ASR.

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The story The market The kitchen The sites

ASR Food Market storefront on Bustleton Avenue

The story of ASR

One family.
Two doors.

Philadelphia's largest halal market — and the Uzbek kitchen that cooks for it. Same family, same stretch of Bustleton Avenue.

Market15501 Bustleton Ave Restaurant11749 Bustleton Ave Rated4.6 ★ · 274 reviews

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It started small

Before the big store, there was the small one.

For years ASR fed Northeast Philadelphia out of a small store on Bustleton Avenue. Family-run. Everything halal. The days ran from six in the morning to almost midnight.

"They work hard from 6 a.m. to 11:30 p.m. every day. They know the market, and the market knows them." — The lease broker, in the Philadelphia Inquirer

Service case with smoked fish at ASR Food Market

The service case — smoked fish has always been a draw

The leap

The landlord said no to the chains.
He said yes to the family.

When the Big Lots on Bustleton emptied out, a national chain could have had the space. The owner handed it to ASR instead. In February 2026 the doors opened on 26,000 square feet — the largest halal supermarket in Philadelphia.

26,000 sq ft

The new store

6,300 sq ft

Where they started

The market

One roof. Six counters. Everything.

Walk in and it doesn't stop. The meat counter cuts halal beef, lamb and chicken in-house. The bakery turns out samsa, breads and cakes. The hot bar cooks shawarma, plov and dolma all day long. Then there's produce, the salad case, and import aisles from Uzbekistan, Georgia, Turkey and Russia.

4.6 ★ · 274 Google reviews Clean & organized Cheaper than the chains

The hot barcooked all day

Open daily till 11:30 PM

Self-serve pastries in the bakery — The bakery — self-serve sweets

Produce department with apple baskets — Produce, front and center

Cafe seating inside the store — The cafe corner

Halal service counter and registers — The halal counter

Grilled beef kebab from ASR — Straight off the grill

Shawarma plate from ASR — Shawarma, made here

The kazan

◆ Sells out most days

150 pounds of plov.
Gone in about two hours.

Down the street at the restaurant, the kazan goes on early. Rice, lamb, carrots and chickpeas — layered the Samarkand way and left to cook slow. Most days it sells out by early afternoon. Come around noon.

And the plov isn't the whole story — lagman pulled by hand, samsa out of the tandoor, kebab off the coals.

150 lb

Plov, every day

~2 hrs

Usually gone by

12–2 PM

Best window

The kazan does the work — slowly

Restaurant dining room — The dining room

Uzbek market foods — Straight from the source

Two doors