Look at this glistening piece of crispy skin.. You could almost imagine the wonderful crackling sound in your mouth with this Park Royal's Whole "Pi Pa" Suckling Pig with Minced Black Garlic and Pineapple Sauce ! Feast yourself with these and other suckling pigs with the annual "大鸿乳猪宴” exclusively available only at Park Royal at Kitchener Road. Bring your parents along and watch them say "乖孩子" as they savour the delicacy. If you are an UOB cardholder, you can enjoy the feast at 20% off the promotional set menu! #4evilbeans #ParkRoyalOnKitchenerRoad #sucklingpig

A photo posted by Joey Ching How (@evilbean) on Jun 22, 2015 at 2:20am PDT

There are 2 main differences between this "Pi Pa" rendition and the Fermented Bean Curd rendition: 

1. The fermented bean curd rendition consists of only the skin, while the "Pi Pa" rendition is sliced to have both the skin and a layer of the meat and tendons. 

2. The sauces are different. The "Pi Pa' comes with a Minced Black Garlic and Pineapple sauce, which I thought was very interesting.

I preferred the "Pi Pa" rendition more as it is more satisfying to chew on both the skin and the meat. The garlic and pineapple sauce also helps in reducing the greasiness, which makes the dish much more refreshing and addictive! Another interesting thing about this is that the "Pi Pa' suckling pig is served with Garlic breads instead of the usual white buns!


The garlic flavour is very mild, but is distinct enough for you to taste the difference. You must admit that the chefs (Chef Zheng Guang Liang and Chef Leung Wing Chung) are super creative with their creations!