MANILA -- American casual dining chain Red Lobster, billed as the biggest seafood restaurant in the world, is gearing up for the opening of its first branch in the Philippines.

At a recent press event, Red Lobster announced that it will be opening at the S Maison at Conrad Manila in Pasay in the fourth quarter of the year in partnership with The Bistro Group.

Founded in 1968, Red Lobster grew to become a worldwide brand synonymous with seafood. It is also the largest seafood purchaser in the world.

Its first international branch opened in Japan in 1982, and since then, it has steadily grown its presence around the world, opening up branches in the Middle East and Central and South America, and is now poised to expand further in Asia with branches set to open in China and Taiwan, after the Philippines.

“We’re America’s No. 1 seafood restaurant. We operate 749 restaurants. We are 28 years in Asia, and we’re opening up new partnerships here in Asia, starting with the Bistro Group,” said Catherine Souders, Red Lobster’s director of Asia operations.

“In over 50 years, the Red Lobster has lots of innovation in food. We’re excited to bring some signature combinations or some species that are not as prevalent in the market. All of our seafood products are all sustainably sourced, traceable and responsibly sourced because we are not just a company that’s just for today, or for a few years, we are company for generations,” Souders explained further.

Red Lobster joins the roster of international franchises brought to the country by the Bistro Group, which includes TGIFriday's, Village Tavern, and Italliani’s, among others.

“Of course, any new brand that we bring into our portfolio, we need to make sure that our customers have something that they enjoy eating. I can promise that there will be dishes in the menu that will be fan favorites. We’ll definitely have the Red Lobster mains like lobster, and more dishes. They’ll also be other non-seafood items in the menu, as well,” shared Josh Boutwood, Bistro Group’s corporate executive chef.

Specialties include tender Maine lobster tail, steamed wild-caught North American snow crab legs, signature hand-crafted garlic shrimp scampi, and Walt’s Favorite Shrimp that can be enjoyed all in one plate in the Ultimate Feast, or in various combinations.

One of the sure draws should be their famous freshly baked Cheddar Bay Biscuits. These complimentary biscuits come to the table warm with a light crust of cheese and garlic, hiding a soft buttery center.