Like our name, Mushroomburger, the mushrooms came before the burgers in terms of our business. We've been masters of mushrooms since the late 70s. While these fleshy fungi get their origin from the ground, ours was in Caloocan City. We were among the first to recognize the humble mushroom's potential for commercial greatness as an edible product. We took lessons learned from Taiwan and expanded and improved upon them in order to cultivate the best possible mushrooms.
One fine day at our Tagaytay store, a customer made a comment on how mushrooms were more expensive than beef in his country. Certainly this means they could make for a better burger than beef, he reasoned. As the saying goes, the customer is always right, and that was the day our first Mushroomburger was born.