The restaurant itself was nothing spectacular - just another Chinese restaurant inside a rather unremarkable hotel situated a little away from the main street. It may not be fancy or special, but we received wonderful service from the cheerful manager who was particularly cordial and helpful. The other waitstaff don't speak or understand much English, and we were so grateful for my dad's linguistic ability in Cantonese (and several other Chinese dialects).
The restaurant's specialty is the Suckling Pig Stuffed with Sticky Rice, which requires advance booking and a deposit payment at least one day prior. And it is quite special - the suckling pig was deboned with innards removed, stuffed with glutinous rice and then slow-roasted to a perfect crisp. This dish was incredibly rich and definitely not for those on low-fat diets. Even the glutinous rice was heavy, having absorbed some of the fatty porcine juices. One slice was almost too much for me!
We also ordered half a Roast Goose, which was fabulous. More meat, less fat and more flavourful than the more readily available duck.
The manager recommended the Grouper, which was prepared two ways: the flesh fried with garlic, and the fins and tail fried then braised in a claypot. I loved both, but the braised fins and tail proved a little too challenging for Rob and his family, and my dad and I had the whole claypot to ourselves.
Grouper with garlic - the best way to enjoy fish! Zak loved the steamed broccoli:
The braised fins and tail were delicious!
It was a good dinner, but we had a lot of the suckling pig left over, which we took home with us and the three of us ate it over the following two days. I would love to go back to this restaurant to try out other dishes.