Roast Suckling Pig
Had the fortunate experience to savoir roast suckling pig at Koi Palace and at the Cheung Hing Restaurant in Millbrae by comparison. Was at Koi Palace couple of weeks ago and then was at Cheung Hing for roast duck and Empress Chicken when I spied the sign on the wall, in Chinese, saying “today’s special, roast suckling pig, $11.50/lb.” What the sign doesn’t specify, and, is the catch, is that roast suckling pig is only available early on the weekends, both Saturday and Sunday. The pig comes out of the oven at about 10:30 am in the morning and it generally sells out briskly since demand is such that comes time in the afternoon, there is usually no more. If you do get there at 10:30, you beat the Kitchen and Fook Yuen dim sum crowds on either side for available street parking. In the short time I was there this morning at 10:20, almost half the pig was gone already, that fast!
The photos show the Koi Palace serving of pig versus the piece of suckling pig that I bought at Cheung Hing and took home to slice up this morning. As it often turns out, the 1 lb chunk I asked for (and I spoke the dialect, to no avail) grew into 1 1/2 lbs, only a mere 50% overshoot! It, by coincidence, turned out to equate in cost when compared to our Koi Palace dish ($15), coming to $16.33 with tax.
Pig from both places is excellent, but if I had to choose between the two, I’d give an edge in favor of Cheung Hing’s. Cheung Hing’s pig had exquisitely crispy skin (and slightly more depth), the section was thicker, more meaty (came forward of the rib cage, boneless; suspect Koi Palace’s was probably sliced above the rib region) and had much more intense flavor by the seasoning rubbed into the meat underneath.