Makati Cinema Square hides one of Manila's most authentic food spots in the lower ground floor. The place brings Bacolod's famous chicken inasal tradition straight to the busy streets of the metro. Aida's Chicken Inasal started in Manokan Country back in Bacolod before opening this Manila branch. The restaurant serves the same recipes that made the original location popular with locals and visitors.

Key highlights:

,- Michelin Guide recognized restaurant serving authentic Bacolod-style chicken inasal - Chicken is grilled to order so you get fresh food every time - The menu features traditional Ilonggo dishes beyond just the famous chicken

PROFILE

The restaurant operates in the basement level of Makati Cinema Square along Chino Roces Avenue. You need to walk past cellphone stalls and random shops before reaching the dining area. The owner Toto Tarrosa brought his family recipes from Bacolod to Manila. The space opens daily from 10:00 AM until 8:30 PM. They only accept cash payments so bring enough money for the meal. The restaurant earned recognition in the 2026 Michelin Guide for the Philippines. Aida's maintains the same cooking methods used in the original Bacolod branch. The kitchen grills each chicken order fresh instead of pre-cooking batches. This approach takes more time but keeps the meat juicy.

AMBIENCE

The interior uses simple monobloc chairs and basic tables. Art pieces from the owner hang on the walls throughout the dining area. The setup feels like a typical Filipino carinderia. No air conditioning keeps the space warm during lunch and dinner rushes. The basement location means limited natural light and ventilation. You can hear kitchen sounds and smell the grilling chicken from every table. The restaurant gets crowded during peak hours with families and foreign visitors. A wash area sits in the middle of the room for people eating with their hands. The whole vibe stays casual and unpretentious.

MUST-TRY

The chicken inasal comes in two cuts - pecho for breast meat and paa for the leg. Both versions get marinated in the traditional Bacolod style with vinegar and spices. The executive meal adds garlic rice with toasted garlic bits, chicken oil, hot soup, eggplant salad, and salted egg for 175 pesos. Ilonggo Express brings coconut milk-based comfort food to the table. The dish features vegetables and flavors similar to gising-gising. It costs 195 pesos per order. The baticolon (gizzard) sells for 25 pesos per stick while isol (chicken butt) goes for 50 pesos. These grilled items give adventurous eaters a chance to try traditional Filipino street food. The atay (liver) and other organ meats also appear on the menu.

FOOD

The chicken shows char marks and a yellow glaze from the marinade. The meat stays tender and juicy with a smoky flavor from the grill. Dipping the chicken in the sauce mix of sinamak vinegar, soy sauce, calamansi,and chili adds more kick. The garlic rice comes with generous amounts of chicken oil. This combination is essential for the full inasal experience. The rice soaks up the oil and chicken juices perfectly. Other menu items include kare-kareng pata, paksiw na tilapia, and kansi soup. The spicy bangus with bagoong uses daing na bangus cooked in coconut milk with okra and tomatoes. The vegetable dishes stay crunchy instead of overcooked. Portions run reasonable for the price point. The paa might seem small to some diners while the wings come in sets of three pieces. Most people order extra rice because the chicken oil makes everything taste better.

SERVICE

The staff takes orders quickly even during busy periods. They explain menu items to first-time visitors and answer questions about the dishes. Service stays friendly throughout the meal. Wait times stretch longer because chicken gets grilled fresh for each order. Expect 15 to 20 minutes between ordering and getting the food. The kitchen prioritizes quality over speed. Staff can modify dishes if you have dietary restrictions. They bring out the sinamak vinegar and other condiments without needing to ask. The team keeps tables clean and clears finished plates promptly.

PRICING

Budget around 250 to 600 pesos per person depending on what you order. The chicken inasal sets start at 135 pesos for the basic meal with leg, rice,and soup. Executive meals with more sides cost 175 pesos. Side dishes and specialty items add to the total bill. A bottle of San Miguel Beer brewed in Bacolod runs cheaper than soft drinks. The pricing stays reasonable for Makati standards. The value matches what you pay. You get authentic Bacolod flavors without traveling to Negros Occidental. Cash-only policy means no credit card fees.

SUMMARY

Aida's Chicken Inasal brings the taste of Bacolod's Manokan Country to Manila. The restaurant focuses on doing one thing really well - grilling chicken the traditional way. The simple setup and basement location don't take away from the food quality. People who love authentic Filipino food will appreciate this place. The lack of fancy decor keeps prices affordable while maintaining the recipes that made the original branch famous. Just prepare for warm temperatures and waiting time for fresh-grilled orders. The restaurant deserves its Michelin Guide mention. The chicken inasal tastes as good as what you would find in Bacolod. This spot proves that great food doesn't need air conditioning or a fancy address.

FAQs

Do I need to eat the chicken with my hands?

The traditional way to enjoy chicken inasal is eating with your hands but the restaurant provides utensils if you prefer. The wash area in the middle of the dining room lets you clean up before and after the meal. Bring tissues or paper towels for extra convenience.

Can I bring the chicken home as takeout?

The restaurant offers takeout service for all menu items including the chicken inasal. Some customers order 20 to 25 pieces to bring back as pasalubong for family and friends. Call ahead if you need a large quantity so the kitchen can prepare everything fresh.

Is the Makati branch the same as the Bacolod original?

Both locations use the same recipes and cooking methods from the family's original Manokan Country stall. The owner Toto Tarrosa runs the Manila branch with the same standards as Bacolod. The main difference is the setting - Makati Cinema Square versus the open-air Manokan Country complex.