The rapid growth of Korean cuisine in the Philippines, driven by the Korean Wave (Hallyu), has made Samgyeopsal a popular dining trend, particularly in urban centers like San Fernando, Pampanga. As more Korean barbecue restaurants emerge, discerning consumers increasingly prioritize food and service quality. This study sought to compare two prominent high-end Samgyeopsal restaurants—Chef Baboy and Romantic Baboy—focusing on customer perceptions of food quality (taste, freshness, and presentation) and service quality (reliability, assurance, tangibility, empathy, and responsiveness) using the SERVQUAL framework. Previous studies emphasized the significance of food presentation, freshness, and attentive service as key drivers of customer satisfaction in casual dining. Despite similarities in menu offerings, gaps in customer experiences remain largely unexplored. Thus, this study aims to fill that knowledge gap and provide actionable insights for restaurant operators and future researchers. A quantitative descriptive-comparative method was employed, surveying 125 randomly selected customers using a structured questionnaire. Data were analyzed through descriptive statistics and independent sample t-tests. Findings revealed that Chef Baboy outperformed Romantic Baboy in food presentation and freshness, while both establishments had statistically similar ratings in taste. In terms of service quality, Chef Baboy consistently scored higher across all dimensions, with significant differences found in reliability, assurance, tangibility, empathy, and responsiveness. These results challenge the belief that similar restaurants offer uniform experiences, suggesting that management practices play a critical role in shaping customer satisfaction. The study concludes that superior service delivery and food quality presentation contribute significantly to customer preference. It provides valuable recommendations for improving restaurant operations and offers a framework for future comparative research in the food service industry.