Dreams do come true! Zubuchon, Cebu’s famous lechon, is coming to Manila!
Social media went abuzz when Joel Binamira (@therealmarketman) posted on Instagram about the preparations for a Manila branch. Binamira (also known as Marketman) is behind the Market Manila blog, and the same person who launched Zubuchon.
Netizens immediately inquired where this new branch will open. Binamira revealed that the branch will be located “about 100 meters behind the Makati Fire Station”, which is just around the San Antonio area. The target date, he added, is around February.
Another well-anticipated news is the menu. Zubuchon’s Manila fans are hoping they could try out here the same dishes and drinks as the ones in the main Cebu branch. (Some items they’re clamoring for are the lechon belly sandwich and the kamias shake.) Binamira also hinted that he’ll do taste-testing with selected Instagram followers this February.
Zubuchon was established in 2009. The name comes from a combination of “Zubu”, (the name of Cebu in old Spanish and Portugese maps) and “Chon” (lechon). Binamira’s lechon gained fame earlier when celebrity chef and “No Reservations” host Anthony Bourdain came to Cebu in 2008 to shoot his unique way of cooking lechon. Bourdain called this lechon “the best pig ever”.
Zubuchon takes pride of using organic pigs, fresh fruits and vegetables, homegrown spices, and good olive oil in cooking their lechon. The best part is that it doesn’t have MSG, and the best meaty parts are kept intact while roasting. The result is a unique lechon with crunchy skin and juicy, tender meat.
It’s been six years since I first tried out Zubuchon in Cebu as part of a writing project on lechon. Finding Zubuchon was quite an adventure, but it was worth the trip because the lechon was just that good. (It’s Anthony Bourdain’s fault why I became a fan of lechon in the first place.)
Now that Zubuchon is coming to Manila, our cravings for great Cebu lechon should be tempered a bit. The biggest question now is: how do we get invited to the opening?