I blogged about the Crispchon (Crispy Lechon) and Hinulab sa Asing Dagat on previous posts. Here is my last installment for La Mesa Grill.
Here is how the Crispchon looks like in a wrap:
This is the La Mesa Combo (P345)which already contains grilled clams, prawns, mussels, blue marlin belly, squid, chicken leg quarter, pork spareribs BBQ. 
Citing this article:
Lamesa Grill: A tableful of meaty treats
If you want to pig out on good old native food in a delightful new setting, there’s one hot place to go: Lamesa Grill at Mall of Asia.
Crispchon (crispy lechon) is one of Lamesa’s signature dishes — actually, it was invented by Senator Kiko Pangilinan, one of the owners of the place. Lechon (Spanish word for suckling pig that’s slowly roasted over charcoal) is a traditional staple in Pinoy fiestas or celebrations.
“Our crispchon is boiled in herbs and spices before it’s deep-fried in our big customized fryer,†says Beth Cañete, Lamesa Grill manager. “We also have our chili garlic crispchon, which is sauteed in garlic and chili.â€
A whole crispchon (4.5 to 5.5 kilos) costs P3,250. It’s eaten like you’d eat Peking duck. Take some bitesize strips of pork skin and meat, put them on a pandan crepe with wansuy, cucumber, onion leeks, and roll it up.
Lamesa beefs up its menu with its asadong bulalo (beef bone marrow sauteed in asado sauce, P265). It’s got its own version of the ever-popular sisig — in fact, 15 different sisig variants. With its sisig festival ongoing until Sept. 30, you get more of your favorite sisig at 10 percent less the original price.
For more cool savings, try Lamesa Grill’s set menus, good for 10 to 12 persons. For instance, Set A Menu, priced at P3,15, consists of two molo soups, two servings of baked mussels, two servings of boneless hito, two servings of Lamesa combo, two servings of binagoongang baboy, two servings of kalderetang bulalo, two servings of pancit palabok, and 12 servings of plain rice.
Indeed, at Lamesa Grill, you get more than a mouthful.
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