Getting Cozy with Kuya J

Kuya J's has long been in my Cebu Secret Chows list back when it was a little home restaurant in Capitol. It breaks my heart when a Cebu Secret Chow spot moves on to join the "commercial bandwagon" before I get to write about it as it was. I'm just selfish like that. However, at times, when it proves to be the right direction for them, I move on and feel happy for their progression.

Leaving its original nook in Orchid St., Capitol Site, Kuya J's has branched out to Escario St., SM City Cebu, and most recently, SM Consolacion. 

I was invited to their SM City Cebu branch last month but just the night before, I had dinner at their Escario branch for a high school reunion where I had a taste of their Crispy Catfish, Crispy Pata, Sinuglaw, and Baked Scallops. I enjoyed everything and was curious to see if the quality was the same in the SM branch. 

 Kuya J's in SM City Cebu took over the space that was formerly Goldilock's. The restaurant has a modern Filipino design and markedly comfortable seats. I was led to their function room to join the media and bloggers for dinner. 14 dishes awaited us, most of which were new on the menu, and these came simultaneously to our tables. Boy, were we in for a treat.

For appetizers, the Chorizo Dinamitas, Lumpia Presko, Tokwa't Baboy,  Baked Scallops, Chicken Tagudtud, and Sinuglaw were laid out on our table. Whew! And that's just the appetizers. I don't know what will become of us if the number of entrees will exceed this. I'm not complaining though. I just feel sorry for the imminent leftovers.  

Chorizo Dinamitas
deseeded jalapeño with Cebuano chorizo & cheddar cheese wrapped in pastry wrappers, deep fried and served with garlic mayo dip

This would have to be the most interesting one. I don't normally fancy stuffed peppers but I loved the texture and flavors of this one - mandatory crispness from the pastry wrapper, heat from the chili that slowly creeps up your throat, creaminess from the cheese, sweetness from the Cebuano chorizo, and a welcome coolness from the garlic mayo dip. This is a must-order when dining here.  

Lumpia Presko
sauteed crabmeat & bamboo shoots stuffed in malunggay-infused wrapper with sweet garlic sauce

This already healthy dish is made even healthier with their version of malunggay-infused lumpia wrapper. Indulge in this nutritious morsel to lessen the guilt of engorging in the Crispy Pata that follows… because it's almost impossible not to order that Crispy Pata when you're in Kuya J's. You'll see. ;)

Kakanin Gone Gourmet

     Mom just got back from Manila and everytime she does, she always brings home some treats like Krispy Kreme, Cinnabon and sometimes shoes or clothes. This time, it was something familiar yet still delightful. See, Mom had brought home some puto (steamed muffin) once before and I wondered why this of all things. The reason came with my first bite of the morsel....

     A sleek black box said "Rajah Maynila". At first, I thought it was from a hotel (like Manila Hotel) but it was actually a new enterprise. Mom bought it from an outlet at NAIA 3 - huge colorful puto topped with cheese and some filled with yema or sweet custard. That first bite said it all... Moist, rich and flavorful, it was definitely the best I've tasted of its kind so far; puto I could never forget. I don't exactly know the flavors but they are all consistently of very fine quality. I love the texture, not too airy and doesn't stick to your teeth.

with a cover that seems like the Manila Yacht Club

the colors make you wanna immediately grab one 

with sweet custard filling

    So this time around, Mom brought home a new addition to the puto... Sapin-sapin! *Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means "layers" and the dessert is recognizable for its layers, each colored separately. It has been referred to as "a blancmange of several colored layers, sweetened and flavored with coconut milk".* (Wikipedia   )

       These may look rather harmlessly small but this dessert is a heavy one that half of it is even already enough for me. It is also a very rich yet satisfying dessert, of consistent quality and texture. What was so awesome about this was that there was perfect harmony between the coconut milk and sugar. It was neither too sweet nor sticky and the coconut milk did not overpower the essence of the dessert. I also love that it is very colorful and neatly packaged. 


       But of course, there is a high price for high quality. Rajah Maynila fails to disappoint despite the demanding price though. Each sapin-sapin costs P 40. Mom bought half a dozen so that's a total of P 240. As for the puto, each is probably at P 35 or 40 but I think it's discounted if you buy by the dozen which is only P 205. So, it actually costs similar to Krispy Kreme! Whew! Quite some expensive native desserts/snacks but well worth it. Would you prefer these over Krispy Kreme?.... Nah. Haha. But what Rajah Maynila has produced is something to be proud of. I think these should even be exported. 


      Researching a bit about Rajah Maynila, I learned that they not only serve these gourmet kakanin or desserts but also a wide range of Filipino comfort food. Definitely something I'd love to check out when I get to visit Manila. 


To know Cebu, eat Cebu! :)

xoxo,

Babe For Food

- your BFF in Cebu dining! :)