Restaurants / Bars

Face-Off: What’s The Difference Between Original and Classic Savory?

October 26, 2015

Boasting some of the best fried chicken in Manila, Original Savory and Classic Savory have been difficult to distinguish. Are they the same thing or completely different? Which is the true original? Who really has the better the chicken? Here we take a look at some of the basics of both establishments, and try to figure out the differences between Original and Classic Savory, and which restaurant is the real deal.


The Origin Story

For two different establishments, both Original and Classic Savory have the same origin story. Both of their websites state that in 1950, the Ting brothers started a panciteria in Quiapo, which specialized in lomi. Due to growing popularity, the menu was extended, changed to serve Filipino favorites. Amongst one of the new items was their special recipe for fried chicken and gravy that proved to be popular with both Chinese and Filipino communities.

After that, Original Savory states that after 60 years, they are still serving the favorites and staples that made Savory so popular in the first place, now with 13 branches, with the iconic Jones Bridge location that burnt down early this year still in repair. Classic Savory describes itself as a ‘relaunch’ of the 1950’s restaurant, with over 70 branches across the Philippines.


The Chicken

Both restaurants now boast extensive menus including Chinese-Filipino staples. However, the main feature of both restaurants is still the noodles and of course, the fried chicken. Original Savory’s fried chicken is tender, moist, and extremely flavorful. The skin is thin but crisp, made only tastier by the smooth and well, savory notes of the gravy. Original Savory serves chicken that can unquestionably make a place famous. Classic Savory does the same –depending on the branch you go to. Like many restaurants with franchises that become too many to count, quality is greater in some branches than others. When you get a good plate of chicken and gravy at Classic Savory, it has all the stuff you remember as great. The chicken is tender, the skin is crisp, the gravy smooth and delicious. However, sometimes the chicken isn’t so great, and the gravy can be overly thick and tasteless.

For the true savory chicken experience, or at least a no-fail one, Original Savory is the best bet. Classic Savory can miss sometimes, but don’t discount its hits that are just a little harder to find. Many people that do know the difference between Original Savory and Classic Savory have their favorites, and those that don’t know can start figuring it out. There is no question though that when the chicken is delicious, there is no other fried chicken like it.

Which chicken do you find finger licking? Do you disagree with us and think Classic Savory’s flavor is better? Let us know if we made a mistake below!

10 comments in this post SHOW

10 responses to “Face-Off: What’s The Difference Between Original and Classic Savory?”

  1. Volts Sanchez says:

    Heh. Never even noticed that there was two types of Savory. Haven’t eaten there in years!

  2. secretwalangclue says:

    which one is from the Ting Bros?

  3. James says:

    Can we all just call them Savory?

  4. PJ says:

    I read somewhere that the “Original” are the stand alone stores, and the “Classic” are the mall-based stores. The mall-based stores are are either company owned (run by 3rd generation cousins) or franchisees,

  5. Robert says:

    Confused Confused. U could have answered that in the first or 2nd paragraph. Make it simple please.

  6. cutedoc says:

    the original savory in escolta serves better chicken, though both classic and original learned the principle of preparing fried chicken, the pots used in original retains the original taste. It is a common word in chinese, wherein when the pot or wok is used for a long time it already inherit the taste, so the aroma and taste would be different.

    a traditional chinese wok needs to be used several times to capture the authentic flavour of chinese dish.

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