Cebu’s Pride Comes to Bedok — Ritch’s Lechon Opens at The Bedok Marketplace
Authentic Cebuano roast pork, green-papaya soup from grandma’s recipe, and a $3 flan that stops you mid-sentence. A proud family stall bringing the heart of Cebu to Singapore — Daghang salamat kaayo!
Quick Facts — Ritch’s Lechon
348 The Bedok Market Place, Level 2, #02-14, Singapore 469560
Ritchill — from Cebu, Philippines
Authentic Cebuano Lechon Baboy
$40/kg (min 3 kg) · 3-day pre-order
From Cebu to Singapore — A Story Roasted in Tradition
In the Philippines, lechon baboy is the centrepiece of every fiesta. But Cebu is the spiritual home of lechon. Unlike the Manila-style roast served with sweet liver sauce, Cebuano lechon is all about its stuffing and technique — lemongrass, garlic, onions and spring onions tucked inside the belly before slow-roasting over charcoal until the skin crackles and the fat turns to pure flavour. No sauce needed — the seasoning speaks for itself.
Ritchill brings this exact tradition to Bedok. A proud Cebuana, she cooks from the heart, guided by her grandmother’s handwritten recipes. Her green-papaya soup — simmered in chicken stock — and her vinegar dip are both direct tributes to home cooking from the Visayas. This isn’t fusion food. It’s heritage on a plate.
What I Ate on Opening Day
Lechon Baboy with Rice — $10
I had the honour of being Ritch’s Lechon’s very first customer. The crackling shattered on every bite, while the pork itself stayed juicy and tender. The green papaya soup, a light chicken broth sweetened naturally by fruit, tied it all together — a humble, nostalgic taste from Cebu’s countryside kitchens.
Homemade Suka’ Sili (Vinegar Dip)
No Cebuano lechon meal is complete without vinegar. Ritchill’s homemade suka’ sili is fiery yet balanced — sharp, fragrant and full of life. A quick dip brings that essential tang that cuts through rich pork. It’s simple, honest and absolutely spot-on.
Lumpia (Filipino Eggrolls)
Midway through my meal, Ritchill brought over lumpia — hot, crisp and aromatic — with a dipping sauce that was completely on point. The timing was perfect; a crunchy intermission between bites of lechon and spoonfuls of rice. Comfort food done the Cebu way — with generosity and care.
Leche Flan — $3
This flan deserves its own standing ovation. One spoonful and I was genuinely silenced — not something that happens often. Silky, rich, and perfectly caramelised, it’s the kind of dessert that makes conversation stop and angels sing. At $3, it’s worth double that for the sheer technique and patience behind it.
Menu Highlights (Opening Week)
Ritchill’s full line-up is rolling out through the first week. Expect pork and chicken lechon plates paired with rice, pasta or salad — all in true Cebuano fashion.
| # | Dish | Price (SGD) |
|---|---|---|
| 01 | Lechon Manok with Mashed | $9.00 |
| 02 | Lechon Manok with Aglio Olio | $9.00 |
| 03 | Lechon Manok with Seafood Pasta | $10.00 |
| 04 | Lechon Manok with Rice | $7.00 |
| 05 | Lechon Manok with Green Salad | $10.00 |
| 06 | Lechon Baboy with Mashed Potato | $11.00 |
| 07 | Lechon Baboy with Aglio Olio | $11.00 |
| 08 | Lechon Baboy with Rice | $10.00 |
| 09 | Lechon Baboy with Seafood Pasta | $12.00 |
| 10 | Lechon Baboy with Green Salad | $12.00 |
Bedok’s Lechon Scene — Cebu vs Luzon Styles
Bedok is quietly becoming Singapore’s Filipino food hub. Across the road at Don Lechon in East Village, you’ll find the traditional Luzon-style roast with thick brown sauce. Over at Bedok South Market, Jun & Shirly at SJD Carinderia serve homely daily dishes. But Ritch’s stands apart — purely Cebuano, vinegar-forward and deeply aromatic. Each bite tells a story of community, patience and pride.
Cebu lechon dates back centuries, a fusion of Spanish roasting techniques and island spices. It’s roasted slowly, often for hours, turning simple ingredients into something ceremonial. Ritchill honours that history here in Bedok — no shortcuts, no gimmicks, just the soulful crunch of tradition.