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Don Lechon

124 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)

Tuesday:
05:00pm - 11:00pm

Wednesday:
05:00pm - 11:00pm

Thursday:
05:00pm - 11:00pm

Friday:
05:00pm - 11:00pm

Saturday:
05:00pm - 11:00pm

Sunday:
05:00pm - 11:00pm

Monday:
Closed

View Address & Details

Top Dishes

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Reviews

From the Burpple community

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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

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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

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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

1 Like

Lechon Sisig ($14)
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2nd visit here after the first failed attempt due to the incessant queue that moves at a snail’s pace. A first time trying Filipino cuisine and so stoked that the experience was an absolute pleasure. The sisig is essentially made from chopped up parts of the pig’s head. There’s even chopped up pig’s ears added to this mix. So much flavour with a smoky charred taste and this went really well with white rice.

1 Like

One word. SUCCULENT. The chopped pork LechĂłn are extremely tender and juicy. Forget about the calories (and fats) and just enjoy this wonderful porky goodness that will send you back wanting more. In my opinion, this is so much better than the Chinese sio bak. Get a plate of chilli with light soya sauce to drizzle the pork with for extra kick!

2 Likes

It was my first time trying Lechon and oh boy, what have i been missing out on in my life?

The crackling skin was so damn bloody crispy and the meat was tender and flavourful with the fats melting in my mouth. It came served with rice and vinegar dip as well, helping to cut out the richness of the meats.

4 Likes
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