My second favorite suckling pig

It's been a few months since my last visit to Fook Lam Moon (福臨門), and certainly a long time since I last tasted their famous roast suckling pig - my second favorite pig in Hong Kong.  In fact I last had it over 2 years ago!  I must say I've been kinda missing it…  So I was very happy when Mr. and Mrs. Tigger invited me to dinner, since I know what Tigger likes…

Roast suckling pig (脆皮乳豬) - believe me you, this is an amazing pig.  All of us were hungry and dug in immediately.

The crackling was as amazing as I remembered.  Ultra-thin, stiff and crispy…

…which looks even better from this angle…

In addition to the crackling, I took down a few baby ribs and one of the front legs.  I still think the legs are a little over-roasted these days. No need for all that carbon.

Deep-fried frogs' legs (椒鹽田雞腿) is always on the table when Mrs. Tigger is here, and they're not bad.

Century eggs and pickled ginger (皮蛋酸薑) weren't bad.  There was a ton of ginger to go with the eggs...

Winter melon soup (冬瓜盅) - very refreshing and cooling for the summer, even though a hot bowl of soup in the summer tends to get one's physical temperature up… at least temporarily.  Love that big chunk of winter melon, although the frog's legs, duck and other goodies were nice, too.

Stir-fried garoupa fillets (油泡石斑球) - not bad, and the choy sum (菜心) was nice.

Braised pomelo skin with shrimp roe (蝦籽炆柚皮) - for a long time I used to complain about the quality of this dish here, how it just got bland.  Well I think they finally decided to add a little more shrimp roe, so the dish has gotten a little tastier.  I still think the version from Tim's Kitchen (桃花源) is the best in town.

Braised tofu with mushrooms and choy sum (紅燒豆腐)

Fried rice with conpoy, crab meat and egg white (瑤柱蟹肉蛋白炒飯) - pretty stuffed by now, but just couldn't resist having a little of this delicious flied lice…

Really happy to be back, and already missing that delicious piggy… Next visit will have to be dim sum for lunch!