All The Meaty Things to Enjoy at Mighty Quinn's Barbeque


Most people would say that 2016 has been quite an exhausting year: the elections were controversial; bombings seem to have no end; smartphones are exploding; reboots and long-awaited sequels of our favorite films destroyed our childhood (looking at you, Zoolander 2); David Bowie, Prince, and Alan Rickman (among others) passed away. Still, there's nothing else to do but to look at the bright side. As this year's events flash through our eyes, we realize: It was an amazing year for meat. And it's only about to get better: New York's Mighty Quinn's Barbeque is opening today, December 12, at the SM Mega Fashion Hall. 

Mighty Quinn's Barbeque puts together barbecuing influences from Texas and North Carolina to come up with what owner Hugh Mangum describes as "New York style." We asked him to explain it to us further: How does smoked meat become distinctly New Yorker? "New York is a melting pot," says the musician-turned-chef. This qualifier allows them to apply different cooking customs and experiment with flavors. "In the South, barbecuing is very homey and casual. These pitmasters usually stick to one method of smoking their meat and they won't try anything else," he adds.

At Mighty Quinn's, his fine-dining background gives him a more refined sensibility. Seasoning is added, sure, but—as is usual with premium meats—only enough to amplify the natural flavors. If you're looking for something stronger, you'll find it in the assortment of side dishes and pickles. When Hugh partnered with Standard Hospitality Group (Yabu, Ippudo), he wanted to stay faithful to all the flavors that made them so popular in New York in the first place. 


This uncompromising demeanor, this refusal to cheat guests is what caught the attention of New York Times food critic Pete Wells, who gave the establishment two stars in 2013. He described the pulled pork as one that "doesn’t make you embarrassed for New York," the beef rib as "an instant showstopper," and the spare ribs as "exceptional." Of course, the award-winning columnist isn't the end-all, be-all of taste. Try it for yourself. Here's a glimpse at the menu. 

Hugh Mangum

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Pulled Pork

Brontosaurus Rib and Brisket



Pork Ribs

Burnt Ends Sandwich

Bread Pudding

Mighty Quinn's is at 3/F SM Mega Fashion Hall, Mandaluyong City.

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Sasha Lim Uy
Sasha eats to live and lives to eat. For five years, she handled's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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