In a market that is somewhat saturated with American fast food brands, it will definitely be a delicious experience to see what the Great White North brings to the (dining) table.
For any Filipino who has ever spent some time in Canada, Triple O’s by White Spot will surely be a familiar name. Indeed, as Canada’s very first drive-in restaurant (established by their founder Nat Bailey in 1928), its place in history has already been assured; but it is their legendary Triple O’s burger that propels the brand into iconic status.
We interviewed Triple O’s Executive Chef Danny Markowicz who talked about the challenges of bringing the favorite Canadian Restaurant to the Philippines, what makes Canadian Beef different, sourcing local ingredients and gives tips on how to eat their HUGE burger!
Triple O’s’ claim to have the “sauciest, juiciest, tastiest, bestest burgers around” may appear to be hyperbole, but the proof is in the pudding – or in this case, the patty. Triple O’s elevates the simple concept of the burger with their premium-grade 100% Canadian beef patties. Numerous gourmands agree that Canadian beef is a few notches superior to its American counterpart, due to Canada’s strict screening systems on beef standards and food safety.
Likewise, Triple O’s is well known for their meticulous grilling technique, which optimizes the essence and flavor of the beef. Chef Danny says they use a clamshell grill to ensure equal and even cooking.
And flavor is something that Triple O’s knows intimately well: its legendary (and highly secret) “Triple O” has achieved an almost cult-like following around the world. A cursory online search for “triple o sauce” will reveal countless hits theorizing about what makes this sauce so delicious, as well as multiple attempts to approximate its taste. All, however, conclude that there simply is no way to improve on the taste of the original.
Triple O’s offers this unstoppable burger combination in a dizzying array of styles and variations, which can come a la carte or in combo meals of fries and a drink. Enthusiastic customers can even overload their burgers with extra toppings, from a grand selection of cheeses, bacon, and grilled mushrooms. Triple O’s also caters to the popular local preference for fish or chicken burgers, perfectly grilling these patties to a crunchy, juicy, and flavorful delight.
For those who have a hankering for something other than a fantastic burger, Triple O’s provides a selection of other mains, such as chicken, pasta, and fish dishes.
To cap off an excellent meal, the hand-scooped Triple O’s milkshake is the only way to go. Made with premium vanilla ice cream in the classic flavors, their milkshake and sundaes end your Triple O’s experience on a sweet note.
Thanks to the expertise of Chef Danny in sourcing the best ingredients you dont have to go to Canada to experience what the Canadians have been enjoying for decades at Triple O’s opens its first branch in Manila at the third level of SM Megamall Atrium
(L to R) : Canadian Chamber of Commerce President JULIAN PAYNE, SweetSpot Philippines Chairman RICHARD YEE, Ambassador of Canada to the Philippines NEIL REEDER and his wife IRENE REEDER, White Spot President WARREN ERHART, Mandaluyong Mayor BENHUR ABALOS, TESSA PRIETO-VALDEZ, SweetSpot Philippines President PINKY YEE, SCMC President ANNIE GARCIA, and White Spot owner Peter Toigo.
Triple O’s by WhiteSpot is a bit pricey for the ordinary Burger lover, but if you really consider yourself a “burger fanatic” you might want to try their bestselling Bacon Cheddar and Monty Mushroom Burgers (good enough for sharing) as well as their Milkshakes.
