A hotel in Taysan Hill, Sto. Niño Village, Legazpi City, Albay drew a crowd last Friday, August 8, as guests lined up to sample its 19-dish dinner spread, headlined by its signature chili-filled lechon called “Lechon de Oriental.”
This unique roasted pig is stuffed with a blend of four kilos of local chilies, including diablo, bell pepper, finger chili and Mexican chili, along with pepper salt, and condensed milk, giving it a distinct spicy flavor that reflects the region’s culinary tradition.
The Oriental Legazpi’s chef, Percival Amurao, said the dish was created to showcase the Bicolanos’ love for spicy food. The lechon is slow-roasted for two hours to ensure tenderness and flavor.
While Cebu’s lechon remains a benchmark in the Philippines, Amurao said their version offers a different and fiery experience.
“It embodies the hospitality of the Bicolanos, who are known for their love of spicy food,” Amurao said.
“The ingredients are a closely guarded secret—only in Oriental,” he added.
The hotel launched its Grand Buffet two months ago and has since seen a rise in both dining guests and room bookings. A Sunday Brunch Buffet was recently introduced, with plans to add more buffet days.
Additional dining options include the weekday Mirindal Merienda buffet, a Bicolano merienda buffet served on weekday afternoons; an Unlimited Daily BBQ Special, offered daily and Friday-themed bar nights featuring live music from different genres.
The Oriental Legazpi overlooks the city, the Pacific Ocean, and Mayon Volcano, providing guests with scenic views alongside their dining experience.
