It turned out to be near East 8th St, dagnabbit.
Well, when life hands you lemons...
go to Chic-Boy!
TC had mentioned craving dilis the other day and since Chic-Boy was right there..we had to go. I love the logo and the name of this place. I wonder why they didn't call it Manok-Boy since 'manok' means chicken in Tagalog. Baboy should be the full name but Chic-Boy does sound catchy.
I remember reading about this place from Faye of Faye's Fork (her link posted at the end). Looks their menu has changed since her initial visit. Cathy of Mmm Yoso also went more recently (post linked as well)
I loved the big fork and spoon on this wall. It wasn't wooden as I would have expected it to be (I have a huge wooden pair in our kitchen dining area), but super realistic silverware!
Sorry for the craptastic photo but yeah, fried shit be here.
I ordered a half portion of fried chicken skin for me and dilis for TC. Each fried pulutan item came in a brown bag (which soaked up the grease) and two containers of vinegar/garlic dip.
Fried crunchy goodness. The chicken skin could have used some seasoning though.
Filipino french fries is what my mom calls these.
Ha, you can see the eyes. One fell into the dip too.
We passed on the bulaklak though. If you know Tagalog, bulaklak means 'flower' but that is just a pretty name for what it really is, pork intestinal ruffle fat.
Who else went to Chic-Boy?
Faye went here two years ago; in fact it was her very first post on Filipino Food!
And more recently, Cathy's visit May 2014
Articles about the Chic-Boy franchise:
"Chic Boy Franchise" FranchiseManila, September 2013
"Best Franchises for 2015", Pinoy Entrepreneur, August 2010
Chic-Boy
2220 E. Plaza Blvd.
National City, CA 91950
(619) 472-2449
There is no website but here is their fb page
For your fried Filipino snack needs, Chic-Boy is a good options, as well as Kababayan which relocated to Spring Valley (still waiting for Cathy to put up her posts).
4 comments:
I re visited Chic Boy some months ago and did notice the re decoration. I also noticed they re priced some of their items? They're selling their garlic vinegar sauce too (my favorite sauce ever). I agree the chicken skin needs seasoning but other than that the fried skins taste great (and lasts a few days without getting stale). I'm still trying to stick it in my head the difference b/w lechon kewali and lechon liempo. They don't sell the liempo often here so I'm hoping to come back soon when they have it available.
It's good that they changed their menu to include a 1/2 lb choice.
I guess the chicken skin is unseasoned since you are supposed to dip it into the vinegar/garlic sauce.
Lechon liempo and lechon kawali seem the same to me. Both are pork belly and both are fried. I'm not sure of the difference either.
I adore Chic-Boy. We stop when going to the Vallarta around the corner if we decide to not eat inside the store. I think the vinegar-garlic adds the perfect 'salty' to the skins.
I will have to try their lechon kawaii next time.
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