Lechon exceeded every expectation

I went in with low expectations — I'd had mediocre versions before. What I found was Lechon made with real commitment to bagoong shrimp paste and technique. The rich and porky result was more complex and satisfying than anything I'd had before.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a beach seafood restaurant was exactly right for this kind of eating. fresh calamansi juice was offered as the natural choice and it elevated everything. When a dish you thought you knew surprises you completely, that's worth celebrating. Five stars without hesitation.