Suckling pig is a fierce contender in the unending debate over the Philippines’ national dish. It impresses not only with its cultural theatrics – spit-roasting a whole pig over dancing flames has become synonymous with joyous Filipino celebrations – but also with its succulent meat and distinctive golden, crackling skin.

Cebu Charcoal Lechon Belly serves it Cebu-style: pork belly rolled with aromatics like garlic and lemongrass, charcoal-roasted and expertly basted for that crispy brown skin.

There’s also Filipino fried chicken on the menu, plus a range of traditional desserts including halo-halo (crushed ice topped with fruit and homemade ice cream) and masi (sticky rice balls stuffed with peanut butter).