The Oriental Legazpi’s grand buffet attracted a large crowd on Friday night, but one dish stood out: a whole roasted pig packed with four kilos of local chilies. The Lechon de Oriental is stuffed with a blend of diablo, bell pepper, finger chili, and Mexican chili, seasoned with pepper, salt, and condensed milk, then slow-roasted for two hours. The result is a tender and spicy twist on the traditional Filipino party staple.
Chef Percival Amurao, who developed the recipe exclusively for the hotel, remarked, “It embodies the hospitality of the Bicolanos, who are known for their love of spicy food.” While he emphasized that the hotel does not aim to compete with Cebu’s famous lechon, he believes this fiery version “can stand toe-to-toe” with its own unique kick. The complete list of ingredients remains a closely guarded secret.
Served every Friday night as part of the buffet, the dish has become so popular that it often sells out before the evening concludes. One regular, 68-year-old Jun from Sorsogon, praised it as “the best lechon” he’s ever had.
Since launching its grand buffet two months ago, The Oriental Legazpi has doubled its number of diners and boosted room bookings. The hotel also offers a Sunday brunch, weekday merienda buffet, and daily barbecue specials, all set against stunning views of Mayon Volcano and the Pacific Ocean.