It should be emphasized at the start, that the owners of Jun
and Jun's Cebu Lechon maintain the belief that Lechon is
one of, if not, the most expensive Filipino dish in the country.
Hardly can one find a party without a lechon as a centerpiece of
its food offering. In fact, without it, a party is short of
being grand. As such, we strongly maintain that a lechon should
be prepared, presented and served
with the treatment that it deserves. In addition, we have found
out that among all the lechon preparations known to man, that the
Cebuano version thus far holds the most thorough, and most scientific
protocol of preparation designed to satisfy the broadest
section of the Filipino taste. The differentiation of Cebu
Lechon from all other native preparation starts least from its name
but more from the whole gamut of carefully crafted and cherished
Cebuano tradition: ranging from the 1. Choice of raw materials,
2. the Bloodletting, 3. Butchering, 4. Basting, and, 5. Finally
the Broiling. But in Jun and Jun's, we further perfected the
art by incorporating the secret procedure of the Batanguenos from
Balayan in perfecting the appearance of the lechon skin.
Like many good things that happen and evolve in our days, Jun and Jun Lechon came to existence from an unaddressed market need.
The whole concept started when some friends of the proponents originally, Mr. Jun Quilicot and Jun Pelaez have repeatedly made requests for authentic Cebu Lechon that has been speedily gaining popularity as the best-tasting Lechon in the country. As these requests started to pick in volume the partners thought it can be turned into a small business opportunity. Thus, a modest Lechon pit was put up in Lapulapu City, in the province of Cebu sometime in 2003. The business was doing good, except that inherent problems borne out of handling food via air transportation became an issue, i.e., the skin don’t stay crispy due to cold air in high altitudes while in flight, the lechon being cold when its finally served on the dinner table in Manila, handling issues such as delays in arrival, mashing of lechon due to rough handling and in some occasions: even lost cargo. In its quest to make better the service, the partners decided to put up a commissary in Manila.
The orders started coming in, but to make the orders regular instead of seasonal, the partners decided, in no time, to open an outlet in the fastfood section in Landmark Mall in Makati. The partners however, learned shortly that aside from the very prohibitive conditions inherent in a mall operation such as almost perfect competition, a myriad of restrictions, and very low prices of product alternatives, lechon is not a top-of-mind offering in a fast food area.
Thus, the concept of a stand alone operation of a lechon restaurant of Jun and Jun's in the Fort was born in December of 2004, but not without strategic tweaking and long winded, and even sometimes short of being acrimonious debates among the partners which at this point features an addition in the person of Echie Ramos. But in the end, the more superior concepts prevailed:
- to spread the menu to plenty of other choices, since we believed that it would be a folly to only serve just one viand, we adopted the authentic Cebuano format of a SuToKil (an acronym for Sugba [Grilled] Tola [Boiled] Kilaw [Raw Meat Soaked in Vinegar]) restaurant, which also afforded us to add an al fresco section;
- the name Jun and Jun was chosen to make it a household brand, since we believe that 30 to 40% of Filipino males inherited their names from their fathers; and,
- a conscious effort is exhorted among the staff and management to cater the service to the ABC market.
Today, as the restaurant is fast gaining more following and its procedures becoming more regular and reliable, the partners are looking forward to opening more outlets and even contemplating of doing franchising while they continue their quest in perfecting the art of what they believe to be the Filipinos’ National Dish.