The New Zubuchon Is the Best Excuse to Eat Lechon After Doing Some Early Christmas Shopping
Guess where they opened their second Manila branch.
UG/F Building A, SM Megamall, Mandaluyong City
Open daily from 10 a.m. to 10 p.m.
(SPOT.ph) As colorful parols and Christmas lights begin to decorate the streets of the Metro, you know the holiday season is just around the corner. And while Mariah Carey’s "All I Want for Christmas" has been on loop at possibly every department store you can imagine since the first week of September, you can’t help but think of all the gloriously succulent
If you’re coming from the North or East, what’s even better is you won't have to go all the way to Makati for your lechon fix because Zubuchon has finally opened their second Manila branch at SM Megamall. The 80-seater restaurant, designed by Cebu-based architect Maya Franco, is cozy and modern with the brand's trademark prominent red and black accents on walls and tables.
By now, everyone knows that their famous
You won’t be able to take your eyes off the crispy, deep mahogany-colored skin of their Boneless Lechon (P290/small, P590/medium, P880/large), which will remind you of the classic Italian porchetta. Owner Joel Binamira says, “Cebuanos have a penchant for requesting the belly-section of a
And although their latest branch serves the same dishes we all come back for, perhaps another good thing to emphasize is they’re as ready for the holidays as we are. This December, Zubuchon will be offering Boneless Lechon Slab Packages (starts at P2,940/good for 15 to 20 people) for potluck parties.
Zubuchon has come a long way from their humble beginnings in 2009. The restaurant prepares their
Their Original Lechon (P290/small, P590/medium, P880/large) really needs no introduction. Joel describes the rigorous process they observe when creating the perfect
The Baked Scallops (P230) is a noteworthy appetizer if you're also a fan of seafood. With scallops coming all the way from Bantayan Island, each piece is fresh and topped with a tangy and creamy blend of butter, cheese, and garlic. A sprinkle of breadcrumbs adds an addictive crunch. Another crowd favorite is the Crab Relleno (P190), or finely shredded crab meat cooked in aromatic spices and then stuffed in an empty crab shell.
Why settle for plain white rice when you can get the
Refresh yourself with their sweet shaved-ice drinks like the Guinomis (P120) and Mais con Hielo (P120).
“We emphasize local sources whenever possible and are proud to serve somewhat forgotten ingredients like
At this second Manila branch, no one will really blame you if you want to pig out, because how can you not? The food is still honest and true to its roots, with each dish taking you back to that memorable first time you tried Zubuchon in Cebu.
Photos by Jericho San Miguel