Comments on: Thank you, Mr. Daza!

By: Ralline

Ralline — Mon, 17 Sep 2012 09:12:45 +0000

My Dad called the other day asking about updates in the office when he mentioned that he is on his way to Zubuchon, then I screamed and he was literally asking what happened since I am on my way home. I mentioned that I am an avid fan of your blog and bought Zubuchon in the airport the last time I was in Cebu, October 2011 to be exact.

I bragged about how good your lechon and its the best. He was even asking how come I know of the place. Hahaha, I said, its Market Man!

After a few minutes he called again, asking where in Mango is the store located. I mentioned Sunburst Chicken and its just near the big SC Mango branch. I mentioned all that I could about your store until he reached the place.

The next day in Manila he mentioned how he liked your menu and the clients also raved about the food and they stayed in your Mango branch until 11pm.

The next time I visit Cebu, I’ll definitely eat in your store! Now my Dad knows Zubuchon, yet he mistakenly pronounced it as Cebuchon. For sure, on his next business trip in Cebu, he’ll frequent your store with other clients as well.

More power, MM!

By: Katrina

Katrina — Tue, 04 Sep 2012 11:07:47 +0000

MM, the kilawin that you served at the first Cebu EB, the one with that special kind of lime (can’t remember what it’s called right now — it’s very similar to kaffir lime, but from Mindanao), is still THE BEST kilawin I have ever had, bar none. Whenever I eat good kilawin in restaurants, I compare it to yours, and none have passed.

By: Marketman

Marketman — Fri, 31 Aug 2012 19:38:30 +0000

dianne, Escario has a slightly limited menu as it has an open kitchen with poor exhaust… but in a few weeks when its larger sister or neighbor opens, that will be resolved. Lechon flakes are on the menu in stores that have breakfast like the Islands Stay Hotel… but maybe we should add it to the lunch and dinner menu as well… josephine, thanks for dropping by, and for leaving the wonderful prosciutto… :)

By: dianne

dianne — Fri, 31 Aug 2012 16:01:58 +0000

i was at the Escario branch 2 days ago. how come zubuflakes is not on the menu? would have loved to try that :) i couldn’t take home any frozen zubu products because i will constantly be on the move. so sad…

By: josephine

josephine — Fri, 31 Aug 2012 04:25:06 +0000

Those guys know what they’re doing, and eating! Since visiting Cebu last week I’ve developed an addiction, so I have a whole Zubuchon flying in on Monday on the pretext that it’s my stock trader’s birthday, but since I built an annexe and moved the office to my house, guess who gets to eat the leftovers! Apart from the lechon, the 5-pork fried rice was AMAZING!

By: Nel

Nel — Fri, 31 Aug 2012 03:50:46 +0000

Madami atang nacoconfuse sa Zubuchon and call it Cebuchon.

Basta tama yung pinupuntahang place, ok na =)

By: Betchay

Betchay — Thu, 30 Aug 2012 23:43:00 +0000

Senior moments for Mr. Daza! :) Anyway Zubu is the old name of Cebu.

By: PITS, MANILA

PITS, MANILA — Thu, 30 Aug 2012 21:02:14 +0000

very sure he meant ‘zubuchon’ … must have a lot on his mind. > for us in this household, kilawin is food cooked with vinegar (cooked, like with fire, heat). kinilaw would be food marinated in vinegar – no heat …

By: Liza

Liza — Thu, 30 Aug 2012 12:58:08 +0000

How about Malasugi for kinilaw? I tried one before and I thought it tasted better than tanigue. Or the tanigue I tried wasn’t fresh enough?

By: Papa Ethan

Papa Ethan — Thu, 30 Aug 2012 08:24:18 +0000

I agree with you regarding the kilawing tanguige. It’s something that I would most surely order at a restaurant if it was on their menu, but then have that nagging feeling about the freshness of the fish. There are even some restaurants that use other kinds of fish for their kilawin but pass it off as tangigue. I truly wished the genuine article was not so difficult to come by.