All Reviews
Millie Abrigo
6 months agoTess (owner) very friendly and accommodating! The chef (owner’s son) excellent cook! Food tasty and affordable…definitely a place to cone back in Bergenfield area.
None of-ya
6 months agoI don't know what all the negative reviews are about, and I don't usually write reviews but the food here really is downright DE-LIC-IOUS, decent portions (which is important to me, I eat at alot of places & portion size can be a deal-breaker regardless of how good a places food may taste) and they don't rip you off when the bill is due, VERY tasty and tender bbq, and always cooked fresh. Also the owners are very pleasant people. The only heads up I would give is that they don't have much seating inside but anybody that is a foodie knows usually some of the BEST spots have limited to no seating (Idk why but it's a just the way it is) ....they do have plenty of outdoor seating for the hotter seasons and plenty of parking around back. So don't expect to be able to eat inside if you come in a big group in the dead of winter, but the food is a must try.
Kristine M.
7 months agoWe recently ordered a whole roasted pig in this restaurant. For $495.00 for a whole roasted pig, you expect to see all the parts of it except for the organs. We were so shock to see the inside hollow. I don't know what happened to the belly of this lechon. There was no bottom of this roasted pig. It was just being held up by its ribs. I don't think this is right, and I don't think this is fair to the consumer. You pay $495 for a whole roasted pig, you should get a whole pig, with no missing parts.
James
10 months agoThat place went downhill when the son took over. The lechon per pound looks like it came from a dumpster; there are burnt parts with pig hair and it does not look like your lechon came from one pig,. It's wild the people still go there. It's also dirty; even if you paid me, I would not get food there.
L Go
2 years agoI came here on a Sunday afternoon because I was craving for authentic Filipino lechon (not lechon belly). I ordered food to-go and I am definitely so glad that I tried this place! The lechon itself is very flavorful. It is definitely Cebu-style lechon, with a crispy skin and a juicy, flavorful meat. The lechon sauce was also really good and tasted homemade. It was a perfect accompaniment to the lechon. It was also priced well- only $20/lb and they usually serve it during weekends. The crispy pata was also very good. The skin was perfectly crispy and the meat was tender and flavorful. The dipping sauce was also legit, with a nice balance of spicy, tart, and umami flavors. The owner, Louie, and Nanay (I forgot to get her name) were very nice and accommodating. They were happy to answer my questions about the food and they gave me some recommendations. I can't wait to go back to try the other dishes on their menu. I'm especially intrigued with the lechon sisig!
Gabrielle Dennis
3 years agoMy teenage son and I were hungry after leaving the allergist. As we were walking around the area, we happened to see the sign for this restaurant and were intrigued. We ordered the delicious crispy pork and 2 portions of collard greens with tomatoes. Everything was delicious! Louie was very friendly and helpful. We saw other people coming in to order whole roast pigs from him for various large gatherings. We will be back to try other items on the menu like the brisket! Thanks, Louie!
Christopher Eddun
4 years agoThis place used to be good but it has gone downhill. I’ve heard so many complaints and it’s sad that this place represents filipino food in some way lol. The quality is terrible super greasy and cooked super quick. Most recently we ordered Lechon Kawali and they gave us Kare Kare. And they didn’t even bother to make it look presentable. Unbelievable. There are definitely better places!
TinTin _
4 years agoWhat a waste of money! Won't coming back for sure. To say I'm disappointed is an understatement. The lumpia doesn't resemble a lumpia, can't discern the grilled pork belly - it's sloppy and greasy and burnt. Same with the pork barbecue which looks more like a charcoal. Hoping the java rice would save it but it's bland to say the least.