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Don Lechon

158 Wishlisted
~$15/pax
Have an amazing gastronomic Lechon experience! Indulge in the aromatic, succulent meat, and crispy skin roasted to perfection.

511 Guillemard Road
#01-52 Grandlink Square
Singapore 399849

(open in Google Maps)

Thursday:
05:00pm - 11:00pm

Friday:
05:00pm - 11:00pm

Saturday:
05:00pm - 11:00pm

Sunday:
05:00pm - 11:00pm

Monday:
Closed

Tuesday:
05:00pm - 11:00pm

Wednesday:
05:00pm - 11:00pm

View Address & Details

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Reviews

From the Burpple community

Here’s a throwback to my first lechon (roasted suckling pig) experience at Don Lechon Singapore before the circuit breaker. The crackling skin was so damn bloody crispy while the meat was tender and flavourful with all the fats melting in my mouth. It came served with rice and vinegar dip as well, which helped to cut out some richness from the meats.

That said, they are currently doing islandwide delivery via @lalamovesg, do check out their Facebook page https://www.facebook.com/DonLechonSingapore/ or WhatsApp +65 9778 9737 for more info!

1 Like

Just a stone’s throw away from Paya Lebar MRT, @don_lechon_singapore is a hidden food gem, offering authentic Filipino fare at affordable prices.

Featured is their famous Spit-Roasted Suckling Pig 🐖 (Lechon), evocative of Sio Bak. Came in abnormally huge chunks, I appreciate how they had a golden ratio of fats to meat. But most importantly, the skin was crackling at every bite and the meat was pretty succulent.
Rating: ⭐️⭐️⭐️⭐️

1 Like

Decided to try this place as I had heard that the lechón here was really good.
We ordered the lechón sisig and the roasted lechón.
The sisig is some kind of finely chopped lechón with an egg on top. Even though this dish did not taste bad, the meat was loaded with tiny bones, which made this dish quite disappointing and unpleasant to eat. The roasted lechon wasn’t anything extraordinary as it lacked flavor and the skin was chewy.
The kitchen was very dirty as well. Not a pleasant experience overall.

1 Like

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When it comes to Sisig, it's all about the sizzle. A noisy, sizzling hot plate, filled with minced lechon pork belly, white onions, bell peppers / capsicums, and a little pineapple juice, is mixed at the table.
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Completed with green chilies and a sunny side up egg. Looks dry, but actually has a moist tender crunchy texture to the ingredients, with bold savoury salty sweet spicy flavour.
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Totally appetizing, best paired with white rice, and eaten when piping hot. Pure comfort food.
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Don Lechon
More details in profile & blog

1 Like

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Here, suckling pigs are spit-roasted daily behind the shop, and coated in a marinade made from a family recipe.
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The pork meat is tender and moist, with good smoky sweet savoury salty flavour. The skin is wonderfully crisp, with a herbal note from the marinade (I detect at least garlic, lemongrass, and light soy sauce), and crunches loudly when bit.
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I understand each suckling pig is spit-roasted over wood charcoal for 4 hours, and regularly basted in its own juices. Fresh and succulent, with a balanced ratio of pork meat to fat.
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No wonder they draw a queue each night. Some buy kilo's to takeaway!.
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Don Lechon
More details in profile & blog

1 Like

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This thin, tangy sour savoury salty Filipino soup is made with white onions, water, fish sauce, water spinach, daikon radish, tomatoes, eggplant, salt, ginger, tamarind pulp, lady's fingers, and pepper. The vegetables are soft and tender in texture.
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The difference is the use of lechon (roast suckling pig) pork belly, instead of regular pork belly. The lechon is tender with a crisp firm crunch to the skin, and has good savoury salty sweet flavour.
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The consistency of the soup is also much thicker than elsewhere, with a more pronounced sour savoury salty flavour. Rather addictive.
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Don Lechon
More details in profile & blog

2 Likes
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