CULT favorite Rico’s Lechon has opened its fifth store, continuing to fuel the craze for Cebu-style lechon (roasted pig). The company’s newest store is located in the SM Mall of Asia complex, on the first level of its South Wing.
The company, founded in 1995, shot to fame after then President — and now Manila mayor — Joseph Estrada ordered lechon from the then small Cebuano company to be served alongside those of more famous lechon makers for a party at Malacañan Palace.
Meat Concepts Corp. — which is behind the brands Ogawa Traditional Japanese Restaurant, KPub BBQ, Thai BBQ, Oppa Chicken, Modern China and Tony Roma’s — acquired Rico’s Lechon last year, opening its first branch in Manila in The Fort Strip last year. Since then, it has added branches at Top of the Glo at Glorietta, Tiendesitas in Ortigas, and UP Town Center in Quezon City (counting as well its familiar Cebu operations).
The regular lechon, during a tasting last week, tasted, well, regular, but the restaurant’s spicy lechon leaves a taste that is always memorable. Other favorites on the menu still include the sinigang (sour soup) and the Bam-i (stir-fried noodles).
On the opening of its new store however, Rico’s has introduced a few new menu items: sinigang boneless bangus (milkfish), sizzling chicken steak, tortang talong (eggplant omelet) with lechon, fried chicken coated with homestyle sauce, and lechon fingers with sweet and sour sauce. It also expanded with afternoon merienda (snack) meal specials: senior pit lechon mami (noodle soup), lechon arrozcaldo (rice porridge), lechsilog (lechon, sinangag fried rice, and eggs), diniguan at puto (pork blood stew with rice cakes), and a set of dinuguan, puto, and plain rice.
Of all of the restaurants under the Meat Concepts umbrella, Rico’s Lechon enjoys the fastest rate of expansion: it has opened five branches in the year or so since its acquisition. Other restaurants by the company have two or three branches to their name. CEO George Pua said, “Lechon is well-loved by many and is a part of the Filipino cuisine that both locals and tourists wish to get a taste of. Even in some of our salu-salo (parties) with family and friends, lechon is one of the feast offerings that is very much anticipated by everyone.
“This expansion of Rico’s Lechon is one way to reach out to these individuals and groups; with the allocation of our branches in various key cities in the Metro, we try to ensure that Manila residents get the chance to try out this famed Cebu delicacy should they crave for it or simply to dine out with their family and friends.”
If for any chance there isn’t a Rico’s Lechon anywhere near you, Mr. Pua plans to add even more branches: “We’re currently in the planning process but for sure, there’s more to come.” — Joseph L. Garcia

RELATED ARTICLESMORE FROM AUTHOR