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“Lechon Diva” Dedet de la Fuente

ABS-CBN Lifestyle

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1775811770378combo 2 1.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Dedet de la Fuente with Red House Seafood director Chris Chang and (right) generous individual portions of the stuffed lechon. JC Cailles Lo</div>SINGAPORE — Our very own “Lechon Diva,” Dedet de la Fuente, has once again conquered Singapore and is now making waves internationally through her collaboration with the renowned Red House Seafood restaurant at the Grand Copthorne Waterfront Hotel. The partnership marks a double celebration: the restaurant’s 50th anniversary and the commemoration of our Filipino Food Month.In an exclusive interview, de la Fuente says, “I’ve known restaurant director Chris Chang for more than 12 years, and he approached me to ask if I could be part of their 50th anniversary. I said yes immediately because he has been very supportive of me, and this has been almost a year in the making.” De la Fuente adds that Chang visited her home twice to taste her lechon and became a believer in her cooking. He even helped connect her with some international opportunities, including the venture at a casino resort hotel in Las Vegas.Also in partnership with the Embassy of the Philippines in Singapore, the restaurant is offering a limited six-course special set menu, available only until April 30, that merges the vibrant spirit of Filipino cuisine with the heritage of Red House Seafood’s Nanyang-style cooking.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1775811727996combo 3.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crab Meat &amp; Iberico Pork Lumpia and Prawn Kerabu. JC Cailles Lo</div>The meal starts with the fresh Prawn Kerabu, a bright and vibrant salad of cucumber, tomato, torch ginger flower, and lemongrass, tossed with calamansi and fish sauce, then crowned with fresh prawns.It is followed by the Crab Meat &amp; Iberico Pork Lumpia, filled with hand-peeled crab and rich Iberico pork meat. This truly captures Filipino flavors, especially with its tangy soy vinegar dip.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1775811696797combo 4.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Squid &amp; Pomelo Salad and Seafood Sinigang. JC Cailles Lo</div>The next dish is the Squid &amp; Pomelo Salad, made with gently poached squid, fresh pomelo, and kale, tossed in a refreshing calamansi-coconut dressing.Then there’s the crowd favorite Seafood Sinigang, with its innovative take on the dish using grouper fillet. Tangy, comforting, and actually cleanses the palate for the next dish.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1775811650241combo 5.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Lechon with Crab Fat Rice Stuffing and Crispy Bubur Cha Cha. JC Cailles Lo</div>The star of the meal is de la Fuente’s Lechon with Crab Fat Rice Stuffing, which she is bringing to Singapore for the first time. The quintessential celebratory dish is prepared with a whole pig, slow-roasted for over three hours, and stuffed with glutinous rice enriched with the umami flavor of crab roe, crab fat, smoked paprika, and chorizo. Crispy skin, perfectly-cooked meat, complemented by a flavorful and filling serving of rice. A complete meal on its own!The dessert’s flavor is very familiar to Filipinos and is called Crispy Bubur Cha Cha. It is a dessert inspired by halo-halo, combining fragrant yam broth with sweet potato and finished with crispy sago. For a local palate, this tastes more like our ginataang bilo-bilo and is the perfect dish to end the sumptuous meal.When asked how she feels about representing Filipino cuisine on an international level, de La Fuente shares: &quot;It’s always an honor, and I never planned for it; it was just meant to be. I never thought I would be called a diva or a chef, and it was just by chance that I learned how to cook lechon and thought of putting rice in it. People first noticed it in London, where it won the Tastiest Dish in Asia Award.&quot; In relation to the celebration of Filipino Food Month, she expresses a great sense of pride that Filipino food can stand tall and be appreciated by everyone. She then jokingly adds, “Let them just wait until they see and taste my lechon!”What’s next for the Lechon Diva? Projects in Turin, Italy, then in Barcelona and Madrid, Spain. Certainly, she is taking Filipino food to greater global heights.Here is the <a href="https://www.tablecheck.com/en/red-house-seafood-grand-copthorne/reserve/landing">reservation link</a> to book this exclusive menu.<div> </div><div>Red House Seafood is located at the Grand Copthorne Waterfront Hotel Singapore on Havelock Road, Singapore.</div>

“Lechon Diva” Dedet de la Fuente brings Filipino flavors to Singapore through a special collaboration with Red House Seafood, featuring her signature lechon and a fusion menu.

“Lechon Diva” Dedet de la Fuente brings Filipino flavors to Singapore through a special collaboration with Red House Seafood, featuring her signature lechon and a fusion menu.

‘Lechon Diva’ marks Filipino Food Month with Singapore collaboration

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‘Lechon Diva’ marks Filipino Food Month with Singapore collaboration

ABS-CBN Lifestyle,

JC Cailles Lo

Published April 10, 2026 05:36 PM PHT

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Red House Seafood

Lechon Diva

Dedet de la Fuente

Singapore

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