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Zubuchon

The man behind the legendary Marketmanila blog finally decided to open up a restaurant and I just had to be there. Allow me to share some photos for words are not enough to describe the unctuous goodies I consumed like a hungry and starved piranha.

Here’s Marketman’s very own version of lechon with pricked skin served in a counter visible to the diners. What a visual treat seeing crisp pork chopped into lovely bite sized pieces.

This is the Zubuchon set meal. A generous serving of lechon and rice served with vinegar, soy sauce and chili oil for your dipping sauce.

Binagoongang Lechon. This is a powerful blend of Bagoong and Pork. Whoever thought of marrying almost microscopic fermented shrimp and pork is a genius.

Red Curry Lechon and Monggo with Lechon drippings and Chicharon. Self Explanatory. Shut up and order extra rice.

Slow-cooked adobo. One of Marketmanila’s obession is the quest to create the perfect adobo. Cooked in a palayok or clay pot with just a few basic ingredients, this adobo is the closest you can get to a meal our ancestors ate.

The Zubuchon story in standees with the cute little red pig icon. The restaurant has minimal decor. No flashy neon gizmos out to distract you from what you really came for.  Crunchy MSG free Chicharon smileys on the foreground.

I have to end this calorific post with something refreshing. A tall glass of Iba or Kamias shake. Now who would have imagined that tart fruit commonly used as a souring ingredient make an excellent shake.

 

Zubuchon is at One Mango Mall, Mango Avenue in Cebu City. A second branch is opening soon at the Escario building near the Provincial Capitol.

Eat Pork and be happy.

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11 responses

  1. Footloose

    Agree that I would have thought of your santol cordial first long before a drink made out of iba (kamias in Tagalog) crosses my mind. Santol gives you a more complex combination of flavors and tastes but is quite seasonal. Iba on the other hand seems to be available the whole year round. I pointed out in the early years of Market Manila that my town folks call mature people who dress inappropriately young, “nagmumurang kamias.” Mutton dressing as lamb, as the English would say.

    July 1, 2011 at 1:26 am

    • I find it difficult to convince friends and family to try santol juice. I really like the tisane like appeal, the slight tang and astringency of santol “tea.”
      The value of kamias on the other hand might be raised a few notches when Zubuchon diners develop a penchant for the shake.

      July 1, 2011 at 11:42 am

    • Santol shake does sound good! Someone should definitely consider making this for the masses 🙂

      July 6, 2011 at 2:43 pm

  2. Natie

    Thanks for sharing, Lee!!!!! for now, I could just imagine…

    July 1, 2011 at 3:10 am

  3. Nayannika

    The lechon close-up is such an amazingly mouth-watering shot. I long to go home if only to have a taste of everything Zubuchon has to offer. sigh….

    July 1, 2011 at 3:34 am

  4. millet

    haaaaaaayyyyyy, sarap!

    July 1, 2011 at 10:22 am

  5. pumutok batok ko!
    im manila bound in three days time… your post made me change my route to the nearest lechon store straight from the airport! hahahah

    July 10, 2011 at 12:08 am

    • take the route via Cebu, the “Cholesterol Capital of the Philippines.”

      July 10, 2011 at 11:38 am

  6. Pingback: Zubuchon opens at One Mango Avenue « Cebu Live!

  7. kittel

    I can’t wait for Novermber…I’ll be in Cebu and eat here..and in the other branch as well. sigh, now I can just wish there was a place selling lechons a good as Zubuchon here in Bacolod. or am I just wishing for the moon?

    September 23, 2011 at 12:26 pm

    • I believe that the charm and appeal, as well as the quality of a food establishment degrades a bit if it branches out. This, I believe, is the reason why Calea is without a Manila branch or Mila’s remains in Hinigaran. Craving for Mila’s potato cake, bibingka, buko pie is fairly easy for one who stays in Bacolod because all it takes is a one-hour bus ride. Craving for Zubuchon is quite difficult and more expensive with travel and accommodation costs to consider.
      Try their Iba shake. It is amazing! a perfect foil to the fatty wonders of pork.

      September 23, 2011 at 12:46 pm

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