June 25th 2011 was a busy day for MM and crew. First up, the official opening of our Zubuchon Mango Avenue restaurant at 11am. The ribbon was cut by Mrs. MM and the Teen, while Marketman holds on to the pig…
A brief blessing of the premises took place, with copious amounts of Holy water squirted all over the tiny restaurant.
Several eyeball guests including Lee, Moni, Chris et al actually arrived in time for the unannounced official opening and blessing, and they were followed by other guests who sat down to serious business… putting the menu and the kitchen through its paces…
Freezers and chillers were stocked with Zubuchon products and drinks.
An early crowd favorite are these large kamias or iba shakes that have an almost fresh green apple flavor and a tartness that pairs well with the rich pork of lechon. So many folks ordered this at lunch that we actually ran out of kamias for an hour or so mid-afternoon until replenishments arrived. Also doing well is a pineapple mint shake that is sweet, sour and an antidote for the fat! :)
Of course the main event was the lechon, chopped to order on the premises. Fresh lechons arrive at the store at 1030am and again around 530pm each day. In future, additional deliveries will be added as demand increases…
But lechon is just one dish among several you can choose from. Here, some monggo with lechon and lechon broth, and chopped chicharon on top…
Lechon dinuguan made with gata or coconut cream.
Stir-fried kang kong with lechon and chicharon (a personal favorite). And yes, we have squid stuffed with sisig, chicken deep fried in lard, seaweed salads, pickles of all sorts, sisig, etc.
We also sell products we make for our own dishes like this olive oil infused with siling labuyo. Little but potent vials of the chili oil are available for clients who wish to take some heat home… We also serve the oil in-house along with homemade pinakurat and some soy sauce for guests to mix their own sawsawan.
The restaurant is tiny, but as always, we feel it’s all about the details… the furnishing, the menu, the doodads, etc., taking into account that it is just above a fastfood restaurant price wise. Our value meals start at PHP80 a meal with rice and acharra. We are particularly happy about our “open kitchen” which is totally visible through glass… We want customers to see where their food is prepared…
Our little pig logo (the pig is unnamed at this point) is used in a few places like little stands on the tables, on the fridges, packaging, etc. The red stands out against the white, grey and stainless steel theme of the place. Empty walls are waiting for some black and white photos the teen has promised to shoot in the days ahead.
Cupcakes by Artisan Chocolatier were FABULOUS. And he suggested a ZU-BOUCHON to be added to the dessert selection, a small bouchon made with a touch of local tablea… we are experimenting now… :}
Oh, and last but not the least, one of my personal favorite features in the restaurant is our blackboard with specials or announcements. It was done by our bookkeeper B, who apparently has been hiding this incredible talent for working with chalk! However, several folks seem to be telling us that most pinoys prefer to see pictures of the food or they won’t order. Yipes, have to come up with a picture menu… Phew! Major activity 1 for the day, covered. Two more activities to go. :)
Many thanks to RM, The Teen, AT, etc. for many of these photos, my camera conked out a couple of hours later. :( A huge thank you to management and crew who pulled this all together!
One Mango Mall
Mango Avenue, Cebu City
The restaurant is tiny, so please call ahead to reserve if you would like to dine at peak hours or if you are a large group. We are also working out a way to do deliveries to the surrounding area if possible… Thanks.