Sydney Cebu Lechon originally started as a catering lechon business supplying their famed charcoal roasted suckling pigs to the pork lovers of Sydney. The Mahusay family has been operating since 1991 and a few years ago opened a restaurant in Newtown.

We start with Bbq pork skewers ($23.50), fat slices of pork belly glistening from the sweet and sticky glaze.

The meat is tender and juicy and I swoon at the caramelised edges.

There’s a blackboard special of Ngo hiang, a vegetarian spring roll wrapped in beancurd skin that is crispylicious and is surprisingly addictive with the hot sauce.

But time for the main event! There are limited portions of the Cebu Lechon (200g/$21.50), aka charcoal roasted pork which has been slow roasted for 3 hours, marinated in lemongrass, garlic, star anise, shallots, salt and pepper and comes with a side of rice. The pigs are organic and free range, with each plate of pork chopped to order.

The pork is fantastic, the meat is tender and juicy with a slight smoky flavour. The tile of crackling is as amazing as it looks, crisp and deliciously fatty and the atsara (pickled papaya salad) helps cut through the richness.

There’s also mains to share like the braised soy chicken or the mixed vegetables sauteed in shrimp paste but we’ve decided it’s gonna be a day of pork and get the Lechon Kawali ($23.50), aka incredible crispy fried pork belly. This is not one for the health conscious!

There’s a selection of desserts boxed up along the back wall for a quick takeaway treat or they can be plated up and eaten in the restaurant.

We decide to share the Ube Cheesecake ($4.50) and the frozen Brazo de Mercedes ($4.50), cleverly served in cupcake portions.

The Brazo de Mercedes is my favourite- the flavours are light and the meringue is nice and fluffy against the frozen custard centre. The Ube Cheesecake is a touch on the sweet side but deliciously creamy with grated coconut on top.

And I had my eyes set on the Leche flan, a gloriously golden custard, rich and smooth and drenched in a syrupy sweet caramel.

There’s less than 30 seats in Cebu so arrive early or make a booking otherwise risk missing out on the glorious lechon!

Sydney Cebu Lechon
Shop 4/80-80A Enmore Rd,
Newtown

Trading hours:
Friday: 5:45pm – 9pm
Saturday: 11:45am – 3pm, 5:45pm – 9pm
Sunday: 11:45am – 3pm, 5:45pm – 9pm
Monday – Thursday: Closed

I love hot pot, specifically the communal dining aspect of everyone focussed on a pot of soup bubbling away at the centre. Carefully swirling thin slices of meat into the soup until cooked to your liking, fishing for forgotten tofu and smothering your morsels into a custom made dipping sauce.

Legend Hot Pot in Burwood is one of the few hot pot places in Sydney where it’s buffet hot pot, lunch will set you back $48pp and dinner $58pp but lemme tell you right now, this place is VALUE! The quality of everything was super impressive and there’s so much variety! You pay at the entrance first and can purchase alcoholic beverages from the inside bar later.

LOOK AT HOW CLEAN EVERYTHING IS!

You’ll get given a business card and then shown to your table. You head over to the hot pot soup base station and pick which one you want. Options range from full pots or half half flavours- there’s different spicy bases with varying levels of heat and also mushroom, chicken, fish, pickled vegetable, braised beef and nourishing chicken. Once you’ve picked which pot you want, you hand over the card. Pick carefully as you can’t go back and get a different base if you change your mind.

Take your pot back to your table and a waiter will come by with a kettle of hot water and explain the settings on your induction table.

Bubble bubble. I opted for the half spicy and half nourishing chicken.

While your pot o soup is heating up, head over to the stations and pick what you want to eat! Everyone usually heads straight for the pork, beef and lamb scrolls.

For the offal inclined there’s tripe honeycomb, kidney, blood jelly and brain (!)

Gotta load up on the veggies and mushrooms for the health!

Get your money’s worth on the seafood station, there’s cockles, prawns, scallops, blue swimmer crabs and fish fillets.

There’s a fried foods station which is totally a stomach filling trap but the fried mochi with brown sugar sauce is so freaking good!

There’s a trolley with steamed buns, dumplings and xlb

At the end of each station there’s some cooked foods like pork knuckle, noodles and fried rice. We scored chilli crawfish later on too!

And then head over to the amazing condiments station to diy your favourite dipping sauce combo. My personal sauce is a tonne of coriander, crushed garlic, sugar and sesame oil. Can I reiterate again on HOW CLEAN AND SHINY EVERYTHING IS!

Oh and there’s lychee sodas, herbal tea and grass jelly drinks, cut fruits and dessert for later.

Unlimited soft drinks and fro yo!

Be warned if you take too much food they’ll charge you for every 150g wasted. But seriously, this place is my new favourite hot pot in all of Sydney! The staff are lovely and everything is just so clean and orderly and there’s so much variety!

Legend Hot Pot

Shop 25/27-31, Level 2, Emerald Square
31 Belmore St,
Burwood

Trading Hours:
Mon – Fri: 11.30am – 3pm, 5pm – 11.30pm
Sat – Sun: 11.30am – 11.30pm

You know how most recipe posts there’s always some super long background story on how the baked goods came into being? This isn’t one of them. Hurray! These strawberry crumb bars are the perfect slice to bring into work or a party, they’re not sickeningly sweet and they have fruit in it so it’s healthy right?

And it’s got a deliciously buttery crumb on top which I’ve gotta say, everyone will love! I’ve converted measurements to metric but this recipe is based off The Cafe Sucre Farine. Ready? Here we go!

Ingredients
For the crumb topping:
170g salted butter, melted
1 ½ cups caster sugar
1 ½ cups plain flour

For the strawberry layer:
500g strawberries
2 Tbsp caster sugar
⅓ cup flour

For the cake:
225g salted butter, room temperature
2 cups icing sugar
4 large eggs
1 ½ cups plain flour
1 tsp baking powder
1 tsp vanilla extract

Instructions
Preheat oven to 175˚C and line a 9 x 13-inch pan with baking paper, leaving a 2-inch overhang on long sides. Place prepared pan on a sheet pan (this will help keep the bottom from getting too brown as this does bake for an hour).

For the crumble: Beat the melted 170g salted butter and 1 ½ cups caster sugar until combined for about 2 mins. Add 1 ½ cups flour and beat until large crumbs form. Pour mixture into a bowl and refrigerate until ready to use.

For the strawberry layer: Dice strawberries into cm pieces. In a medium bowl mix 2 Tbsp caster sugar and ⅓ cup flour with a wooden spoon. Set aside.

For the cake layer: Beat the 225g butter and icing sugar until light and fluffy. Then beat in eggs, one at a time, scraping down the sides after each egg. Don’t worry if the mixture looks curdled. With mixer on low, beat in 1 tsp vanilla, then 1 ½ cups plain flour and 1 tsp baking powder.

Assemble! Spread batter into prepared pan. Spread strawberry mixture. Top with crumble.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 55 to 65 minutes. Cover with foil during last 15-20 minutes of baking if the top is getting too brown. Let cool completely in pan. Using paper overhang, lift cake from pan.

Cut into bars. Sprinkle with icing sugar, if desired.