An organic suckling pig is carefully deboned and lovingly rubbed with

our special blend of herbs and spices. The pig is then slowly oven

 roasted till a crisp, dark caramel skin is achieved and the flesh

within develops to a flavorful, fall of the bone consistency.

While the lechon de leche is the star of plate, we believe the mélange

 of side dishes served along with it help enhance the dining experience –

A pot of aromatic rice, a sweet-savory mango chutney, a serving of

 balsamic infused pearl onions, lightly sautéed slices of Asian mushrooms,

 a bouquet of grilled spring onions and of course, a generous serving of

 housemade liver sauce

The Grill by Antonio’s is a product of my love of Filipino food. Anchored

 by Negrense mainstays such as chicken inasal, its menu includes

 classic Filipino favorites. The restaurant takes pride in its authentic

 and homemade creations, such as batchoy noodles made fresh daily

 and chicharon toppings. The family style dishes celebrate the

 gathering of friends and loved ones around the table.

The Grill by Antonio’s is where I pay homage to my culinary roots

 where celebrating family gatherings in a blissful atmosphere was

just as important as the mouth-watering food.