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This was the best suckling pig I've had over the past few years. The skin was very crispy, yet light, and the flavour of the pig was clean, across all three ways Yan had served this classic Cantonese delicacy.
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First way of eating this (swipe for second pic) - crispy skin is served with house-made pancake, plum sauce, cucumber stick, and spring onions. This is reminiscent of another of Yan's signature - their peking duck. The soft housemade pancake helps balance the sweetness of the sauces, but the crisp of the skin remains distinctive with every bite.
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The second and third way of having this is shown in the 3rd photo. We have Suckling Pig Carved Shoulder, 乳猪斩件边腿肉, which has a mix of both skin and flesh, and Oven-baked Pig Fillet with Lemongrass, 香茅翻烧猪背肉, where tender pork fillet is marinated with barbecue sauce, then baked with lemongrass for 15 minutes at 280 degrees celsius. So while the flesh is usually neglected in favour of the skin, Yan has given the flesh due culinary justice as well.
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Besides having this as ala carte at $288++, it is also inclusive in their CNY set menu at $178++ or $278++ per pax, minimum 8 pax. There are also other CNY set menu that doesn't include this suckling pig, starting at $128++ person.
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