New eats: Mighty Quinn's mark opening at Rockwell with July specials

Jeeves de Veyra

Posted at Jul 17 2018 07:09 AM | Updated as of Jul 17 2018 08:19 AM

MANILA -- Barbecue specialist Mighty Quinn’s celebrates the opening of its new branch at the new wing of Rockwell's Power Plant mall in Makati with special dishes, which were presented to select food writers and bloggers by its co-founder Hugh Mangum.

Chef Hugh Mangum and the Mighty Quinn's Rockwell Team. Jeeves de Veyra

Mangum, who is also the restaurant’s chef and pit master, flew to Manila from New York for the event -- just as he did when Mighty Quinn’s opened its first Philippine branch at the SM Megamall Fashion Mall over a year ago.

Mighty Quinn’s was brought to Manila by the Standard Food Group, which is also behind the homegrown katsu concept Yabu, and ramen franchise Ippudo.

“We have a deep trust that they would follow our standards, and they will take care of the brand, and they will give it as much love and attention as we do. That’s why I’m here," Mangum told ABS-CBN News.

"I’m here not just to make sure everything’s on point, but also to let them know we support them.”

Hugh Mangum, chef, pit master and co-founder of Mighty Quinn's. Jeeves de Veyra

Mighty Quinn’s is known for its different take on barbecue and its smoked specialties like its famous smoked beef brisket.

Mangum admitted that they had to make some small tweaks to cater to the local palate like the addition of rice bowls to the menu.

They also noted that Filipinos liked everything on the sweeter side. This is why there is a second bottle of BBQ sauce on the table that is a little sweeter. Even the iced tea is a little sweeter than what Mangum serves back home.

Hugh Mangum salts his brisket. Jeeves de Veyra

The July specials gave a peek into the flavors that the Mighty Quinn’s team needed to incorporate into the menu.

“The original spareribs back home have a little more bite to them. Here, people like them a little softer. We’re trying to bridge the gap, so that’s why we came up with the unagi spareribs,” said Mangum.

Indeed, these fall-off-the-bone spareribs were sweet. The unagi was in the sauce brushed over the ribs. It wasn’t overpowering and gave a nice subtle backnote to the ribs.

The Beast Burger (foreground) and the Unagi Spareribs. Jeeves de Veyra

Another change was the naming of the Beast Burger, with two kinds of slow barbecued meats in between the brioche hamburger buns.

“In the States, we serve a lot of sandwiches as a primary go-to, and here culturally, sandwiches are more of a snack than a meal. The big sandwiches here are called burgers while in the States the burgers are the ones with ground meat,” explained Mangum.

The Beast Burger truly lives up to its name with four times more meat than the other burgers of Mighty Quinn’s.

Diners can enjoy these July specials with Sierra Madre Pale Ale or the stronger Fish Rider Ale from Joe’s Brew, Mighty Quinn’s chosen craft beer partner.

Joe's Brew Sierra Madre Pale Ale and Fish Rider Pale Ale. Jeeves de Veyra

Finish the meal with the featured dessert -- the Manila Creamsicle Shake. This is refreshingly sweet and slightly sour. The sweet comes from Mangam’s interpretation of an American creamsicle topped with a Biscoff cookie, while the sour comes from several splashes of calamansi.

Manila Creamsicle Shake. Jeeves de Veyra

The Unagi Spareribs, Beast Burger, and Manila Creamsicle Shake will only be available until the end of the month.