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Cebu is known for their lechon and cebuchon. So, first stop since we landed to Cebu decided to go here, they are famous for cebuchon. Came in around 3-4pm and sever informed us that they are out of cebuchon the deliver will come in at at 5-530pm. Since we're so hungry we just got other item on the menu. Ordered: Zebuchon sisig- very spicy and serving is small, good for one person only. Lechon sinigang - is my favorite, taste very authentic. Monggo with Zebuchon - it comes with cebuchon, good for cold weather. Adobong kangkong at chicharon - another favorite dish, very tasty and good combination with chicharon. Fresh buko juice - its not cold, so disappointing Mango shake and buko shake - very refreshing As we finish our order our server informed us they just got their delivery of cebuchon so, we got some for to go. Ate it the next day and just heat it up on microwave, oh my goodness is very delicious and juicy. Costumer service is good, friendly, and approachable.
Zubuchon was the best part about visiting Cebu. Seriously. We came here because how could we not? Anthony Bourdain recommended it and when Anthony Bourdain recommends something then it's an instant must! Plus, this was super close to our hotel. Since we spent most of the day traveling, we didn't eat lunch,;so came here for a late meal around 4pm. Because of so, we were the only ones dining in and as we were deliberating about what size of lechon to order, our server overheard us and told us that lechon is only available at dinner, an hour and a half away. NOOO! We clearly started to panic, which is when another employee got scared and said to our server that they had it so could serve it. Thank the lawwwd. Although the menu recommends a small lechon for two people, we ordered the medium size because we are fat Americans. We also ordered a side of Pancit with Lechon and Eggplant Salad. Nothing took long to make. Pancit with Lechon is Pancit Canton with pieces of lechon tossed throughout, and it was sooo good! Obviously, I loved the bites of lechon the most, but the the egg noodles and veggies were scrumptious. And it wasn't too salty or heavily sauced, which I appreciated. Eggplant Salad was also very good, with a nice citrus flavor that complemented the smokiness of all the roasted pig we ate. And speaking of, the lechon was uh-may-zzziiiing! I knew it was gonna be good, but I didn't know it was gonna be THAT good! The lechon was perfectly roasted, creating a tender, juicy meat with every morsel of a bite, and I loved that it was not overly salted, letting the pig do its thang. And do not even think about skipping out on the crispy skin. The crackle with the meat makes it all the more heavenly. Like I said before, we ordered the medium size for two of us. But pretttttty sure we coulda slaughtered a large size. Do yourself a favor and just get the large size lechon. Don't live in regret like me. Zubuchon was one of the best meals I had in the Philippines! The lechon is what to order. A large size at that. Actually, scratch that. Order a whole roasted pig, which you can actually do here! Pork it up and get some of the wonderful sides to go with. And lightly add some vinegar and calamansi to top it off. Peace. *Mic drop*
Not the best lechon I've ever had, but definitely the best pork skin. We had the classic Zubuchon Lechon, along with the scallop appetizers, and garlic rice. The lechon meat was very good. Juicy, chunky pieces. But the best part was the crispy, deep fried skin. So full of flavor, and not chewy at all. The scallops were a let down, especially after having them at Kuya J's. I would go back, if I were to ever return to Cebu, which is probably never.
Zubuchon became popular because of celebrity chef, Anthony Bourdain. A pork lover, when he visited the Philippines, he had to try 2 very important Pinoy dishes: Sisig and Lechon (Roasted Pig). His hosts served him Zubuchon Lechon and, after eating the best parts of the pig, said his famous line: "Best pig...ever!" Of course, that sealed the deal for Zubuchon and everyone wanted a taste of their lechon. So, when I visited Cebu for the first time in 10 years, this was one of the first restaurants I had to try! :) Before I ate at Zubuchon, my Cebuano friends recommended other lechon places like CnT or Rico's Lechon. For me, I think Zubuchon's lechon is Excellent! The first time I had Zubuchon, it was during the pig delivery time. I swear, the smell of that pig made me drool! I ordered a 1/2 kilo and ate every piece of meat and skin on the plate (Please look at the photo I took. Gone in 10 minutes. It was worth it!). Meat is very tasty and not too salty (which I prefer) without the need for lechon sarsa (liver gravy). In Cebu, they prefer to dip the lechon meat in spicy vinegar. Apart from lechon, they also serve Cebuano dishes. I recommend that you pair your lechon with an order of their Seaweed Platter, Sizzling Squid Stuffed with Sisig, Five Pork Fried Rice and, for your drink, try their Kamias Shake! Yes, there are many different lechon places in Cebu and everyone will have their favorites. For me, it's not only about the lechon. I also love Zubuchon because the restaurant is very clean and the service is fast plus you don't need to line up to get your plate of lechon. For first time travelers to Cebu, I would definitely recommend that you eat here! :)
Thank God for Zubuchon. If not for them, I may not have gotten my Cebu Lechon fix while I was in Cebu. Contrary to my girth, I am not that heavy of an eater, so finding a lechon joint that had single servings of lechon was a literal godsend. It also helped that this branch was at Cebu IT Park, a gorgeous city center if I ever saw one. Cebu IT Center reminds me of a circa-2000s BGC or Filinvest City with prettier buildings. As for the lechon, yes it was yummy, although it felt a bit too oily for my liking. That kamias shake was the bomb, though.
The Famous Lechon House in the Queen City of the South - Cebu, Philippines! Cebu is known for the famous and the best tasting Lechon in the Philippines and Zubuchon has proved that fact! The Lechon is stuffed with the finest spices and Cooked traditionally using Wood Charcoal (commonly known as Uling) in medium heat for 3-4 hours. You can smell the Lechon essence even from 50 feet away while its still cooking. For a very tasty treat of this delicious Lechon, it should be served fresh from the "open air oven" (Lechon is cooked in an open space where available. Most Filipinos cook Lechon at their open backyards). Knife please, cut open the stomach part and let the "Lechon Spice Soup" out! This mouthwatering part is the best. Get some of the crispy skin part near the neck or the back part, dip it in the Lechon Spice Soup - taste and savour this heavenly Filipino delicacy! You haven't taste the Philippines if you don't try the Zubuchon Lechon! Have an Epic Lechon Meal!
Arrived in Cebu City, the Visaya's in search for the best Lechón. I love my swine with that crispy cracklin' skin. Among the locals they recommend Zubuchon and Rico's. Since we stayed over in one of the Mactan resorts the Marina Mall had both Zubuchon and a Rico's. The lady and I ordered drinks, a cold mango smoothie and a pineapple mint smoothie. The pineapple mint was simply divine, so freshly especially with that mint! As for our entrees went with the Lechón pansit, sizzilin' Lechón sisig, half order of Zubuchon Lechón, and garlic rice. Lechón Pancit: Pretty much your typical Chinese stir-fried noodles with bits of shrimp and cuts of Lechón. It was waaaaay to salt for us! We had to down half our smoothies due to the saltiness. Lechón Sisig: Came sizzlin' on a cast iron pan. Very aromatic with tons of flavor. Only downside is that it was way to salty! You can't eat this without rice. Zubuchon Lechón: Half order. Was surprised that it was just lukewarm and not all the skin was crispy! Some of it was chewy. The flavor was alright so I had to dip it in my vinegar, soy sauce, lime, pepper mix. Overall, the food was decent. I was expecting to blown outta my mind. Price was about 1200 Pesos so it wasn't bad. Service was attentive. I like being called "Sir" everywhere I go, so empowering....haha. Went to Rico's next...
This restaurant is a famous house of lechon in town. Referring to a suckling pig that is roasted. The pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish. Prior to arrival, I heard nothing but goodness about this place. I've lived in this area quite long time ago but never tried the lechon probably I wasn't adventurous enough as I am today. I was excited to be back in town along with my brother and sisters. We've been out early doing a usual tourist stuff and it was lunch time when we decided to visit the place. Upon entering we're greeted with one of the staff. It was a little busy, luckily there was one table waiting for us. We were directly seated and order. As for visit , we order the famous lechon, pinakbet ( made from mixed vegetables in steamed fish or shrimp paste ), and diniguan ( pork blood stew ). I thought the entire dish was delicious. The lechon itself was extremely well seasoned. The meat was tender and the skin was crispy. I love every bite of it. As for dessert, we ordered the ube cheesecake and special halo-halo. It was creamy and tastel absolutely divine. What a great visit. I also have to commend the fantastic customer service. The staff was knowledgeable about the menu. Very friendly and polite. I will definitely come back
Located in a strip mall, this is one of many locations (there's even one at the airport!) After Anthony Bourdain claimed that Zubuchon had the best lechon in all of Philippines, I knew I had to try. We walked in around 11am and saw that they just received their delivery of the whole pig (we were also told they receive it twice a day). Knowing that this pork will be as fresh as it comes, we placed an order for zubuchon lechon. The orders go by weight of how much lechon you want and because we just had breakfast, we ordered the smallest order. The order also comes with a side of rice, a small side of a ginger salad mix, vinegar and soy sauce, which is a perfect combo for a lunch size portion. Now, onto the meat. Let me preface this by saying that I'm not the biggest pork consumption eater but this had to be the most succulent pork I've ever had with the crispiest crackling skin. Color me impressed. My friend, who's a local said that lechon is usually eaten with a special dark sauce similar to hoisin so we requested that on the side and it complimented the pork well, cutting through the saltiness. The interior was clean and there are plenty of tables to situate yourself in. I'm glad I was able to try Zubuchon's claim to fame and implore you to try it out as well!
Lichen was amazing!!! We loved it and the skin was crispy!!! We were visiting from the US. 3 of the 4 adults were filipino though and we all love Lechon. The food was great, the staff was amazing. Even the 1 year old loved the food. A must go to if you are in Cebu. Prices are great as well.
6 months ago
2 years ago
First impression is always lasting, and I wonder why it took me so long to enter one of their many restaurants in Cebu, cuz I am really impressed by their quality and delicious dishes. I went to the Zubuchon at the Pacific Mall in Mandaue. It really is more than just lechon! The servers were very courteous too! We got there about 1:15 so the lunch crowd was dissipating. read more
3 years ago
Cebu is known for their lechon and cebuchon. So, first stop since we landed to Cebu decided to go here, they are famous for cebuchon. Came in around 3-4pm and sever informed us that they are out of cebuchon the deliver will come in at at 5-530pm. Since we're so hungry we just got other item on the menu. Ordered: Zebuchon sisig- very spicy and serving is small, good for one person only. Lechon sinigang - is my favorite, taste very authentic. Monggo with Zebuchon - it comes with cebuchon, good for cold weather. Adobong kangkong at chicharon - another favorite dish, very tasty and good combination with chicharon. Fresh buko juice - its not cold, so disappointing Mango shake and buko shake - very refreshing As we finish our order our server informed us they just got their delivery of cebuchon so, we got some for to go. Ate it the next day and just heat it up on microwave, oh my goodness is very delicious and juicy. Costumer service is good, friendly, and approachable. read more
8 years ago
Zubuchon was the best part about visiting Cebu. Seriously. We came here because how could we not? Anthony Bourdain recommended it and when Anthony Bourdain recommends something then it's an instant must! Plus, this was super close to our hotel. Since we spent most of the day traveling, we didn't eat lunch,;so came here for a late meal around 4pm. Because of so, we were the only ones dining in and as we were deliberating about what size of lechon to order, our server overheard us and told us that lechon is only available at dinner, an hour and a half away. NOOO! We clearly started to panic, which is when another employee got scared and said to our server that they had it so could serve it. Thank the lawwwd. Although the menu recommends a small lechon for two people, we ordered the medium size because we are fat Americans. We also ordered a side of Pancit with Lechon and Eggplant Salad. Nothing took long to make. Pancit with Lechon is Pancit Canton with pieces of lechon tossed throughout, and it was sooo good! Obviously, I loved the bites of lechon the most, but the the egg noodles and veggies were scrumptious. And it wasn't too salty or heavily sauced, which I appreciated. Eggplant Salad was also very good, with a nice citrus flavor that complemented the smokiness of all the roasted pig we ate. And speaking of, the lechon was uh-may-zzziiiing! I knew it was gonna be good, but I didn't know it was gonna be THAT good! The lechon was perfectly roasted, creating a tender, juicy meat with every morsel of a bite, and I loved that it was not overly salted, letting the pig do its thang. And do not even think about skipping out on the crispy skin. The crackle with the meat makes it all the more heavenly. Like I said before, we ordered the medium size for two of us. But pretttttty sure we coulda slaughtered a large size. Do yourself a favor and just get the large size lechon. Don't live in regret like me. Zubuchon was one of the best meals I had in the Philippines! The lechon is what to order. A large size at that. Actually, scratch that. Order a whole roasted pig, which you can actually do here! Pork it up and get some of the wonderful sides to go with. And lightly add some vinegar and calamansi to top it off. Peace. *Mic drop* read more
2 years ago
Not the best lechon I've ever had, but definitely the best pork skin. We had the classic Zubuchon Lechon, along with the scallop appetizers, and garlic rice. The lechon meat was very good. Juicy, chunky pieces. But the best part was the crispy, deep fried skin. So full of flavor, and not chewy at all. The scallops were a let down, especially after having them at Kuya J's. I would go back, if I were to ever return to Cebu, which is probably never. read more
Zubuchon became popular because of celebrity chef, Anthony Bourdain. A pork lover, when he visited the Philippines, he had to try 2 very important Pinoy dishes: Sisig and Lechon (Roasted Pig). His hosts served him Zubuchon Lechon and, after eating the best parts of the pig, said his famous line: "Best pig...ever!" Of course, that sealed the deal for Zubuchon and everyone wanted a taste of their lechon. So, when I visited Cebu for the first time in 10 years, this was one of the first restaurants I had to try! :) Before I ate at Zubuchon, my Cebuano friends recommended other lechon places like CnT or Rico's Lechon. For me, I think Zubuchon's lechon is Excellent! The first time I had Zubuchon, it was during the pig delivery time. I swear, the smell of that pig made me drool! I ordered a 1/2 kilo and ate every piece of meat and skin on the plate (Please look at the photo I took. Gone in 10 minutes. It was worth it!). Meat is very tasty and not too salty (which I prefer) without the need for lechon sarsa (liver gravy). In Cebu, they prefer to dip the lechon meat in spicy vinegar. Apart from lechon, they also serve Cebuano dishes. I recommend that you pair your lechon with an order of their Seaweed Platter, Sizzling Squid Stuffed with Sisig, Five Pork Fried Rice and, for your drink, try their Kamias Shake! Yes, there are many different lechon places in Cebu and everyone will have their favorites. For me, it's not only about the lechon. I also love Zubuchon because the restaurant is very clean and the service is fast plus you don't need to line up to get your plate of lechon. For first time travelers to Cebu, I would definitely recommend that you eat here! :) read more
10 years ago
Thank God for Zubuchon. If not for them, I may not have gotten my Cebu Lechon fix while I was in Cebu. Contrary to my girth, I am not that heavy of an eater, so finding a lechon joint that had single servings of lechon was a literal godsend. It also helped that this branch was at Cebu IT Park, a gorgeous city center if I ever saw one. Cebu IT Center reminds me of a circa-2000s BGC or Filinvest City with prettier buildings. As for the lechon, yes it was yummy, although it felt a bit too oily for my liking. That kamias shake was the bomb, though. read more
11 years ago
The Famous Lechon House in the Queen City of the South - Cebu, Philippines! Cebu is known for the famous and the best tasting Lechon in the Philippines and Zubuchon has proved that fact! The Lechon is stuffed with the finest spices and Cooked traditionally using Wood Charcoal (commonly known as Uling) in medium heat for 3-4 hours. You can smell the Lechon essence even from 50 feet away while its still cooking. For a very tasty treat of this delicious Lechon, it should be served fresh from the "open air oven" (Lechon is cooked in an open space where available. Most Filipinos cook Lechon at their open backyards). Knife please, cut open the stomach part and let the "Lechon Spice Soup" out! This mouthwatering part is the best. Get some of the crispy skin part near the neck or the back part, dip it in the Lechon Spice Soup - taste and savour this heavenly Filipino delicacy! You haven't taste the Philippines if you don't try the Zubuchon Lechon! Have an Epic Lechon Meal! read more
Arrived in Cebu City, the Visaya's in search for the best Lechón. I love my swine with that crispy cracklin' skin. Among the locals they recommend Zubuchon and Rico's. Since we stayed over in one of the Mactan resorts the Marina Mall had both Zubuchon and a Rico's. The lady and I ordered drinks, a cold mango smoothie and a pineapple mint smoothie. The pineapple mint was simply divine, so freshly especially with that mint! As for our entrees went with the Lechón pansit, sizzilin' Lechón sisig, half order of Zubuchon Lechón, and garlic rice. Lechón Pancit: Pretty much your typical Chinese stir-fried noodles with bits of shrimp and cuts of Lechón. It was waaaaay to salt for us! We had to down half our smoothies due to the saltiness. Lechón Sisig: Came sizzlin' on a cast iron pan. Very aromatic with tons of flavor. Only downside is that it was way to salty! You can't eat this without rice. Zubuchon Lechón: Half order. Was surprised that it was just lukewarm and not all the skin was crispy! Some of it was chewy. The flavor was alright so I had to dip it in my vinegar, soy sauce, lime, pepper mix. Overall, the food was decent. I was expecting to blown outta my mind. Price was about 1200 Pesos so it wasn't bad. Service was attentive. I like being called "Sir" everywhere I go, so empowering....haha. Went to Rico's next... read more
This restaurant is a famous house of lechon in town. Referring to a suckling pig that is roasted. The pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish. Prior to arrival, I heard nothing but goodness about this place. I've lived in this area quite long time ago but never tried the lechon probably I wasn't adventurous enough as I am today. I was excited to be back in town along with my brother and sisters. We've been out early doing a usual tourist stuff and it was lunch time when we decided to visit the place. Upon entering we're greeted with one of the staff. It was a little busy, luckily there was one table waiting for us. We were directly seated and order. As for visit , we order the famous lechon, pinakbet ( made from mixed vegetables in steamed fish or shrimp paste ), and diniguan ( pork blood stew ). I thought the entire dish was delicious. The lechon itself was extremely well seasoned. The meat was tender and the skin was crispy. I love every bite of it. As for dessert, we ordered the ube cheesecake and special halo-halo. It was creamy and tastel absolutely divine. What a great visit. I also have to commend the fantastic customer service. The staff was knowledgeable about the menu. Very friendly and polite. I will definitely come back read more
Located in a strip mall, this is one of many locations (there's even one at the airport!) After Anthony Bourdain claimed that Zubuchon had the best lechon in all of Philippines, I knew I had to try. We walked in around 11am and saw that they just received their delivery of the whole pig (we were also told they receive it twice a day). Knowing that this pork will be as fresh as it comes, we placed an order for zubuchon lechon. The orders go by weight of how much lechon you want and because we just had breakfast, we ordered the smallest order. The order also comes with a side of rice, a small side of a ginger salad mix, vinegar and soy sauce, which is a perfect combo for a lunch size portion. Now, onto the meat. Let me preface this by saying that I'm not the biggest pork consumption eater but this had to be the most succulent pork I've ever had with the crispiest crackling skin. Color me impressed. My friend, who's a local said that lechon is usually eaten with a special dark sauce similar to hoisin so we requested that on the side and it complimented the pork well, cutting through the saltiness. The interior was clean and there are plenty of tables to situate yourself in. I'm glad I was able to try Zubuchon's claim to fame and implore you to try it out as well! read more
5 years ago
7 years ago
6 years ago
10 years ago
Lichen was amazing!!! We loved it and the skin was crispy!!! We were visiting from the US. 3 of the 4 adults were filipino though and we all love Lechon. The food was great, the staff was amazing. Even the 1 year old loved the food. A must go to if you are in Cebu. Prices are great as well. read more
10 years ago
I ate three lechon while I was in Cebu and Zubuchon was a wonderful example of this roasted pig! Great seaweed salad, excellent service. Will be a definite stop the next time I'm in Cebu. Recommended! read more
9 years ago
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9 years ago
ive never had good lechon where i'm from (toronto), therefore it isn't one of my favourite filipino foods. cebu being known to have the best, i had high expectations. we had lechon at rico's to compare, but zubuchon did not fail as it also had other tasty dishes! zubuchon lechon had equal amounts of crispy skin, fatty pieces and moist pork pieces. it was conveniently close to where we were staying and even went back (walked in the rain!) just to have it again. read more
10 years ago
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