18 Jan2013

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Zubuchon has added operating hours, more staff and some dishes for the Sinulog rush this weekend! Our locations, addresses, contact details and operating hours are listed below for all those folks in the Queen City for the Sinulog 2013 festivities. The volume of guests quintuples (or more) during the next three days, so we apologize if there is a wait or if you have difficulty getting a table. If I might suggest, instead of dining at our Mango branch, head to the Escario Centrale location instead — it is more spacious and probably less likely to be deluged with visitors to the parade(s) — it will also have the full range of items on our menu. The Mango branch will have an edited menu on Sunday, to cope with the expected crowds.

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If the revelry gets to be a bit much and you need an elixir from all that carousing, then try our new Zubumami, a large bowl of slow-cooked lechon broth with fresh noodles and some lechon meat and chopped chicharon. I will be back in Cebu Sunday and will be alternating between the Mango and Escario Centrale branches throughout the day. I hope to see some of the marketmanila regulars who are in Cebu for the festivities. Viva Pit Senyor! :)

ZUBUCHON – Escario Central Branch
Escario Central Mall
Between McDonald’s and the Shell Gas Station
032.511.0005
Sinulog 2013 Hours:
Friday – 10 am – 12 mn
Saturday – 10 am – 1 am
Sunday – 9am – 2 am
Monday – 11am – 11 pm

ZUBUCHON – Mango Avenue Branch
One Mango Mall (near the epicenter of Sinulog revelry)
About 30 meters behind the large Sunburst Chicken Restaurant
Mango Avenue (General Maxilom Avenue)
032.239.5697
Sinulog 2013 Hours:
Friday – 10 am – 12 mn
Saturday – 10 am – 2 am
Sunday – 9 am – 3 am
Monday – 11am – 11 pm

ZUBUCHON Express – Escario (for fast meals and takeout)
Escario Building (between the AXA Insurance Office and Coffee Dream)
Escario Street
032.239.1225
Sinulog 2013 Hours:
Friday – 10 am – 9 pm
Saturday – 10 am – 10 pm
Sunday – 9 am – 12 mn

ZUBUCHON Express – Talamban (for fast meals and takeout)
Rosedale Building, Talamban (beside University of San Carlos)
032.238.0879
CLOSED ON SINULOG SUNDAY, JANUARY 20, 2012
Staff re-deployed to Mango and Escario Central Outlets

ZUBUCHON – Islands Stay Hotel, Mactan
Near turn off from highway towards the airport road, located in lobby of hotel
032.505.0130
Regular operating hours from 7am-10pm.

ZUBUCHON – Mactan Domestic Airport (Fresh and Frozen lechon and other products only)
(Pre-departure lounge, at the Sinia’s Food Stall, near Dunkin’ Donuts)
0915.567.4816
Hours: 6am – 10pm.

Watch for the opening of ZUBUCHON – I.T. Park in late-March 2013! :)

 

COMMENTS:

  1. ConnieC says:

    Viva PIt Senyor indeed and viva zubumami!!! I am vicariously feasting on MM’s soupy delights. Wish I could brave the Sinulog another time and also indulge in a zubufest.

    But I have pork asado in the freezer “confited” in lard. I will unfreeze it and maybe keep the lard? ( Footloose)

    Jan 18, 2013 | 9:04 pm

     
  2. EbbaBlue says:

    MM, I hope you don’t mind, gayahin ko ang idea nyo. I will make a broth out of a left over lechon.. and use it for my arroz caldo this weekend. Topped it with fried tofu and garlic..um.. ayos ang buto-buto.

    Thanks.

    Jan 18, 2013 | 9:43 pm

     
  3. Marketman says:

    EbbaBlue, of course… use the paa or other bones and meaty parts for a really substantial stock/broth.

    Jan 18, 2013 | 9:50 pm

     
  4. betty q. says:

    Ebba…we just had arroz caldo last night at hindi makahintay iyong mga kasama ko sa bahay this week end kumain ng arroz caldo. If you have small amounts of arborio, or cal rose, or malagkit lying around in small storage bottles, use those together with long grain rice. I wanted to use up all the small amounts of those rice i have left. I must have used a total of 1 cup of mixed sticky rice to 2 cups of long grain and used almost 3/4 stock of the big caldero. It came out really, really good…just the right viscosity…Hindi sinabawang kanin!

    Jan 18, 2013 | 11:37 pm

     
  5. Josephine says:

    Happy celebrations! I used the remains of a Zubuchon to make a fantastic broth a few months ago and used it to make tonkatsu ramen, but it was the ribs and other good bits…my chocolate labrador had already eaten the paa!

    Jan 19, 2013 | 12:28 am

     
  6. Wisdom tooth says:

    Oh what good timing, MM, in posting all these soupy, all-in-one, complete meal!! Just got back from the Philippines and brought home something hindi pwedeng pasalubong-flu!!! So to the pantry I go to check out all the bigas that we have…thanks (as always) Ms Bettyq for tip tungkol sa halo-halo at sari-saring bigas:-)
    Ms Bettyq, tried to email you in the past to give you updates sa mga tulong at tips mo bilang isang master kusinera to a “wannabe a good” kusinera!! I will try again…
    Salamat muli MM and Bettyq!!!

    Jan 19, 2013 | 12:47 am

     
  7. EbbaBlue says:

    Yes, yes, yes, sa lahat.. hihihi.

    Bony parts lang talaga ang tira ko – yon ang ilalaga ko.

    Marami akong klase ng rice sa pantry (just because I was testing different varieties).. latest ko nga eh itong Japanese kind na “beige rice” and yung naka-reserve kong sushi rice. So pagsasamahin ko silang lahat..

    Hey.. I am in heaven… tralalalalala…

    Jan 19, 2013 | 1:42 am

     
  8. netoy says:

    Viva Pit Senyor!!! We were there last year and it was a blast!

    To go off topic – I don’t know whether they have it in youtube and hopefuly they do, the current US version of Top Chef has a Filipino chef who competed in the Restaurant War segment this week and he won. What made this segment interesting was that he used Pinoy dishes as inspiration but definitely notched them up a bit, like balut-type soft-boiled egg with duck confit, kilawen. adobo and mami. The judges couldn’t have enough of his menu. I think this was the first time that a Pinoy contestant used Pinoy food as the whole restaurant concept. I just so wish that we can have an upscale Pinoy restaurant here just like what was featured in this show. Congrats, Sheldon!!

    Jan 19, 2013 | 2:21 am

     
  9. MP says:

    Wah, why do I feel bad knowing there’s so many Zubuchon restaurants in Cebu and none in Manila??

    Bettyq, thanks so much for the kabocha info. I will check if they have it at Seafood City. Funny you mentioned “sinabawang kanin”… I cooked arroz caldo for the family last week (doing my share to combat the cold front in SoCal) and I overheard my nephew telling his playmate that he had rice soup for merienda!

    Netoy, yes! I felt so proud when Sheldon won! His Lolo Urbano must be so proud…

    Jan 19, 2013 | 5:39 am

     
  10. PITS, MANILA says:

    another chance to taste zubuchon sometime february …

    Jan 19, 2013 | 6:23 am

     
  11. Tin says:

    My only wish is for your IT park branch to stay open late in the evening to cater to us call center folks. :)

    Jan 19, 2013 | 8:04 am

     
  12. Betchay says:

    Viva Pit Senyor!

    Jan 19, 2013 | 8:05 am

     
  13. Marketman says:

    Tin, how late is late? 3am? 5am? we have been thinking about opening hours at IT Park and wonder if 24 hours is economically feasible to staff… :) That way, there’s at least one place in Cebu where you can eat Zubufood at any time of the day… But let’s see about that… :)

    Jan 19, 2013 | 8:44 am

     
  14. farida says:

    Viva Senyor St. Nino. Pit Senyor! I am cooking the pospas now and I see bettyq suggested the arborio rice with the long grain rice. I was going to use the brown rice but not sure if the consistency will be the same. Thanks, Bettq. Thanks, MM.

    Jan 19, 2013 | 8:46 am

     
  15. mark says:

    any plans of opening a branch in Manila?

    Jan 19, 2013 | 1:35 pm

     
  16. Marketman says:

    mark, we would like to but not in the near future. Still working on opening additional places in Cebu. Once we are ready for Manila… we will cross the waters… many thanks for asking. :)

    Jan 19, 2013 | 4:34 pm

     
  17. Tin says:

    The usual “lunch” time is between 11pm – 2am (yes, we follow DST too). It’s also a practice to hang out with friends after shift for “dinner” at 5/6am.

    Jan 19, 2013 | 6:47 pm

     
  18. Migs says:

    Pit Senyor MM!

    Jan 19, 2013 | 10:17 pm

     
  19. ykmd says:

    Zubumami! Definitely looking forward to this the next time we go home!
    Pit Senor, MM!

    Jan 20, 2013 | 6:19 am

     
  20. iampandora2 says:

    Just re-read this post while waiting for your Sinulog updates. I guess I didn’t read the entire post last time since I just saw the I.T. Park branch note. Yay! We can have lechon for lunch! Based on your menu, I think you can do 24 hours to cater to all the folks “residing” in I.T. Park but I guess it’s prudent to wait and see.

    Jan 21, 2013 | 5:56 pm

     
  21. ccb says:

    MM, one way to make 24hour staffing efficient is to offer a limited menu for the “off” hours. Perhaps limited to those dishes that can easily be handled by a skeleton staff in the kitchen. Another idea is to change to something like a pantry mode (vs a full service mode) where you have frozen or chilled dishes displayed ready to be purchased then reheated and served (by the waitstaff) at a moment’s notice.

    Jan 24, 2013 | 3:36 pm

     

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