Cebu's Rico's Lechon Comes to Manila (Taguig City)

Rico's Lechon BGC

Lechon-loving Pinoys who have never tried Rico’s Lechon, the beloved restaurant-slash-litsonan in Cebu, are now in for a treat. They need not fly to Cebu to get his/her fill of the real thing as Rico’s Lechon finally opens its first store outside Cebu, at The Fort Strip in Bonifacio Global City (BGC) in Metro Manila. 

Rico's Lechon, recognized as the “Best lechon” in Cebu by SunStar Cebu (for three consecutive years now), has earned a Certificate of Excellence from TripAdvisor (for consistently receiving great reviews on the travel site) and, in 2017, was awarded at the Asia-Pacific Stevie International Business Awards in Tokyo (Japan). 

L-R: Mr. George Pua (Meat Concepts, Corp. president) and Mr. Enrico "Rico" V. Dionson (Rico's Lechon founder).  Photo: www.philstar.com.

Lechon sisig (PhP320)

Bam-i (PhP280)

This popular chain, home of the “da best gyud” lechon, was brought to Manila by the amiable, well-respected actor-turned-restaurateur and lechon lover George Pua, president of Meat Concepts Corp., the group which is affiliated with the operators of KPub BBQ, Thai BBQ, Ogawa Traditional Japanese Restaurant, OPPA Chicken, Modern China and Tony Roma’s. Rico’s Lechon BGC is the first Filipino concept of Meat Concepts Corp. 

A sampler of Rico Lechon's signature dishes

Dinuguan (PhP220)

Chicken Inasal (PhP220)

The iconic Rico’s Lechon was originally founded in 1995 by Enrico “Rico” V. Dionson. For years, George, whose love affair with lechon started when he was only 13 year old teenager in Baclaran, has been a patron of Rico’s Lechon and, personally, he believes it’s the best. To this day, eating lechon is still one of George’s guilty pleasures (lechon was also his late mom’s favorite), consuming 1/4 lechon for lunch almost every day. George loved spicy food and Rico’s Lechon had the spicy variant. In 2013, Rico was introduced to George by a good friend. He offered to buy the franchise from Rico but he initially refused.

Members of media at opening day

Chopsuey (Php280)

Gising-Gising (PhP220)

Still, George and Rico became good friends. The next two years have not been the easiest for Rico. Two of his branches in Cebu City were closed down by the local city government because they didn't have the necessary business permits. With this brewing controversy, Rico decided he couldn’t expand the business anymore so, in December 2017, he decided to entrust his 21-year legacy to George whom he believed would love the brand and could help it grow.

After negotiations and a feng shui consultation (to do a quick “reading” of Rico) with a master based in Taiwan, the deal was closed, giving George the franchise to bring Rico’s to Manila, adding Rico’s Lechon to his roster of restaurants.  Rico also sold 100% of his shares in the brand. George hired Rico’s Lechon staff (from the lechoneros to the choppers) to actually run the show at the Manila branch he plans to open.

Sinigang na Baboy at Baka (PhP390)

Sizzling Tanigue (PhP380)

On August 3, 2018, after 5 dry runs, Rico’s Lechon took Manila by storm as it opened its doors to media guests, including yours truly, at its flagship restaurant (occupying Gordo's old space) at The Fort Entertainment Complex in Bonifacio Global City, Taguig City. This would be the second time I would dine in a Rico’s Lechon outlet (the first was in Lapu-Lapu City, Cebu, near the airport, in September 2017). The first outside of Rico’s home province of Cebu, this branch is a more upscale version of its Cebu counterpart (less fast food and more “fast casual”).  More spacious, with a 180-person seating capacity, its bright and comfortable, sprawling interior has a high ceiling, wooden tables and mixed seating. 

Check out "Restaurant Review: Rico's Lechon (Lapu-Lapu City, Cebu)"

The focal point and major attraction

The focal point and major attraction is the restaurant’s own roasting pit (the first in the area, it can accommodate 10 pigs), at the right side of the building, where master roasters tend to each pig for over 4 hours.  Diners are thus assured that what they’re getting is fresh.  The lechon roasting can be seen from the interior via a viewing corner (the only Rico’s Lechon branch with such) and, even from the outside, passersby can see the roasted pigs on the spit, slowly turning into delicious lechon.

The roasting pit

Lechon Humba (PhP360)

Seafood Kare-Kare (PhP395)

Instead of the traditional roasting method, which is done outside in a charcoal pit in open air, this branch does it indoors, using a more modern version, with innovative mechanisms to adjust temperature, air circulation (which plays an important role in the texture and flavor of the meat) and exhaust smoke, thus upholding quality and food  safety standards. In Cebu, one had to arrive early or else be lucky to secure orders of their favorite  lechon  as, by 5 PM, they would be usually be sold out.  With this roasting pit onsite, this would, hopefully, not be so much of an issue.

Pictures of George Pau with celebrity guests

Function Room

Tapioca Pandan

On opening day, we got to sample some of Rico’s Lechon’s signature dishes in its menu - Monggo Soup (PhP190), Gising Gising (PhP220), Chopsuey (PhP280), sizzling Lechon Sisig (PhP320), Bam-i (PhP280), Chicken Inasal (PhP220), the perfectly seasoned and excellently cooked Sizzling Tanigue (PhP380), Sinigang na Baboy at Baka (PhP390), the sweet and savory Lechon Humba (Php360), Dinuguan (PhP220),  Seafood Kare Kare (PhP395) and Sizzling Tanigue (PhP380).  Dessert was the simple but addicting Tapioca Pandan (PhP100), made from pandan, agar-agar, pearls, evaporated milk and condensed milk.

Fried Rice Trio - a George Pau original recipe

The Fried Rice Trio (solo, PhP90; platter, PhP260), which is George’s own recipe, is loaded with three kinds of dried fish: danggit, tuyo and tinapa. A meal in itself, it was so good I could eat it on its own.

Of course, the piece de resistance that opening day was its porcine delight - the freshly roasted and scrumptious lechon itself.  Known for using only organic native pigs (which is more expensive than the commercial ones), native pigs are more tender and have thicker skin which, when roasted, gives it that crunch. The skin of commercial pigs, on the other hand, is so thin that it cracks upon roasting.

A whole lechon

Both the regular Cebu-style lechon, stuffed with leeks, lemongrass, tomato, vinegar, ginger, calamansi (Philippine lemon), spring onions and other herbs and spices, and the trademark spicy lechon (peppered with garlic and chili flakes for that extra kick) came to the table. I loved watching the lechon being chopped while waiting for our order. For the Original Lechon, 1/4 kilo costs PhP250; 550g , PhP475 and 1 kilo at PhP900. Spicy Lechon costs PhP290 for ¼ kilo; PhP500 for 500g and PhP950 for 1 kilo.

The only lechon worth spending calories on is the kind that does not need , or deserve, any sarsa (sauce) of sorts. There’s no need for lechon (liver) sauce with Rico’s Lechon.  However, you can further enhance the lechon’s flavor with a dousing of the resto’s Sukang Lami (PhP140/bottle), a vinegar concoction that brings out the sweetness as well as tempers the richness of the meat. Aside from lechon, the Chicharon Bulaklak (PhP180), one of the restaurant’s bestsellers, is also good with Sukang Lami on the side.

Aside from lechon, the menu includes other Pinoy favorites such as saucy Beef Tripe Kare-Kare (PhP300), Bulalo (PhP640), Adobong Kangkong (PhP180), Ampalaya Salad (PhP160), Calamares Prito (PhP230), Camaron Rebusado (PhP280), the deep-fried Crispy Feetchon (PhP330), Trio Seaweed Salad (Php180), Bicol Express (PhP240), Chicken Skin (PhP140), Pinakbet (PhP260), Eggplant Salad with Salted Egg (PhP140), Garlicky Squid Balls (PhP195), Prichon (PhP260), Grilled Pork Liempo  (PhP220), Pancit Canton (Php260), Pancit Bihon (PhP240), Lechon Paksiw (PhP330), Pancit Canton (PhP260), Pork Pata Kare-Kare (PhP380), Pritchon (PhP260), Pusit na Pinaputok (PhP440), Sizzling Adobong Pusit (PhP320), Sizzling Tofu Steak (PhP240) Ngohiong (deep-fried roll containing a mix of ground pork, minced shrimp, garlic, and spices, PhP190),  Sinigang na Hipon (PhP360), Baked Scallops (PhP290), Tortang Talong with Lechon (PhP160), Grilled Liempo (PhP220), Grilled Pork Steak (PhP280), Tuna Belly (Php380), Grilled Hito (PhP240), Grilled Shrimp (Spicy, PhP190), Grilled Tilapia (PhP240), Grilled Daing na Bangus (PhP250), Grilled Chicken Tail (PhP80) and Cebu Chorizo (Regular, PhP40; Spicy, PhP45).

Rico’s Lechon is also set to open more branches Metro Manila - Top of the Glo (Glorietta 1, Makati City); Cloverleaf Mall (Balintawak) and UP Town Center in Quezon City; Tiendesitas and Portico in Pasig City; Ayala Feliz in Marikina City; and Ayala Macapagal and Blue Bay Walk in Pasay City.

The author (left) with son Jandy

Rico’s Lechon BGC: 5th Ave. cor. 26th St., Fort Entertainment Complex, Bonifacio Global City, Taguig City, Metro Manila.  It is near Early Night and K-Pub. Open daily, 10 AM – 10 PM. Tel: (02) 828 9352 and (02) 856-0470. Mobile number: (0917) 844-7067.  Website: www.ricoslechon.com.  Facebook: RicosLechonOFFICIAL.

For now, customer takeouts are limited to 2 kilos per person. One would do well to call and reserve a kilo or two in advance. Until after they finish building a bigger commissaryoff-location, they won't sell lechon by the pig just yet. Those who want to order one whole lechon should place their orders in advance because the lechon, cooked very early in the morning, would still be coming from Cebu (their commissary is still there).