The much awaited arrival of one of the lechon heavyweight contender from Cebu has finally come to Makati. A new lechon place right in our neighborhood? There's no way that we would let this pass and pretty soon, we found ourselves driving to Talisay Street near the Makati City Fire Station.
Welcome to Zubuchon.
Making reservations and coming early are definitely encouraged, especially when you're hoping to have their famous lechon. They do run out of this roasted glistening porcine and the next one takes at least 5 hours to cook. Also the parking lot gets filled up pretty quick.
There's a warehouse kind of feel to it; open-spaced and airy with wooden tables. The pop of red comes from the plates set on the tables.
We immediately flipped through the menu and went straight to the lechon page. You can get it in 2 flavors; plain or spicy. And for the more adventurous, they can even have it served on a sizzling plate (which was inadvisable according to our server since the lechon gets a bit soggy after awhile because this is served with sauce). Too many bones? No problem, you can order it in boneless variety as well. Seems like they've thought of pretty much everything.
As you wait for your orders to come out, they give you a mini-tutorial on how to use the condiments as dipping sauce. From left to right, that's vinegar, soy sauce and chili oil that you mix up in portions to your liking with pieces of onions, tomatoes, chilies and squeezes of calamansi. You won't see the all-too-familiar bottle of brown sauce with white cap on the table because they turn their nose up to liver sauce here (but if you're really having a hard time eating without it, don't worry, they will give you Mang Tomas for dipping).
It didn't take long for the food to come out. Time for a #tableshot.
We got one dish from their appetizer section; the Baked Scallops (Php 230). What came out was this luscious garlic buttery goodness of freshly baked scallops. A tasty seafood dish from a restaurant that hails pork as their bestseller? Unheard of but raves are totally warranted in this case.
We orderd a medium serving of Boneless Lechon (Php 590), split into two flavors before we noticed that ordering two small ones (Php 290 each) was much cheaper by 10 pesos. Funny way of pricing don't you think?
Here's a shot of their Plain version. This is 150g of tender meat with almost crunchy skin. Dipping it in the vinegar-soy sauce-chili oil sauce worked well. Instead of the usual heavy flavor of the liver sauce, this was lighter and the juices from the lechon (which was usually overpowered), comes out naturally, bringing bursts of flavor in every bite.
Their Spicy version comes out looking pretty much the same as the plain one, this just had chili flakes and an orange tinge from the added chili oil. It wasn't as spicy as I thought it would be although there is a bit of a bite of heat in the end, just enough to make your taste buds tingle.
Meat is also tender while the skin was a bit inconsistent in texture, some were crunchy while others were not (or simply put "makunat"). All in all, our first taste of Zubuchon wasn't bad but wasn't memorable either. It was a surprise to find out that their baked scallops were the ones that stole the show.
There's a warehouse kind of feel to it; open-spaced and airy with wooden tables. The pop of red comes from the plates set on the tables.
We immediately flipped through the menu and went straight to the lechon page. You can get it in 2 flavors; plain or spicy. And for the more adventurous, they can even have it served on a sizzling plate (which was inadvisable according to our server since the lechon gets a bit soggy after awhile because this is served with sauce). Too many bones? No problem, you can order it in boneless variety as well. Seems like they've thought of pretty much everything.
As you wait for your orders to come out, they give you a mini-tutorial on how to use the condiments as dipping sauce. From left to right, that's vinegar, soy sauce and chili oil that you mix up in portions to your liking with pieces of onions, tomatoes, chilies and squeezes of calamansi. You won't see the all-too-familiar bottle of brown sauce with white cap on the table because they turn their nose up to liver sauce here (but if you're really having a hard time eating without it, don't worry, they will give you Mang Tomas for dipping).
It didn't take long for the food to come out. Time for a #tableshot.
We got one dish from their appetizer section; the Baked Scallops (Php 230). What came out was this luscious garlic buttery goodness of freshly baked scallops. A tasty seafood dish from a restaurant that hails pork as their bestseller? Unheard of but raves are totally warranted in this case.
We orderd a medium serving of Boneless Lechon (Php 590), split into two flavors before we noticed that ordering two small ones (Php 290 each) was much cheaper by 10 pesos. Funny way of pricing don't you think?
Here's a shot of their Plain version. This is 150g of tender meat with almost crunchy skin. Dipping it in the vinegar-soy sauce-chili oil sauce worked well. Instead of the usual heavy flavor of the liver sauce, this was lighter and the juices from the lechon (which was usually overpowered), comes out naturally, bringing bursts of flavor in every bite.
Their Spicy version comes out looking pretty much the same as the plain one, this just had chili flakes and an orange tinge from the added chili oil. It wasn't as spicy as I thought it would be although there is a bit of a bite of heat in the end, just enough to make your taste buds tingle.
Meat is also tender while the skin was a bit inconsistent in texture, some were crunchy while others were not (or simply put "makunat"). All in all, our first taste of Zubuchon wasn't bad but wasn't memorable either. It was a surprise to find out that their baked scallops were the ones that stole the show.
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Zubuchon Makati
135 Talisay Street,
Brgy. San Antonio Village,
Makati City, Philippines
(02) 728 3931
Instagram:@Zubuchon
Facebook: Zubuchon Philippines
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