MANILA -- Rico’s Lechon promises to bring “da best gyud” lechon, as it finally opens its first store outside Cebu at The Fort Strip in Bonifacio Global City on Friday.

Rico’s Lechon will always be part of any discussion on the best Cebu lechons. Known for using only organic native pigs, as well as its trademark Spicy Lechon, the restaurant has been making fans among tourists and locals alike, as well as winning accolades as “the best Cebu lechon” since it was founded in 1995 by Enrico Dionson.

This year, Rico’s Lechon became the first Filipino concept of Meat Concepts Corp., the group behind KPub BBQ, Thai BBQ, Modern China, and Tony Roma’s and led by businessman George Pua.

Rico’s Lechon BGC is a more upscale version of its Cebu counterpart -- less fast food and more fast casual. It’s a much larger space than its Cebu counterparts with a 180-person capacity. Interiors are bright and comfortable with high ceilings, wooden tables, and mixed seating.

The focal point of the space is a viewing corner of the roasting pit. Using a more modern version of the traditional lechon process, the viewing pit features modern mechanisms to adjust heat and smoke. You’d be hard pressed not to crave for lechon if you see the roasted pigs on the spit, slowly turning into delicious lechon.

“I’ve been a patron of Rico’s Lechon for years and personally believe it’s the best,” Pua said. “We want to be able to have Cebuanos take pride in sharing this with the rest of the country, and eventually the world.”

If you’ve never made the trek to Rico’s Lechon in Cebu, you’re in for a treat.

In Cebu, one had to be lucky (or arrive early) to secure orders of the roast, as by 5 p.m., they would be usually be sold out. One hopes that with the roasting pit onsite, this will not be so much of an issue, but given the anticipation surrounding the launch, one would do well to call and reserve a kilo or two in advance.

A whole lechon at Rico's. Handout

The Original Lechon is priced at P900 per kilo. Handout

Its popular Spicy Lechon is slightly more expensive at P950 per kilo. Handout

The Suka Lami can also be bought at P140. Handout

An order of Monggo (P190) pairs well with lechon. Handout

There are also other dishes on the menu like the Beef Tripe Kare Kare (P300). Handout

Both the regular lechon and the spicy lechon come to the table with a slight sheen. They come gleaming with juices tasting of garlic, lemon grass and leeks, and in the case of the spicy lechon, come peppered with chili flakes.

Rico’s Spicy Lechon is the best of its kind, in this author’s opinion. The heat is a manageable level, with the spice lingering only slightly after the bite.

Eat the lechon on its own, or with a dousing of Suka Lami, a vinegar concoction that brings out the sweetness of the meat, as well as tempers the richness, so one can eat more porcine delights, especially with the other dishes in its menu – including soups like monggo, and saucy dishes like beef kare-kare.

Rico’s Lechon is set to open four more branches in the metro at Top of The Glo in Glorietta Makati, Ayala Malls Cloverleaf, UP Town Center, and Tiendesitas in Pasig.