Randomly checking out this foodcourt at a neighbourhood, the burnt char siew caught my eye. Unfortunately it wasn’t half fatty, a little lean for me. If not will be 5 Eggs Rating immediately. Also, quite pricey for a coffeeshop.
Taste: 🍳🍳🍳🍳 Portion: 🍳🍳🍳🍳🍳 Service: Self-service. Price: $5.50. Take the combo next time, more worth it. Ambience: Coffeeshop RTE: If I’m around the area
Wah writing on this is not gonna help my dieting plans but I had it weeks back and this is a sure winner with most of my foodie friends and readers here. Was invited to check out Don Lechon, located at the back of Grandlink Square which is not easy to spot unless you walk inwards, and I was quite impressed with the food and passion in it!
Lechon, which means ‘Roasted Suckling Pig’ in Spanish is of Spanish origins. As Phillipines used to be under the ruling of the Spaniards, there are many dishes in today’s Filipino cuisine that are of Spanish origin. I have always a keen interest to know more about Pinoy cuisine after being exposed to some of the dishes like Lechon, Chicken & Pork Adobo, Asado and confectionery from the famous Goldilocks, like Polvoron, Mamon and my favourite, Ensaymada… I love cheese and everyone knows! Haha…
Ok back to Don Lechon, this quaint eatery has already a following as around the area lives many fellow Filipinos and this is truly comfort food for them. While they can cook many other items at home like Sinigang (Sour soup) and Kare Kare (Meat Stew), but the use of lechon in them makes a smoky difference! Started by a native Pinoy, Kris, who was originally from Manila and have been in Singapore for more than 8 years already. Going into this food business have always been his passion and to be honest, the food is really yummy and they do have dishes for one pax to groups. So to my Pinoy friends and readers in Singapore, you prolly know about this place already but you may wanna visit them soon!
Eatery front
Chopped Lechon ($9.50). Crackling skin of a suckling pig, this is very close to our Chinese Sio Bak or even the suckling pig itself. Damn yummy!
Yummy Lechon
Sauces to go with your Chopped Lechon. The darker one is a little sourish which goes damn well with the crispy pork. The other one is made from blood, a little acquired for me.
Lechon Kare Kare($7.50). Lechon is used in this peanut based dish as a stew and goes damn well with rice. Traditionally there should be a lot of spare parts including feet of pigs and cows. Thank God this is Lechon. 😉
Lechon Sisig ($9.50) – My favourite dish by far cos of the lime and chilli peppers used inside. You definitely need a plate of white rice for this!
Lechon Sinigang ($11.50). Big portion for this and great for those who needs more food like me. Lechon chunks are used inside and really awesome with rice. Sourish and savoury, how can you go wrong with that?
Lechon Paksiw ($6.00). Paksiw to me is like a stew and in this case, lechon is used as the meat base and simmered with vinegar and perhaps fish sauce. Very appetising dish.
Bopis ($5.50). This beef lungs dish has Spanish origins. Actually quite nice and spicy, sauteed in onions, chillies and tomatoes. Again you need rice for this!
Interior. No seats. All dining outside the shop.
Kris and me. Wish him all the best in his business!
Rating: 5/5.
Taste: Pretty authentic. All the meat bases are of Lechon cos Filipinos do not waste their food. Extra food are usually used in other dishes so there is no wastage! You know it’s good when you can see so many Pinoys frequenting this place! Really love some of the dishes here and will be heading back for more soon!
Portion: Average. Please note that there are Rice Meals prices and Ala Carte prices. Ask if not sure.
Price: Affordable. Ate others before and pretty ex.
Service: Good!
Ambience: Al Fresco under tents. There are mozzies so please be prepared.
RTE: YES!!
Location: 511 Guillemard Road #01-52 Grandlink Square (Facing river at far corner opposite Little Vietnam) Hours: 5-11pm (Daily)
Discovered another hidden gem today while I was looking for undiscovered food places in Geylang area during lunch today. This whole coffeeshop belongs to one owner and apparently their curry rice is quite popular too. But let’s focus on the roast meat stall first. 😉
Stall within coffeeshopYummy roasted meatsSee how much roasted meats on the rice!!!Look at the well defined layers!
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Taste:
Ordered my standard char siew and siew yoke rice as that is my benchmark to test for good roast meats. Siew yoke’s skin was crackling and the meat was tender while the char siew had lightly burnt ends and half fat proportions. Rice was little but I was ok with it as I didn’t wanna eat too much for lunch. The roast meats were charcoal roasted and really yummy. There goes my diet, damn.
I really hate the fact that I cannot update my blogs as frequent as I want to. Super annoying but work’s a chore hence have to sleep a little later just to type this entry out. 🙁
There are just too many bloggers out there doing Top 10s for food places. So I’m starting WIWO for my next few write ups. WIWO simply means, ‘What I Would Eat’ at a certain location featuring 2-5 stalls depending on the place and presence of good food. One good example is UBI 350. UBI 350 is a coffeeshop with hidden gems and I have been patronising 2 stalls for almost a decade now. Check out the pics below:
FAR EAST CHICKEN RICE
My regular order of roast chicken, sio bak and egg. A set like this cost only $5. Cheap right?
The rice they use is pretty awesome fragrant rice. I used to eat like 2-3 bowls.
Yummy roasted chicken. All seasoned and roasted in house.
CRISPY ROTI PRATA
Husband and wife managing this place for around 9 years. He kept the standards as good as before!
They don’t have fancy pratas like all the fusion ones. Only good ol’ traditional ones. Love a plain and egg prata anytime man.
Only regulars would know, this is called Zong Tong Peng. Try to know!
#worldcleanplate #happyplatesg
Address: 350 Ubi Avenue 1
Hours:
Far East Chicken Rice – Closed of Fridays. 10am till evening.
Ok this is my first time collaborating with my dear friend from Hong Kong, Christina who bought the pork and shared with me her recipe and how to roast this. The roast pork is actually quite easy to do just that try not to have it too often unless you get those Berkshire or Hungarian pork, where the fats are suppose to be good for you. 🙂
Seasoning:
Sea Salt (Remember to recycle the salt after removing from the pork! I use it for cooking and cleaning chicken/fish)
Five Spice Powder
White Pepper
Chinese wine
All base on agaration (estimate)… depending on how big a slab your pork belly is. White vinegar is not used here to prove that the skin can still be crispy without it. (I don’t have vinegar at home that’s why! ;P) You can use if you wanna follow the books. 😉
Check out the video below and don’t hate me for making you salivate! ;PPP
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Foodophile Who Blogs & Vlogs To Help Small Businesses
