The moment we stepped into the newest branch of JT’s Manukan Grille at Megaworld’s Northill Parade in Bacolod City, Negros Occidental, the air wrapped around us like a warm embrace. It was rich with the unmistakable, mouthwatering scent of chicken sizzling over open flames. Perched along the Bacolod-Silay Access Road and framed by the quiet majesty of distant mountains, this inviting space offers more than just a meal; it promises a moment of calm amid the rhythm of city life.
Inside, a feast awaited us, not just on the table, but on the walls too. Vintage movie posters of Joel Torre, the celebrated Bacolod actor and co-founder of JT’s Manukan Grille, lined the space like silent storytellers, hinting at the creative spirit behind the brand.
From Family Kitchen to Culinary Icon
JT’s Manukan Grille began not with fanfare, but with fire, the kind that flickers in home kitchens where love simmers into recipes. The initials “JT” stand for Joel Torre, whose passion for food found its perfect match in his wife, Cristy. Together, they spent countless evenings experimenting with marinades passed down from parents and aunts, blending tradition with their own bold twists. What started as a heartfelt effort to share something delicious soon blossomed into something far greater.
In May 2003, opportunity knocked when they were offered a stall at one of Vera Perez’s properties. They seized it without hesitation. Word spread quickly about their grilled chicken: juicy, tender, and unmistakably Ilonggo. From a humble takeout counter on Granada Street in Quezon City, their dream grew into a full-fledged restaurant: the original JT’s Manukan Grille.
For over two decades, the brand has stayed true to its roots, serving grilled chicken marinated the authentic Ilonggo way. Every skewer reflects a promise: fresh ingredients, bold flavors, and a joy that lingers long after the last bite. That unwavering commitment didn’t just build a business, it built a legacy.
A Menu That Celebrates Heritage and Adventure
As we gathered around the table—an invited group of bloggers and press—the first thing to catch my eye was a plate of Corazon: plump chicken hearts threaded onto skewers, glistening under the soft light. I reached for one, took a bite, and for a fleeting second, time seemed to pause. The texture was impossibly tender, the flavor deep and satisfying, like a secret whispered from generations past.
This magic isn’t accidental. At the heart of JT’s philosophy are the Four M’s: Masarap (delicious), Mura (affordable), Malinis (clean), and Masaya (happy). And the menu lives up to every letter.
Classic favorites like Pecho (chicken breast), Paa (thigh), and Pakpak (wings) sit proudly alongside bolder choices: Atay (liver), Isol (chicken bottom), and Baticulon (gizzard); each prepared with care and confidence. Pork lovers aren’t left out either. The Sate Babi, a nod to Indonesian satay with a Filipino twist, arrives smoky and savory, while the Dinuguan, a rich stew of pork and blood, offers comfort in every spoonful.
Around us, the table overflowed with color and aroma. Laing, made with shredded gabi leaves simmered in coconut milk, smoked fish, and a whisper of chili, shared space with a bright Salted Egg Salad and crisp Porbidang Kangkong. Just as I leaned in to admire it all, a sharp sizzle cut through the chatter as a server set down a steaming Sizzling Cansi Steak, its juices dancing on the hot plate. All I could say was “Namit!”, a Hiligaynon word for yummy.
From Bacolod to the World
Today, JT’s Manukan Grille boasts more than 40 branches across the Philippines, with the Northill Parade location marking its second outpost in Bacolod. But its reach doesn’t stop at the archipelago’s shores. The brand now graces cities like Singapore and Dubai, where it delights not only overseas Filipinos but also curious locals and travelers eager to taste authentic Ilonggo cuisine.
And yet, despite its global steps, JT’s remains deeply rooted in place and memory. As twilight settled over Northill Gateway, we lingered over our plates of inasal, watching sugarcane-laden trucks roll by under a sky painted gold and lavender by the setting sun. Laughter rose and fell like waves, punctuated by bites of grilled perfection and the clink of glasses. By the time stars began to dot the evening sky, the staff sent us off with warm smiles and a quiet invitation: Come back soon.
Because here, you don’t just eat—you belong.
No responses yet