Delight your taste buds with the bold flavours of Happy Fries
The inclement weather didn’t stop this ‘frytastic’ affair from taking place on Slipe Road Tuesday morning. Since the summer, foodies have been visiting the location in droves to taste the new sensation. However, this week marked the official grand opening of Happy Fries.
As a proud member of the Rainforest Seafoods family, Happy Fries redefines munching with its diverse sizes: ‘bigga’, ‘bellyful’ and ‘gladbox’. The toppings span from classics like frank bites, bacon bites and happy chilli and cheese, to bolder flavours such as oxtail gravy, mayo ‘kicka’, peanut butter sauce, and ‘pine and ginga’, just to name a few.
“We’re not dealing with regular fries. These are happy fries. And it’s not just ketchup, pepper and mayo over here, either. We have over 30 toppings on the menu at the moment. The variety is incredible and the combinations are endless. You can mix and match anything,” Alexia Lewis-Bogle, brand activation manager for Rainforest Seafoods, told Food.
According to Lewis-Bogle, Happy Fries came into existence because the company wanted to offer its customers a joyful treat that went beyond the usual choices of ice cream and chocolate, emphasising the concept of a delightful indulgence, similar to enjoying an ice cream cone.
It’s worth emphasising that due to the cone concept, the fries receive a double saucing. “When we put the first set of fries into the cone, we sauce the bottom. Then, when we put the second set of fries, we sauce the top. The aim of the cone is to give foodies more fries, and the goal of double-coating with the sauce is to keep that joy going while you eat the fries,” she added.
This distinctive eatery delivers a forkful of happiness with every bite, making it the perfect way to describe the delightful experience. Think of it as loaded fries 2.0.
HAPPY FOR TURNOUT
Despite launching in the midst of what was deemed a storm of sorts, Lewis-Bogle is happy for the turnout. “We opened our doors in June, but decided to launch this week because we wanted to see what the reception would have been like for this type of business,” she said.
The busiest time for the restaurant has consistently been between 12 and 2 p.m. each day. During these hours, the place becomes packed with students and working professionals seeking to treat their palate to something special.
From the perspective of the brand activation manager, having a bustling crowd is seen as a positive challenge. So far, the team has been receiving nothing but great reviews. The plan going forward is to branch out and introduce food trucks stocked with Happy Fries, so that, instead of going to the single location, persons can have options.
Aside from the ‘happy fries’, the diner also features authentic Jamaican ‘frittas’ on the menu, which the brand boasts is the best in town. Additionally, there is the popular festi-franks, a local twist on the classic corndog, made from festival batter with a frankfurter surprise on the inside. This crowd-pleaser wouldn’t be the same without your choice of sauce for drizzling. And, for those who like to experiment, mixing and matching various sauces is also an option.
So, why should you try Happy Fries? The smallest size, that is, the bigga, is twice the size of any fries anywhere else, Lewis-Bogle asserted. With twice the size and a plethora of rich flavours to choose from, you won’t regret your decision.