Cheap Thrills

From Convenience Store Fried Chicken to Sisig Arancini and Jollijeep Sushi, Our Idea of Quick and Economical Food Is Evolving
 

- Jaclyn Clemente-Koppe

There was a time when dining on a budget meant making your way to the closest fast food joint, carinderia, or mall food court. Quality was not a priority then: Dry burgers and oily ulam were given a pass on the premise that they are, after all, cheap. Creature comforts such as ambience and cool ventilation are low on the priority list with the understanding that people who choose to pay less should not expect such luxuries. However, young entrepreneurs know that adjustments need to be made to cater to a more demanding—entitled, some say—market.

MAKING SPACE

Walking into Industrie Food Loft, or any of the many food parks/ halls popping up all over Manila, will illustrate how local diners these days are less forgiving and expect so much more for their hard-earned peso. Maemae Lachica, marketing and PR for Industrie, explains how three brothers and their significant others pooled together their respective specialties to come up with the well-curated space designed by Lauren Laudico. “My husband Kevin and his brothers (Ken and Kirby) are in construction,” explains Lachica. “When they found out this space (at City Golf Plaza, Ortigas) was available, they thought it would be a good idea to turn it into a food hall. But, with all our combined knowledge and resources, we were able to come up with something wonderful.” Angela Lachica is in charge of administration and completes the team.

The industrial design of the space is surprisingly warm, and its total look is cohesive despite the diversity of the food offered. The vibe is young and energetic without excluding certain demographics. The space is inviting and evocative of the vibrant and creative spirit behind it. This is nothing like your old-fashioned food court with harsh fluorescent lighting and vinyl table tops. “It’s also about the experience,” Lachica points out.