"Lechón is a Spanish word referring to a roasted baby piglet which was still fed by suckling its mother’s milk."

This was hands down the best dish that day. The meat was incredibly juicy with its fats adding that velvety luscious mouthfeel and even more flavour to the meat. While those averse to fat may find the dish unappealing, I did wilfully proclaim that it's worth it - You've got to have at least a couple of mouthfuls with their 𝗴𝗲𝗻𝗲𝗿𝗼𝘂𝘀 𝗳𝗮𝘁-𝘁𝗼-𝗺𝗲𝗮𝘁 𝗿𝗮𝘁𝗶𝗼.  Unlike the airy and light golden crust found in Cantonese Roast Pork, the skin was smooth and glassy. It still provided that satisfying crunch of a good pork crackling but what made it stand out was the flavour imbued into it. Yes, 𝗲𝘃𝗲𝗻 𝘁𝗵𝗲 𝘀𝗸𝗶𝗻 𝗵𝗮𝗱 𝗮 𝘁𝗼𝗻 𝗼𝗳 𝗳𝗹𝗮𝘃𝗼𝘂𝗿, a robust, charred and smoky flavour. On hindsight, I should not have been all that surprised as they do use charcoal in spit-roasting the suckling pig. With all its components done right, this 𝘀𝗵𝗼𝘂𝗹𝗱 𝗯𝗲 𝗮 𝗽𝗿𝗲-𝗿𝗲𝗾𝘂𝗶𝘀𝗶𝘁𝗲 𝘄𝗵𝗲𝗻 𝗱𝗶𝗻𝗶𝗻𝗴 𝗮𝘁 𝗟𝗲𝗰𝗵𝗼𝗻 𝗥𝗲𝗽𝘂𝗯𝗹𝗶𝗰.

Full review at: https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp