Tag Archives: suckling pig

Green Garden Village

I recently went to Green Garden Village with a group of 12 people for a massive “Friendsgiving” dinner. This was a big meal so I’ll get right down to what we tried.

1) Whole Suckling Pig

This needs to be ordered in advance, so make sure you call ahead. It was delicious. They serve the crispy skin with the meat still attached in about 15 bao buns, and then a platter is filled of the rest of the pork.

I’d say if you just ordered this with a veggie and a noodle or rice dish, you’d be good for 4 or 5 people.

2) Grouper Three Ways

These were all light but really flavorful:

A) We had the fish filleted and steamed with scallions and ginger near the end of dinner.

B) The head and bones were used to make a milky-white fish broth that was served at the beginning of dinner (I didn’t take a photo of it).

C) This plate of grouper and cabbage is what was used in the soup (aside from the fish head and bones), along with tofu and Chinese mustard greens. They just strained it and served it on the side with the soup.

3) Alaskan King Crab Three Ways

These massive crabs are pricey, but they will serve it a few ways for you if you so choose:

A) Steamed w/ Garlic Over Ho Fun:

This was my favorite preparation. The ho fun noodles were awesome, and the garlic was just the right kind.of flavor to really make you appreciate the sweetness of the crab.

B) Fried Crab w/ Salted Duck Yolks:

Not sure why the shells get battered and fried, but I’ve certainly seen this before. The salted duck yolk was nice though.

C) Crab Brain Fried Rice:

This rice was delicious. Anything that isn’t large crab meat gets fried up and mixed into it.

4) Stir-Fried Fresh Eel

I’m not a huge fan of eel but this was nice.

5) House Special Stir Fry (mixed seafood with sugar snap peas)

This dish contained a lot of interesting stuff in it.

6) Mixed Mushrooms w/ Japanese Tofu

Whatever Japanese tofu is, I love it. Crispy outside and creamy custard-like interior. Awesome mix of mushrooms too. Wow. I liked the fucking tofu dish.

7) Peking Pork Chops

I wasn’t crazy about this one. Not the best chops, dogged up breading and the sauce was too sweet.

8) Sauteed Snow Pea Sprouts

Mandatory greens. These could’ve used a bit more pan heat and some more garlic flavor (no photo).

9) Crispy Garlic Chicken (half order)

This was delicious. I also appreciated that it wasn’t hacked into shitty, difficult-to-eat, bone-in bits and pieces, as often happens with Chinese poultry preparations.

10) Rack of Lamb (double order)

These were deliciously spicy, super tender and perfectly cooked inside. I was very happy with these.

Definitely give this place a shot. I think I like this a little place better than Wu’s Wonton King [link].

GREEN GARDEN VILLAGE
216 Grand Street
New York, NY 10013

Wu’s Wonton King

My wife and I came here with a big group of foodie friends for a pre-Thanksgiving blowout. We ate a shitload of dishes, but the stars of the show were these two:

That’s right: a crispy skin suckling pig, and a 9lb king crab. Here’s some video of that pig being carved up for us, table side:

Those buns were amazing but the pork meat itself was the best I’ve ever had in terms of suckling pig. The flavors penetrated deep into the flesh of the meat. And if one pork dish wasn’t enough, we also fried this one as well:

The crab was prepared three ways: steamed, fried and in a steamed egg porridge:

We ate two kinds of clams:

We even ordered a steak. This was no good though. I tried one slice of this breaded t-bone and it was too tough for me to even finish half. 2/10. I left two points on the table because the sauce was interesting at least, and the broccoli was good with it.

All the other dishes were excellent though, including this chicken:

And this fluke:

Yes, we did eat some greenery:

And of course wontons, as per the name of the restaurant, in soup form:

There was even dessert that we somehow managed to eat: mango flan/jelly and a warm pumpkin soup that was reminiscent of Indian desserts:

I definitely recommend this joint. This was the best large format pig I’ve had to date. It runs $168 and you need to order a day or two in advance. It would probably feed five or six people if you ate just that and some veggies on the side. As for the crab? Skip it. It was delicious as fuck, but that shit runs $50 a pound.

WU’S WONTON KING
165 E Broadway
New York, NY 10002

DBGB Whole Beast Feast: Pig

NOTE: THIS PLACE IS NOW CLOSED

Many of you know that I’ve talked about Tabelog in the past, a Japanese food review website that recently launched here in the US. They approached me about helping them to attract new users to the website, so I co-planned and co-hosted a whole beast feast with them at DBGB, where we and a crew of hungry food writers and photographers tore into a delicious suckling pig like a bunch of ravenous carnivores!

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This pig, which is sort of like a giant pinwheel or sausage full of various pork cuts, feeds up to 12 guests and comes with salad, grilled flatbread, veggies, pork rinds and Baked Alaska for dessert.

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At $575, this is a pretty good value, and you can throw in unlimited select beers and wine for just $30 more per person.

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The pig is plated really beautifully when it comes out to the table.

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From those shots you can really see the “pinwheel” or sausage thing that I was talking about. It isn’t just a roast pig like you might see at a Flip joint. The meat was really tasty, and consists of all parts of the animal, just packaged and presented in a different way from a standard pig roast. The only downside, for me, was that the skin was not crispy. That’s the best part about roasting pigs!

In any case, I got a bunch of incredible shots of this handsome bastard’s face.

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I even managed to convince some of the dinner guests to pose with the pig’s head. Here’s Doug:

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Jesse (@scrumphsus):

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Jeremy (@NYCFoodFOMO):

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Jay (@TheDishelinGuide):

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And Yuka (@TabelogUS):

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My boy Ben (@StuffBenEats) was a bit shy and didn’t pose with the pig. Oh well. Next time. I certainly posed with it! This shot was taken by Jay from The Dishelin Guide:

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And here’s a shot of me getting ready to dig into the nasty bits like the brain, the face meat and the nose, taken by Jesse of Scrumphsus:

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If you’ve got a big group and you’re into this kind of “Carcass Club” dining like I am, then I think you should add this to your list of potentials. It isn’t the best roast pig that I’ve had, but it certainly was pretty tasty and made for a fun night.

DBGB
299 Bowery
New York, NY 10003

Drums of the Pacific Luau

Drums of the Pacific Luau

The Hyatt in Kaanapali puts on a great show via Tihati Productions. This was a double whammy for my two big hobbies, other than writing: photography and eating.

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Dinner at the luau consisted of the following menu:

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As you can see, if you look closely, it says “Huli Huli Chicken!” I was really fucking excited for this, almost as much as the imu pit pork… but my boo-hooing started again when the sign at the buffet actually said teriyaki chicken. They must have went with teriyaki instead of Huli Huli that night. Oh well. I guess I’ll just have to make it myself.

We started with a shitload of all-you-can-drink items. Blue Hawaiians, Mai Tais, Beer, Pina Coladas, etc.

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Anyway, the performers had a nice little ceremony where they unearthed the pig from the imu pit. This is called kalua pork. The pig is roasted whole in a shallow pit in the ground. The pig is wrapped in banana leaves to keep in the moisture (steamed), and flavored with Hawaiian salts and spices. Since it is cooked directly on hot lava rock and charcoal, there is a really nice smoke flavor to the pig when it’s all done.

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I don’t think, however, that the pulled pork we had from the buffet line was from the same pig that was unearthed in the ceremony. First, it was ready too quickly (most of the buffet was already set up and covered prior to our arrival as well). Second, there was no skin or hot drippy fat to be seen. Most of the meat was on the dry side, though it did have a lot of flavor.

Here’s the buffet line:

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Here’s my plate, locked and loaded:

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The ahi poke was much better here than in Hana, by the way.

Dessert was pretty nice here too. There was macadamia nut fudge brownies, macadamia nut chocolate mousse, coconut custard, bread pudding, and pineapple upside down cake. All of it was really nicely done.

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The luau show itself was really fun and entertaining. Check out some of the pics below. There was even some crazy fire knife dancing!

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