Now in its 37th year, Hossein’s Persian Kebab continues to stand proud as one of the Philippines’ first Persian restaurants—and it’s all thanks to chef Hossein Sohrabi Langroudi’s undying determination
When Hossein Sohrabi Langroudi first moved to the Philippines in 1978, he didn't speak a lick of English, let alone Filipino. Determined to pursue his studies, he then hired an English tutor—a student from the University of the Philippines, who would later become his wife, the mother of his four children, and the co-founder of his historic dining institution, Hossein's Persian Kebab.
Established in 1985, the restaurant is among the country's oldest Persian restaurants, born out of Sohrabi Langroudi's own frustrations as an Iranian immigrant. "While he enjoys Filipino flavours, there weren't too many choices for him as a Muslim," explains Arash Sohrabi Langroudi, who manages the restaurant's marketing efforts among other responsibilities. His siblings Sasan, Saman, and Sherin all lead various departments of the family business, too, though he attests that chef Sohrabi Langroudi and their mother Gloria "still have the final say in everything."
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Beyond hunting for Halal-certified cuisine, Sohrabi Langroudi also longed for the flavours he grew up with in the northern city of Chaloos, Iran. “At the time, there weren’t really any Persian restaurants in the Philippines yet,” Arash explains. “It was a struggle, and I guess my dad saw this as a problem he intended to solve.” Drawing from his experience in the kitchen with his mum, dad, grandparents, and for a time, even the former head chef of the Shah, the resolute student donned the chef’s hat, equipped with the recipes he inherited in his youth.
Today’s incarnation of Hossein’s Persian Kebab is a far cry from the humble grilling nook on Makati Avenue those 37 years ago. “Looking back, my dad would boast about how he was the chef, the waiter, and the cleaner all at the same time,” Arash recalls, “he pretty much had to do everything.” With just two lone staff members, chef Sohrabi Langroudi got to work, initially serving kebabs exclusively before integrating other Persian comfort food and, eventually, even Indian and East Mediterranean specialities. “He had in mind those who are like him: migrants from the Middle East, foreign exchange students, as well as the Indian community who are looking for a piece of home in the Philippines,” shares Arash. “Since my dad already knew quite a few people in the migrant community, they were our first customers—those who needed access to halal dishes and those craving for their comfort food.”
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