New York

Jollibee Comes to Brooklyn

For those of you who are already Jollibee fans, you’ll love this news. And for those of you who don’t, yet, know about Jollibee, you’ll be excited after you try it. Jollibee is an international restaurant chain famous for its Chickenjoy fried chicken and they have just opened their first branch in Brooklyn, NY, on February 2, 2024. You can find it at 5212 Kings Highway, marking the brand’s expansion within New York City. Recognized for its menu that includes crispy chicken sandwiches and Peach Mango Pie, Jollibee’s opening in Brooklyn follows its popularity in other NYC locations.

Jollibee has an interesting history. It started as an ice cream parlor in 1975, founded by Tony Tan Caktiong and his family in the Philippines. Three years after starting the ice cream business, the family saw the opportunity for hot meals and converted the ice cream parlors into the first Jollibee outlet in 1978. While Jollibee operates over 1,500 stores worldwide, there are only about 50 locations in North America at the moment.

And that brings us to Maribeth Dela Cruz, the President of Jollibee North America, and her enthusiasm about adding Brooklyn to its NYC locations, reflecting on the success in Manhattan and Queens. The company’s objective is to reach new customers and make it easier for existing fans to enjoy their favorite meals. The Brooklyn branch will operate from 9AM to 10PM every day, offering various ordering options including dine-in, take-out, and online services. This opening is part of Jollibee’s broader strategy to increase its presence in North America and globally, aiming to be among the world’s top restaurant brands by bringing its unique dining experience to more locations.


James Allenby is the editor of Gowanus Lounge, bringing to his position a vast background on New York, and especially Brooklyn history, culture and lifestyle. Born and bred in the heart of "the County of Kings" James Allenby knows what it means to be a Brooklynite, and imparts this meaning at all times to his readers. Contact James at info(at)