I've never been to that upscale neighborhood or NY for that matter, but I imagine that the restaurant is influenced by the NY foodscene in certain respects - a diverse menu, brick-laden walls, open kitchen and eager crews clad in hipsteresque flat caps and aprons.
'Better' in that regard is a bit of understatement. Because if you would ask me, it was one of the best I've had in a long while.
They say that good food is all about creating and invoking memories. Aside from the pochero, this is where the eatery succeeded.
In a nutshell, you can come to the Top of Cebu for both the views and the food.
The takeaway here is that authenticity, when used to describe a particular cuisine, is only useful for context and not necessarily validation. While you can have a forgettable biryani even in India, you can also have a good one absolutely anywhere - in Dubai, in Yangon and even here in Cebu.
Recognition from award-giving bodies should be taken with a grain of salt. But for being declared as Cebu's best fruit shake, Tropic Fruit Bar, rightfully deserves it.
This is proof that a good lechon, or any good food for that matter, can be had absolutely anywhere.
My stay at Southpole Hotel made me realize that Junquera is not as notorious as most would think. I even walked around the neighborhood to look for cheap eats.
But like all good things in life, you just have to be patient for your turn at Joules Lechon Manok. Trust me when I say that this humble lechon manok stall in Talamban is worth waiting for.
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