Bai Cebu Lechon

Lechon (roast pork) for linner the other day.They sell lechon by the pound. Glad they let me get just 1/2 lb. This was soooo good, the skin's crunchy, the meat was tender and flavorful. The leftovers heated well too, skin stayed crunchy. I'll be back. The staff is friendly. Prices are reasonable. There are tables to sit at and they keep the restaurant clean.My only gripe is their hours. They're only open from 10am to 3pm.

Smells like pork heaven lol Lechon is on point always . Adobo pusit is a favorite as well Chicken empnandas is 5 star delicious Very friendly staff

We visited today to try their Cebu lechon belly and see if we could order a roll for Christmas. I saw on their Facebook page that you can simply call to place an order, but I wanted to taste it first before committing to a whole lechon belly.When we arrived around 11 a.m., the small store was already bustling with people ordering and enjoying lechon. My husband and I ordered almost a couple of pounds with rice, chorizo, and atsara. The lechon skin was incredibly crispy and flavorful, with a slightly soy sauce-like taste that was delicious. The meat was moist and well-seasoned, with a subtle hint of lemongrass. They didn't have lechon sauce, but they served it with seasoned vinegar, which complemented the flavors nicely.The atsara, however, was on the drier side and could use more liquid to keep the top portion moist. Despite that, it paired well with the lechon. While we were eating, we overheard that they were already sold out for Christmas Eve and Christmas Day--a bummer since I was hoping to have their Cebu lechon on our holiday table. Still, the lechon was so good that we'll definitely order from them in the future, though I'll make sure to place the order days in advance. And for same day lechon cravings, better go very early because they run out quick. As for the chorizo, it was too fatty for my taste, so I'd probably skip that next time..

This lechon pork roast is really something. It is so savory and rich tasting it borders on being decadent.We drive 20 miles here every few months to enjoy. My wife and I share a half a pound - that is how rich and savory it is. You better stop by while you can still get in the door. If the foodies find out about Bai Cebu Lechon there will be a line a block long.

I came in at lunchtime today to buy some lechon kawali because my wife has been craving it. I can't believe how expensive it is getting (just under $20 per pound)! For 2.8 pounds, it was $56.77. I also go a medium container of their lechon paksiw ($12.00) and mango atchara ($10.00). Not sure if it is just this time or if the overall quality is going down while the price is going up, but the lechon kawali was not as tasty as it used to be and the skin was more chewy than crispy so the lechon was not too fresh. The lechon paksiw used to be my favorite dish there but this time it was bland as well and lacking vinegar and all purpose sauce flavors (not sure if they forgot to add it today). I really hope the bad quality of the food is just a one time thing. The employees were all nice and helpful. My rating is based on today's experience with their food quality. Also something new to me compared to when I came last is that they now charge 3% service charge if you pay with a credit card which is another ding on the business in my opinion.

Amazing Filipino dishes! Best Lechon in the Bay Area period! Our go to Filipino spot in the North Bay!

I had read an article about the special place lechon had in the Filipino community and history. The descriptions of how it was made and how sublime it tasted left me intrigued and salivating. I knew I had to try some. From what I gathered, Bai Cebu Lechon was one of the best in the Bay for lechon if not the best. So I determined I was going to pay them a visit. However, this procrastinating Oakland boy had a hard time hauling his gas conservative back pockets all they way up to Fairfield area for a lunch trek. (They close daily at 3pm.) So after a couple of years I was still lechonless. (And, yes, I know they opened one in Hayward, but I wanted to try the original first to establish a baseline.)I ran out of excuses when my friend from the Seattle area came down with his newlywed wife, who's from the Philippines, for a visit. He admitted she had been a little homesick, and was due for a getaway. I thought what better way to cure homesickness than by sampling comfort food from home? So off we headed to Suisun City and Bai Cebu Lechon.Upon entering, I was surprised that it was smaller than I envisioned. There were just a few dining room tables there, but, getting there at 1:30, it looked like the lunch crowd was gone, so we had all the tables to ourselves. The whole set up seemed to give take-out spot vibes. Perhaps this was intentional.Also there really wasn't a menu with pricing. I thought that strange. Maybe they expect all their customers to be regulars who know what's available and how much it cost. Being Chinese, though, I'm pretty OCD about needing to know how much I need to pay for what. But having out-of-town guests visiting, I put my compulsiveness aside.I ordered a pound of lechon for us all to try. They usually suggest 1/2 lb per person, but I knew we'd be ordering other things, so I figured 1 lb was enough, and it was actually more than. We ended up boxing a quarter of it for home. My friend's wife in her perfect Tagalog also ordered Dinuguan and Atchara. After we were seated with our order, I hurriedly took a sample of the lechon, chomping down on the dark tan roasted skin. My teeth were treated to an astounding, crackling crunch. I may be Cantonese (American) and proud of our similar roast pork, but I have to admit lechon skin is crunchier and the pork meat tastier (and, yes, saltier). Though in general Canto roast pork is more tender, so we (Cantos) in my book are still in the game.The Dinuguan looked like black bean soup (and unappealing to my untrained American eyes). But after tasting it, I was pleasantly surprised. There were bits of pork in a slightly sour stew. It went well over rice.The Atchara reminded me of the pickled carrot and radish garnish found on Vietnamese rice plates. Its touch of sour and sweet was a refreshing complement to the salty lechon providing a good palate balance.The sweet and sour dipping sauce was also exquisite and the must-have that I hitherto had no idea lechon needed. It was almost like I want to get some lechon next time soon so I can sample again some of this sauce.But i don't know what's up with the lady who takes the orders and cash. She seemed to be the matriarch by her demeanor. But the look on her face...She made the Grumpy Cat look happy. I mean I don't know what it was. We ordered quite a bit of food for a lunch ($60 plus worth), I tipped 20% when there was no table service, and that 20% was on the whole tab including tax and not just the food portion. When we left, we totally bussed our table clean. And yet Grumpy Mom barely acknowledged us when we headed out, even though there were no others in the dining area. You would think she'd be happy that one of her last sales of the day was a decent tab.But my friend's wife was happy. She got the chance to indulge in a hearty meal with favorites just like back home. So at least there was one woman in the building with a smile.

The Lechon is very flavorful not to mention super crispy skin we also got the pancit that was delicious The staff behind the counter are very professional and accommodating You can also dine in their casual dining area make sure to go early

Me and my lovely wife drive around galing San Francisco nag hahanap ug lechon. at nakita namo na May Bai Cebu letchon at drive kami papunta Dito para masubukan ang ilang lechon. Bisan More than an hour drive walay kapoy kay Grabeee kalami gyud very crunchy and balat ug juicy ang laman. Pakiramdam nako parang naa ko sa Cebu. Ug me order din kami ug atsara aysus perting lamea sab sakto kaayo nga partner sa letchon. Behira ko mag recommend labi na ug food related , Peru mga bai mga tol, mga kababayan subukan nyo tilawi ninyo ang luto ng Bai lechon dahil para saakin champion sila pag dating sa lechon.

Pinaka lami nga litson sa US. I have tried lechon in Indiana, Chicago, Tenessee, SoCal, Michigan, New Jersey, New York and Pennsylvania. Bai Cebu Lechon in Suisun City, CA is the best one I have ever had being from Cebu myself. Tinuod gyud nga litson sa Cebu. When you have been in the states for a while and you grew up in the Philippines, you eventually miss the taste of the food from your homeland. This is the place to be when you crave lechon baboy. It is worth the drive from LA or New York. Fly into SFO OR SAC. Then drive to Suisun City and you will tell yourself, "this was totally worth it and I will be back". I will be back for sure! Salamat kaayo!