Zubuchon to cease operations in Metro Manila
Famous lechon spot Zubuchon will permanently close its doors in Metro Manila this August.
The restaurant made the announcement on Tuesday, Aug. 8 via a Facebook post.
“It's time to move on,” it said. “Zubuchon will be closing down its huge commissary and all restaurant branches in Manila this August.”
Their Southmall branch will close on Aug. 13, while their branch in Makati at The Rise will shut down on Aug. 25.
For patrons from the north, the Eton Centris branch will close on Aug. 18, and the Megamall branch will cease operations on Aug. 28.
But fret not, patrons can still enjoy their signature lechon when they visit Cebu—where they will focus on its expansion.
“All our branches in Cebu remain open and we hope to continue expanding there,” they wrote. “A majority of our Manila team have been placed in other good positions even before we post this announcement,” they added.
Disclosing its reasons, Zubuchon’s decision to permanently stop operations in Manila was brought by varying issues, including the pandemic restrictions, swine flu, and the continuing increase of prices of goods for the past years.
“We feel Zubuchon has achieved many of its original goals over the last 14 years, but a pandemic (through which we supported as many staff as possible), an extremely disruptive ASF/Swine Flu pandemic (we only use local backyard raised pigs for lechon), absurd commodity prices and other issues have made us rethink our desire to invest in any further expansion in Manila,” they explained.
“Drop by one of our branches soon to grab that last Zubuchon meal in Manila. Or we'll see you in Cebu sometime soon! Thank you for your patronage over the years!” they concluded their post.
Zubuchon first opened its branch in Manila in 2017. Its owner, entrepreneur and blogger Joel “marketman” Binamira, once served a Cebu lechon for the late chef and TV host Anthony Bourdain to feature on his travel-food show, No Reservations.
Bourdain rated it as the “best pig, ever!” and this prompted the marketman to finally establish his restaurant, which was loved by its patrons through the years.