Whenever Lechon Diva Dedet de la Fuente calls, we come over.

Over the years, I have been fortunate enough to visit her home a few times, always in pursuit of whatever new culinary idea had captured her imagination. Sometimes it was a private degustation. Other times, it was a new menu she was testing. With Dedet, one thing is certain: there is always something cooking, and it usually involves a healthy disregard for convention.

This time, however, things are different.

Instead of inviting guests into her own dining room, the woman who built a following around her lechon creations has stepped into someone else’s kitchen. And with only four days left before it ends, her collaboration with chef Martin Kaspar of BGC institution L’Entrecôte Bistro may be one of the most interesting limited-run menus in the metro.

Called “When Lechon Met Fondue,” the collaboration, available only until June 17, brings together Filipino flavors and Swiss-French classics.

For L’Entrecôte, which is preparing to celebrate its 16th anniversary, the partnership marks a first. For Dedet, whose culinary adventures have long blurred borders and challenged assumptions, it feels like a natural fit.

“I’ve always believed that Filipino cuisine has everything it needs to captivate the world. Our flavors are bold, our traditions are rich, and our stories are worth sharing. The challenge is to keep finding fresh and exciting ways to present them,” shares Dedet.

“As someone who loves pushing boundaries and creating dishes that have never been done before, this collaboration with chef Martin felt like a natural fit. It shows that when we remain true to Filipino flavors while embracing creativity, we can create experiences that are both unexpected and deeply familiar, proof that great flavors don’t need borders.”

The collaboration, which also coincides with month long Independence Day celebrations, highlights many of the flavors that have defined Dedet’s cooking over the years. Lechon belly and chicharron are paired with Swiss fondue and raclette, while kesong puti, laing, local mangoes, and bold Filipino sauces are woven into dishes inspired by European classics.

On paper, some of the combinations sound improbable. But then again, putting lechon and fondue in the same sentence once sounded improbable, too.

For chef Martin Kaspar, the collaboration offers diners a chance to experience another side of the Forbes Town institution.

“This collaboration is special to us because it shows a fun and playful side of L’Entrecôte. We are known for our classics, but we also love creating new experiences that surprise our guests. Working with The Lechon Diva allows us to celebrate Filipino flavors in a fresh way, while staying true to the warmth and comfort people love about L’Entrecôte,” he says.

He is equally excited about the restaurant’s upcoming milestone.

“As we prepare to celebrate our 16th anniversary in a few months, this feels like a wonderful way to share something new and exciting with our guests,” he says.

For all the novelty of the menu, perhaps what makes the collaboration work is that neither side tries too hard to impress. Instead, both chefs allow their respective traditions to speak for themselves.

Those who have followed Dedet over the years know better than to procrastinate. Menus like these do not stick around. By June 17, “When Lechon Met Fondue” will be gone, joining the long list of memorable meals and one-off creations that have emerged from the Lechon Diva’s kitchen.

Some dining experiences are meant to become institutions. Others are meant to be enjoyed while they last.

With only a couple of days left, this meeting between lechon and fondue is one worth making.