This place is supposed to be one of the oldest Chinese restaurants in Singapore (52 Upper Cross Street, 6449-5030), and apparently they are known for their suckling pig, which they brought out tonight, head and all. And sure, it was good, with a super thin and crispy skin dipped into a mildly sweet sauce. But I was surprised to find that the ear was so difficult to eat.
And I'm not quite sure what they did with the rest of the pig after we finished with the skin...did the remaining meat get mixed in with the noodles? They charged an extra S$10 (US$8) for some kind of chopping service. Otherwise, the seafood here was surprisingly fresh (and pricey), even if the venue itself was pretty beat up.
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