We always order our lechon for New Year’s Eve at Sabroso-Kamuning. The skin and even the meat are both full of flavors but if you’re planning for making an order for the holiday seasons you should place it a month or two before the date you want to pick it up/delivered because they usually run out of the smallest size of lechon even as early as last week of November.
Food - 4/5
This is one of the best lechon I have tasted here in Manila. It's full of flavors and you can eat it without any sauce. But I didn't like there version of dinuguan, for me there's too much vinegar in it.
Service - 4/5
They have a friendly staff where you can request what part of lechon you want, they will also assist you in finding parking space at the back since parking in front is limited.
Venue - 3.5/5
The place is small which can only accomodate 4 small groups. As I have mentioned earlier, parking is also limited. What I like in the place are the diplay pictures that shows old places in manila.
I'd say their lechon is superb The skin is delicious, and the meat is so tasty. You can taste all the herbs and spices in every munch. I just feel like their lechon lacks some layers of fat. But over all, their staffs are very accommodating and friendly.
I went to this place because i was craving for.lechon and some blogs say this is one of the best ones. Good thing there's one near my place. Small, cozy space with not a lot of people. Lechon with rice at P120 and some veggies for 50 pesos. The blanched veggies with a bagoong na isda dipping sauce is a treat, I usually don't like bagoong na isda because most of them are fishy, but the one they use here is salty enough and fermented enough to make you salivate for the next bite. The lechon has a medium thich skin, it can be broken by a minimal force from the spoon making it really crispy. The meat is juicy and has just enough saltiness. I advise you to put a very small amount of the drippings sauce just to put some kick to what already is a delicious lechon. One of the best lechon restos out here.
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