We next tried Berting's bestseller, the Lechon Manok, which has been marinated for 72 hours in special, secret ingredients before it is cooked fresh upon order for around 45 minutes. Chef Andrew Wijangco, the establishment's owner, shared that the true measure of a good lechon manok is one that needs no sauce or dip because it is flavorful in itself. I agree! I prefer eating nicely-cooked grilled chicken as is without the liver sauce that many Pinoys are used to.
Before we left, we checked out the second floor where they hold Acoustic Nights every Tuesday, Thursday, and Saturday. Too bad we went there on a Monday! The place is very spacious and would be ideal for big meetings or press cons. They have free Wifi so we were able to check emails and post Facebook statuses using our individual gadgets.