Cebu’s boneless lechon making waves in Zambo PDF Print E-mail
Wednesday, 25 May 2016 11:47

Table Talk

BY Mike S Apostol

 

Last Saturday night, my neighbor and friend called me up for a round of beer at the popular Yubenco Mall, Tetuan, that has other similar mallsall over the city. My friend chose Yubenco Tetuan for the delicious newly offered menu in Zamboanga City — the boneless lechon of Cebu City. I was in the company of old guards of Ateneans, the likes of chef Ramon “Monching” Quejano, Rene Enriquez Salazar, Boy from the Bureau of Customs who, I heard is almost to retire and plans to join his family in London, UK and another Atenean whose name  escaped my mind,  but who loves to sing — and the franchisee of Cebu Boneless Lechon, Guachi founder Reynold, my long time former batch mate in the phamaceutical promotion industry, who is now an upcoming and enterprising businessman.

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Boneless lechon taste like a crossbreed of pork cooked in oil (lechon kawali) and a whole young pig, cooked over burning charcoal or firewood ( the usual lechon). The only difference, the taste. Boneless lechon is tastier and tender with a very crispy evenly cooked skin, best for finger food with a cold, cold beer or whisky on the rocks. Unlike the usual lechon pork with bones and sometimes fatty, boneless lechon looks like a “ham” when cooked, but, you can eat one fourth kilo of boneless lechon alone and wash it down with your favorite drink. (sorry for the description to my friends who are non-pork eaters).

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You won’t realize that after your drinking spree with a group of five “old sea dogs in the drinking industry” you have consumed over a case of brown beers and nobody is tipsy because your finger foods of boneless lechon absorbed the alcohol contents of beer and you are still ready for another case of beer, if you have the budget. But, mind you, Reynold’s branch of Cebu’s boneless lechon at Yubenco Mall Tetuan sells cheap and very cold beer. Hanazono beer drinkers call this cold beer almost to be frozen as “alaska” beer. You can find it at Reynold’s Cebu branch of boneless lechon at the newly opened second phase of Yubenco Mall-Tetuan.

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Table Talk’s first time to visit Yubenco Mall-Tetuan and it was no regret. Our drinking spree with Atenean old guards was a new drinking experience. All of us drunk over a case of brown beers and nobody was tipsy and to think, all of us are retired senior citizens, but still accomplished beer gulpers. Between 6 to 8 in the evening all the tables at Reynold’s boneless lechon are taken by the younger set with their loved ones and almost everybody “ takes out” an order of boneless lechon after their dinner.

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Best time to visit Reynol’d Cebu branch of boneless lechon is 6 in the evening, by this time you can choose the best place and table to comfortably take your beer and finger food of boneless lechon and comparing it with the usual lechon, it is a little bit costlier but you buy all tender lechon pork meat with crispy skin and with no bones. Once you go to Reynold’s boneless lechon joint, bid your pet dog goodbye for the “left overs” because there is surely none left.

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Second phase of Yubenco Mall in Tetuan is like a customized food court operated by many different stall holders selling different food for wholesome family “dine-out date”. But, try Reynold’s boneless lechon stall, it is something different. He also offers other pork, chicken and beef cuisines for “walk-in” diners and fresh fruit drinks. Reynold’s boneless lechon in Yubenco Tetuan, is away from the maddening crowd and you can take your drink heartily and peacefully.

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Scoop[: Once in a while a busy man needs a break and relaxation, to  remove stress and pressure. Drinking beer over a delicious finger foods, makes your day. My friend, businessman Alan Villanueva always believe in this principle, this maybe the reason he invested in wholesome family restaurants, like the East Side Italian Restaurant and the Samurai Japanese Sushi and bento Bar, located side by side along Cabato Road in Tetuan. Beer is cold and fish are fresh. His beef steak are all imported or bought in Manila and Cebu for his customer’s delight. Now “nite owls” have a choice, go for Chinese, Japanese, Italian and native delicacies, Zamboanga City has it all. Agree or disagree.

 

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Last Updated on Wednesday, 25 May 2016 11:50