food + drinks by Sam Potenciano

Mighty Quinn’s Barbeque Cultural Exchange

Mighty Quinn’s is doing its part to expand the Pinoy palate, one slow-smoked dish at a time.

Typically, when faced with the prospect of barbeque, your local diner might imagine a very distinct iteration of the dish: garlicky-sweet, char-grilled to the point of being well-done, and with a tough tearaway texture to the meat. The Filipino version of the barbeque, with its omnipresent bite-sized skewers at every feasible street corner and family gathering, is nothing short of a national staple—which might have presented a bit of a problem for Hugh Magnum.

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Magnum, the pit master behind Mighty Quinn’s, flew in to Manila especially to oversee the opening of its newest branch, as well as to put together an intimate dinner with Standard Hospitality Group last Saturday for 30 guests. Opening the evening by passing around glasses of old fashioned, he expressed his initial concern that Filipinos might not necessarily get his take on barbeque.

5-1Shaped as much by his Houston upbringing (where Texan barbeques tend to be more stripped down) as he was by his wife’s North Carolina influence (where barbeques usually feature a vinegar component), Magnum’s unique “New York-Style Barbeque” is one that is all his own.

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Developed in his own garage where he would slow-cook meat on the weekends before hauling them off to Brooklyn’s infamous Smorgasburg, this distinct marriage of flavors proved to be a huge success. Lines for Magnum’s burnt end dishes were so notoriously long that he eventually decided to set up shop in the East Village. Since then, Mighty Quinn’s has expanded to numerous spots across New York, and has even opened up shop in Taipei.

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Only their second branch outside of the US, Mighty Quinn’s in SM Megamall is doing its part to expand the Pinoy palate, one slow-smoked dish at a time. Serving up their signature beef brisket, dry-rubbed short ribs, and other wood-cooked meats alongside a very American helping of pickles, dirty rice, and craft beer on tap, you couldn’t find a more exciting cafeteria-style assembly line if you tried.mq-1
Magnum’s only request (especially when it comes to handling one of Mighty Quinn’s prehistoric-sized Brontosaurous ribs): “Please eat with your hands.”

Photography by Ralph Mendoza/Mighty Quinn’s

MIGHTY QUINN’S IS OPEN FROM 11AM TO 1OPM AND IS LOCATED AT 3/F MEGA FASHION HALL, SM MEGAMALL, ORTIGAS IN MANDALUYONG CITY. FOLLOW THEM ON INSTAGRAM AT @MIGHTYQUINNSPH.
Sam Potenciano
Sam Potenciano
Sam is the digital editor of L’Officiel Manila. Formerly the founding editor of The Neighborhood and the editor-in-chief of Candy magazine, she is also a columnist for The Philippine Star's Young Star section. Follow her on Instagram at @sampotenciano.
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