The years following the end of World War II proved not just for the Philippines but for the Ting brothers as they moved to start a fresh life and establish their livelihood. By 1950, the brothers had put up a “panciteria” in the busy district of Quiapo serving mainly lomi. Over time, as their little panciteria grew in popularity as the brothers began to discover other dishes they could serve their customers, they were able to create a special recipe for fried chicken and gravy that became so popular that soon not just members of the local Chinese community came to partake of the special tasty, juicy and tender chicken treat but also a number of Filipinos who would come to the tiny restaurant with their families to “savor” this “savory” fried chicken dish.