Mang Kiko's Lechon

Mang Kiko's Lechon is a bbq joint Financial District Singapore located in Singapore.

6 / 10
8
ratings
  • Phone

    +65 9743 6545

  • Website

    No WebsiteURL

  • Instagram

    No Instagram

  • X (Twitter)

    No X (Twitter)

  • Facebook

    No Facebook

  • Type

    BBQ Joint

Address

Stall 100, Lau Pa Sat (18 Raffles Quay) 048582 Singapore

Comments / 9


Keywords:

roast pork belly liempo lechon chicken suckling pig
Eugene Yeo

First LECHON stall in Sg offering a wide variety of Lechon - Baboy, Manok, Liempo , BBQ and more....L echón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig in the Philippines

William Ng

Tried the pork belly . Think I'll still sticky to see yuk. The skin was kinda tough.

Dennis Roland Jover

Roasted Pork Belly and Chicken are winners!

Dario Tibay

The place to go for your roast pork belly (pork liempo ) fix in Singapore! :)

Karl del Val

The bbq on stick, at 3 sticks for 5.50 sgd, is a real winner!

Chen Yugin

Its just be side CHEERS convience stall!

Jaron Hwee

Liempo Lechon is the best!

Eugene Yeo

Stall moved to 100

Tetz

Gusto ko ng baboy

Similar places nearby :

8.6
Street Food Gathering
Lau Pa Sat Satay Street

Simply delicious... Get the mixed platter (my faves are beef and mutton) - Jordan

7.5
Chinese
Thunder Tea Rice

A must-try in lau pa sat. Very interesting, healthy, and different from other food around. Ask for extra toppings, usually comes free. - N N

6.9
North Indian
Urban Roti

Naan and roti are both very nice. Non/Less spicy can be requested. Afghan tikka was super good. Too much A/C though. - Tas (✿╹◡╹)

5.2
BBQ
Beach Cabana

They offer rice (nice butter rice) but do not have spoon. Its a great chill out place if you don't mind eating rice with fork. - Su Tham

6.6
BBQ
Porky Pork

Roasted pork, smoked beef brisket and sausages are good too! - Jun Balangue

8.1
BBQ
Roast Paradise

The char siew (叉燒) is to die for! Sweet and tender with the right amount of char. $4 per 100g. They also serve rice and noodles. - Weng Chan