Once upon a time, there was a carinderia in Cebu City whose original dishes became so popular that suppliers could hardly keep up with the demand for fresh scallops, squid, catfish, and pig knuckle. Everybody called the owner Kuya J.
Unaffected by his carinderia’s success, Kuya J decided to pack up and go overseas, selling his business to a group with grand expansion plans for the small eatery. Today, Kuya J is going nationwide, with branches opening on Boracay Island, Iloilo, Bacolod, and all over Metro Manila.

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DIFFERENT STROKES

The secret to Kuya J’s success is Cebuano food that’s notches above the usual offerings of traditional sinugba houses.
Lumpia presko is wrapped in malunggay-speckled skin and stuffed with crabmeat and crunchy bamboo shoots, adorned with alfalfa sprouts. Tokwa’t baboy is a tall tower of super-crunchy tofu cubes alternated with chunks of bagnet.
Pochero bulalo Tagalog has brown thick gravy naturally sweetened by saba bananas, kamote, and corn. The beef is a two-inch-thick bone-in shank.

 

Source: http://www.mb.com.ph/

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