Filipino Cuisine

"Sisig is a Filipino dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers."

I'm still not too sure what the crispy bits within Sisig is but I think they're basically fried pork belly skin (I.e. Pork rinds). Having had this twice now, I must say that I've grown to become quite fond of it. It's a stir-fried minced pork dish coated in creamy yolk goodness. If it gets too salty or fatty on its own, 2 limes are helpfully provided at the side, kind of like Hokkien Mee. While the Lechón is still the best dish that day, this will easily be my most comforting dish. The acidity from the limes, saltishness of the pork, creamy egg yolk and crunchy pork skin balances one another well in both taste and texture and I can't see why only the Filipinos seem to be smart enough to create such a dish.

Full review at: https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp

"Lechón is a Spanish word referring to a roasted baby piglet which was still fed by suckling its mother’s milk."

This was hands down the best dish that day. The meat was incredibly juicy with its fats adding that velvety luscious mouthfeel and even more flavour to the meat. While those averse to fat may find the dish unappealing, I did wilfully proclaim that it's worth it - You've got to have at least a couple of mouthfuls with their 𝗴𝗲𝗻𝗲𝗿𝗼𝘂𝘀 𝗳𝗮𝘁-𝘁𝗼-𝗺𝗲𝗮𝘁 𝗿𝗮𝘁𝗶𝗼.  Unlike the airy and light golden crust found in Cantonese Roast Pork, the skin was smooth and glassy. It still provided that satisfying crunch of a good pork crackling but what made it stand out was the flavour imbued into it. Yes, 𝗲𝘃𝗲𝗻 𝘁𝗵𝗲 𝘀𝗸𝗶𝗻 𝗵𝗮𝗱 𝗮 𝘁𝗼𝗻 𝗼𝗳 𝗳𝗹𝗮𝘃𝗼𝘂𝗿, a robust, charred and smoky flavour. On hindsight, I should not have been all that surprised as they do use charcoal in spit-roasting the suckling pig. With all its components done right, this 𝘀𝗵𝗼𝘂𝗹𝗱 𝗯𝗲 𝗮 𝗽𝗿𝗲-𝗿𝗲𝗾𝘂𝗶𝘀𝗶𝘁𝗲 𝘄𝗵𝗲𝗻 𝗱𝗶𝗻𝗶𝗻𝗴 𝗮𝘁 𝗟𝗲𝗰𝗵𝗼𝗻 𝗥𝗲𝗽𝘂𝗯𝗹𝗶𝗰.

Full review at: https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp

(Part 3 of 3)

‘Boiled and simmered beef meat and vegetables in special seasoning thickened with peanut sauce’

The peanut sauce taste like the Chinese peanut ‘tang yuan’ soup (Glutinous rice ball soup). This was a great contrast to all the other saltier dishes and it came with french beans, beef meat and gelatinous beef stomach. Though all the dishes that day were great and needed one another to become even better, if I could only choose 1 dish, this would be it. The beef found in our stew was FORK TENDER while the beef stomach were thick and rich. Seriously a must-try dish just be prepared for a sweet dish. An extremely saltish Anchovy paste (Bagoong) was provided along with this – Its not sambal unfortunately.

Full review at: https://liveeatbless.wordpress.com/2020/01/06/restaurant-review-gerrys-grill-starhub-centre-somerset-authentic-filipino-cuisine-in-singapore/

(Part 2 of 3)

Vinegar is (apparently) often added into this dish, giving it a slight tinge of tanginess. Flavourful without being too saltish, the rice was a pleasant change to typical Chinese style fried rice. I liked their use of short grain rice which reminded me of the Taiwan Pearl Rice. This was a great pairing to all the other dishes ordered as well.

Full review at: https://liveeatbless.wordpress.com/2020/01/06/restaurant-review-gerrys-grill-starhub-centre-somerset-authentic-filipino-cuisine-in-singapore/

(Part 1 of 3)

The restaurant's signature ‘Sizzling minced pork’
This is the dish that I do not recall adding an egg or being asked if we would like to add an egg but nevertheless, it was a great savoury dish with an added creaminess from the egg yolk. Do note that the minced pork is made using the meat from a pork’s face. Crispy bits were present throughout the dish as well and I think they were pork rinds again

Full review at: https://liveeatbless.wordpress.com/2020/01/06/restaurant-review-gerrys-grill-starhub-centre-somerset-authentic-filipino-cuisine-in-singapore/

Nice char on the grilled pork belly. Again, slightly saltish but lots of flavour. Lechon was even more tender than the grilled pork. Skin was even crispier and lighter than the one I had previously. There was 1 bit that was akin to eating a Western-style roasted pork belly skin, absolutely amazing. Do ask for their spicy version if you love spice, it is delicious without being overwhelming.
Price: 6/10
Taste: 8/10
Overall: 7/10

- 'Pork mixed in with our very own mix of spices and specially slow roasted over charcoal'
- Love the spices that were stuffed into the pork, strong garlic flavour and right amount of chilies
- The meat was very flavourful but slightly saltish, will probably pair well with the rice
- Skin was very thick and crunchy with a thick layer of fat beneath; A very fatty cut of meat
Overall, tastes very sinful but very delicious
Taste: 9/10

See more at: https://www.instagram.com/p/B1A_wnUALIq/?igshid=l2fvr47qy814