Lechon Diva is back after a 5-year hiatus during the pandemic, making her return in 2025 with the 7th edition of her acclaimed Lechon Degustation private dining experience. But the word “degustation” hardly does it justice—this is far more than a series of small bites. It’s a storytelling journey rooted in heritage recipes, home kitchens, and the traditional ways we celebrate and savor Filipino food. Even without the lechon, the experience stands on its own—a rich, meaningful exploration of ancestral cooking that remains deeply relevant to modern tastes.
This post isn’t meant to spoil the experience, but rather to offer a small sneak peek into the moments that truly surprised me throughout the dining journey. It was also amazing to see that may asim pa si Lechon Diva—serving up unexpected delights inspired by her roots in Bulacan and Parañaque.
Pepita’s Kitchen
Making Lechon & Filipino Food a Global Sensation
Putting the BEST of the Philippines in our Degustacions 
pepitaskitchen@gmail.com
+63 917 866-0662
@lechon_diva
snacks‘
The meal begins with a captivating array of small bites, thoughtfully crafted to awaken the palate and set the tone for the evening.
bulaga ball
Soft bread infused with balut salpicao, served with a rich Mr. Tomas butter sauce for dipping.
fried chicken
Crispy chicken skin with Jollibee spaghetti sauce and hotdog—Dedet’s daughter’s favorite.
laing
Laing Okoy served with vinegar for dipping—loved the crunchy texture paired with the rich Laing flavor and a tangy kick from the vinegar.
south sea pearls
scallop, chili oil
Sago with chili oil, essence of shrimp and crab, topped with scallops and lato.
bone marrow bite
pickled onion, banana flower
Bulalo pizza bite topped with pechay, marrow-naise, sitaw, pickled onion, and crispy fried banana heart for added crunch.
sigarilyas at ano pa
dilis, cucumber, pandan gata
Everyone raved about the salad course, featuring crunchy sigarilyas (in season), papaya, dilis, cashew nuts, beans, and pansit-pansitan, all drizzled with a rich gata sauce infused with pandan essence and charred gata with a hint of guava.
halaan soup
manila clams, papaya, ginger
I loved this halaan soup, cooked binakol-style in actual bamboo, which infused the broth with extra depth. It was brimming with Manila clams, papaya, and a comforting ginger warmth.
sipit sarap
mapapa gulong ka sa sarap
A standout from the Crabby Goddess menu—crab claw served with a delicious secret sauce inspired by Bangkok’s crab Somboon, perfectly paired with Cebu’s iconic puso rice.
palate cleanser
calamansi sorbet
Calamansi sorbet served with a shot of homemade lambanog jelly and topped with candied calamansi rind.
inasal
not what you expect
Inasal rice with chicken bits, steamed inside a suha shell to absorb the citrusy flavors without the bitterness, then served with pomelo segments, annatto oil, and crunchy nuts.
hiplog
shrimp, salted egg yolk
An all-time favorite at Pepita’s Kitchen—naked shrimp bathed in rich salted egg yolk. It pairs perfectly with the Bulaga Balls served at the start of the meal.
This was the most memorable moment of the entire experience—when Dedet shared the story behind the dish, inspired by how the Katipuneros used fresh saha (banana trunks) to cook over charcoal without producing smoke, preserving both secrecy and tradition.
rebel’s chicken
sabachara, patis, muscovado sugar
The steamed chicken was unbelievably tender, infused with a delicate smokiness from galangal leaves, kaffir, ginger, lemongrass, pineapple, and dahon ng sampalok. It was served with atcharang saging na saba and a side of patis with muscovado sugar.
lechon
divalicous sauce
Of course, no Filipino celebration is complete without lechon—and the highlight of the meal was Dedet’s signature stuffed cochinillo, filled with binagoongan rice and served with kamatis, green mango, salted egg, and her iconic Divalicious chili sauce.
Kakanin
dessert
Dessert was her award-winning Super Suman mini—rich and indulgent, it proved a bit heavy for some, so many took it home as a pasalubong. Hopefully, in future editions, she might consider a Filipino dessert spread with a little bit of this and that—something light, sweet, and satisfying to gently end the night.
Congratulations, Dedet for this unique dining experience showcasing heritage cooking techniques, unique cooking vessels and personal stories of her Lechon Diva journey.
Pepita’s KitchenMaking Lechon & Filipino Food a Global SensationPutting the BEST of the Philippines in our Degustacions
pepitaskitchen@gmail.com
+63 917 866-0662
@lechon_diva
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. Lechon Diva is a friend and we got invited to the intimate media launch of the Lecheng Sarap.
P.S. The lechon is optional and not included in the base price of the dining experience. For the best experience, it’s ideal to gather a group of 10–12 friends to share and enjoy the full spread together.
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