Decent Lechon — nothing more, nothing less

Lechon at this place was fine. The deeply umami flavour was there but not distinguished. annatto seeds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a beach seafood restaurant setting was generic rather than immersive. fresh calamansi juice was offered but not explained. If you're in the area and want Lechon it'll do. If you're going out of your way, look elsewhere.