Introducing boneless lechon-A A +A
Friday, September 20, 2013
LECHON is just simply the ultimate Filipino dish. Whether it be a simple feast or an extravagant celebration, one will always look for a lechon.
Filipinos as we are, we're always on a quest to innovate the classic Filipino dishes to make them more delicious. From simple lechon, there are lechon paksiw, lechon adobo, and fried lechon. We always put another some finishing touches on the leftover.
Having originated from the Visayas, Tatang's Extra Crispy Boneless Lechon opened its second branch in Davao City at Sychar Hotel to elevate our lechon experience. When you say crispy, it's roasted to a heavenly crisp.
"There are already some who are selling boneless lechon but we wanted to improve thus we made it extra crispy and our's is roasted differently," said Tatang's founder and owner Lorenz Florendo.
The 27-year-old businessman said that making lechon different, as it is boneless, is their way to make lechon easier to eat.
He said that their lechon is always fresh compared to its fastfood counterparts.
The combination of the herbs and the perfectly roasted boneless lechon are delicious enough. The crispness of its skin will tickle your tastebuds.
It has the traditional dip on the side, although I can say, even without it, one can still enjoy it. Let me quote my English teacher: "Don't put any sauce or ketchup on it, you will not appreciate its flavor."
The public can enjoy 1kg of regular lechon for P480 and a spicy one at P495. Their branch also serves a value meal for only P90 which includes lechon, rice, and iced tea, customers can get the spicy one for only P95.
Florendo added that they are currently in the process of developing new products as an addition to their menu.
Their first branch opened on October 2012 in Hibbard Avenue in Dumaguete City while their Cebu branch opened in A.S. Fortuna, Mandaue City. They are planning to open branches in Bacolod and Manila soon.
Published in the Sun.Star Davao newspaper on September 20, 2013.