Kuya J introduces new dishes

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Sunday, May 4, 2014

EATING out should be first and foremost, a dining experience.

With its exceptionally designed interior fit for a VIP guest and the great Filipino cuisine they set on your table and serve on your plate, Kuya J creates an atmosphere of comfort and class while still being affordable.

In the kitchens of all Kuya J branches, careful steps are taken when preparing the dishes to ensure that the food served is of excellent quality with all dishes cooked on site to guarantee the freshness.


Their Dalandan Beer is both refreshing and new and pairs well with their fried dishes and their Chorizio Dynamitas, filled with chorizo and cheddar cheese then wrapped in pastry and deep fried, is an explosion of flavors and heat.

But they don't stop there. With four months into 2014, Kuya J is set to start rolling out new dishes that are sure to pique the interest of many Cebuanos such as their sumptuous Beef Caldereta, their creamy Kare-Kare and their surprisingly luscious Tablea Flan with Coffee Syrup.

Corporate chef Sheena P. Koseki, is one of the brains behind the innovations at Kuya J. At the young age of 25, Sheena has accomplished more than one could hope for since she began dabbling in the culinary arts when she was 19.

When asked what her inspiration was for the new dishes she concocted, Sheena simply stated that she wants to give Filipino food a new definition. “Gusto ko mag level-up ang Filipino food konti. Dishes that cannot be replicated at home and that will give Kuya J patrons something to look forward to.”

With eight new dishes and more in the lineup, Kuya J is sure to excite the palates of many, surprising them with one dish after the other.

For more information, visit www.facebook.com/KuyaJrestaurant. (HVO)

Published in the Sun.Star Cebu newspaper on May 05, 2014.


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