Trivia:
Liam's Lomi House began in 2007 in Lipa City as a small kubo (nipa hut) with only a few tables. It was founded by Francis and Corrine Yuson, who were inspired by their love for Batangas-style lomi when they were still college students. With limited allowance, lomi became one of their favorite affordable meals, eventually inspiring them to start their own restaurant.
Over the years, the business grew from that humble beginning into one of the best-known lomi restaurants in Batangas. Its success has been attributed to:
A rich, thick broth that's flavorful even before adding condiments.
Firm, chewy egg noodles.
Generous toppings, including pork, liver, kikiam, meatballs, and other add-ons.
Consistent service and a spacious restaurant that attracts both locals and tourists.
Liam's Lomi House has also earned recognition by becoming a multiple-time champion of the Lipa Lomi Festival, helping establish its reputation as one of the city's signature lomi destinations.
Today, it's one of the most popular stops for visitors looking to experience authentic Batangas lomi. While many travelers praise its quality and accessibility, opinions among locals are mixed, with some preferring smaller neighborhood lomi houses—reflecting the strong lomi culture and healthy competition in Lipa.
In short, Liam's Lomi House's journey is one of passion, humble beginnings, steady growth, and becoming an iconic name in Batangas cuisine.
