Cebu is almost synonymous to lechon so of course I’d have to have a Food Porn post dedicated to Cebu’s beloved roast suckling pig.
First off, we’re biased, W and I are avid Marketmanila readers hence we would’ve considered our Cebu trip a success even if the only thing we did was eat at Zubuchon. However, everyone from our cab driver to the front desk receptionist at our hotel was telling us to eat at CnT Lechon so we decided to give it a try.
We went to two Zubuchon branches during our stay in Cebu, the one along Escario St. and the one in Mactan. The restaurants are generally small and have less than 15 tables per branch. The service was good (except for when they could not figure out how to work a credit card in the Mactan branch) and the crew were very attentive to our requests.
This is the Zubuchon branch along Escario St. We went there for brunch on a weekday. I loved everything we ordered except for the tomatoes, salted eggs and onions side dish which was a bit too strong for my taste. The lechon was divine, the flavor was very subtle and we easily finished half a kilo. No umay factor thanks to the kamias shake which apparently has ‘anti-fat’ properties so you’d feel less guilty about the amount of lechon you’d consume.
This is the Zubuchon branch in Mactan. We went there before our flight back to Manila on a Sunday afternoon and we were the only diners around. I love how clean both branches are, and how they handle the lechon with *such* great care it almost seems like lechon worship.
We went to the CnT Lechon branch near SM Cebu for lunch on a Saturday afternoon and the place was packed. I got really frustrated with the lack of order in placing orders. It can be confusing if it’s your first time there because you have to get a number and fall in line at the same time. You fall in line to get rice and drinks and you pay for them after which you’ll wait for your number to be called to place orders for your lechon and pay for it on a different counter. We waited for about 45 minutes before we can sit down and eat.
One interesting difference between Zubuchon and CnT Lechon is that CnT’s lechon are handled by women and wow they can really work those knives. They chop the lechon like it’s a freshly slaughtered piece of meat at a wet market, complete with the talsik after which they’ll toss off unwanted lechon parts in a corner. It’s almost like performance art.