Bizarre. Weird. Unusual. Why would anyone name a restaurant this peculiar?
Ironically, the place is jam-packed with families and groups of individuals engaged in conversations over several platters of food. Perhaps it may not be that bad at all.
I had my fair share of curiosity years back when I visited one of Lyndon’s branches after hearing their unconventional radio ad. Up until this moment, it still made me feel awful and a bit worst in a way. Here’s why.
Worst feeling of not knowing immediately that something can be done and enjoyed in a particular way.
In the onset of salted eggs’ popularity used as flavored coating for chips and meat, who would have thought of integrating it with the humble fish ceviche? Yes, it is unusual and the flavor may be. But Lyndon’s did it again! It was ‘oh so good’ that I guiltily admit can consume one serving all by myself.
The classic Filipino fish ceviche, commonly known as kinilaw, is a concoction of fresh raw fish, onions, ginger, radish, tomatoes and cucumber doused in vinegar with added salt to taste. Lyndon’s version has thin slices of bitter gourd or ampalaya (a vegetable that is known for its bitterness and various health benefits); and salted egg tidbits mixed with sashimi-grade fish chunks that creates an unexplainable umami experience (I was salivating while writing this part). This dish is best paired with a steaming cup of rice and an ice-filled glass of Coke.
I could not say more but wish I knew about this salted egg kinilaw before so I could immediately know where to go and get my ceviche fix. You should try it out too.
Awfully good food that can be enjoyed minus the guilty feeling.
Admit it or not, fried food is one of the many items that everyone wants to enjoy freely and not just indulge in. Because of its fatty content, we tend to hold back on our intake no matter how much we still want to.
At Lyndon’s, there’s no need to worry about it. They have a secret frying technique that keeps the meat juicy and tender inside while wrapped in a layer of crunch sans the oiliness. Hear ye health buffs!
More awesomely good food to enjoy at Lyndon’s I wished I had a huge appetite to fit them all in.
One thing I like about Lyndon’s is how they showcase and enhance the food’s natural flavor. You could easily determine that the ingredients are fresh. The taste was straightforward. I did not need any dipping sauces to go with every bite.
Lyndon’s Tuna Nuggets was an instant fave. Made of meat from the big eye tuna, the chunks were lightly dusted in seasoned cornstarch then fried to perfection. The meat is not overcooked as it is still tender under that light golden crust. Aside from that, I did not itch a bit – which is proof that the main ingredient was fresh indeed.
Pompano, a fish that is meaty and firm, is best enjoyed when steamed. Lyndon’s preparation brings out the “clean” taste that this fish is loved for – with just the right balance of soy and ginger. Don’t let the sauce go to waste. It tastes good on steamed rice as well.
Lyndon’s version of this signature Singapore dish is close to the real thing. The meat is tender, well cooked and flavored evenly. It wasn’t bland nor salty to my liking. But there is something about the sauce that I just couldn’t put my finger on. It was a melange of sweet, salty and tangy flavors – a bit complex in a delectable way.
Always a crowd pleaser, Lyndon’s Crispy Pata would satisfy 3-4 people the most with its huge serving size. The meat is still tender and moist underneath the crispy golden brown skin. A dipping sauce of vinegar with garlic bits is traditionally served with it. But I’d skip this part and enjoy every flavorful bite.
I never saw such a huge pata (pork leg) until now. Lyndon’s Hot Legs is braised for several hours enhancing its Asian flavor. The meat basks in “liquid gold” that easily falls off the bone. This dish looks so luxurious and grand. I estimate that one serving would satisfy up to 6 people.
Humba (or hot pork stew) on a bed of egg noodles is Lyndon’s take of comfort food in a bowl. Affordably priced at P35 per order, one serving size would satisfy any appetite. This is only available at Lyndon’s Food Truck plying the Davao-Mati route.
The man behind this unconventionally named restaurant with an array of delicious food items is no other than Lyndon himself. All recipes are his own – inspired by travels and palate exploration by experimenting with available ingredients. He treats the restaurant like a huge dining room in his house, where everyone converges on tables with good food enjoying each other’s company.
The next time you’d dine out and like to have a filling meal that’s easy on the budget, head to Lyndon’s Worlds Worst Ribs and Awful Chicken. The name may be thought-provoking but their food ain’t the worst nor awful at all.
All branches are accessibly located along Roxas Avenue, Davao City. Branch 1 is at corner Faura St. near Boulevard; and Branch 2 near Ateneo de Davao University. Lyndon’s is open daily from 4pm to 12 midnight.
Lyndon’s World’s Worst Ribs and Awful Chicken is one of Davao Food Crawl’s (DFC)destinations. DFC2019 is DDI’s project borne out of its love for food and its passion to support homegrown restaurants. All opinions shared above are based on the author’s personal experience.