Last July 31, 2018, George Pua’s Meat Concepts Corporation invited me to an exclusive unveiling and food tasting feast to sample the key dishes of the first Rico’s Lechon outside Cebu.
I love how the restaurant celebrates Filipino dishes, paying homage to traditions by priding itself with authenticity when it comes to Filipino taste. No wonder they are the best lechon house in Cebu and now has yet to conquer Manila!
Located in The Fortstrip, Bonifacio Global City, Taguig. (Ricos’s Lechon Manila flagship branch)
A friend once told me that the only lechon worth spending carbs and calories on is the kind that does not need – or deserve – any sarsa of sorts. I don’t know how Rico did it but their lechon is just so flavorful deep down to it’s bones.
Rico’s Lechon also offers dishes aside from lechon, of course. The menu, so far, is a mix of Cebu favorites and Filipino traditional dishes.
The Pork Sinigang was a nice and cozy way to start the meal. The meat was so tender, while the vegetables were firm (not overcooked.) The broth has the right amount of sourness.
The Bam-i was sweeter than I expected but in retrospect, was a good way to balance the saltiness of the lechon.
A pleasant surprise for me was the Lechon Sisig. It wasn't too much at all and had the right mix of crunchiness and chewiness.
(Trivia: Roasting technique in Manila is different from Cebu - at the Fort, it's done indoors while in Cebu, it's done outdoors)
