Food

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

New York's finest is now in Manila.
IMAGE Sam Lim
Comments

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.

ADVERTISEMENT - CONTINUE READING BELOW

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. 

ADVERTISEMENT - CONTINUE READING BELOW


Hugh Mangum


ADVERTISEMENT - CONTINUE READING BELOW

Pulled Pork


Brontosaurus Rib and Brisket


ADVERTISEMENT - CONTINUE READING BELOW

Chicken


Pork Ribs


ADVERTISEMENT - CONTINUE READING BELOW

Burnt Ends Sandwich


Bread Pudding


ADVERTISEMENT - CONTINUE READING BELOW

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

Comments
View More Articles About:
Recommended Videos
About The Author
Sasha Lim Uy
Managing Editor, EsquireMag.ph
Sasha eats to live and lives to eat. For five years, she handled SPOT.ph'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.
View Other Articles From Sasha
Comments
Latest Feed
 
Share
Blooming cherry blossoms at Haight's Place in Benguet.
 
Share
 
Share
The Montblanc Meisterstück Calligraphy Collection highlights the golden age of handwritten self-expression.
 
Share
For Muslims, this order by the MPD, even if it was recalled quickly, triggers feelings of being discriminated against because of their religion.
 
Share
Meet the Panerai that can battle space baddies and escape a dinosaur-infested observatory.
 
Share
Carlo Katigbak became ABS-CBN's president and CEO in 2016.
 
Share
 
Share
Back-to-back news stories suggest all is not well with Revolution Precrafted.
 
Share
The singer is one of the most successful celebrities in the country.
Load More Articles
Connect With Us