Monday, September 25, 2017  
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Roasted Suckling Pig

The boss has mastered his skill in roasting the pig over charcoal after more than 20 years of practice. Our roasting of this suckling pig is quite different from others where their skin is more ‘rough’ due to the ‘bubbles’ that erupted during the roasting process and is known as the Cantonese Style. The skin of our pig is ‘smoother’ and is known as Teochew Style.

Most would jump on hearing the price for this pig but there are lots of regulars who appreciate this dish and are willing to spend $200 for this premium dish.


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