Boy Zugba treats Iligan to an exciting array of new dishes — their first major menu update in 7 years in their Iligan branch. To mark the launch on August 27 (Tuesday), they’re thrilled to introduce a variety of new dishes that blend iconic regional flavors with their signature Boy Zugba twist. After years serving up beloved VisMin favorites, they’ve crafted recipes are sure delight your taste buds. For more information, please contact 0995 162 3565.
Here’s a quick rundown of some of the new dishes they’re launching for the first time in 7 years
BEEF RENDANG – A staple of Maranao cooking, this dry curry dish is made traditionally from beef brisket. “Our version at Boy Zugba uses beef shank,
complete with bone and marrow! It’s like pochero but given the Maranao treatment.”
SEAPUDZ BANDI – Usa ka bandi-hado of the usual suspects: Chilean mussels, crabs, shrimps, tangigue and squid, drenched in sinfully good scrab fat!
BINUKADKAD NA ISDA – Escabeche nga isda, with the fried fish drizzled in sweet and sour sauce, but presented in an interesting manner…it’s standing up!
MEAT ME @ DA SEA – All the Boy Zugba favorites at one go? Why not! Sinugbang nukos, calamares, seafood kinilaw, pork barbecue, chicken inasal, liempo, cheezy chorizo, crispy kangkong, itlog maalat and kropek. It’s also a mix of cooking techniques from frying, grilling, boiling to brining.
S.O.S.P.A. (SISIG OH! SALAD PA!) – Just like nachos, but we use kiping/burikit (crispy cassava chips) instead of the usual corn chips, and top it with sisig, lettuce and native salsa from our homemade atchara that uses coconut vinegar.
GA AHOS AHOS NA KANGKONG – Two kinds of garlicky kangkong: adobong kangkong but served in a sizzling plate, topped with crispy kangkong! scrab fat!
SIZZLING BINIGNIT – A re-imagination of the Visayan binignit (tabirak in Northern Mindanao and ginataan in Tagalog), served on a sizzling plate. “The heat renders it leaves stickier.”
UNITED COLORS OF TURRON – Turron, but make it colorful: It’s Nangka/langka (jackfruit) with saging (banana) in lumpia wrapper and fried…but served with mango jam, ube jalaya, peanut sauce and pineapple jam. For a colorful burst for the eyes and the palate!
LECHE BRULEE – A leche flan crème brulee with burnt sugar on top.
BUKOHALO OVERLOAD – Instead of plain ice, we use actual buko juice as flavored shaved ice, so the flavor is more intense!
To mark this celebration, Bopy Zugba Iligan offers 50% OFF ON ALL ITEMS from opening to closing on August 27 (Tuesday, 10am to 9pm).
#NewAtBoyZugba #BoyZugbaIligan
