Don Lechon is a name that some familiar with the local F&B scene would probably have probably come across — an establishment that had first started out operations at Grandlink Square, Don Lechon had once expanded its operations to a second location at East Village. While the East Village location has since ceased operations, they had found new digs in Alexandra Central; they had taken over the former premises of the now-defunct location of STR TAO Taiwan Cuisine 台湾街头. Whilst the kitchen, counter and some part of its dine-in space is situated within the said shop unit, some part of its dine-in space is located in another shop unit across from the said space in the middle of the shopping aisle — this would be where some of the dine-in seats for the now-defunct Sizzling Woks 2 煮炒来咯 used to be. An establishment that is known for its specialty in Lechon, the menu at Don Lechon does feature quite a number of dishes available in single diner portions with rice and sharing portions — they also do serve up a line-up of desserts as well.

We wanted to try a Filipino dish that we had yet to give a go so far, and our eyes were set on the Tokwa’t Lechon. The Tokwa’t refers to extra-firm / dense tofu with water being pressed out; somewhat similar to that of Tau Kwa in Singaporean terms — the menu described this dish to come with Lechon and Tofu Cubes stir-fried with soy sauce and vinegar. Other elements which we had noticed being served with the Tokwa’t Lechon Rice Meal would be chopped onions and chopped chilli padi; the rice coming in a separate plate away from the bowl of Tokwa’t Lechon. Digging into the Tokwa’t Lechon, we found that the chunks of Lechon Belly could be found deeper inside the portion served to us in the bowl; these pieces do come with a layer of thin, crisp skin over the top while the meat comes all chunky with a good bite considering how it does feature a good balance of lean parts and fattier parts with the latter being slightly more tender. The tofu cubes provide a textural contrast against the Lechon belly — coming with a soft but firm bite, while the chopped onions do give the dish an extra element of crunch. The mix of soy sauce and vinegar provides a familiar savouriness and tang — there is the addition of chili padi here, though this doesn’t quite give the dish a piquant kick of spiciness that we would have preferred; would do well for those whom have low tolerance to spiciness in general.