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Cebu's Hukad restaurant launches in Metro Manila with Gerald Anderson
by Angelique Borja

Few understand Filipino cuisine and its place in the world the way Gerald Anderson does. The Fil-Am heartthrob and part-Bisaya has lived significant parts of his life in both the US and in the Philippines, particularly in General Santos City. This is why he is the perfect ambassador for Hukad as it opens branches in Metro Manila.

Gerald Anderson at the Hukad branch opening in Trinoma with Hukad and Golden Cowrie's General Manager Kenneth C. Kokseng and Assistant General Manager Kristine R. Kokseng.

“We’re very pleased to have Gerald Anderson as our endorser for Hukad and Golden Cowrie,” says Kenneth C. Kokseng, General Manager of Hukad and Golden Cowrie. “His passion for life and for his craft reflect our passion for our food and our service. What’s more, Gerald is part Bisaya, so he really is authentic, he truly knows and appreciates our culture, tastes, and flavors.”

Filipino cuisine draws from a diverse set of influences from many different parts of the globe, from Europe to Asia, to America, and to an extent even from the Middle East and India. As it is in other parts of the world though, while Filipino cuisine “borrows” from many foreign dishes, there is always a local twist.

Hukad is the ideal venue for family gatherings during special occasions, it offers a wide variety of Filipino dishes that will appeal to virtually every Filipino. Hukad’s crispy pata is definitely a crowd pleaser, and an award winning one at that. It won the “People’s Choice” at the recent “Best of Cebu” awards of Cebu’s leading newspaper SunStar.

Hukad's Crispy Pata and Escabecheng Tangigue

Hukad's Ngohiong, a local lumpia delicacy in Cebu filled with 'singkamas' and 'ubod' (bamboo shoots) rolled in battered rice-paper

And what Filipino restaurant would be complete without seafood? At Hukad, Tuna Belly, Tuna Panga, Sizzling Squid, and Garlic Chili Shrimp are all popular items. The “absolute must-try” seafood item though is the Baked Bantayan Scallops. Baked in a simple but precisely balanced mix of cheese and garlic, the star of this dish is the plump Scallops that are flown in fresh from Bantayan Island in Cebu.

For authentic must-try Cebuano flavors though, Hukad has emerged as the solid “when in doubt” option. Cebu Lechon is almost universally regarded as the best in the country, and because the belly is regarded by most as the best part of the lechon, Hukad serves up a superb Lechon Belly de Cebu with all the flavors that have become so renowned from Cebu Lechon, and of course the sinfully crunchy skin.

Hukad's Lechon Belly de Cebu

Hukad's Baked Bantayan Scallops

Hukad's Grilled Bangus

Hukad now has branches in SM Mall of Asia, SM Southmall, SM Sucat, SM BF Paranaque, SM Bicutan, SM San Lazaro, SM Bacoor, SM Dasmarinas, Trinoma, S Maison, and Ayala Malls Cloverleaf. In Visayas and Mindanao, you can visit Hukad in Cebu, Dumaguete, Tacloban, Bacolod, Iloilo, Boracay, Davao, Butuan, Tagum, Ozamiz, Pagadian, GenSan, Zamboanga, Cotabato, Digos, Tagum, CDO, and Iligan.

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