Lechon is whole pig skewered and cooked over hot coals until the skin is crispy to the point of crunchiness. Sydney Cebu Lechon just made the list as one of Sydney's best cheap eats. It is a no-frills restaurant run by the most friendly staff - so no frills that even after our lovely waiter explained the menu to us, we still had to go up to the counter to order and pay - but that lends the whole experience quite an authentic easy charm.
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| Cebu Lechon, approx $23 |
Served with a bowl of broken rice, fish sauce and pickles, the roasted pork is the main game at Sydney Cebu Lechon. The skin is incredible - absolutely crunchy, the meat is slightly tougher than I'd imagined but so flavourful - the saltiness drenched into every fibre.
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| Pork skewers, approx $23 |
I am glad we ordered the pork skewers, for their sauce if nothing else (though the meat is quite delicious). The cebu lechon dish, though delicious, could not satisfy a salt-fiend like me, so the sauciness of the skewers allowed us to enjoy the remainder of the rice. It is salty yet sweet, smokey and thick - wonderful.
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| Ube (purple yam) cheesecake, $5 |
I am surprised to say that the highlight of the meal, for me at least, was the dessert! The ube cheesecake, topped with coconut flesh, is quite restrained in its sweetness (a feature of many Asian desserts, I find) but the rich creaminess of the cheesecake envelopes one's palette. It also has a delicious biscuity base.
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| Brazo, $5 |
Brazo means arm in Spanish. Traditionally, it is made in a long roll, with meringue wrapping around a custard filling. The version at Sydney Cebu Lechon is in cupcake form - the same crumbly biscuity base as the ube cheesecake, topped with rich, creamy frozen custard and wearing a hat of pillowy meringue. Delicious.
Score: 4/5
Cost: approx $25-30pp
Address: Shop 4/80-80A Enmore Rd, Newtown
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