Cover A feast of juicy burgers and french fries from Hungry Homies
A feast of juicy burgers and french fries from Hungry Homies
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Miggy Cruz and Laureen Uy gave in to their pandemic foodie cravings, one burger at a time ... then came Hungry Homies
In the fast-evolving gastronomic landscape, few edible trends have captured the short attention span of the modern diner quite like the humble smashburger. Across metropolitan capitals from Los Angeles to Manila, the relentless pursuit of the ultimate caramelised crust and succulent centre has birthed a new era of casual dining. A pillar of this movement in the Philippines is Hungry Homies—a brand born from pandemic uncertainty, fueled by global inspiration and anchored by an uncompromising dedication to craft.
To fully get to know Hungry Homies is to understand the vision of its founder and president, Miggy Cruz. Alongside his wife, partner and the company’s chief marketing officer, Laureen Uy, Cruz has transformed a quarantine-era (home-based) passion project into one of the most beloved names in the city’s burgeoning burger scene.
Above Miggy Cruz (Photo: courtesy of @hungryhomiesph)
Above Laureen Uy (Photo: courtesy of @hungryhomiesph)
Miggy Cruz (Photo: courtesy of @hungryhomiesph)
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“Hungry Homies was inspired by our travels as a couple to places like Los Angeles and New York,” Cruz reflects. At a time when the world stood still, the duo channelled the vibrant diversity and iconic burger cultures of the American coasts into a distinctly local enterprise. They quickly became renowned for their Cali-style smashburger, or what they like to call the Hypebeef (with smashed beef patty, caramelised onions, shredded lettuce, tomatoes, American cheese and Hungry Homies secret sauce). Each of their hearty, simple dishes continues to entice diners and keep patrons returning for more.
Yet, building a cult favourite is rarely a stroke of overnight magic; it is an exercise in grit. “My biggest advice would be to keep grinding,” Cruz shares. “Cooking almost 700 burgers on the griddle in one weekend is just the beginning. There will be struggles along the way, but each one will teach you a lesson that brings you closer to your dreams. It’s actually pretty cool.” Cruz was as hands-on as it gets, consistently on the grill, cooking each burger order in his yard until operations grew beyond what was possible.
See also: A life in wine: Jean Philippe Guillot on heritage, hospitality and the Philippine market
Above The Hypebeef burger from Hungry Homies
The Hypebeef burger from Hungry Homies
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That tenacity paved the way for physical permanence. A combination of fortuitous timing and invaluable industry camaraderie led to their first brick-and-mortar home. “Our first location was actually shared with us by one of our chef friends,” Cruz confesses. “Opening our Chino Roces branch made sense for us financially, and our homies were looking for experiences as the world started opening up again.”
Over the past six years, the operation was structured and refined as they went along. Cruz and his team have relentlessly optimised their workflows, proving that culinary creativity knows no bounds even within the confines of a small kitchen. “We’ve evolved from an online seller to building a homey experience in our stores,” Cruz notes, highlighting how thoughtfully curated ingredients and exciting new menu additions have elevated the brand beyond simple delivery fare.
See also: Where to get frozen yoghurt in Metro Manila: 9 top picks from Tatler’s editors and readers
Above The decadent chilli con carne burger from Hungry Homies
The decadent chilli con carne burger from Hungry Homies
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Today, the menu reads like a love letter to comfort dining. Alongside the standouts like their signatures, The Purist (an Oklahoma-style fried onion cheeseburger with fried onions, pickle chips, American cheese and mayo-mustard dressing) or the Run BMC (a smashed beef patty with American cheese, mango wood-smoked bacon, sautéed shiitake mushrooms, pickle chips and chipotle BBQ mayo), there are inspired, decadent deviations like the bestselling chilli cheese lumpia. These crispy-gooey cylinders are a brilliant cultural nod that bridges American diner comfort with local familiarity. While global institutions like In-N-Out and Shake Shack served as guiding influences, Hungry Homies’ distinct edge lies elsewhere. “I think what sets us apart is the distinct flavour and texture combination in our burgers, which reflects my own personal preference for what makes a great burger,” Cruz explains.
Above A spread of assorted french fries, chilli cheese lumpia and tater tots from Hungry Homies
A spread of assorted french fries, chilli cheese lumpia and tater tots from Hungry Homies
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As the brand celebrates six years of culinary evolution, the horizon looks unmistakably bright. Cruz and his team are setting their sights northward, with plans to launch a brand-new branch in Quezon City by next year—or perhaps even sooner. For Manila’s discerning food enthusiasts, the journey of the homies is only just beginning, proving that when it comes to the smashburger, there is still a lot of room for growth around the metro.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
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