The Zubuchon x Sarsa Collab Reintroduces Sisig, Batchoy, Binakol, And More!

You do not want to miss this once in a lifetime opportunity.

IMAGE Chef JP Anglo official Instagram

Be prepared to make your way over to BGC Stopover because Chef JP Anglo of Sarsa Kitchen and Joel Binamira (also known as Marketman) of Zubuchon collaborated to bring new Filipino flavors to the table. 

This month-long pop-up collab highlights a curated selection of Zubuchon favorites and new dishes by chef JP Anglo. According to Binamira, this was inspired by "just friends having fun..." and we are lucky enough to get a taste of their inspiring creations. 


Binamira told that there are a number of outstanding dishes you need to try. A crowd-favorite is the 3-Way Sisig, which is made with grilled pig's ears, confit pork cheeks, and smoked pig's face served with brainy aioli. In an Instagram post by Chef JP himself, he suggests trying every pork on its own before mixing it with the aioli and, of course, two cups of rice.

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Another stellar dish on the menu is a warm bowl of Lechon Batchoy. This sinfully delicious comfort food is made with lechon broth cooked for six hours with dehydrated-then-fried lechon skin that's flavored with guinamos, a delicious shrimp paste. If you're looking for something lighter, there's the Binakol Chicken with Cocochuri. This dish is made from chicken that's poached in coconut water, served with a coconut chimichurri (hence, the cocochuri), with coconut broth on the side.


Binamira also recommends the Grilled Pinakbet with Kalabasa Talangka and Pancit Palabok with Crispy Shrimp. Don't forget to try the Dinuguan Lumpia, a surprising mashup that will pique your curiosity. Who would have thought, right?

When you combine two master chefs who man well-known restaurants in the metro, you get a spread of thought-out, unrushed dishes that are borne from an intense passion for food. Thankfully, we have one month to make space and try everything on the special menu.

The pop-up will be at Zubuchon's BGC Stopover branch until March 10, 2020. 

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