Hossein’s Persian Kebab

The moment the kebab platter was brought to our table, everyone was in awe.

“How come it’s only now that you’re featuring me?” That question came from Hossein Sohrabi, the verbose and moustached owner of the Serendra restaurant we were in at that moment. Together with that sentence was an honest but nevertheless happy surprise expressed by his pleasant face.

Hossein’s Persian Kebab is older than me by a couple of years. Established more than two decades ago, the hole-in-the-wall restaurant in Jupiter, Makati, catering Middle Eastern cuisine has gone far from being a well- concealed secret. I wasn’t surprised that he asked the question, though. After a slew of magazine, book, and other media features, here I come intending for yet another feature on this popular restaurant.

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Hossein’s Persian Kebab


Have your fix of authentic Persian, Indian, and Arabian cuisine here at Hossein’s Persian Kebab. Owner Hossein Sohrabi shares with ClickTheCity.com the recipe of success of his restaurant.

The reason is simple though. In contrast to featuring new establishments, I decided to look for those who stood the test of time. I wanted to know what separates them from those flash-in-a-pan restos, and why after all these years, they are continually patronized. My search led me to Hossein’s.

I have several theories on what makes restos stay. One big factor, I think, is the creator himself. In this case, that’s Mr. Hossein, who by the way, is also the head chef. Owners are the driving force of restos; the source of passion and ideas. And this I could say surely, Hossein Sohrabi is doing a hell of a job. Head chefs usually create the recipes of all the dishes, but to Hossein, there’s a lot more than that. Every single day, he rounds up each and every branch (there are 5 all in all), marinades their meats, and cooks. Oh, and if I may add, he also does the marketing. Talk about quality control!

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