Ultimate Taste Test on September 3, 2011, Rockwell Tent

Are you getting all geared up for a rocking tasting event with the best food suppliers in town?  If you’re not, you must be living under a rock.  Ultimate Taste Test event is happening again this coming Saturday, September 3, 2011 and location is going to be the Rockwell Tent.

Ultimate Taste Test Event September 3 

Find the best food and drink suppliers in town for your catering or party needs.  Or maybe simply for your own cravings.  Discover new suppliers breaking into the scene.  Check out food innovations you haven’t popped inside your mouth.

As long as good food is abundant and you’re surrounded by people who appreciate it as much as you do… You know it’ll be a blast.

READ MORE:

Ultimate Taste Test 3.0

General’s Lechon is Top Rank Lechon

 

 

Last June 9, 2011 (which was incidentally Irene’s birthday… HAPPY BIRTHDAY love!)I was invited by Spanky Spanx at a rendezvous somewhere in Parañaque.  To be honest, I’m lazy to travel or drive far nowadays, even as central as Makati.  Heavy traffic just doesn’t fly with me anymore and I’d rather be bored with the same old if it means not being stuck stationary for at least 30-45mins.  Life is too short to be wasted in heavy-congested streets.  I have become attached to Ortigas, Eastwood and Greenhills areas but it does get boring after awhile.  I guess it’s only a phase for now.

 

READ MORE:

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

 

 

Screeching sirens started alarming and big bells clonking when I heard it was an exclusive lechon taste test.  I mean, it is lechon!  I don’t think anybody needed to say more.  LECHON… slowly-roasted pig over open fire… is there anything else that can be more important? 

 

 

General’s Lechon is a home-based lechon venture by couple Brian and Lynett Ong, whose recipe originates from San Carlos city in Negros Occidental.  Yes, I figured out who the General is when Brian pointed to Lynett’s direction.

 

 

General’s Lechon’s unique selling point is their offer of flavored lechons.  Their huge lechons come in a variety of flavors: Original, Chili Garlic, Garlic and Curry. 

 

When we entered the kitchen, the vision of three huge lechons almost stopped me in my tracks.  Key word, almost.  It was a split second pause trying to make sense how I can fit three lechons in my tummy.  It was a feat I’ve never attempted or achieved before this night.  Then I looked around in daze and realized that there were other people around.  For awhile there, I thought I was in lechon heaven… or the aftermath of the Three Little Pigs fairytale story… alone and ready to pounce.        

 

 

Brian explained the parts of lechon and probably the beginnings of General’s Lechon but I can barely concentrate on the words coming out of his mouth.  My mind was too focused on what’s going inside my mouth in a few.  And I was quite distracted by the glistening well-cooked skin of the roasted pig.    

 

 

I bit into the crackling skin even before I sat down on the table.  The crispy skin drowned the noise of the surrounding area.  At least in my mind, it did.  The beauty of lechon is (really skin and) skin deep.  The meat was tender and heavily flavored.  I particularly loved the curry-flavored lechon.

 

 

I picked up a few tips on HOW TO SAVOR THE LECHON:

 

1. Crisscross the skin with a sharp knife and break it apart from the rest of the lechon

2. Let other people grab the outer layer of meat (and occasionally grab some for you if you’re already hungry but leave room for the best parts)

3. The best parts of lechon are the ribs and belly.  Indulge in your carnal desire and grab the ribs with hands and nibble on them

4. The belly of the lechon is the tastiest and most tender portion.  You cannot miss forking portions of the belly since this is highly flavored

5. For flavorful lechons like this one, there is barely any need for gravy or dipping sauce.  General’s Lechon still serves the liver sauce for those who enjoy lechon with it but they recommend just dabbing it in vinegar.

 

 

I’m sure there were other tips that involved ears and back but I was lost in the pig moment by this time already.

 

 

General’s Lechon brings lechon into a whole new level with their flavored lechons.  Change up the game a bit during parties and order curry lechon.  I personally would love to spunk up my lechon cravings with chili garlic or curry that they infuse in the meat.  There are more flavors in the curry though than the chili garlic since the latter I felt lacked a bit of that chili spice.  

 

All elements are still there, the crispy crackling skin, the soft tender meat, but now with variants!!! Lechon made more drool worthy.

 

 

Price ranges from PHP 3,000 to PHP 6,000 depending on the size and flavor of your preference. 

 

 

General’s Lechon

3 Guillermo St. Parañaque

(632) 408 6850 / (63) 917 897 5966

 

Photo Credits:

Spanky

Anton

Richard

Glenn

Jean

Related Entries:

Our Awesome Planet’s General’s Lechon

Tales from the Tummy’s The General has Arrived

Trip or Treats, The Three Lechon Flavors of General’s Lechon

Glenn’s Salute to the General

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

Zubuchon Brings Cebu Lechon to a Prime Roast

 

 

Compared to a delicious trip in Cebu City in 2008, where our friend Norman who is a local there, toured us in the most exciting restaurants in the city, there were only two food things worth remembering in the recent Cebu trip.

 

One of which is what I’ve been harping to try since I watched the episode of Anthony Bourdain’s No Reservations.  MarketManila’s Zubuchon –which the famous chef and traveler AB claimed to be, “The best pig ever.”

 

 

Since we almost missed our check-in time because of a really poor car service, we couldn’t stop over Banilad Town Center anymore.  We decided to just buy the Cebu lechon from the airport, even at a more premium price.

 

Zubuchon

Fresh/ Frozen Lechon (P490/ Kilo) 

Frozen Lechon Ready to Cook Sisig (P295) 

 

I ended up buying 4 kilos, while Bubba’ family got 2 and Rosette got 2 more kilos for her family.  We took home 8 kilos in total.  I honestly wanted to buy 10 kilos on my own to give as pasalubong to more people and let friends from Manila try this much-talked about Cebu lechon.  Bubba knew I’ve been jotting down names on a list since way before the trip.  Maybe next time.  For now, there are at least 3 friends on that list who have tried Zubuchon.

 

 

I’ve tried the other brands before.  CNT is the most popular when it comes to Manila-based visitors’ choice (at least in 2008) but locals say that there are better Cebu lechons in town than the widely known CNT.  Zubuchon has definitely taken the spotlight from CNT as more and more orders come in to their 2 branches in Cebu.

 

 

Zubuchon’s taste is above the rest because they use only the freshest homegrown organic lemongrass (which makes Cebu lechon taste quite distinct), green onions, local chilies, sea salt and other herbs and spices.

 

 

You can also order Zubuchon without having to fly to Cebu.  Zubuchin airfreights whole lechons to Manila for your party needs.  Place your orders as early as possible since the team has a cap on how many lechons they can serve during weekends.  Contact (63917) 627 4761 for order inquiries.

 

 

Branches:

 

Zubuchon Banilad Town Center

(63917) 627 4761

Store Hours: 10AM to 7PM (except Mondays) or until supplies last

 

Price:

Fresh / Frozen Lechon (P450/ Kilo)

Frozen Lechon Ready to Cook Sisig (P295)

Lechons from PHP4,000-PHP6,000 (depending on the size)

 

 

Zubuchon Mactan Domestic Airport, Pre-departure Lounge

Store Hours: 6AM to 9PM or until supplies last

 

Price:

Zubuchon

Fresh/ Frozen Lechon (P490/ Kilo) 

Frozen Lechon Ready to Cook Sisig (P295) 

 

 

More Memorable Bantayan Island, Cebu

 

 

 

April 17-19, 2010 –Our flight was scheduled at 430AM.  It was such a déjà vu of our flight to Cebu in 2008.

 

That Friday night, Bubba had a long meeting at work that ended late.  11pm, we were headed to their place since I was sleeping over.  Bubba started to pack for the trip around 1130pm at the same he finalized and printed out the items to do in Bantayan.  He finished almost 1am.  I think even beyond that but I was already a goner.

 

The 1-hour sleep didn’t help at all.  It took me 5 minutes to force myself off the bed, carry my stuff, and board the cab.  I was still so groggy.  I groaned upon seeing the big crowd at the airport.  I thought at that early in the morning, I wouldn’t see long long lines of people trying to check in.  Wrong.

 

Good thing Cute Bam Bam (a.k.a) as Ethan is with us.  Every time you look at his face, our stress seems to melt away.  After paying the terminal fee of P200 per head and security check, we all had quick bites at Ya Kun Kaya.  What a surprise that Bubba had to insist on getting a Yin-Yang before getting served one.

 

My energy seemed to surge when Bubba whispered, “it’s Billy.”  I looked at the last security check area and said, “No, that’s not him.”  Bubba said, “It’s him.”  I perked right up.  “Are you sure?”  Another glance and I was convinced.

 

I’m not really much of a fan girl.  There’s nothing really wrong with being one but I’m not seriously that stirred with the local actors/actresses.  Other than Derek Ramsay, Jay-R and Billy Crawford, I wouldn’t even bother to care.  Derek Ramsay has the most amazing bod in the local scene now and I’ve always liked him even when he was still barely known as a model (I had the chance to meet him briefly once but I seriously doubt he remembers at all).  I generally like dark men (excuse me Bubba) and a sun-kissed man with great smile and eyes like Derek’s, surefire head turner.  Jay-R and Billy are not dark but they swoon me away with their albums and dancing prowess.

 

Back to the airport, Bubba said he’d ask Billy for a posterity photo with us.  I was soooo shy and really hesitant to do it.  Survivor Africa’s Ethan Zohn was in Manila in 2004.  I am his biggest fan in PI.  I attended the meet and greet event at Capones but couldn’t even look him in the eye or be anywhere within a few feet from him.  I think it was both SE and my college soul sistah King who got the autograph and photos.  Even at the worst El Niño, I’d really freeze right where I’m standing.

 

Good thing Jayme was up for it.  Even at 5 am with barely any sleep, he was kind enough to give us a smile.  I loved his NY shirt and Yankees cap.

 

 

Boarded the plane and in less than 2 hours, Cebu’s fresh air welcomed us.  The private service we hired brought us to the port, where we rode a ferry to Bantayan Island.  2 or 3 hours land travel and 1-hour ferry ride. 

 

 

There are resort services waiting at the port to bring you to the respective resorts.  We stayed at Kota Beach Resort.

 

 

After settling in, we rode the “padyak” (PHP 40/head/roundtrip) to get to the Santa Fe Beach Resort where we had lunch.  The restaurant’s menu is mostly Chinese cuisine.  We had our fill and headed back to our resort.

 

 

A bit after lunch, Jayme, Rosette, Oliver, Bam Bam and the parentals spent the afternoon at the beach.  Bubba and I were knocked out since we were only running on a 1-hour sleep for 2 days.

 

 

Evening came and we walked towards the street where most of the bar-restaurants are.  Choice of the night was at the Portuguese restaurant Bubba picked.  That Saturday night, they had a buffet spread for PHP250 per head.

 

 

The Portuguese owner is actually the one who was manning the grill.  Included in the buffet is unlimited fresh seafood and meat for grilling.

 

 

After our hefty dinner, we dropped by the restaurant across where we ate and saw their scrumptious spread as well.  Their Saturday buffet goes for PHP290 per head but they seem to have more dishes available.  We planned to eat there the next day but were told by the owner that they only have the buffet special every Saturday.

 

 

 

Dinner done and Jayme, Bubba and I watched Big Bang Theory until we called it a night.

 

 

April 18, Sunday –Next day, we all had breakfast at our resort’s restaurant before heading to Virgin Island.  Virgin Island was supposed to be part of our trip last time we were in Cebu but Travel Factor decided to go straight to Malapascua Island, where Bubba was itching to go diving to see some Tresher sharks –good thing they don’t allow unless you’re a licensed diver.

 

It was a short 20-30 minute boat ride to Virgin Island from Bantayan.

 

 

More Virgin Island Photos

 

 

Bubba, Jayme, Oliver and Rosette all went snorkeling.  I stayed behind to play with Bam Bam.  Auntie took Bam Bam to the water with some shade and taught him his first swimming lesson.  He was utterly cute!  That got me in the water and I kept snapping away photo after photo.

 

 

Not long after, we had our lunch cooked by the beach by our guide.  The guerilla lunch on the table included grilled liempo, shrimps, squid and fish. 

 

 

After lunch, the foursome continued to swim but I opted to stay behind again to read my book.  But I fell asleep in the hammock.

 

 

Around 4pm, we bid Virgin Island adieu and headed back to Bantayan Island.

 

 

That afternoon until sunset, the whole family plus Rosette and I all lounged by the beach, enjoying the serene beach and relaxing water.  We all liked the sand bar of our resort! \m/

 

Takes and Outtakes

 

I like this shot of father and son.

(just don’t mind the kids on the background)

Bubba playing with Jem’s Hat

Bam Bam grabbing my face 🙂

“The Flower Shot” by Jayme

Time is well spent with family 🙂

 

It was fun taking photos of the beach and of everyone.  Keepsake photos!

 

April 19, 2010 –Monday, Bubba and I strolled along the beach soaking in the morning sun and our weekend away from the city.  Last year at Sorsogon was fun, but I really enjoyed this year’s trip to Bantayan much more. 

 

Water is soooo clear.

 

 

Funny, Bubba and I were in Bantayan in August 2008 but we both don’t have any recollection of the trip.  We barely remembered Bantayan that year… only bits of Malapascua and Cebu City with Norman.  But Bantayan was zero.

 

 

That’s changed this year. 

 

Most definitely.

 

 

 

Zubuchon on the next post!!! 😉

 

Bantayan Island Album (Jem’s Camera)

 

Bantayan Island Album (My Cam)

 

Ultimate Taste Test 3.0 Pt. 1

 

Spanx sent an invite to attend the exclusive Ultimate Taste Test 3.0 event.  This affair is a must-not-miss event since it is the biggest in food tasting event –organized for the foodie community in the Philippines by foodies themselves.  After running in the Philippine Marathon Run for Pasig River earlier that morning, I couldn’t pass the chance to discover the newest gastronomic finds.

 

 

The Battle of the Best Lechon in Manila

 

Lechon is a Filipino favorite of roasted suckling pig cooked slowly on a large stick in a pit over charcoal similar to the Brazilian’s rotisserie.  Lechon is prepared throughout the year for any special occasion, during festivals, and the holidays.  It’s usually the highlight of any festivity.  A Filipino celebration is never complete without a lechon carving station. It is often served with vinegar, or lechon sauce made out of liver pate and vinegar.  There are variations of serving lechon, fried, “paksiw,” or in pandan crepes like what Chinese do with their Peking Duck.

 

 

 

 

 

 

 

 

 

 

 

But of course, purists will always love the most straightforward method.  And that’s where the battle begins…

 

________________________________________________________________

 

 

Sabroso

 

 

Sabroso Lechon

 

The Sabroso visit was in May 2009 and despite having 2 new choices for Lechon taste just a few steps away, my radar went to the Sabroso stall first.  The familiar was still the same successful taste in Lechon –crispy skin and delicate meat.

 

Price: PHP 550 / Kilo

 

Sabroso Lechon –Incredibly Flavorful Lechon

E. Rodriguez corner T. Morato, Quezon City

(632) 515-8259

Operation Hours: 9AM – 9PM

 

 

 

 

Ulcing’s

 

 

Next stop was Ulcing’s –whose banner claims “the original Cebu lechon.”  There are so many wonderful things about Cebu but it is really their tasty lechon that makes Manileños bring home kilos and kilos of this Cebu specialty.  Ulcing’s should get the tag incredibly flavorful lechon instead because the split second that the succulent pork meat hit my taste glands, it bursts into immense flavors!  I followed it with the thin crispy skin that crackled and ooh… I just rolled my eyes and shook my head in delicious disbelief.

 

Price: Lechon = PHP 550 / Kilo

 

Ulcing’s

A Q-6 Jusmag Area, Southside, Fort Bonifacio, Taguig

(632) 497 7957 / (632) 497 4231

 

 

 

 

Leonardo’s Lechon

 

 

 

“The heart of every celebration since 1947.”  Being in the food business for so many decades, Leonardo’s has definitely gotten their taste discernment right.  What they offer that others don’t is their specialty, Lechon Gallena –roasted chicken inside a roasted pig.  The chicken flavor marinates with the pork and vice-versa, quite an interesting blending of meat taste.  The chicken was positively the best-roasted chicken I’ve tasted –and it takes a “pig oven” to do it right. 

 

Price: Lechon Tagalog De Leche PHP 3,500 / 3-4 Kilos

 

Additional Services:

Boneless: Lechon Size + PHP 200

Recado/Lechon Style: Lechon Size + PHP 150

Gourmet Herb Sytle: Lechon Size + PHP 150

 

Leonardo’s Lechon

89 J. Basa St. San Juan, Metro Manila

(632) 725 8618 / (632) 724 3068

www.leonardoslechon.com

 

________________________________________________________________________

 

 

Conclusion 

 

Marketing and Service: It was Sabroso who we believe had the best branding (despite my friend Andrew saying that the logo looks like a rat more than a pig hee-hee), but I personally find it cute and catchy –with some premium-ness to it.  Service was adequate too –same efficient service we received from their restaurant.  Ulcing’s does not currently have a physical location which means availability is made-to-order.

 

Price: Ulcing’s and Sabroso seem to be affordable in terms of per kilo of lechon.

 

Taste:  I liked Leonardo’s version where the rosemary flavor is quite evident.  And if you’re looking for variation of lechon, Leonardo’s will make you a fan of the ways they make lechon.  Among the three lechoneros though, Ulcing’s won the votes on our table of three.  Incredible Cebu lechon taste was right up their alley –by far the tastiest meat I have ever tasted in “commercial” lechon with the glossy crispy skin and appetizing aroma. 

 

 

Stay tuned for Ultimate Taste Test 3.0 Pt. 2…

 

 

 

Ultimate Taste Test 3.0 Album

 

Related Post

Mesa Grill Moderne

Hello Panizza at Uncle Cheffy’s

Luxury at Bay, Kawayan Cove

 

 

Sabroso Lechon

 

A poker buddy went to Cebu 2 weekends ago.  He teased me about Lechon pasalubong that started a craving.  Good thing that my mom craved for the same and wanted to order Lechon during my Mother’s Day treat for her.  I tried to satisfy the Lechon craving during the lunch at Mesa, but it wasn’t enough to satiate my quench for flavorful Lechon (slow-roasted pork).

 

It was a slow Saturday for Bubba and I starting our day with a 2pm late lunch.  I proposed to just have lunch at home to save some buck but he said he was going to “date” me so I inclined.  I almost forgot that he asked me to block my Saturday lunch because he was bringing me out.

 

I thought he was bringing me to the Persian restaurant next door because I’ve been eating Persian food from Behrouz all week long.  Sabroso’s was really our main stop.  I like Sabroso’s quirky yet tasteful signage.  Sabroso’s is a small lechonan place in Quezon City.  The yellow-tuned interior design and short menu are pretty straightforward.  So far, they only serve here what they do best –Lechon. 

 

 

 

On The Table

 

Lechon Meal PHP 120

The only thing on the menu chalkboard was the Lechon meal at PHP 120, where you get soup, rice and a drink to go with the single serving of Lechon.  Their placemats were made of native material usually used in banigs.  Note also the detail of the plates that can make you feel like you’re eating on banana leaves, one traditional way of Filipino dining.

 

 

The soup was made of sinigang broth, which is a lovely hot sour broth, ideal to start the meal with.

 

The Lechon was so flavorful and surprisingly tasted close to a Cebu lechon!!!  The meat was excellently tasty and aromatic even without the sauce.  The perfect skin was extremely crispy that it crackles when you bite into it.  But the meat, oh, the meat had herbs and spices infused in it.  Sabroso maintains that the distinct flavor is from the herbs and spices unique to Western Visayas.

 

I was in a trance engulfing one bite after the other that Bubba said he felt that I wasn’t there.  The male attendant was nice enough to give us a small serving of binagoongang lechon (roasted pork in salty shrimp paste) for us to taste.  Bubba finished most of this and he really liked it.

 

They only cook free-range native pigs and can do delivery for your order of 1 kilo to 1 whole lechon.  I was looking through their multiply account and saw that they have three dishes available.  The menu online includes Lechonero Meal PHP 120, Chicharon Bulaklak PHP 80, and Sinigang na Lechon PHP 150.  I think I need to revisit soon to try their Chicharon Bulaklak (which is another favorite sinful treat of mine) and the Sinigang Lechon.

 

This Lechon hub is quite the discovery.  If you want a straightforward special Lechon experience with lean and tasty meat, Sabroso is the place to be.  Now I know where to go in Manila for any Lechon cravings.

 

Sabroso Lechon –Incredibly Flavorful Lechon

E. Rodriguez corner T. Morato,

Quezon City, Metro Manila

(632) 515-8259

Operation Hours: 9AM – 9PM

 

Sabroso Album

Sabroso Lechon Multiply Site

 

Related Post

Mesa Filipino Moderne

Chibori –Cebu

Malapascua Island, Cebu

Market Manila’s Best Pig Ever in Time Magazine Link