Honest verdict on Lechon — good but not exceptional

Lechon here was solidly made — tangy and savoury from vinegar without anything to complain about. calamansi lime was present and handled reasonably. But something was missing from the depth that this dish should have.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a family birthday lechón atmosphere was pleasant enough. sago't gulaman drink was available and a good suggestion. For a reliable version of Lechon this works. For an exceptional one, I'd keep looking. Three stars.