the mother ship

Kung Hei Fat Choi!

To celebrate with our buddies in the Fil-Chi community, I want to write about one of their best contributions to our country. And I don’t mean tikoy, I mean Le Ching.

Le Ching has been talked about here in Bogchi before, but this time we’re talking about the Banawe branch. Over a week ago, I had a job to do in the area and decided to go early to finally check out where it all began. (Actually, I really don’t know what came first, the Le Chings in Greenhills, or this one on Banawe. But like the chicken or the egg argument, it’s moot and academic. Basta! Masarap!)

The Banawe branch will give you exactly what you crave for, and more. The usual combo of spareribs rice and chili garlic is incapable of failing. But in this particular branch, they have an extended menu featuring more short order choices in addition to the usual rice toppings or dimsum. I was feeling adventurous so I ordered the fried chicken. Haha. Also, the savory radish cake deserves a mention because it’s deep fried in a portable station right in the middle of the resto as opposed to being done inside the kitchen.

I probably won’t travel all the way to this part of town for my spareribs rice fix because the Greenhills branches are way closer. Unless I’m in it for the nostalgia. This particular Le Ching is actually on the corner of Banawe and Del Monte and a few blocks away from the house I grew up in. Had I known that Banawe would evolve into this Chinese food haven (aside from being an auto surplus supply haven), I would have never moved away.

not another Greenhills Chinese resto review

First off, shout out to YUMMY for being crazy enough to feature a delinquent blog like ours. Now we feel the pressure to keep this place up.

Anyway, back to my Greenhills-based Chinese restos. While Greenhills on weekends is such a chore, Greenhills on weekday mornings isn’t so bad. When I have the time, I make sure to work out at the gym early so that I can get a big lunch at Le Ching Too (the second one, orange interiors, not the first one, green interiors, food is the same though).


Le Ching Too is my mother’s worst resto nightmare. She questions the restaurant’s hygiene and food preparation techniques. Personally, I turn a blind eye. You do that for love.

Le Ching is best at what it does. It doesn’t have an extensive menu. And from that short menu, stick to what you know. You either get a rice topping, or noodles. A lot of people like the Beef Brisket Rice, I’m not a big fan though. I like the Chicken and Black Mushroom Rice a lot. But what I really love is their Spareribs Rice. It’s a load of tender, tasty pork ribs on top of steamed rice. Served in a steel bowl. I wonder if the steel bowl is for making me feel that eating at Le Ching is an authentic Chinese peasant/proletariat dining experience. I’m not quite sure.

When I was there last, I sort of veered off the tried and tested path. I tried their Shrimp Cheongfan. Not so good. The flour-y(?) wrap was too thick, and sort of overwhelmed the pitiful shrimp stuffings.

Next time, I’m sticking to the rice toppings. Or I’ll finally try their noodles. Like I said, I’m not a big noodle fan, but I’ve been… growing up. I saw someone order the Stewed Beef Brisket Noodles. The noodles get served with a hearty amount of brisket on top, and the soup is served separately. I’m looking forward to that.

It has to be said that a large part of Le Ching’s success are the little things that come with the food. Like their famous chili garlic. I want to know how they make it. Or at least where they make it. I want to raid the place, and steal a whole vat. That ought to give me half a lifetime’s worth of chili garlic. While I was there, there was a guy at the next table who raved that he takes his sinigang with Le Ching’s chili garlic. Weirdo. But hey, I want to know where he gets his stash. No local Chinese resto has duplicated the truly garlic-flavored Le Ching mix.

And so as not to be overpowered by the wonderfully spicy chili garlic, order their cold soya milk too. It’s not too sweet, and it retains the subtle flavor of soy, unlike the over-flavored, commercial variants.

Le Ching’s been around for years. I started eating there in high school. It’s not really a secret, given by the large lunch and dinner crowds at both Greenhills branches. But I haven’t seen anyone write about the place. Lately, at least. So I’m giving it my stamp of approval: It’s the only place where I’m happy to pay to eat out of a steel bowl.

Le Ching and Le Ching Too are both located in the basement level of Shoppesville, Greenhillls Shopping Center. Le Ching (green interiors) is across McDonalds, Le Ching Too (orange interiors) is closer to the tiangge, the row of Ricky Reyes. I hear there’s a branch at Trinoma, but I haven’t been. Dishes are large single servings, and are mostly in the P70-100 range.