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CUISINIERS: Have you tried the Best BBQ Pork Skewers in Manila? @MercatoCentrale

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Text by Nikka Sarthou and Photos by Kurl Marx Mendoza

Cuisiniers @ Mercato Centrale

In Filipino food language, barbecue or BBQ refers to grilled meat on a stick—usually pork or chicken. It is a popular fare in the streets, in malls, in parties and other occasions. It’s convenient, tasty, and has become a favorite of many. With all the different kinds of barbecue out there, the one brand that you must try is Cuisiniers. 

Chef RAYMUND C. FABRE of Cuisiniers has perfected his family’s barbecue recipe and developed his grilling technique to create the best barbecue in town. No bull. His recipe has actually garnered an award in Food Magazine’s Food Backyard Barbecue Cook-Off where he won “Best BBQ Pork Skewers Category” in 2012. 

Flavors of Mercato Series 1:

Cuisiniers @ Mercato Centrale

The chef comes from a family who is really fond of food, particularly barbecues and roasts. Plus, he honed his cooking skills in the International School for Culinary Arts and Hotel Management, and took up short courses from established local chefs such as Gene Gonzales, Heny Sison, Jill Sandique and Dennis Hipolito.

With the flavorful and tender barbecue of Cuisiniers, I found it surprising that being a chef was only Raymund C. Fabre's “parallel career”. Before he pursued his passion for cooking, he was—and still is—an economist and consultant for a number of government agencies and donor agencies such as ADB and World Bank. For most of his life, he has been working in the corporate world, but I must say that he wears his chef’s hat well.

Cuisiniers @ Mercato Centrale

For the bestselling pork barbecue, the chef uses pork loin, a premium cut that is very soft and tender. The meat is marinated for a couple of days for it to absorb all the flavors. The serving size for each stick is far from the average street barbecue; it’s enough to satisfy a grown man’s appetite. Another must-try is the chicken barbecue, which is tender, juicy, and grilled to perfection as well. 

Cuisiniers @ Mercato Centrale

Cuisiniers has another specialty, the Slow Roast Beef where the fork-tender meat is smothered in wine gravy. If you want to indulge, this dish should be it. The beef just melts in your mouth as the savory sauce permeates with every bite. I thought that it would be a nice dish to bring to dinner parties and impress the guests. Good thing, Cuisiniers accepts orders for take-out.

Cuisiniers @ Mercato Centrale

Cuisiniers has been in the food scene ever since they opened a restaurant in the Makati Central Business District area in 2010. They would serve various dishes and even baked goods there, but in Mercato Centrale, they are focusing on their barbecues and roasts. According to the chef, they want to grow along with Mercato Centrale, although eventually, they would like to open a stand-alone ihaw-ihaw place where they can expand and keep on cooking—and grilling.

CUISINIERS
Telephone number: (+632) 984-4763
Mobile number: (+63 939) 911-3077 
Email: cuisiniers_co@yahoo.com
Facebook: www.facebook.com/CuisiniersByRapheray

Available at Midnight Mercato and Cucina Andare.

MIDNIGHT MERCATO
Address: Corner of 34th & 8th avenue (near MC Home Depot), BGC Taguig
Mobile number: (+63 917) 840-1152 
Email: admin@mercatocentrale.ph or mercatocentraleph@gmail.com
Operating hours: Every Friday and Saturday, 10pm-3am 

CUCINA ANDARE 
Address: Glorietta 3 Park, Makati (in front of Makati Shangri-La)
Mobile number: (+63 917) 840-1152
Email: admin@cucinaandare.com
Operating hours: Every Friday, Saturday and Sunday, 4pm-3am 

Flavors of Mercato Series 1:

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I love their slow roast but my, first time I experienced grouchy masungit vendors in the mercato stores.... Dont know who was worse, the Lady in thephoto said anak ng tipaklong to me or the guy on the right who said "nakasulat dine in!" When i asked if i can just have it take out vs dine in.

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