I was recommended here by a Filipino so that must mean something. The crackling skin was on the level of Chinese suckling pig, it's incredible. Many places can't get it right. The thick meat was roasted well, featuring a good bite and a nice balance of lean and fat. Yet, I left unsatisfied. Because although it's a very professional job, the lechon here was missing the grittiness of the streets. It lacked the X-factor I need in lechon - the gaminess.