AFTER 19 YEARS of feeding Palaweños, the homegrown favorite Haim Chicken is opening its doors to the rest of the Philippines — the restaurant is now officially open for franchise.

‘Haim’ simply means ‘New Beginning,’ says 27-year-old owner John Yayen, who now runs the business with his 25-year-old brother James. True to its name, franchising is a fresh start on two fronts: a bigger playing field for the brothers as young entrepreneurs, and a chance for Palawan’s flavors to travel beyond the island. It’s a big step, John says, but a necessary one.

Two decades of experience in the restaurant business — and roots in a genuinely humble beginning — make the timing feel right.

Before becoming one of Palawan’s most-loved affordable family restaurants, Haim Chicken first opened its doors in a small nipa-hut restaurant in 1999, serving its own brand of chicken BBQ and a handful of local dishes. Haim Chicken’s flavors fit local tastes from the start and quickly drew a following, growing into a go-to spot for family dining on every occasion. Haim Chicken became one of the province’s most established local restaurants even as tourism — and competition — kept growing in Palawan.

Haim Chicken separates itself from the competition with flavors incomparable to others. It’s proud of running a pork-free kitchen while still offering a good selection of Palawan seafood, vegetables, chicken, and beef. Haim Chicken also serves exotic dishes like ‘rattan in coconut milk,’ ‘sizzling ranga ranga shells,’ and the popular ‘tamilok’.

Aside from showcasing Philippine cuisine with a uniquely-Palawan twist, its homey al fresco ambience — filled with artwork celebrating Palawan’s arts and culture — makes Haim Chicken a restaurant built for a perfect dining experience with loved ones. For inquiries on how to own a franchise, contact John/James Yayen via https://www.haimchicken.com/.