Tuesday, September 18, 2018

LYDIA'S LECHON : Presenting Eight NEW Lechon Make-Overs in 2018


Did it ever cross your mind that eating lechon the old fashion way was getting boring and out of date? Finally, somebody has thought out-of-the-box and has done a make-over of the regular lechon to create an array of lechon dishes that nobody has ever dreamed of.  

From being the center-piece of the dining table in every Filipino celebration, the true Pinoy staple lechon has become a go-to dish, perfect for the everyday meal. Household names like Lydia’s Lechon serves the mouth-watering, succulent and crispy-skin dish in different recipes. “We want our patrons to enjoy lechon daily in different ways,” said Louie De Guzman, Lydia’s Lechon’s Marketing Head. 

Lydia’s Lechon started out as a small stall in Baclaran during the ‘60s serving its famous original boneless lechon stuffed with seafood paella. Now with 25 stores, Lydia’s Lechon keeps up with the ever-changing food cravings of the Filipinos by expanding its menu to include more local favorites. 

This month, Lydia’s Lechon introduces new menu items* including Kare-Kare con Lechon (roast pork and vegetables simmered in thick peanut sauce); Pritchon Wraps (fried lechon wrapped in pita bread and served with three special sauces); Cheesy Beef Caldereta (beef stew loaded with melted cheese); Laing con Lechon (dried taro leaves and roast pork in coconut milk); Bangus ala Pobre (deep-fried milkfish topped with fried garlic); Minced Lettuce Wraps; Kansing Baka (beef shank in hot broth made with tamarind, lemongrass, and annatto); and Sizzling Tofu



Kare-Kare con Lechon (roast pork and vegetables simmered in thick peanut sauce)


Pritchon Wraps (fried lechon wrapped in pita bread and served with three special sauces)



Cheesy Beef Caldereta (beef stew loaded with melted cheese)


Laing con Lechon (dried taro leaves and roast pork in coconut milk)



Bangus ala Pobre (deep-fried milkfish topped with fried garlic)




Minced Lettuce Wraps


Kansing Baka (beef shank in hot broth made with tamarind, lemongrass, and annatto)



Sizzling Tofu

Also new on Lydia’s Lechon menu is its signature Lechon Belly (charcoal-roast prime cut of pork, with extra crispy skin and perfectly seasoned fork-tender meat), which is available starting at Php3,800, and can serve up to twelve (12) persons. Patrons can order the signature Lechon Belly and the rest of the menu items online via www.lydias-lechon.com

Lechon Belly (charcoal-roast prime cut of pork, with extra crispy skin and perfectly seasoned fork-tender meat)

Lydia’s Lechon is working on all these new offers and more as an early holiday treat while they gear up for its anniversary celebration this November. “We are excited to bring you more surprises, especially now that we are on our 53rd year of bringing everyday lechon happiness to everyone,” added De Guzman.  

*All new menu items will be available in all Lydia’s Lechon stores starting September 28, 2018.

Lydia's Lechon New Menu:










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Monch "Monchster" Henares is a feature writer for the Philippine Daily Inquirer's "Road Talk", media blogger @ MonchsterChronicles, tech and motoring specialist, inventor, and automotive engineer. He managed the motorpool for a limousine company in Las Vegas, Nevada, USA. He is now based in Manila, Philippines and is the President of BuidMeUp Corp.
You may e-mail him at monchnrs@gmail.com
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