Lively Filipino music, rich and boisterous laughter and the clanging of utensils were in perfect harmony during the blessing and grand opening of Lantaw Native Restaurant Dumaguete. It seemed like one giant feast that brought together families from all over the city. And as the night progressed and the moon steadily lit the restaurant’s skyline, the crowd excited to taste the savory native delicacies unique to this new restaurant just kept getting bigger and bigger.
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Cebu’s boneless lechon belly, the Philippines’ answer to Italy’s porchetta, was conceptualized by Mr. Marlon Gochan in 2011. Similarly prepared, the belly is deboned, stuffed with spices and herbs, and then slow-roasted over a charcoal fire. Today, the lechon belly experience is no longer limited to Cebu; Dumaguetenos can now enjoy pork prepared in the Queen City of the South’s signature style.
Food Trip Dumaguete 