CYL had the fortunate experience of having roast suckling pig from two primo spots—Koi Palace and Cheung Hing in Millbrae—back-to-back. Pig from both places is excellent, but CYL gives a slight nod in favor of Cheung Hing’s. “Cheung Hing’s pig had exquisitely crispy skin (and slightly more depth).” It had a much more intense flavor, too, from seasonings rubbed directly into the meat. The sample from Cheung Hing was thicker and meatier than Koi Palace’s; it probably came from forward of the rib cage, in the boneless region, while Koi Palace’s was probably sliced from above the rib region.
Cheung Hing’s pig is a little tough to get, though. It’s only available early on the weekends. It comes out of the oven at about 10:30 in the morning, and it’s usually gone sometime in the afternoon.
Yes it is worth getting up early on a weekend for good roast pig.
Cheung Hing Restaurant [Peninsula]
245 El Camino Real, Millbrae
Koi Palace [Peninsula]
In Serramonte Plaza, 365 Gellert Boulevard, Daly City
Board Link: Roast Suckling Pig