jamieross103 I had read that this place was ‘hot’ right now so planned a visit as it featured on Youtube and several other places, we left early, we arrived 30mins before opening and we were 20th in line… not too bad.
After we realised it was going to take while to get served we were entertained by Allen who was cooking and carving the pigs or ‘`Lechon’s’. We would not get to try it today as you need to Pre-Order we found out when we arrived… order on Facebook only.
Once we had seen the pig or lechon being carved we were still waiting to be served, around a 1hr wait so far. As we got close we got see the foods that were available to us today as there is no menu to view, they explain each dish they have to each person. Firstly the Mackerel.
Goat Stew.
Blood Soup or Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili.
Inihaw na Isaw ng Baboy (BBQ Pork Intestine)
Once we had all our food ordered we waited for our Pork Skewers to be cooked and look at some of the other dishes that were available.
So once we got all our food and went to sit down, we could smell the bbq smell but we did smell of bbq smoke on our clothes which was fine but be aware. Overall they are overwhelmed right now due to the recent success and have some big issues they need to resolve, food was great but be aware it is not for the faint hearted.
