Kuya J

SM City East Ortigas, Ortigas Ave. Ext., Sta. Lucia, Pasig, Metro Manila

Kuya J
4.0 Stars

2 Reviewers

  • 5 stars 0
  • 4 stars 2
  • 3 stars 0
  • 2 stars 0
  • 1 star 0
  • 2 Reviews
  • 0 Recommend
  • 2 Reviewers
Business Hours
Open: 10:00a - 9:00p


  • Sunday
    • 10:00a - 9:00p
  • Monday
    • 10:00a - 9:00p
  • Tuesday
    • 10:00a - 9:00p
  • Wednesday
    • 10:00a - 9:00p
  • Thursday
    • 10:00a - 9:00p
  • Friday
    • 10:00a - 10:00p
  • Saturday
    • 10:00a - 10:00p

Payment Options

Cash, MasterCard, Visa

Most Recent Reviews

Keysi Eats P.
4.0 Stars

Filipino food at it’s finest. I love their food offrings here. Their crispy pata is really crispy. Their shanghai rolls are reeally good. Their halo-halo should not be missed, too.

  • No. of Comments: 0
Triggerhappyfoodie C.
4.0 Stars

Kuya J has popped up in so many places in the past year or so. Aside from originating from Cebu and Jericho Rosales' endorsement, I hardly knew anything about it. Hubby and I decided to give it a try one evening.

On the table
🔹Grilled Scallops - a once you pop, you can't stop kind of dish. Loved the butter, cheese and garlic bits with the scallops. The main reason we are coming back.
🔹Ampalaya Con Carne - I would have preferred less bitterness but it was tolerable. The beef was very soft. The sauce was ok, a bit sweet actually. I started eating ampalaya just a few years ago and the best one I've tasted is my MIL's.
🔹Stuffed Grilled Squid with Barbecue Sauce - fresh, soft squid pieces stuffed to the brim. Most of the flavor was in the stuffing. The squid itself was bland.
🔹Kuya J's House Blend Iced Tea - a refreshing thirst quencher with hints of dalandan and calamansi.

Servers were very warm and friendly. We loved the serving platters and food were nicely plated. I loved how the menu was in Taglish, very relatable, engaging and easy to understand. The food photos helped us decide too.

We'd go back in a heartbeat especially for the Grilled Scallops and it is good to know that they have so many branches.

  • No. of Comments: 2