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Hi,

I talked to CrazyC just now. She is delighted to make it to the table!

Regards,

Looks like Pucca is in.

I would appreciate those moving from wait list to attendee drop me a PM or post in the the thread letting me know they are still able to attend the Saturday Sun Wah Baby Pig Roast.

Thanks,
Gary

If another last minute spot does open, it's all dicksond's. I've made other plans. Happy Porking to all!

It appears there was a yet unnamed cancellation, she called Sun Wah, so Dickson's +1 is in.

See you all there.

hello everyone!

i sincerely hope that everyone enjoyed the feast. (i was told by quite a few of you already that it was excellent ) as with every experience, we always a learn a few things and i'm glad to say this time was no exception. my dad, my brother, and i are exceptionally pleased with our chefs for the excellent cooking tonight. i personally am quite proud of mike for the hard work he put in this afternoon to do not only the feast pig, but also the one before. he did two back to back. very proud. the pig tonight was at about b-. not quite A, but that's something to strive for. i do want to put up a notice here, in case not everyone heard me. the chicken you had today must be pre-ordered, with at least a 6 hour advanced notice. also, we have free range chickens now, so if you would like free range chicken in any style, just give us a little bit of notice. six is enough, day in advance is preferable. again, thanks for coming. i had a great time with you guys (as usual). it's really fun to do this fixed menu type stuff with you guys. i can see what works and what doesn't. it's great! anyway, if i don't see some of you, have a great independence day. see you all again soon!

quack quack! actually, i must oink oink today, to mark the occasion. so, oink oink!
kelly

It's amazing to me that the main dish at what I thought was quite possibly the best meal I've ever had at Sun Wah was rated only a B- by one of the people who prepared it. Nonetheless, I want to thank the Cheng family for their hard work and the fantastic food they served us.

The pig and much of the rest of the menu was simply out of this world. We finished our meal at around 6 pm and I was so stuffed that even now, more than 8 hours later, I'm still full. Of course, the company and conversation were also outstanding, as usual. I'll let some of the others fill in the details about what we ate and how it was prepared. For now, though, here's a photo recap . . .


The event began on the sidewalk in front the restaurant, with the Cheng family hard at work. Here, Kelly explains some of the details about the pig.



A closer look at our meal, in progress.



The menu



Duck and wintermelon soup



Soup bowls



Stuffed Tofu



Dinner, before carving



The pig is systematically disassembled



As the pig was being carved, there was a blur in front of my camera . . .



. . . which I was able to identify

While the carving was being completed, another dish was served . . .


Beef & Cockles Casserole



This pork was juicy and flavorful with an exceptionally satisfying crispy skin.



Stir-Fried White Water Spinach



Citrus Fried Chicken



Sticky Rice



Pork Belly



Happy LTH'ers



Still more happy LTH'ers

=R=

Ooh, the pictures of that pig being hacked up almost make me want to cry! All that beautiful crispy skin - I'm positively green with envy....

Thanks to the Cheng family are certainly in order, the Baby Pig Roast was the second time in a week I have been to Sun Wah for incredible full flavored well thought out interesting and delicious multi course meals for the (pre set) price of $20. An astounding value in a city packed with mediocre restaurants offering $17 appetizers and $35 entrees.


Mr. Cheng



The baby pig paparazzi were out in force.

CrazyC going in for a glamor shot



Baby Pig was delicious, full flavored pig flesh with just a bit of chew achieving the perfect "sesame seed" finish Kelly so lovingly described in her street side talk.

Kelly Cheng



Particularly delicious were hydroponically grown Water Spinach (Ong Choy) prepared with fermented tofu (Fu Ye) and the special Fried Chicken which was marinated prior to frying. The chicken had a bit of citrus zip providing flavor counterpoint. I really loved the chicken, which, as was mentioned, requires at least 6 hours advance notice.

Fried Chicken



Sticky rice was a high point, bits of Chinese ham, dried shrimp and veg. It reminded me of the dim sum wrapped steamed lotus leaves, though more toothsome and flavorful. If this was a regular menu item it would be in my Sun Wah standard order.

Sticky Rice



A lovely way to spend a Saturday afternoon, great food, friends and terrific conversation.

Enjoy,
Gary

I am so sorry I had to miss that gorgeous feast -- but so glad my cancellation came in timely (I'm the anonymous woman who called the restaurant) -- so someone could enjoy the epicurean panoply photographed above.

What a lovely first LTH event this was for me (and my husband and son). The food as everyone can see in the pictures was superb, the presentation and graciousness from the Chengs terrific, and the welcome from LTHers warm. I was impressed with the hard work and dedication to get the roast pig just right. The fried chicken was amazingly juicy and flavorful, and the stuffed tofu, water spinach, and beef and cockle casserole were also delicious.

Thanks to GWiv and Kelly and her family for a great event.

EvA

Wow I am still blown away by that pig.

Kelly, that meal was great. Thanks to all for setting it up, but particularly Kelly, the Chengs and Gary.

We spent a little time discussing which dishes were the best at our table. For me, it was the perfect, crispy-skinned pig with that nice little layer of fat. The Bride was in love with the Beef with cockles which was delectable. Others at our table, poor misguided souls, felt that the crispy chicken was the zenith - sure it was very, very good, but it did not have the texture of that crispy skin, the rich mouth feel and flavor of the fat....

Lost in that were the more subtle pleasures and understated flavors of the soups - the duck was rich, light and pure, and the winter melon soup was a standout. In fact, I could go on about each and every course, but others have said it quite well.

Just delightful.

Thanks again.

It turned out incredibly lucky that I bowed out as airline snafus kept me and Denise busy till midnight.

Not to be cheated, I took the kids there the night before and we had the water spincah, the steamed fish filet and the Beijing Duck special. Everything was good even if the girls were not thrilled with the greasy (to them) duck. The duck fried rice was astounding, like Gary if it was on the menu it would be part of my standard order.

From the bottom of my heart, or stomach or tastebuds, thank you to those who could not make it so that I could attend. I have to unsubscribe from this topic now b/c each time I get the new post notification, fond, delicious memories rush back to me, and it's just too distracting.

For me, the pork was the highlight of the meal - it was one of those things that made me love it as more time has passed since eating it. The skin was so beautifully crisp, and I really did not find it that fatty. I also really enjoyed the stuffed tofu, sticky rice (very good alternative to my mom's), and fried chicken (very juicy and tender, even the white meat!). If there is another LTH event w/an experimental menu, I will not wait so long to RSVP!

Thanks to Gary, Kelly, and the Chengs for a delicious and well-thought out meal.

What I loved about the pig (and was amazed by) was that even at the end of the meal, after it had been sitting around for quite some time, the skin was just as crispy as it was at the start of the meal. It's impressive to encounter such a wonderful and well-executed technique.

=R=

Duck fried rice (albiet from their regualr BBQ duck; rather than the Peking version) is on the regular menu, so feel free to add it to your order any time.

Gary - Thank you for coordinating this meal. I feel lucky to have obtained a spot!
Kelly and family - Thanks for your hard work - the meal was absolutely delicious and I really appreciated learning about the different cooking techniques utilized.

The pig skin was perfectly crisped and acquired a beatiful "sesame" appearance. The ratio of crisp skin to thin layer of pork fat provided, in my opinion, great contrasts of textures and flavors. The chicken, however, was superlative!!!I am thrilled that I can, with six hours notice, eat it again and again and again!

Jyoti

This post is so inspirational! I have a few questions for the organizers since I'd really like to replicate this idea, How long does Sun Wah need a heads up for the baby pig roast and who is the appropriate person to speak with for the menu? Did LTHforum plan the menu with Sun Wah or was it already part of the Sun Wah baby pig dinner?

Hi,

The best person to talk to is Kelly at Sun Wah. While he have stuff we want, Kelly often proposes some great additions to the menu.

If Kelly is not available, then ask for her sister Laura. However they really prefer everything worked through Kelly.

Regards,