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Suckling-Pig Spectacular

March 06, 2017

Any foodie worth their salt is a huge fan of witty American chef-turned-writer Anthony Bourdain, whose rad TV travel series No Reservations proves there really is no limit to his adventurous palate. From lip-smacking street food to market-fresh creepy-crawlies and paint-stripper liquor, Bourdain knows his onions, so when he recommends a place you know it will be unforgettable…

A trip to the Philippines would not be complete without trying local fave lechon (melt-in-your-mouth suckling pig) and Bourdain dubbed Cebu’s Zubuchon the spot to sample it (“Best pig… ever!”). But no need to book your archipelago-hopping flights quite yet – Manila’s first branch has finally opened its doors in Makati. Praise be to the culinary gods and prepare to queue!

Founded by Market Manila blogger Joel Binamira, Zubuchon’s pigs are carefully selected from locals who raise them in their backyards, fed on organic, fresh feed, and then charcoal-roasted with homegrown herbs, spices and good olive oil. The result is a moist, crackling-topped delicacy (plain, spicy or boneless), backed up by Filipino basics from soups to seafood, rice and noodles, salads and desserts (leche flan, anyone?).

Find the vibrant, informal red-black-and-wood Manila branch on Talisay Street, between Yakal and Malugay (reservations recommended). Ingredients still hail from Cebu’s local farmers, fishermen and artisans, even the succulent seafood and pigs. Get scoffing!

Talisay St / San Antonio / Makati City / +63 2 800 5706 / 10am-10pm daily /