor. Very few dishes can be described as “light” and “airy.” Pinakbet, for instance, is made from bagoong — a paste of fermented ground shrimp and salt. The smell is intoxicating, which garners either a love or hate reaction. Spiced with garlic, ginger and onions, this vegetable dish comes packed with squash, string beans, okra, eggplant, bitter melon and chili peppers. Shrimp or beef is sometimes added.


Pork Adobo



Not to be mistaken by Spanish adobo. Filipino adobo is an absolute staple in the Philippines. The smell of it alone puts me in the mood, yes that mood. The dish is quick and simple, marinate pork or chicken in soy sauce, vinegar, garlic and bay leaf sauce. Simmer until meat is tender and serve over a hot plate of rice.


Lechon Kawali



I suggest adding “eating lechon hot from the frying pan” as one of the less ambitious, tastier things on your bucket list. The deep-fried pork belly crackles as you bite into the salty skin, then tender fatty layers of meat. Spanish-influenced, expect to eat these crispy bits of magic by the handfuls.

Oh, and don’t forget to dip in Mang Tomas “brown sauce”.








Derived from the Chinese spring roll, lumpiang shanghai packs ground pork embedded with chopped onions, garlic and veggies into a fried eggroll. They’re usually found next to a side of sweet and sour dipping sauce but I like slathering it in Mang Tomas, because that liquid crack goes great on everything.






My grandmama calls this one “chocolate meat”. A savory stew of pork offal — snout, intestine, lungs, etc. — simmered in a rich gravy of pig’s blood spiced with chili and sweetened with sugar. The added garlic and vinegar bring this dish to next-level savory. Oh, stop fussing. It’s delicious. I promise.





Tapsilog is a portmanteau of tapa (beef slices), sinangag (fried garlic rice), and itlog (fried egg). Think of it as the holy trinity on one plate of unadulterated egg porn.


Kare Kare



Oxtail stew flavored with peanut butter. One of the more subtle-in-flavor dishes of Filipino eats. Best when generous amounts of tripe are thrown in.


Ampalaya Con Carne



One of the healthier dishes on this list, Ampalaya Con Carne mixes bitter gourd and beef strips. The gourd is chock full of nutrients — Vitamin C, Folate, and Riboflavin, to name a few.

The extreme bitterness has a wonderful slap-you-in-the-face effect.


Pancit Malabon



Noodles colored with a orange sauce flavored with patis — fish sauce – and bagoong (which is also used in pinakbet). Usually topped like a seafood Christmas tree and garnished with a sliced hard boiled egg.






Just imagining having this for breakfast with warm rice and egg yolk spilling everywhere makes me sweat. A nod to Spanish chorizo, longganisa is a sweet sausage with an addicting garlic taste.


Filipino Spaghetti



Two words: Banana Sauce. My mom makes this for me every time I come home to visit. It’s quick, easy and has a wonderful, distinct taste thanks to the banana sauce added to the tomato paste.

Protip: Use tiny Vienna sausages in a can for the hot dogs. Trust.





Halo-Halo means “mix-mix” in Tagalog. There are three layers to this beloved dessert. Bottom: candied fruits and beans. Middle: Shaved Ice. Top: a scoop of ube ice cream (purple yam), evaporated milk, and if you’re lucky, chunks of leche flan (below).

Make sure to mix it really well, so you get a bit of everything in each spoonful.




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It’s not unusual to find a clear tub of this at Filipino parties. Chewy gulaman cubes and sago pearl jellies floating in dark sugar syrup. Served ice-cold. A heaven-sent refreshment in the summer.

Note: While similar to gelatin, gulaman is a carbohydrate made from seaweed, while gelatin is a protien from collagen in animal skin and bones.





You can find this at any convenience store in the Philippines. A sarsaparilla-based soft drink, Sarsi carries a strong licorice flavor with a sweet flavor similar to root beer.

Protip: Pour Sarsi into a glass, then add a few scoops of vanilla bean ice cream for a “Sarsi Float”.





Deep-fried pork rinds. Almost any store in the Philippines will have plastic bags of chicharon on its shelves, next to the Sarsi. Popular throughout Latin America and Spain as well.

One of my personal favorite finger foods, especially when there’s spicy vinegar on deck to dip it in.



Leche Flan



Good luck taking “just one bite” out of this one. A rich custard made with egg yolks and condensed milk, topped with a soft caramel surface. If you’re making this at home, I recommend making the syrup yourself, as opposed to buying it at the store. The process is simple enough — slowly melting brown sugar into a syrupy liquid — but takes patience.






A soft, crumbly candy made from powdered milk, butter and toasted flour. Warning: this will make a mess no matter how hard you try to keep it neat. Don’t worry, it’s worth it.


Ube Halaya



Made from mashing purple yam and stirring in evaporated milk, condensed milk, coconut milk and sugar over low heat. Often referred to as “purple yam jam.” Hands down my all-time favorite Filipino dessert for its simplicity in flavor and recipe. If you’re looking for a thicker halo-halo version, swap the ube ice cream with ube halaya.


Photos taken by Peter Pham