A Filipino cultural icon has finally arrived in Seattle.
Jollibee , the largest Filipino fast-food chain, is opening at Rainier Valley Square in Mount Baker June 7. Known for its crispy Chickenjoy fried chicken, chicken sandwiches, and the iconic peach mango pie, Jollibee has amassed a cult following worldwide.
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![https://img.particlenews.com/image.php?url=2o3uiI_0tj3rinI00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=2o3uiI_0tj3rinI00)
Their chicken sandwich comes with umami mayo on a soft bun
Photo courtesy of Jollibee
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Jollibee’s Peach Mango Pie has a flaky crust filled with sweet peach and mango goodness
Photo courtesy of Jollibee
The Seattle location marks Jollibee’s third in Washington, following the Tacoma store that opened in October 2023. The chain operates 100 restaurants in North America and more than 1,500 across the globe. Jollibee Foods Corp. is the largest, fastest-growing Asian restaurant company in the world.
The menu is brimming with enticing and playful items that have become social media sensations. There’s the Jolly Spaghetti , a sweet-style dish topped with hot dogs, melty cheese, and a special sauce, and the flakey, deep fried Ube Pie with its bright purple yam filling. There’s also a Spicy Chicken Sandwich with sriracha mayo and fresh jalapeno slices. And don’t forget the umami mayo and banana ketchup, Filipino favorites that elevate flavor and set it apart from other fast food chains. Jollibee has been named “the best chain fried chicken in America” by food website Eater.
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The Spicy Chicken Sandwich
Photo courtesy of Jollibee
Jollibee was also named one of Time Magazine’s “ World’s Best Companies 2023 ,” and has received the Gallup Exceptional Workplace Award three times. Additionally, Jollibee has been recognized by Forbes as one of the World’s Top Female-Friendly Companies and one of Asia’s Best Employer Brands.
Expect big , excited crowds and lots of fun at the opening — it’s not everyday you get to join a fried chicken frenzy.
The post Fried Chicken Frenzy appeared first on Seattle magazine .
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