Here's Your First Look at the First Shake Shack in the Philippines
Shake Shack is finally letting Philippines have a taste of its famous burgers on May 10, and we made our way to the exclusive media preview to sate our curiosity, excitement, and hunger.
When Danny Meyer and his team opened Shake Shack in 2004, they intended it to be a strictly-for-New-York restaurant, but you can't just pin a good concept down. By 2010, Shake Shack expanded outside New York and things just steamrolled, with more and more branches trickling down to Asia in the last few years. The former hotdog-shack-turned-burger-
There's no doubt that burger-loving Filipinos will endure long lines and the sweltering summer for a taste of this famous New York icon. Is it worth it? Here's what it looks like:
Shack Shack is right by the entrance of Central Square Mall in Bonifacio Global City.
IMAGE: Sasha Lim Uy
A peek at the menu. We're looking forward to the Shack Burger, Shack-cago Dog, and the local beers by Engkanto, Monkey Eagle, and San Miguel.
IMAGE: Sasha Lim Uy
The burger joint opened in New York in 2004, and has been opening locations in Asia, including the Philippines
IMAGE: Sasha Lim Uy
The lively Filipino mural is by artist Jappy Agoncillo.
IMAGE: Sasha Lim Uy
Proceeds of Hope in a Bottle go to building classrooms for public schools.
IMAGE: Sasha Lim Uy
Shack-cago Dog: If you know your Shake Shack history, you know that it began as a hotdog stand in Madison Square Park. This one is quintessential: relish, onion, cucumber, pickle, tomato, sport pepper, celery salt, and mustard.
To go with your dogs and burgers, two types of French Fries are available, plain (P130) and cheese (P180).
Also, this ShackMeister Ale (P210 to P300).
Shack Burger (P250 to P410): Its signature burger is a classic quarter-pounder cheeseburger with lettuce, tomato, crusty patty, fluffy potato buns, and that secret Shack sauce, which is a little spicy, a little sweet, and a little sour. Its moist interior, a combination of textures, is acheived by smashing the raw patties quickly on the grill.
Shroom Burger (P445): fried Portobello mushroom filled with melted muenster and cheddar.
We took a look inside the Shroom for you.
Instead of ice cream, Shake Shack serves freshly made frozen custard.
IMAGE: Sasha Lim Uy
The Ube Shake is made with frozen custard.
IMAGE: Sasha Lim Uy
Calamansi Pie Oh My: vanilla custard with Wildflour's Calamansi Pie. Five percent of its proceeds go to Children's Hour, an organization that supports Filipino children in need.
Uuube-by Baby: vanilla custard, coconut marshmallow, ube cookie, toaster coconut, crispy pinipig, leche flan
We're so full!
Shake Shack opens at 11 a.m. on May 10, but there will be activities for those waiting in line starting 9 a.m.
Stay tuned for more updates. The burgers are coming.
