MODERN TRADITION
The pioneer of spicy lechon in the region launches the first lechon restaurant of its kind
Bestselling lechon offers modern Cebuano dining experience
“I wanted to create a space that summed up Cebu: a city that’s festive, full of creativity, and surrounded by nature,” shares Vito Selma, who helped business partners Cheryl Alba and Claire Dionson Gabuya conceptualize a new arena for lechon lovers to feast and dine.
Rico’s Lechon has been in the business of making traditional regular lechon for over 16 years. But its claim to fame, the one that has brought both Cebuanos and tourists to its doors, is the famous spicy lechon. Rico’s Lechon is the pioneer of this in the lechon capital of the world. “Everyone who comes to Cebu knows that they must eat lechon, but there’s no go- to place for those who wanted to stay and enjoy good lechon— especially for Cebuanos who entertain guests from different parts of the Philippines or the world,” Alba explains.
The newest lechon destination’s dining concept is unique and true to its roots, as it focuses on how the suckling pig was traditionally made and how the business started. Selma came up with the idea that everything that would be seen in the restaurant must have a connection with
lechon. “When I think about lechon, the first things that come to my head are bamboo and the banana leaf,” he says. Alba expounds that instead of metal rods, bamboo was traditionally used in roasting the suckling pig. Hence, Selma created three pieces exclusively for the project: the bamboo sink, the bamboo garden, and a private bamboo dining area. He also incorporated other native- looking pieces, such as his own Bella Lamps from his lighting collection and the seven- foot Raina chairs found in the function room.