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  • Writer's pictureRick

Cebu Eat: House of Lechon @ Cebu City

If you ask any Filipinos — especially those in Cebu — to recommend their most popular food, many will suggest lechon (Spanish for roasted suckling pig). And one of those restaurants to try it in Cebu City will be the House of Lechon.

It was around noon when we arrived at House of Lechon and it was already full house with many people waiting for their turns in the waiting area. Since we had made reservations, we walked in straight to the envy eyes of those still waiting.

I looked through the glass panels of the "barbecue room" on the way in, hoping to see whole suckling pigs being roasted on skewers over charcoal fire but there were none. The piglets had already been roasted prior to lunch time — need to be there earlier to see the roasting process.

House of Lechon, Cebu City

We had pre-ordered a 10-course lunch of Filipino and Cebuan local dishes, excluding drinks, and they were served all at once within minutes after we were seated:

  1. Lechon

  2. Baked scallops

  3. Canton guisado

  4. Kinilaw ala Cebuana

  5. Grilled tuna belly

  6. Sinigang na tanigue

  7. Fried spring rolls

  8. Chilli cheese sticks (dynamites)

  9. Gising gising kangkong

  10. Dessert: Buko pandan shot

The highlight of the feast was none other than the lechon dish called Carcar Lechon (regular) — Carcar City is known to have the best lechon in Cebu. The cut lean pork with crispy roasted skin were served in a specially-made plate in the shape of a pig's head. The two "ears" were actually saucers for putting extra dipping sauces. The lechon was nicely roasted, not too fatty nor too dry, and really good.

However, the regular portion was a lot of meat, especially when there were 8 other dishes, excluding the dessert. We could not finish it.

Carcar Lechon

Baked scallops was a simple yet tasty dish where scallops were baked with cheese, garlic bits and some herbs. The scallops were rather small though, probably out of season.

Baked scallops

Canton guisado was a Filipino stir-fried Canton noodle dish with big prawns and various vegetables.

Canton guisado

Kinilaw ala Cebuana, or Filipino ceviche, was a raw fish dish. Kinilaw refers to cubed raw fish being tossed with coconut vinegar and the flesh of sour-sweet mangoes and served in acidic fruit juice such as calamansi or lime juice. This dish is very much an appetiser. I like this dish!

kinilaw ala Cebuana

Grilled tuna belly was chunky and looked like beef steak with fried garlic bits. It was tasty too.

Grilled tuna belly

Sinigang na tanigue was sour fish soup. Sinigang is sour soup and tanigue means Spanish mackerel. The fish meat was cooked in sour tamarind broth with various vegetables and onions.

sinigang na tanigue

Fried spring rolls with salad cream. A simple dish.

Fried spring rolls

Chilli cheese sticks were another type of fried spring rolls with cheese and non-spicy whole green chillies. The stalks of the chillies protruding from one end made these spring rolls looked like dynamites — hence, the dish is also known as "dynamite".

Chilli cheese sticks

The Filipino buko pandan shot was a dessert with clear jelly, made with young coconut, and green jelly, made with pandan, and submerged in coconut cream. It was a sweet dessert, nevertheless.

Buko pandan shot

Coconut juice came in big coconuts with the logo of the restaurant stamped on it. But I had black coffee instead.

Coconut with "House of Lechon" stamped on it

One more dish was a vegetable dish known as gising gising kangkong, or stir-fried water spinach with garlics — I didn't take a photo of it since it was a very common dish in Southeast Asia.

For travellers in a group, House of Lechon is one option to go for lechon and more local food.


House of Lechon

Acacia St, Cebu City, 6000 Cebu, Philippines

Opening Hours:

10am to 9pm | Daily


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