I'm still in Cebu and dinner last night was at the gourmet lechon restaurant named Zubuchon. Now who isn't familiar with Zubuchon? Owned by one of the most popular food bloggers in the country "Market Man" or www.marketmanila.com and endorsed by THE Anthony Bourdain - no wonder it's already a byword in the local and national lechon gastronomic scene.
Their branch in Escario in Cebu is most probably the most stylish lechon house I've been - simple yet posh and tastefully garbed for Christmas. I just like how the black, white and red motif goes well with the season as well as stand out on its own.
But it didn't distract me from going to the lechon display where the roast pig is sliced in full view. There, as if Anthony Bourdain is peering at every guest and says "Best pig ... ever" as they see what's printed on the glass wall.
Then there's Zubuchon's version of boneless lechon - just waiting to be served.
And on our table came Zubuchon Sisig which had a nice aroma though I find it very "wet" for a sizzling sisig. It's made from pure Zubuchon cheeks and meat as what was said on the menu. Despite the consistency it was a good first gastronomic impression.
For the sides we had Eggplant Salad which I simply adore because it seem to be "fresh" tasting. The concoction of vinegar plus the eggplant, tomatoes and onions was perfectly balanced off the richness of the sisig and all other meat dishes we had then.
Just like the Adobong Kangkong though it was just ordinary, I still loved the "crunch" of it.The dinuguan - still with lechon, had hints of gata if my taste memories serve me right. Despite creaminess and the indulgent main ingredient - still wsith Zubuchon lechon, it wasn't still the dinug-an taste and lookI go for which is almost black, sour and bloodily creamy.
For the soup we had chicken binakol and as Ilonggo I explained to everybody that in the simplicity of it all - its like chicken tinola just with coconut meat and coconut juice giving it a sweeter broth but the ginger gives some spice to it.
And choosing for our drink we definitely followed what we read on the table - that Zubhcon goes well with Kamias shake. I just love sour fruits turned into shakes and kamias is one of my faves to be made into one. And Zubuchon had one of the best kamias shakes I've tried. There's plenty of kamias skin which acts like pulp and their blend still has the tug of war between the sourness of the fruit and the sweetener they used. So aside from balancing the taste of the lechon, it had to balance of itself. And I am still craving for more...
The center of the gastronomic attraction was of course the gourmet lechon - with all the herbs and spices and the olive oil it is rubbed with prickling of the skin to give it a signature bubbly finish. A usual the lechon skin was good- the crunch and all the flavours but the meat itself wasn't that flavourful.It was just like any ordinary pork meat and it was quite tough.
I've had better taste of Zubuchon a few months ago when I chanced upon it at the Cebu airport - I bought a kilo from one of the stalls and when I got back home fresh from the sealed package I tasted it and it was very good. Just the right saltiness (I find CNT lechon too salty for my tastebuds) with a barrage of herbs and spices. That then became my standard taste for Zubuchon so I was surprised that the taste wasn't like that when I had it at the restaurant that time.
Was it because the already packed ones had "more time" to develop the taste? You know for the flavours to really "seep" in and become more even? But that is opposite of what wqas written on the paper table mat that "The best way to eat lechon is to eat it when there is steam still rising from its rear end."
Anyway, I guess its just a sign that I'll have to be back again at the restaurant (at the same time buy a packed on) the next I find my self in Cebu. And before i forget they have this very nice pasalubong corner where some of their signature products are for sale as well as other items Market Man find worth sharing and his standard. That will be again part of my next visit to Zubuchon in Cebu and I can't wait ...
I've had better taste of Zubuchon a few months ago when I chanced upon it at the Cebu airport - I bought a kilo from one of the stalls and when I got back home fresh from the sealed package I tasted it and it was very good. Just the right saltiness (I find CNT lechon too salty for my tastebuds) with a barrage of herbs and spices. That then became my standard taste for Zubuchon so I was surprised that the taste wasn't like that when I had it at the restaurant that time.
Was it because the already packed ones had "more time" to develop the taste? You know for the flavours to really "seep" in and become more even? But that is opposite of what wqas written on the paper table mat that "The best way to eat lechon is to eat it when there is steam still rising from its rear end."
Anyway, I guess its just a sign that I'll have to be back again at the restaurant (at the same time buy a packed on) the next I find my self in Cebu. And before i forget they have this very nice pasalubong corner where some of their signature products are for sale as well as other items Market Man find worth sharing and his standard. That will be again part of my next visit to Zubuchon in Cebu and I can't wait ...