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Daily: 10:30 - 21:00
Mang Kiko's Lechon is the first and the original lechon manok and liempo in Singapore.
I don't know about you but roast chicken on a rotisserie basted in a sweat marinade, chopped piping hot when you order for $5 a quarter and I think $10 a half (no rice)... that's what I call finger-licking good value.
Did I mention the pork BBQ skewer? $2.50 for chunks of pork meat with slivers of fat, allowing you to reach pork nirvana with it's smoky flavour and char-siew-like marinade.
The soy vinegar sauce thingy, chili and chicken sauces are all to die for and any combination works well with the juicy meat.
So what if they are sloppy sometimes in chopping up the chicken? Use your darn hands. Lousy plastic cutlery? Use your teeth.
With good food, I really don't see how peripheral points like cutlery and chopping should detract from a rating on the quality of food. I mean, half if not all the stalls in LPS use plastic cutlery. I'd rather have less meticulously chopped chicken than frozen/factory made food that most hawkers use today.
I never knew anything about Philippines' cuisine except Chicken Adobo. Now I can see why Filipino's have the best kept secrets in Asian cooking!
I had lechon a while back when one of the helpers at a friend's party whipped out this fantastic juicy pc of porky delish goodness; since then it's beena bit of the Search for the Holy Grail of Porky pork.
Come 2009, I read about the place after trekking down to Lau Pa Sat 2x
1st time sold out
2nd time not open...
3rd time LUCKY...ordered the lechon with much anticipation.
*Note* I was ultra excited about the lechon so perhaps the letdown was inevitable.
The lechon was tough . Very tough. It took more than the usual chew and was actually tougher than beef jerky. I am not sure if it was just the serving we had but I was sorely dissapointed.