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.”

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.

Technorati Tags: La Mesa Grill,Pinoy Restaurants

This is also one of the specialties of La Mesa Grill.

It is called Kinulob sa Asin Dagat or rock salt cooking. The fish, either tilapia or apahap (local seabass), is wrapped in rock salt and grilled.

The seafood comes from General Santos City, Aklan and Bacolod.

Rock salt cooking is an old way of cooking fish by the Spaniard when refrigerators were not invented yet.  The magic here is, after grilling the fish and removing the burnt rock salt, the fish is not at all salty. Its skin and flesh are very moist like it has been steamed.

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I actually finished a whole fish!
Interesting trivia for you too: La Mesa Grill (Mall of Asia) is owned by Senator Kiko Pangilinan and Enrico “Rikki” Dee.

SM Mall of Asia, North Bayview Park

Pasay City, Metro Manila

(02) 556-0737

This is the Crispchon (Crispy Lechon) served at La Mesa Grill. This baby suckling pig is priced between P799.00 – 3999.00. Served in a wrap with veggies, this one would cater to both veggie and pork/meat lovers.

I actually love the wraps! It’s a lechon de leche that’s neither roasted nor baked but deep fried, thus crispchon. And it is served with pandan crepes and garnishes of wansuy, cucumber and leeks with a choice of three sauces (take your pick: garlic, wansuy-infused, Rikki’s choice, spicy pork liver, curry mustard or sweet chili sauce). The curry mustard is said to be Sharon Cuneta’s favorite.

Lamesa waiters will cut the crispchon for you and, if you wish, will roll it lumpia style in the crepe with the veggies, after which you eat it with your choice of sauce. The rest of the crispchon that cannot be cut up, the waiter will take back to the kitchen where it will be salted and refried, and then served back to you.

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We ate at La Mesa Grill at SM North Edsa and I cannot complain on how everything was such a delight to the tummy! More foods featured soon.

SM Mall of Asia, North Bayview Park

Pasay City, Metro Manila

(02) 556-0737