The steaks are high, but Hai Chix and Steaks rose up to the challenge by serving diverse dishes that have put them on the epicurean radar.

When you crave Hainanese chicken, you automatically go to a Chinese restaurant. And when you want steak, you visit a steakhouse. Or an American restaurant, for that matter. But what if you want both? You go to Hai Chix and Steaks.

Established in 2012, Hai Chix and Steaks is the brainchild of Sonny Bitong, French Lejano, and Chef Ferdie Agustin. Initially, the trio were (and still are) tied to FilOil Gas and Energy Company, Inc.—known by many as Eco Oil—before venturing into the world of food, starting with Brother's Burgers, and now, Hai Chix and Steaks.

By its very name itself, the restaurant specializes in Hainanese chicken and steak—an unconventional combination and the first of its kind here in the country. "Hainanese Chicken is my favorite Asian dish and [so are] steaks," Chef Ferdie Agustin shares. "I put the two together

Authentic or Fusion?

While some restaurants specialize in one cuisine—serving true-to-form dishes that use the country's ingredients and techniques—others offer a diverse selection, which involves bringing together multiple cuisines. In some cases, the latter results in fusion dishes they can call their own.

Hai Chix and Steaks, however, strongly maintains that each dish keeps its authentic roots. But what sets them apart from the rest? It all lies in creating their own version of the dish.

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