Why this heritage resto also appeals to Gen Zs
Classic Savory, a Chinese-Filipino casual dining chain, is redefining the traditional rice bowl. Its Black Pot series features unexpected pairings such as golden breaded pork cutlets with creamy mushroom sauce and savory beef brisket, all served in a striking black bowl. This modern Western dish, combined with a classic Chinese stew, is designed to tickle the palates of adventurous diners.
The Black Pot series focuses on premium cuts of beef and pork, slow-cooked for a tender, juicy and flavorful experience. Braised pork belly and beef brisket are standout dishes, bursting with natural juices. The mildly spicy seafood hot pot, laden with shrimp, squid, vegetables and modern additions such as fried tofu and fish fillet, offers a satisfying balance of flavors. The sweet and savory beef strips, coated in a potato starch batter, provide a delightful crunch.
For those who prefer the convenience of set meals, the Incredi-Bowl series allows customers to combine Black Pot dishes as rice toppings. Popular pairings include braised pork belly with salt and pepper squid, and spicy seafood with the sweet and crunchy beef strips. With prices ranging from P345 to P475, the Black Pot series offers value in this era of high inflation.
‘Lomi’ and chicken
The Classic Savory story began in 1950 when four brothers with Fujian roots—Antonio, Jose, Vicente and Mariano—opened a panciteria in Quiapo, Manila. The restaurant quickly gained a reputation for its lomi, a hearty noodle soup that blended the best of Chinese and Pinoy cooking. This 74-year-old dish highlights the thick, chewy egg noodles mixed with egg, meat and vegetables in a velvety, thickened broth.
To attract more customers, the Ting family developed their signature fried chicken, known for its glistening, dark-brown, crispy skin and succulent Chinese-spiced flavor. This popular dish is cooked to order, ensuring freshness and quality.
As the business grew, the restaurant evolved into Savory Luncheonette on Escolta, Manila, attracting a more prominent clientele. In 2007, the Ting family rebranded it to Classic Savory, which now boasts 116 branches nationwide.
Jennifer Joyce Ting Blanco is a third-generation restaurateur whose father, Henry, learned the business from his father, Antonio. Inheriting her position from her father as food quality head, she explains that Classic Savory’s dedication to using only the freshest ingredients is what sets them apart. Unlike other casual dining restaurants where food is often precooked, Classic Savory dishes are prepared à la minute.
“We have strict guidelines in the kitchen regarding cooking procedures,” says Blanco. “Customers may have to wait for their orders, but we believe that the extra time is worth it to guarantee the quality of our food.”
The kitchen is steeped in Cantonese-style cooking, which focuses on fresh meat and vegetables with mildly sweet sauces. Take the seafood and mushroom stir-fried egg noodle dish. It is popular for its aroma of sesame oil, soy sauce, and oyster sauce spread by the hot wok.
Although the restaurant preserves its traditional Chinese flavors, it adapts to Filipino preferences. The beef stew, seasoned with the famous five spices, offers a savory and sweet flavor reminiscent of Pinoy beef pares. The richness of the pata tim, a slow-cooked Pinoy pork leg has Oriental influences with the distinctive anise flavor and bok choy. General’s Garlic Chicken, a contemporary version of the Classic Savory Fried Chicken, is coated in breading and served with a special garlic sauce made with sweet soy and a hint of piquant garlic.
Youth appeal
While older customers may appreciate the tender beef sauteed with broccoli and oyster sauce, younger generations often gravitate toward the beef with mushroom gravy. “Butter appeals to them,” Blanco notes.
Shanghai fried rolls, a top seller with it’s shredded meat and crunchy wrapper, is a favorite among older customers. Millennials and Gen Z, on the other hand, often opt for crispy fried pork and shrimp dumplings.
To appeal to the younger crowd, Classic Savory has developed a line-up of Pinoy desserts. A hit among locals is the ube sago, a Filipino twist on a classic Chinese dessert, the mango tapioca pudding. For cold brew lovers, the Coffee Cream Delight is a refreshing coffee jelly concoction. Surprisingly, the most popular dessert is a traditional Filipino favorite: pandan jelly with tapioca, nata de coco, and cream.
Blanco says catering to younger customers keeps them on their toes. “We stay ahead by attending seminars and collaborating with suppliers who report the trends. Even with our classic dishes, we need to keep evolving.”
