Armada Hotel's Raja Thai Cuisine Restaurant

Thai restaurants have good chili dishes that delight the Bicolana in me. That's why when I got a text message from a friend of mine asking if I am free the following day for a food review  of a Thai restaurant, I didn't think twice and I readily answered yes I am! I swear I got all giddy with excitement and couldn't wait for the next day to come. 

Yum Som-O (Spicy Pomelo Salad)  is a beautiful starter to any Thai or Asian-style meal, so we started off with this very delicious appetizer. Raja Restaurant's version of the Spicy Pomelo Salad has the right balance of sweet/sour/spicy/salty mix of  fresh pomelo tossed with roasted chili paste, lime juice, palm sugar dressing, cucumber, tomato, pepper, mint, onions and of course red hot chili for that added oomph! All I can say is - winner! 

Pad Thai (ผัดไทยกุ้งสด)

In Thailand, Pad Thai is the ultimate street food. Stir fried rice noodles with chives, bean sprouts and shrimps. Raja Thai Cuisine Restaurant has a great Pad Thai which has a reddish and brownish color, dry and light bodied, with a fresh, complex, balanced flavor. The color in Pad Thai comes from ground chili peppers and tamarind. Raja Thai Cuisine Restaurant's Pad Thai is so yummy! 
Another winner on my list is the wonderful Khao Phad Kra Prao Gai (ข้าวผัดไก่) or simply Thai Chicken Fried Rice. The serving portions at Raja Thai Restaurant are massive! This brown rice with cashew nuts is so delicious! It is composed mainly of jasmine rice, garlic, cucumber, bite-size chicken, red and green chili peppers, oyster sauce, fish sauce, red bell pepper, fresh sweet basil leaves  and cilantro. What a scrumptious treat!
Tom Yum Goong (ต้มยำกุ้ง) or Thai hot and sour prawn soup is one of my favorite dishes!  I think they adjusted it to the Pinoy's tongue that's why it is very subtle and not that spicy anymore. In Bangkok, Tom Yum Goong is very hot and spicy.
We capped our delicious Thai lunch with Raja Restaurant's heavenly Mango on sticky rice (Khao Niaow Ma Muang). A very sweet treat you'll absolutely love.This traditional summer dessert uses glutinous rice and Mangoes that are in season during the summer months of April and May. This reminds me of suman sa ibus (rice cake wrapped in young palm leaves) and mango that we Filipinos love. Impression? I love Raja Restaurant's delicious mango and sticky rice dessert!

Verdict: 3.5 out of 5 stars. 


Visit them at:

Raja Thai Cuisine Restaurant
Roof Top of Armada Hotel Manila

2108 M.H. Del Pilar Street, Malate, Manila, Philippines
Operating Days: Monday to Saturday
Operating Hours: 6 p.m. to 10 p.m.
Telephone No: (02) 526-0888
Bon appetit!
Complete List of Passers in L.E.T. - Secondary Education (March 2013)

Congratulations to the 15,223 secondary education teachers who successfully passed the Licensure Examination for Teachers (L.E.T.) given last March 10, 2013 in 14 testing centers. Percentage of those who passed is very high at 39.61% out of 38,433 examinees.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Complete List of passers in L.E.T. - Elementary (March 2013)

10,310 elementary teachers out of 37,117 examinees (27.78%) successfully passed the Licensure Examination for Teachers (L.E.T.) given last March 10, 2013 in 14 testing centers all over the Philippines.

Congratulations!

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
KEBABERS RESTAURANT
It's Munchin' Time at Kebabers! My brother and I were invited by mommy Myrns to try Kebabers Katipunan branch just in front of Ateneo De Manila University Gate 3. It serves simple and no-frills kebabs that are delicious and affordable. 

We were expecting the usual skewered or barbecued meat as the name of the restaurant will suggest.  How surprised we were to learn that in the Middle East (that includes Persia, which is now named Iran), kebab refers to meat that is cooked over or next to flames, large or small cuts of meat, or even ground meat. It may be served on plates, in sandwiches, or in bowls. So, kebab does not necessarily mean a skewered or barbecued meat. We went from amazed to crazy over Kebabers version of Kebab with cheese inside!



Kebabers served us their Kebab meal which consists of fish, beef and chicken kebabs and kebab rice. You can order with kebab rice any 3 combination of fish, beef and chicken kebabs. Kebabers original Kebabs cheese madness recipe are covered with Japanese breading and spices and then fried to perfection! I was able to try both the chili and garlic sauce. We were told that we can actually choose from any of their beef, chicken and fish Kebab and get a taste of melted cheese with every bite plus unlimited sauce.  All for only Php80.00.


Who said nachos are only for Mexicans? You bet my brother and I really love Nachos and  Kebabers own version of nachos did not disappoint us. Kebabers served their Beef Pichos just how you like it for only 95 pesos.
Their homemade Persian nachos are fried to perfection and topped with ground beef and freshly chopped cucumber, tomatoes, and onions coated with my favorite garlic sauce and a huge chunk of grated cheese!

And you know what makes this more awesome? Their beef Pichos is good for 2-3 people!

We were made to try Kebabers own version of chocolate fudge made with 50% pure Belgian chocolate 50% pure heaven.

One bite of kebabers chocolate fudge and you might forget your name.

You can have a piece of heaven with every spoonful of Kebabers chocolate dessert for only 55 pesos.
Hungry and Craving for Kebabs for Lunch? For less than 100 Pesos, you can eat the best kebabs in the metro! 

Shokran!
NESTEA ICE TEA: Ang Gaan Ang Sarap in Boracay!
Celebrate summer with Nestea RTD. Turn up the heat, turn on the fun, and share the summer goodness with everyone!

Summertime, and the living is easy, and nowhere is summer living easier than in the Philippines. With PAGASA predicting that the heat can go up to 35˚C, it’s now the time to look for the hottest things to cool you down for the season.
Plan a trip with friends and family – with numerous holidays and long weekends coming up, now is the perfect time to take advantage without dipping into your bank of leaves.
Explore new activities. Be adventurous and go for a hike, camp in the forest, climb a mountain, or better yet, learn a new skill. Because summer time is family time, it’s the chance to bond and catch up with the whole family, while recharging your brain cells too.
Start exercising. It’s never too late to get a beach-ready body, especially in a tropical country. Look for fun activities that will keep you interested, and update them regularly. This lowers your chances of getting bored, and increases your body’s resistance as well.
Lastly, find creative ways to cool down. There could be nothing else cooler than having a refreshing drink right at your hand. Escape the scorching heat with Nestea Ready-To-Drink, the ultimate summer companion this summer. Why fear the heat when you can enjoy the heat with Nestea Ready-To-Drink iced tea to give you that instant, refreshed feeling you’ll love.
The convenient and classic iced tea bottled up in our memories is back. Taste the mouthwateringly cool Nestea Ready-To-Drink with variants that contain an extra delight you can bring when you’re on the go. It comes in three exciting flavors, Lemon, Lemon Ice, and Apple. Be among the first to enjoy the splash of Nestea Ready-To-Drink at its re-launch at Nestea Beach, Boracay.
The 16th Nestea Beach from April 18-21, and combine all these tips in one exciting go. Come with friends and family to bare your beach bod and catch the country’s hottest bands, celebrities, and international DJs partying from sun up to sun down to celebrate this summer’s theme: Ang Sarap, Ang Gaan. Expect exciting activities and prizes as you celebrate the season of the sun, sea, sand and skin.
In addition, watch the intense spikes of the country’s greatest collegiate volleyball teams as they face the finals of Nestea Beach Volley to be held at Crystal Sand Resort, Boracay this April 19 to 21.
So what are you waiting for? Bring the whole barkada with you, and don’t forget your ultimate summer companion, Nestea Ready-to-Drink, Plunge Anywhere, especially at the beach.
For more information, visit their Facebook page at https://www.facebook.com/nestea.ph.
AQIVA: Diet Shift Supplement
If you are a mom of children aged 4 to 7 years old there's a large probability that you are face with Diet Shift. Yes, dear it is real and it is something moms has fp tackle every single day. To address the challenge of Diet Shift, AQIVA encourages moms to make meal times fun and exciting for children by highlighting colors, shapes and textures when preparing meals for children. Also, healthy meals should be supplemented with AQIVA which contains Adequate, Quality and Important nutrients that kids need for proper growth and development.

Good news to all moms out there, you can now fight the Diet Shift of your kids! Aqiva partners with moms to help ensure proper nutrition for their children. Every mom has her own story when it comes to feeding her child. With mealtimes becoming a common and daily struggle, moms have learned to cope with this problem in different ways. According to studies some moms resort to one of the following:
  • bribing
  • giving treats or gifts whenever their child finishes his lunch.
  • Other moms would tend to transform into “monster moms”, not yielding to their child’s refusal to eat. 
  • While others just give in, thinking that eating something unhealthy is better than not eating at all.

The Threat of the “Diet Shift”
Children are easily tempted by unhealthy food because to them, these foods seem to be more fun and exciting to eat, and taste better because of its flavors, colors and textures. This desire for unhealthy food heightens at age 4-7, as children start to make their own choices, and are able to voice out what they want. This is when the threat of the Diet Shift starts - the phase when the child may begin to prefer unhealthy food, or food that do not contain the right nutrients children need to keep their growth and development on track. 

Fighting Diet Shift

Wyeth Nutrition’s AQIVA recognizes this problem, and has partnered with moms to help them secure their children’s health and nutrition, especially during the Diet Shift phase. Recently, Aqiva launched “Food Talk”, an event that helped educate mothers about the threat of the Diet Shift, and provided them with empowering solutions for them to conquer this phase. 
The mom-to-mom discussions on parenting concerns and health tips for their children were led by celebrity mom and TV host Mikee Cojuangco-Jaworski. On her own experience with her children on Diet Shift, Mikee shared, “I have three boys, and my youngest, Renzo, is four years old. I noticed that Renzo is starting to prefer unhealthy food staples such as French fries and ice cream. I know people expect me to know how to teach Renzo to eat healthy because I’ve already experienced this with my other two boys. But the truth is, it’s not easy. It’s always a different challenge with each kid when it comes to mealtimes.” 

Child and health experts also shed light on the questions of moms and guests regarding the cause, threats, and ways of dealing with the Diet Shift. Dr. Bernadette Benitez, a Developmental and Behavioral Pediatrics Specialist who currently serves as the Medical Director of Wyeth Nutrition Philippines, and a consultant the Asian Hospital, Medical Center in Alabang, and Makati Medical Center, talked about how real the Diet Shift is, citing reasons and the usual age when it occurs. Ms. Luz Callanta, Nutrition Expert and Lecturer, discussed the nutrients commonly at-risk during the Diet Shift phase given the child’s poor nutritional intake, and the importance of these nutrients in the child’s growth and development.
“It is normal for a child to go through a Diet Shift, as experimenting with new food, and developing tastes for new food, are all part of growing up. The problem is when the child gets exposed to more types of unhealthy food, and would start to prefer these over other food that are ideal for his age. This usually heightens at age 4, when he starts tasting sugary snacks from classmates, and begins craving for fried and crunchy food from the malls, etc. This is when parents should start monitoring their child’s intake of unhealthy food, and continue teaching them to eat healthy.” explained Dr. Benitez. 

In a recent study done by Dr. Emilie Flores on the dietary characteristics of Filipino children, ages 1-6 years old from NCR, it is alarming to know that only 20% consumed fruits & vegetable at least once a day, and meet the minimum acceptable diet standards based on the WHO indicators. Also, only a third received adequate amount of complementary & iron-rich foods. It is very unfortunate that this inadequacy in nutrient intake happens at the crucial age of a child’s development. 

“Proper nutrition is needed, especially during the child’s growth and development years. This is when he needs most of the vitamins and nutrients, at the right levels. Unfortunately, this is the same time that the threat of the Diet Shift strikes, and gaps in nutrition may occur. It is essential at this stage to supplement at-risk nutrients in the child’s diet and nutrition,” says Ms. Callanta. 

During the event, mothers realized that to teach children how to eat healthy, they must understand why the unhealthy food appeal to them in the first place. This is where Celebrity Chef Jackie Laudico of Bistro Filipino helped in teaching guests how to prepare their healthy meals that kids will enjoy. As a mom, she knows the importance of styling healthy food to make it more appealing. She always plays around with three main elements--color, shape and texture-- when preparing meals for children. She showcased her techniques, and guests even had a hands-on experience in preparing one of her kid-friendly dishes. “The best way to make children try healthy dishes is to make them interested in it. The food’s visual appeal helps in getting their attention, and eventually they would be willing to taste the healthy snack.” shared Chef Laudico.
AQIVA: Promoting Fun Ways to Healthy Eating 

“Aqiva proudly takes on the advocacy of raising healthy children through healthy eating habits and proper nutrition. We want to help moms instill the importance and value of healthy eating in their children, and at the same time, we want children to enjoy their healthy meals--to actually like what they eat,” said AQIVA Senior Product Manager Carlo de la Paz. 

AQIVA helps supplement nutrients which may be at-risk or inadequate in a child’s diet. Formulated with A.Q.I. (Adequate, Quality and Important) Nutrients, AQIVA is packed with 40 ingredients including 25 essential nutrients, scientifically designed to support the child’s nutrition as parents teach them healthy eating habits, especially during the Diet Shift phase. 

AQIVA’s mission does not only stop in providing nutritional supplementation to children, but also extends to creating awareness and spreading information on teaching mothers how to help their child learn healthy eating habits, to fight the Diet Shift. 

“Mothers need to be creative when it comes to their children’s nutrition. There should be no shortcuts and they should not only focus on making meal times healthy but also fun and enjoyable to the kids,” shared Dr. Benitez. 

Mikee added, “I make sure that I supplement the at-risk nutrients Renzo needs. I don’t want to sneak around concealing vegetables in his food. Instead, I want him to enjoy his healthy meals by using fruits and vegetables to create fun and appealing meal experiences.” 

For more information on Aqiva, parents may call the Wyeth Careline at 81-WYETH (81-99384) for Metro Manila, and 1-800-10-884-2222 (toll-free) for provinces. Parents may also log on to www.facebook.com/AqivaPH
GANO: In pursuit of true excellence
It was in 2007 that GanoiTouch Philippines, Inc., the authorized exclusive distributor of Gano Excel products in the country, was established. Thus far, its objective of achieving true excellence—both in world-class products and unmatched service to its thousands of customers provided by the company’s leaders—is well on track.

The Chief Operating Officer of GanoiTouch Philippines, Inc., said that for the past 5 years, the company was relentless in pursuing excellence not just in the executive level and within the rank-and-file,but also distributors, leaders & product outlets.

“We believe that excellence is about meeting the standards of quality performance and continuously exceeding and surpassing them. There is no second-guessing here when it comes to our mantra of excellence, and the people of GanoiTouch Philippines know that,” explains COO Leo Esteves

In order to achieve true excellence, GanoiTouch Philippines provides continuous training at all levels, from the new recruits up to the leaders, and even conducts training for personnel of official product outlets. He said that the strategy is to make all GanoiTouch empowered and independent as well.

Esteves further notes that regular training will hopefully motivate the employees and the distributorsto work hard in order to succeed. “Regular feedback on their performance is also a must so we could monitor their success orassess and even assist them on key performance areas where they need improvement.”

The past 5 years for GanoiTouch has also been a true test of the company’s stability. It also helped that the parent company, Gano Excel, is a hallmark of stability, which contributed in portraying GanoiTouch’s stature in the Philippine market as a solid and stable organization that Filipinos can rely upon in building not only their financialgoals but also mental and physical health through its superior ganodermalucidum-based products.
Gano Excel, based in Malaysia, plants, manufactures, markets and distributes its wide range of products made ofganodermalucidum, a type of red mushroom touted to be better than ginseng, as its main component. At present, Gano Excel products are available in 65 countries, including the US, Canada and most parts of Europe and of course, the Philippines.

Despite its success during the past 5 years, Esteves claims that challenges for the business remain. The fact that the company operates its business under a “multi-level marketing or MLM” strategy, commonly known as “networking,” remains one of them. However, he is not a bit worried.

“GanoiTouch’s networking business is absolutely legitimate, fair and sustainable. We have never been complained about because we provide real and effective products that are proven around the world, and that’s a fact. In fact, I can see the company’s continued growth and become one of the top networking companies in the country,” he said.


He said that there is no other direction for the company but to grow. “Gano Excel is continuously expanding its plantation of ganoderma and upgrading its manufacturing facilities in order to manufacture more products and make them world class yet affordable.”

Among its most popular products among Filipinos are the PIOIR Coffee and Chocolate, the Tongkat Ali, Ganoderma and Excellium. He even hinted that Gano Excel is currently testing possible additions to its product lineup but declined to specify.

For the Philippines, Esteves also confirmed that sustainability plans are already in place, specifically in relation to company and brand visibility in other areas. “We have to make sure that we are actively present in all major areas in the country, yet we will make sure that our inventory will be able to meet consumers’ and distributors’ demands and expectations.”

Succeeding in the business is already in the horizon, according to Esteves, and counts on 3 factors—world-class quality products, a stable and successful global company that’s built to last and finally, a legitimate and fair business that’s sustainable for life.

And to honor their most exemplary performers that contributed to the success of the company during their 5th anniversary, GanoiTouch Philippines, Inc. is throwing a glitzy and glamorous bash entitled “In Pursuit of True ‘Excel-lence: Faster, Higher, Stronger.” This 5th year celebration of GanoiTouch Philippines, Inc. will be held this coming March 23, 2013, 1 p.m., at the Aliw Theater located at the CCP Complex, Vicente Sotto Street, Pasay City.

To make things even more exciting, a brand new Toyota Innova is up for grabs during the anniversary raffle.

“This grand anniversary celebration is our way of saluting the leaders of GanoiTouch Philippines, Inc. for helping develop excellence not only in mind, body and soul, but also in health and in wealth. Our goal to enrich people’s lives and provide hope and economic stability through better health as provided by our superior products and legitimate income opportunity will definitely remain for the years to come,” explains Esteves.

To know more about GanoiTouch Philippines, Inc. and how it can enrich your life, visit www.ganoitouch.comor call 706-3137/706-3152
McVitie’s Digestive Biscuits: Your Ticket to a Healthy New You
Not all biscuits are created equal.

Good news to all the health conscious people out there! McVitie’s Digestive Biscuits is finally here in the Philippines. I learned that McVities has oodles of experience and a great history of making biscuits. It is a delicious wheat biscuit made using a traditional recipe with Zero cholesterol and no trans fat. I couldn't believe that it still has the same great taste since it was made in 1892 according to their millions of clients worldwide. How about you? What's inside your biscuits?

We all know that breakfast is the most important meal of the day. The problem is that I am a very slow eater that sometimes I have to forego breakfast in order not to be late to my appointments. I usually grab some drinks and biscuits so I could have something to munch on in the car. You can call it great timing that McVitie’s Digestive Biscuits sent me biscuits for review last week. It saved my tummy big time.


My first impressions of the McVitie’s Digestive is that it is the same as my other favorite Biscuits only bigger. The packaging was basic. Almost similar to most other imported biscuits in the market today. The biscuits themselves look appetizing and they are huge. I later found out that McVitie’s Digestive Biscuits is loaded! Loaded with healthy nutritional contents.

McVitie’s Digestive Biscuits are useful "gobbled in the car on the way to work" breakfast. My brother love to eat it too during snack time he keep them in the car's glovebox as an emergency snacks.


I really liked the taste of McVitie’s Digestive Biscuits. I got hooked to the chocolate flavored McVitie’s Digestive Biscuits. Yum yum! I really wanted more of their chocolate flavored biscuits!
McVitie's Original Digestive

They taste like a graham cracker and shortbread cookie combined. It is a great tasting cookie! The undisputed king of the large diameter biscuits, this is truly an iconic biscuit.

Found in two main varieties, SweetMeal and WholeMeal, the digestive biscuit sets a standard for the whole biscuit world. Its satisfying nature make the biscuit eater consider how many to have at a time 1,2 or maybe 3. It's versatile providing the base for many more elaborate biscuits, (see Chocolate Caramels), and even chocolate covered biscuit bars such as the Breakaway, or the base for Cheesecakes.


Verdict: This imported English Digestive biscuit has a great crumbly taste.  Perfect for dipping into your milo, coffee or tea. Your Kids will love them.

McVitie’s Digestives have always reigned supreme as the perfect partner for the great British cup of tea in their country of origin. Made from a blend of wheat flour and wholemeal, they have all the goodness of wheat and many people have discovered wonderful new uses for them such as a great base for a cheesecake!

McVitie’s Digestives contain no artificial flavours or colours, and no hydrogenated fat. And with its crumbly texture, original flavour and satisfying nature you’ll find yourself pleased very quickly!

McVitie’s Light Digestive

Dieter's favourite McVitie’s Light Digestive is made using the same recipe blending wheat and wholemeal flour into a fine digestive since 1892 - now with 30% less fat! Made with sunflower oil, each biscuit only contains 65 kcal which is fewer calories than are found in a banana.

Just like the McVitie’s Original Digestive, our Light Digestive contains no artificial flavours or colours, and no hydrogenated fat. And with only 65 kcal, you’ll struggle to find a reason not to have one more.


Verdict: Very delicious for a diet biscuit. People on a diet should really give this one a try! 
McVitie’s Milk Chocolate Digestive

This is my favorite! For the serious chocolate lovers, the best of both worlds have come together to provide you with a delicious wheat biscuit covered in a layer of milk chocolate. The crunch of the biscuit combined with the melting of the rich chocolate make this a perfect, if slightly more indulgent, treat.

First sold in the United Kingdom in 1925, today over 75 million packets of McVitie’s Chocolate Digestives are eaten each year, an amazing 52 biscuits per second. Mind you, for those who already know the yummy taste of McVitie’s Chocolate Digestives that figure comes as no surprise!

Contains no artificial flavours or colours, and no hydrogenated fat.


Verdict: It is very delicious that I almost finish half pack the first time I tried this delicious snack. The only problem is that it is a bit messy to be eaten inside the car because of its rich layer of chocolate. But I will definitely buy this and just use tissue and hand sanitizer to clean the mess. Ha ha ha!
McVitie's Wholewheat Digestive

Whilst you’re enjoying a biscuit may not seem like a good time to be thinking about your fibre intake but with McVitie’s Wholewheat Digestives it has become a great chance to up your healthy fibre intake. The Wholewheat Digestive is made with 69% wholemeal wheat flour making it rich in fibre - each biscuit contains a whole gram.

Wholewheat Digestives are made with sunflower oil and contain no artificial flavours or colours, and no hydrogenated fat. What a tasty way to help maintain your digestive system!


Verdict: Perfect for my Kuya, who love healthy foods.

Baked to perfection, these biscuits are made with the finest and wholesome ingredients.

TRIVIA:

McVitie's biscuits have been enjoyed by generations for over 100 years. 
The first ever digestive biscuit was created by a new young employee, Alexander Grant in 1892. The name Digestive was derived from its high content of baking soda as an aid to food digestion. Over one hundred years later the McVitie's Digestive remains a firm favourite and is the highest selling brand in the everyday biscuit segment.


Disclaimer: This is an unpaid review and I base my review totally on my personal taste and preferences.

I will definitely buy McVitie's Digestive biscuits again! My kuya couldn't agree more that they are healthy alternative snacks. They even had the wholegrain symbol imprinted on the biscuit!Cool! 

General’s Lechon: San Carlos City Negros Occidental Pride

Oh la la! All along, I thought all lechon (roast pig) are created equal! Boy, I was wrong.

   
  

I was recently invited to the blessings of General's Lechon New Pick up Station in Makati City and tasted the best tasting lechon ever!


I learned from the owners Mr. Bryan and Lyn Ong that it all started when they were newlyweds and Bryan brought Lyn to his hometown in San Carlos City in Negros. Lyn liked one of the lechon during her stay that when they had a celebration at their Paranaque home when Lyn was pregnant, Bryan decided to fly in their lechonero all the way from San Carlos City to please his then pregnant wife. Because the lechonero from the province can't duplicate the taste that Lyn wanted they had a trial and error of around 50 lechon to get what Lyn wants. Since their friends liked the taste of their lechon they started ordering from them. The rest is history. Now General's Lechon grew to become the number one Lechon in the Philippines. It comes in different flavors such as the following:
  • Original 
  • Curry 
  • Garlic 
  • Chili-Garlic. 


After the blessing, we were asked to try their garlic flavored lechon. I am not so fond of lechon but I would like to note that the General's lechon is so addicting that my friend who is recuperating from her operations ate my take-out lechon even if it was less than 48 hours since her operation.


What sets this Negros version of lechon apart from other lechon is the quality of swine they roast in order to meet the high quality standards they set up for themselves. Preparation usually takes about one(1) hour and roasting could take 1 hour and 45 minutes to 2 hours. Their lechon is cooked to perfection and freshly cooked all the time.




Its newly opened pick up station was filled with the aroma of the garlic flavored lechon (roast pig) The lechon that they served to us are straight from their grilling station at their home in Paranaque.



One can look closely at the lechon and find not a single hair! You can be assured that the lechon they served are spotlessly clean. OC as she is, the general ( as the owner Bryan Ong fondly calls his wife Lyn) makes sure that each and every lechon they roast not only looks shiny but also very clean and crunchy. General's lechon had the qualities of a superior roast pig that was better than many. I saw that the lechon has a lot of lemongrass and garlic. Bryan suggested eating the lechon without sauce or just vinegar but for me I prefer to eat it as it is.



Did you know that Bryan is an expert in dicing lechon? We gathered around Bryan when he started slicing the lechon. The crispy crack sounds of those sinful yummy lechon skin is like music to our ears and like a scene in a boodle fight, the guests that morning started battling it out on which lechon skin part to taste. The owners also told us that lechon are best eaten with bare hands and a glass of soda but since it was too early for soda we went for a cup of hot chocolate some had coffee. The result? People grinning from ear to ear raving about the delicious lechon. Everyone went home with a full tummy and a take out lechon! I loved the flavorful taste of their garlic lechon.



General’s Lechon perfected their lechon through trial and error through the years and they even got the number one spot at spot.ph annual award last year. I could not agree more with that. General's Lechon deserved all the adulations because for me they really brought lechon to a whole new level of taste.




General’s Lechon has suggestions in order for you to maximize the enjoyment of this delicacy. 

How to Enjoy Eating the Lechon:
1. Crisscross the skin

Mixing the skin with the meat is a big NO! NO! Not only will the crispiness suffer, but a part of our lechon experience is compromised. Serve the skin in a platter, better yet, eat it straight from the lechon.

2. Grab the ribs

Many say that this is one of the best parts of our lechon. Take a slab or a piece, eat it using your hands and slowly nibble.


3. Fork the belly

The belly portion contains the most flavour, and is also the tenderest part of our lechon. Go dig in using your fork and twirl it.

4. Tear the ears

Lechon aficionados love to eat ears, and we know that. This will be crispy outside and the cartilage will give you a nice chewy time. Try it, and the lechon will never look the same way again.

5. Dice the back and legs


This is usually for the late comers. Although we don’t like late comers, we still love them. That is why we made sure, that the white meat is still tasty. Feel free to dice this portion.




The good news is General's Lechon just opened its new pick up station just across Dusit Hotel in Makati City. Exact address: 2nd floor of the Petron Station Building, Edsa corner Pasay Road, Makati City.It is open from 10am-10pm, Whole Orders can be pick up as early as 8 am up to 8 pm.


Warning: Please eat lechon in moderation. 
KOREAN: Don Katsu
Don Katsu ( Pork Katsu ) is traditionally a Japanese food, but it has been adapted into Korean cuisine. 

Don Katsu in Korean means Pork Katsu in English. Korean restaurants often serve various Katsu menu items, but are served with more traditional Korean foods. Pork Katsu consists of pork (sirloin or pork chop) that is flour and egg battered. Then rolled in panko bread crumbs and fried. Panko bread crumbs gives fish katsu a delicious crunchy shell. The pork is pan fried to golden brown and is normally served with katsu sauce or bbq sauce.
JAPANESE: Sushi