Rico’s Lechon: #DaBestGyud

We can’t talk about famous food delicacies in Cebu without mentioning Lechon. Lechon, or roasted pig, is a staple in almost every Filipino occasion and Cebu is popular for offering the best Lechon in the country. The province is even hailed as “Lechon Capital of the Philippines”.

One of the top restaurants that offers Lechon in Cebu is Rico’s Lechon. With a clientele that includes big names in politics and show business, Rico’s Lechon has earned the hearts of many Filipinos, not just in Cebu, but also in Manila. Both their Cebu and Metro Manila branches “provide an experience like home with its contemporary classic interiors that shows Old Cebu with a twist”.

Of course, we wouldn’t miss trying Rico’s Lechon and his other dishes. The first five dishes were our orders when we visited Rico’s Lechon branch in Mall of Asia. The last two were the dishes we tried when we were in the city of origin, Cebu. 

Lechon

It may sound cliche but Rico’s Lechon is indeed one-of-a-kind. I thought I already know how lechon tastes like! Usually, we go straight for the lechon’s skin. But with Rico’s Lechon, crispy skin and the tender meat are equally flavorful. No words can truly describe how luscious this roasted pig is. Moreover, it has minimal fats so it isn’t disgusting. It is served with a homemade lechon sauce, that is sweet and grainy. So I would rather have Mang Tomas Sarsa. But the lechon is just so savory that it need no sauce anymore.

King-sized Baked Scallops

The shell didn’t look like king-size to me but when I had a piece, the flesh was actually big. I thought it was just covered with a lot of cheese because that is always my experience when I order Baked Scallops in other restaurants. In Rico’s Baked Scallops, the cheese was just the exterior and it was all scallops at the bottom. That’s a plus point for Rico’s Lechon. It has mild cheesiness so it wasn’t oversatiating. I can sense the natural juices of the scallops. The herbs were also working to upgrade the taste. I just wish they added salt to balance the peppery notes. 

Tuna Belly

While I admire the size of the scallops, I felt the opposite for their Tuna Belly. This cut of belly served to us seemed small for its price. It’s a good thing that the flesh was tender and moist. There was also an interesting hint of charcoal and chili on top. I can taste the marinade in every bite but the tanginess was dominating. I guess, the tuna was soaked for too long. The flavors were so intense that it covered the natural brininess of the fish. It’s delish but it was a little overdressed and overcooked for my liking.

Sinigang na Hipon

When you look at the presentation, you wouldn’t believe that this Sinigang na Hipon is gonna be one of the best I’ll have. The way it was served was just simple. It’s like how it was served in Cebu during the old times. It’s ordinary but it brings nostalgia. However, upon sipping the broth, I can feel it soothe my tummy. This is the kind of tanginess that I want in a Sinigang na Hipon. It’s sour and savory at the same time. The flavors were all natural. The amount of ingredients may appear small because they’re placed in a deep bowl but surprisingly, there’s an ample amount of shrimps and vegetables in there.

Sinuglaw

Sinuglaw is something new to me since it’s only indigenous to Visayas and Mindanao area. The waiter said that it is a type of Kinilaw. I’m only familiar with ceviche that includes raw fish. This one has grilled pork, instead of raw tuna, in a cucumber salad. But I didn’t care about that anymore when it finally reached my palate. It’s sour and I love it! Honestly, I’m a person who usually soak liempo in dipping vinegar when eating so this dish is definitely for me. However, Sinuglaw is only a limited dish from their Lenten menu. I’m glad I got to try it.

Pinakbet

On the other hand, Pinakbet is a dish I am fully aware of. But when I had a taste of our order in Rico’s Lechon, it’s completely different from what I know. Their Pinakbet has a character on its own. It seemed that the vegetables were wood-fired as I can savor some kind of smoky flavor in each of them and in the sauce. The sauce alone is so flavorful that it can be enough to eat with rice. The smokiness surprisingly complemented the bitterness of the ampalaya. Even vegetable haters would love this Pinakbet.

Pancit Canton

The first thing I noticed is the sauce of the Pancit. Usually, a Pancit Canton has viscous sauce but at Rico’s Lechon, we were served with runny and watery sauce. Amazingly, it worked well and made the dish more flavorful! The noodles were palatable on their own. The flavor I’m getting is almost similar to what China offers.  There were also lechon bits that made this Pancit Canton distinct. It has nice presentation. As you can see, it is served in a wok just like how they put the cooked rice in small pots. We ate this with the Chicharon Bulaklak, which has satisfyingly crispy petals.

Sago at Gulaman

The Sago at Gulaman drink was too sweet but I don’t know why it was the exact sweetness I craved during that dinner time. Maybe, all of the dishes we had on our table were savory and there was lechon, therefore, it was a relief drinking a sweet beverage. There were even undissolved sugar at the bottom but it wasn’t bothering at all. Perhaps, it was the white pearl that bothered me more because the pearls were hard. They were either left in the fridge or undercooked. The black agar jelly seemed homemade. It had this unique texture I couldn’t explain.