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Jul 23, 2007 08:00 PM

Here's a good one: Suckling/Roasted Pig inside SF City???

Ok...after watching a re-run of No Reservations in Indonesia, Bourdain ate some Suckling/Roasted pig in that I have the major craves :)

Also, being Filipino, I have had the true whole entire roasted pig before with it's thin crispy (unbubbly skin) back in my homeland...and also the more generic Lechon served in typical filipino restaurants (with the meat attached to the bubbley skin, and chopped in squares). there ANY place that serves a good roasted/suckling/lechon pig in SF?!?!? It can be of any culture (Filipino, Hawaiian, Indonesian, Puerto Rican, Etc)...just as long as it's got the "crispy skin" and is of course, goood...and hopefully roasted whole X)

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  1. What no chinese? Do some window shopping around Chinatown or Richmond/Sunset area. If you get them just out of the oven it's heavenly.

    6 Replies
      1. re: fooddudeone

        Cheung Hing on Noriega St. at 30th Ave.
        Lam Hoa Thuan on Irving St. near 25th Ave.
        Wing Hing on San Bruno Ave.

        Cheung Hing Chinese Restaurant
        2339 Noriega St, San Francisco, CA 94122

        Lam Hoa Thuan
        2337 Irving St, San Francisco, CA 94122

        Wing Hing Restaurant
        2550 San Bruno Ave, San Francisco, CA 94134

        1. re: Nancy Berry

          Are these all chinese?

          Obiousley the first one is.

          Second one..vietnamese??


          Just curious. Are there any others? Any closer to the city? The SUnset is the last place I was expecting whole roasted pork to be, lol..i guess ya never know :)

          1. re: fooddudeone

            What do you mean by "the city?" The Sunset is in San Francisco -- it's just southwest of the park. "The City" is NOT just the tourist area northeast of Golden Gate Park.

            As to the places, they are all Chinese, although Lam Hoa Thuan also offers Vietnamese dishes -- the owners are Vietnamese of Chinese descent. Two of them are in the Sunset and one of them (Wing Hing) is in the Portola district, in the southeastern part of San Francisco.

            1. re: Nancy Berry

              I cant wait to try them, maybe tomorrow :)

              btw...have you had the pig at any of these places?

              If so, can you describe? (ie:bubbly skin/unbubbly, thin/thick skin, crispy/chewy, meat attached/not attached, roasted whole/or just part of the pig, spit/oven, seasoning description, sauce description, best out of the 3 in you opinion, etc.)

              thanks again

      2. Bourdain's Balinese Babi (Sorry, being Filipino, I can't resist the occasional obvious pun) looked fantastic, but I have no doubt that we have as good--if slightly different-- in Manila, Cebu, or Davao. I have 3 Manila phone numbers on speed dial that can provide lechons to make Bourdain weep. Unfortunately, those sources are currently on the wrong side of the Pacific and, like you, I am on a quest to find that elusive lechon worthy of my memories. I am, however, willing to travel anywhere between SF and SJ as I will be in desperate need of at least one lechon when the clan next meets in a couple of months.

        In the meantime, another Filipino has told me that Lech Go and Ongpin have good Filipino-style lechon, if you are willing to travel as far as South SF. I believe that whole pigs (or piglets) must ordered well in advance, though you may want to check if either of them sells lechon by the the pound. Can we agree that whichever one of us gets to try a proper lechon will post back about it?.

        2 Replies
        1. re: pilinut

          most definitely ill let you know.

          Ive only been living in this city for a lil more than a year, so I dont know too many filipino restaurants (the ones ive been too suck donkey).

          Ill give Lech Go and Ongpin a call :)

          1. re: fooddudeone

            I heartily reccomend Andrea's Market in Vallejo for lechon. They delivered to my house in Sebastopol a scrumptious lechon for my birthday last year. Bit of a schlep, but the skin was so crispy and the meat so tender. Two thumbs up in my book.

        2. I had a great experience a couple of weeks ago. I ordered two roast pigs from New Moon Restaurant in SF Chinatown for my father-in-law's 80th birthday and political rally. I asked that the pigs be chopped up. They were perfectly done in the Cantonese style, nice crispy skin, reformed into their porcine shape with festive red ear tassles. They were smaller and therefore more tender. One day, I'm going to ask them if the pigs can be seasoned like a Porchetta... The New Moon folks are very accommodating.

          New Moon Restaurant
          1247 Stockton St, San Francisco, CA 94133

          3 Replies
          1. re: Ericruo

            interesting indeed

            Do you know if they sell roast pig by individual meal or by the pound, instead of the entire pig?

            dont think I can finish a whole pig by myself :)

            1. re: fooddudeone

              I can't think of any place that sells Chinese Roast Pork that won't sell it to you by the piece or the pound. Its very interesting to watch some of the customers specify which piece from what part of the pig they want. There's lots of back and forth. I wish sometimes that I knew what they were seeking. To me, it's all good.

              1. re: Ericruo

                Here's my post on my favorite part of the roast pig (and an illustration), worth it to me to cruise the shops on Stockton street to see who has the best looking pig on the hanger and what part they're currently cutting.

          2. The Whole Beast dinner at Incanto. You need about 18 people to make it happen but it'll be the best roast suckling pip you've ever tasted. They hunt it the day before and put it on a spit and roast it all day for your group. Then they serve the whole pig in about 7 different courses. I could have done without the "nasty bits" course!

            1 Reply