





Mine was suckling pig on rice, on the side a dish of sweet dipping sauce. How splendid are these pieces of suckling pig? Shiny, crackling skin and the fragrant bone-in meat has been roasted to perfection. Hers was a combo of classic barbecue pork and crispy roasted pork, with a beautiful delicious yellow mustard sauce. The siu mei at this place has been flavoured with traces of Chinese rose cooking wine. Portion was huge and price was unbeatable. Soups/ drinks are included, oldies like us went for the soups for sure! Today it’s carrots and dried bak choy soup with chicken feet, that’s genuinely soul warming on a cold and rainy April day.




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