Chinese New Year- trip and eats


How’s that suckling pig? We always want to find a great one without breaking a bank.


Suckling pig was good. Tho it seemed a bit scrawny to me, not enough meat and fat. I know it’s only a few days old, but I’ve had pigs of this size that had a more substantial build of fat and lean.

Of course, my perception may have skewed negative because I’d polished off a lb of teenage pig a couple of hours prior. Gluttony has its drawbacks.


Our company CNY banquet is Friday. Held at Lei Garden Elements a few previous times, most likely again this year. Suckling pig is always one of the courses, and is outstanding.

If you’re looking, I suggest Lei Garden.

Last year at Lei Garden:


Wow, multiple pig dishes hours apart! You are living large my friend. I’m definitely jealous. Do they serve it hot or is it more room temp? I’m a fan of some crispy pig skin with some decent fat in it.

@naf thanks. I thought so. I believe most of the sought after ones thrive in colder water.


Seems mostly room temperature service, from what I can recall. Hong Kong is hog heaven for a Pork lover.

Walked by this big boy yesterday. Hanging and chilling with his goose friends.

Unbelievably, we had a few pieces of suckling pig in a doggie bag from last night. About to rise and shine and have some pork for breakfast. Life IS good. :slight_smile:


Nice pic! How do you get all these cool photos and angles? Do you just ask them if you can snap some pics from inside the kitchen?


The door was open to the street. Saw the porker and snapped some shots.

It’s 8:48 am and already eating roast pig for breakfast. Gonna be another brutal eating day.


Oh man. Sounds great. Please get us some more meat in styrofoam container pics! Street food rules :smile: sounds like pork mania there.


Here ya’ go. Wall o’ meat:

Roast pork from above fine dining establishment:

Squabble Squabble:

Roast duck. Note the skin on the birds, perfect mahogany hue and crispness. If your roasties aren’t perfect, ur out of business. Quick.

(Peter) #30

Preparation for the CNY reunion feast, I’m sure. Whole roasted pigs are used as offerings to the Heavenly Jade Emperor (Chinese: 天公). The pigs will then be chopped up into smaller pieces for distribution to family and friends.

I saw a whole roasted one at my local market yesterday morning:

There are also small suckling pigs, caramelised and barbecued, at another shop a few doors away. These are usually bought as gifts during the CNY season.


That looks awesome! Have a dish on me today lol.

@klyeoh how much do those suckling pigs cost? They look delicious and I’m curious.

(Peter) #32

They cost MYR100 (less than US$25) each. Tastes like sweet jerky.


That seems like a good price! Is that a hearty meal for one person? It appears to be. I really need to get to hk. It seems like a fun food destination. Around my area they serve some suckling pig but it is always served chopped and not presented “whole” like they do over there. Nice pics as usual! Are they cooked over wood?

The skin looks great. Nice color!


BTW, Klyeoh is in Malaysia now, I think in Penang, am I right? Note that price in Malaysia is cheaper than in Hong Kong.


For jerky suckling pigs, I’m not sure I have seen those in HK. I love pork jerky already. Peter, can you find this the whole year round? or only in Chinese new year?


I come across this, just in case you are interested. (Your wife can read Chinese right?)


My wife translated. Interesting article. Got another week to try the range of Porky Goodness.

We are finally kind of adjusted to the time diff, slept in and got a late start. Tossed around the idea of ferrying to Cheung Chau Island for more seafood. But the forecast of rain and our lethargy postponed this excursion for another day.

Instead, we strolled from our Tsim Sha Tsui hotel to the Yau Ma Tei area, a leisurely 45 minute walk. Finally decided on Ho Ho Restaurant, a very decent hole in wall that is on our short rotation list.

They do a very good Bo Jai Fon (clay pot rice), but I needed some comfort food. I had a chunk of steamed fish. Plain steamed topped with pickled mustard.

My partner had chicken with Shitake.

Very simple, but comforting with the fresh white rice. Complimentary Soup Du Jour was chicken paws and pork bone soup. Works for me.

Plate of Ong Choy rounds out the meal.

(Peter) #37

Pork jerky’s a year-round thing. The whole suckling pig given the same treatment: not so, only appears during CNY period.

In Singapore, the most popular brand is Lim Chee Guan, where 4-hour queues form each day at least 2 weeks before CNY. This was what I saw last week when I was back in Singapore - the queue stretched around the block.

Most Singaporeans swore Lim Chee Guan’s version is superior to those from other leading brands, including previous numero uno, Bee Cheng Hiang (which has branches in HK), but whose outlet a few yards away from Lim Chee Guan looked deserted in comparison.


I’ve only tried Bee Cheng Hiang’s jerky, the supreme pork one (only available en vrac in shop), moist and fat was really good already, now I can’t imagine Lim Chee Guan… :pig: :yum: :innocent:


Man this thread is great. So what’s on the menu today? @Google_Gourmet. I think lunch time is coming up for you soon


Ready for a good lunch. Good start.

Food coming. :wink: