Tomorrow is the big day for lechon fans as Rico’s –Cebu’s best lechon–finally opens its first branch in Manila!
Being the first Filipino brand in the roster of international restaurant brands operated by Meat Concepts Corp., Rico’s Lechon’s Manila debut, as well as the arrival of its famed cooks and roasting team from Cebu, is met with much anticipation and lip-smacking fanfare in its grand opening tomorrow August 3, 2018.
Located at the Fort Entertainment Complex (the Fort Strip) in Bonifacio Global City, the sprawling, 180-seat capacity restaurant promises to deliver the same taste and experience local patrons have enjoyed since it first opened in 1995.
Rico’s prides itself in using native pigs which they stuff with lemongrass, tomato, vinegar, ginger, calamansi, and a few other spices, then roasted whole over a charcoal pit. Its been said that the secret to their scrumptious lechon lies in the addition of spring onions and garlic in the stuffing.
We got first dibs to try out the menu the other day and I must say their lechon certainly lives up to the hype! Although I preferred meat with lots of fat before, I learned to appreciate the real flavor that lies within the meat. Unfortunately some lechon brands I’ve tried tasted bland and the meat wasn’t as tender. Make sure you dip it in their homemade Suka Cebu (vinegar) and calamansi.
Eating at Rico’s isn’t complete without trying their famous spicy lechon. Its just the right spiciness so you dont have to reach for a glass of water with every bite, but the spiciness from the chili brings out the garlicky and tangy flavors which is just perfect.
I love Rico’s golden-brown crunchy skin especially the parts which are a little bit thicker and the aroma and taste from the garlic and leeks infused in the meat. It goes best with their Fried Rice Trio (order the platter size!).
The other dishes I’ve tried include the lechon humba, lechon sisig and dinuguan, which are also all quite good–esp the humba.
The menu also includes other Filipino favorites, such as fried rice trio which contains three kinds of dried fishes, danggit, tuyo, and tinapa, seafood kare-kare, crispy feetchon, sizzling lechon sisig, pusit na pinaputok, monggos, cucumansi which is a refreshing juice mix of cucumber and calamansi, and the best-seller sauce, sukalami.
Serving size is good for enough for two but a bit bitin if you are coming with a larger group.
Another highlight in Rico’s Lechon Manila flagship branch is the Roasting Pit, which is expected to be a major attraction. It’s the first of its kind in BGC and the only site to have this viewing corner. Different from Cebu’s – which is done in soil – the lechon roasting is done indoors.
The Roasting Pit is built with innovative mechanism for its exhaust and adjusting temperatures, upholding quality and food safety standards. Customers – and even passersby – can view the lechon roasting at all times and even from the outside.
“I’ve been a patron of Rico’s Lechon for years and personally believe it’s the best,” said Meat Concepts Corp. President George Pua. “We want to be able to have Cebuanos take pride in sharing this with the rest of the country, and eventually the world.”
BGC a bit Too Far? Dont worry as Rico’s will soon be opening several other branches located in Tiendesitas in Pasig, Top of the Glo in Glorietta Makati, and Ayala Malls Cloverleaf and U.P. Town Center in Quezon City.
Open from 10:00 AM to 10:00 PM. For inquiries, you may contact Rico’s Lechon BGC at 0917-844-7067, Rico’s Lechon Mactan at 0917-111-3000, 032-402-0845,or 032-383-1498, and Ricos Talamban at 0917-102-7553.
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