Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Carcar Cebu Resto Review Tanjong Katong. Where Cebuano Flavours Meet Singapore. Tanjong Katong has long been a foodie’s paradise, with its streets lined with an endless parade of restaurant marvels. But if you’ve been wandering around this neighbourhood, asking yourself, “Saan ba ako pwedeng makahanap ng Cebuano lechon?” (Where can I find Cebuano lechon?), you’re in for a treat.
Enter Carcar Cebu, the latest addition to Singapore’s Filipino food scene, serving up authentic Cebuano flavours with a local twist: the owner is Singaporean after all… Here comes our Carcar Cebu Resto Review.
Why does it say ‘with Lita and Joel’ on the Carcar Cebu Resto sign, when the owner is David? Good question, and you’ll have to go to our TikTok Carcar Cebu Resto Review for an interview with David to get that explained. What a story this is though…
From Lechon that crunches with crackling goodness to ever so savoury Sizzling Sisig, Smoky Juicy Inasal Chicken with Chicken Oil, and Fatty BBQ Bangus, Carcar Cebu Restaurant Tanjong Katong has firmly planted the Filipino flag as the go-to spot for anyone craving the mouthwatering magic of Cebu food.
But let’s get real—you don’t come here for the decor; you come for the food that makes you say “Ang sarap!” (It’s delicious!). Plus, another reason might be 241 pints of San Miguel at only $10 this month… I’m on my way there now…
Let’s start our Carcar Cebu Resto Review with the obvious star of the show—lechon. If you’ve never had Cebuano-style lechon, let me warn you: you’re about to get ruined for all other types of roast pork. CarCar Cebu’s version skips the heavy sauces and marinades, focusing on the natural flavours of the pork, enhanced with Spring onions (not lemongrass as we do in Bohol), garlic, and other secret spices (I need to get to know David better to get the recipe…)
At Carcar Cebu, the lechon is everything you want it to be: crispy skin that snaps under your teeth, juicy meat that’s ever so tender, super-juicy and flavourful, and just the right amount of fat to make you unashamedly wipe your mouth with the back of your hand while thinking “Walang tapon!” (Nothing goes to waste!).
You can also order this spicy ‘gravy’ made from the meat juices collected as this bad boy roasts over hot coals for ~2.5 hours. WOOF!!! That crispy, golden skin with a hint of Spring onion dipped in the gravy, or traditional Filipino Native Sauce is enough to make you close your eyes and whisper, “Salamat sa Diyos” (Thank God).
The combination is pure Cebuano street food gold.
At Carcar Cebu Resto, you can get different types of Sisig. I went with the Lechon Sisig. So chunks of that delicious Lechon chopped a tad smaller and then in the skillet with all the other Sisig spices and goodies. The outcome was sublime. This is a beauty right here!!!
If you thought lechon couldn’t get any better, you have to try Carcar Cebu’s Sizzling Lechon Sisig. This dish is like lechon got a makeover. Imagine crispy, chopped-up bits of succulent pork belly sizzling on a hot plate, topped with onions, chilis, an egg, and a dash of calamansi. It’s so flavorful that you’ll find yourself scooping up every last bite, alternating between “I’m full” and “just one more spoonful.” The crispy pork skin is what dreams (and food comas) are made of.
And here’s the kicker—this sisig doesn’t just bring the crunch, it brings the “Oooh, init!” (Ouch, it’s hot!) too. Served still crackling on the sizzling plate, it will tempt you to dig in immediately, but a word of advice: pace yourself unless you enjoy burning your tongue. The mix of zesty calamansi and chilis gives it a tangy kick, balancing the richness of the pork. Let’s just say, after one bite, you’ll be saying “Pahingi pa!” (I want more!).
Next up in the Carcar Cebu Resto Review, let’s talk about Carcar Cebu’s Inasal Chicken, the kind of dish that makes you rethink what grilled chicken can really be. Imagine juicy, marinated chicken, grilled over coals to golden perfection. The smoky aroma alone will have you saying “Wow, amoy pa lang, ulam na!” (It smells so good, the aroma itself could be a meal).
And don’t even get me started on the crisp charred bits—they’re the real MVPs here. Pair it with a some native sauce (soy and chilli vinegar) and a squeeze of calamansi, and you’ve got yourself a Cebuano masterpiece.
The best part? You’ll feel like you are sitting on the streets of Cebu, minus the plane ticket. The chicken is tender, perfectly seasoned, and gives off just the right amount of smokiness. After devouring it, you might find yourself asking, “Bakit ngayon ko lang ito natikman?” (Why am I only tasting this now?). Pro tip: Order extra, because one piece of this Inasal Chicken will leave you wanting more, and let’s be honest, it’s too good to share. You’ll find yourself saying “Isa pa nga!” (One more, please!), it’s a Cebuano favourite for a reason.
And, finally, in our Carcar Cebu Resto Review, when it comes to BBQ Bangus at CarCar Cebu, this is not your average fish on a stick. Picture this: a whole boneless milkfish belly, marinated to perfection, grilled until the skin is crisp and the meat is smoky, juicy, and practically begging for Instagram.
It’s the kind of dish that makes you forget all the times you had dry, sad fish. One bite of this BBQ Bangus and you’ll be exclaiming, “Sarap to the bones!” (Well, except it’s boneless as served here—so more like, sarap to the max).
And the best part? This bangus has that perfect balance of sweet and savoury that pairs beautifully with a side of steamed rice and a splash of calamansi. It’s grilled just right, so each forkful has that delightful crunch from the skin followed by the tender, flavourful meat. Just beware, once you’ve tried Carcar Cebu’s version of BBQ bangus, plain ol’ grilled fish will never cut it again.. As they say in Cebu, “Lami kaayo!” (It’s very delicious!).
Carcar Cebu doesn’t try too hard to be fancy, and that’s exactly what makes it so special. The vibe is warm, casual, and welcoming—just like any family gathering you’ve had back home in the Philippines, except here, the food arrives piping hot, and nobody is making you do the dishes afterwards.
The space is simple, with a few nods to Cebuano culture on the walls, and the staff are as friendly as your Tito at a family barbecue. There is one picture on the wall I cannot omit from this blog, it is just hysterical.
It’s the kind of place where you can hear people saying “Kumain ka na?” (Have you eaten?), the quintessential Filipino greeting, to which the only appropriate response is to grab another plate of lechon and settle in for a leisurely family, laughter-filled meal.
Final Thoughts Carcar Cebu Resto Review: More Lechon, Please
If you’ve been craving a taste of Cebu, Carcar Cebu Resto is your answer. Whether it’s the crispy lechon skin, the perfectly cooked sisig, or the bangus, this little spot on Tanjong Katong delivers big flavours, comfort, and fun.
You’ll leave full, happy, and probably plotting your return for round two – as we already have. Yep, we go again this Friday coming.
As they say in Cebu, “Daghang salamat, Carcar Cebu!” (Thank you very much, Carcar Cebu Resto!). Keep the lechon coming!
Carcar Cebu Resto Tanjong Katong Menu
This is not yet available. We’re working with the owners to have that here for you ASAP. Work in progress, folks.
What is the dress code for Carcar Cebu Resto Tanjong Katong?
As a Filipino resto should be – it’s casual and full-on family. Come relax, chat, laugh, eat, drink, and have fun.
Is Carcar Cebu Resto Lechon and Inasal Resto Halal?
With all that scrummy Pork Lechon: ABSOLUTELY NOT.
Carcar Cebu Resto Lechon and Inasal Contact Details
What are the opening hours for Carcar Cebu Resto Tanjong Katong?
- Tuesday-Sunday: 11am to 10pm
- Monday: Closed
