VisMin’s go-to restaurant for comfort food, Hukad, expands to Manila

MANILA, Philippines – With international franchises opening left and right, it’s getting harder and harder to get excited about our very own cuisine. Really, how many ways can you “put a twist” on the traditional adobo? 

So rather than rely on gimmicks, Hukad is banking on Filipinos’ love for local flavors. Even in today’s competitive dining landscape, the people behind the popular Cebu restaurant believe that nothing beats the taste of good ol’ Pinoy comfort food.    

“Many world-savvy Filipinos may try out different cuisines and international concepts, but there will always be a place in their hearts for the homegrown Filipino comfort food that they grew up on. Offer delightful flavors, great hospitality, and amazing value, and the love will always be there,” says Hukad’s Kenneth Kokseng.

Gerald Anderson, Hukad’s new endorser, echoes Kenneth’s sentiment. According to him, eating traditional Filipino dishes brings back some of his fondest childhood memories from General Santos.

“I always remember how mom took care of me when I was young,” he said.

(In case you’re wondering, Gerald’s go-to Hukad dishes are lechon, eggplant adobo, pomelo salad, and the popular Cebuano street food, Ngohiong.)

Hukad, which in Bisaya means “to serve up food on one’s plate,” offers over a hundred dishes, with main courses ranging from P200 to P500. True to their tagline “Always a feast!” almost everything on the menu is good for sharing. They also offer unlimited rice, with a choice between plain and garlic.

Check out some of Hukad’s best selling dishes below: 

Baked Bantayan scallops (P239): Hukad prides itself in sourcing only fresh scallops from Bantayan Island. Baked to perfection with a generous serving of garlic cheese, this is definitely a must-try.

Pomelo Salad: A refreshing appetizer topped with crispy dried squid bits and turnip slices. Served with calamansi dressing, it has just the right amount of sweet and sour.

Ngohiong (5 pieces for P135): One of the most popular street foods in Cebu is now available in Manila. Ngohiong is their version of a spring roll stuffed with jicama (singakamas) and heart of coconut palm (ubod) seasoned with five-spice powder.

Adobong Talong (P150): I’m not the biggest fan of this dish, but Gerald insists that this is among Hukad’s must try. It’s also a good option for our vegetarian friends.  

Crispy Pata (Small: P495; Large: P669): A visit to any Filipino restaurant wouldn’t be complete without crispy pata and Hukad’s take on this popular dish did not disappoint. The meat was easily fork-tender while the skin was crispy and crunchy.

Lechon Belly de Cebu (1/4 kilo: P315): Crispy skin and meat that has that melt-in-your-mouth goodness. It’s indeed belly belly good!

 

Zarzuela de Maicos: A mouthwatering serving of clam, squid, and crab served in tomato sauce, olive oil, tomatoes, and coco wine.

Ube Halaya Crisp Ala Mode (P130): Hukad makes their very own ube halaya from scratch, which is quite delicious, but they could have definitely added a tiny bit more. Thankfully, the generous serving of queso ice cream made up for it.

Hukad now has over 40 branches in the Philippines, with more stores opening soon, especially in Metro Manila. See a list of Hukad branches here. – Rappler.com