Mang Inasal reopens renovated first store in Iloilo City, unveils 5G store design

The birthplace of the Philippines’ Grill Expert, Mang Inasal Robinsons Place Iloilo, has officially reopened—refreshed, reimagined, and ready for the future.

On Sunday, August 31, 2025, Mang Inasal celebrated the blessing and digital relaunch of its very first branch, originally opened in 2003, ahead of its grand reopening on September 1.

The milestone event was led by Mang Inasal President Mike V. Castro, brand ambassador Coco Martin, and Iloilo City Vice Mayor Love Baronda, Councilor Nene dela Llana representing Iloilo City Mayor Raisa Treñas, underscoring both the brand’s commitment to innovation and its deep cultural roots.

Mang Inasal President Mike V. Castro (right) with brand ambassador Coco Martin.

From a single store in Iloilo founded by Edgar “Injap” Sia II, Mang Inasal has grown into one of the country’s most successful homegrown brands.

Further strengthened by the Jollibee Group, it has become beloved for its signature Chicken Inasal, Unli-Rice offering, and iconic Ihaw-Sarap (deliciously grilled) dining experience.

With over 570 branches nationwide and millions of customers served, Mang Inasal stands as both a Filipino food staple and a symbol of homegrown entrepreneurial success.

Further cementing its industry leadership, Mang Inasal stands tall as the Strongest Restaurant Brand in the Philippines, according to brand valuation agency Brand Finance.

This recognition affirms its stature as a true national icon in the quick-service restaurant industry and its enduring connection with Filipino consumers across generations.

“This store represents the heart and soul of Mang Inasal,” said Castro. “From our first grilled chicken to the millions served today, we remain deeply grateful to Iloilo and every customer from around the world who made this journey possible. This reopening is a tribute to our beginnings and a bold step toward the future.”

A key highlight of the reopening is the introduction of Mang Inasal’s 5G (fifth generation) store design, a future-ready concept that reflects the brand’s bold commitment to innovation.

The 5G store features a more efficient kitchen layout, upgraded Takeout Express, the brand’s first ever Cashless Express Kiosk, and the new Mang Inasal Heritage Wall, honoring the brand’s Iloilo roots while embracing smarter technology, streamlined service, and digital convenience.

“This 5G store design is our way of making every Mang Inasal experience faster, smarter, and more delightful for our customers,” added Castro. “We’re excited for more consumers to see and feel this transformation as we roll out similar future-ready stores in the coming months.”

The reopening celebration also featured the unveiling of the Heritage Wall, a Dinagyang-inspired performance, and a heartfelt number by the Don Bosco Boys Home Choir, symbolizing the brand’s community ties and hopeful future.

As Mang Inasal returns to where it all began, it renews its promise to bring Unli-Saya (unlimited fun) experiences to more diners, whether through dine-in, takeout, drive-thru, or delivery.

From its humble beginnings in Iloilo to its rise as a household name nationwide, Mang Inasal continues to serve more than just great grilled meals. It serves as a story of Filipino pride, bold innovation, and the flavorful journey of a homegrown brand that has become a true national icon.

Visit www.manginasal.ph for the latest news, https://manginasaldelivery.com.ph for delivery deals, and follow Mang Inasal on social media for more Ihaw-Sarap and Unli-Saya updates!

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

An Ilonggo favorite: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full....

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

FLAVOURS OF ILOILO

Search This Blog