Boneless stuffed suckling pig from heaven (well, actually Hong Kong)

Posted on October 18, 2010 by Aun

I really don’t come to Hong Kong often enough. But when I do, I make sure I get a few trusted foodie friends to take me out for good local grub. Most recently, I had the great pleasure of tasting what might very well be the best version of Chinese roasted suckling pig I have ever had. I had relegated the choice of restaurant and what we would eat to my good friend Amy, whom some of you may remember from a very popular guest post she contributed to this site some time back.

Amy in turn consulted one of her very good friends, Peter, the greatly-respected blogger behind Diary of a Growing  Boy. They jointly decided that my gorgeous wife S and I should try what Peter (very rightly) believes is one of the best pig dishes in Hong Kong.

Neither S nor I had ever eaten at the Kimberly Chinese Restaurant in the Kimberly Hotel before. And when we stepped into the rather aged and fading lobby of this Kowloon property, I have to say that we did get a little nervous. The restaurant itself is not going to be winning any design awards either. It’s your typical old-school Chinese hotel restaurant. But the food… the food is something else entirely.

Amy and Peter kept the menu really simple. Fried fish skin, a plate of chopped up braised then chilled pork trotter, some fresh vegetables, and the two stars of the show: an ox bone and collagen soup and the Kimberly’s much-lauded suckling pig. The soup was lovely. Rich, delicious, and filled with goodness.

But the pig is what I am going to be dreaming about for months to come. I have never had a suckling pig the way that the Kimberly does it. But now that I have, no other style is going to be good enough. The chefs here debone a 30 day old piglet, then stuff it with glutinous rice. The pig is then rolled tightly and roasted slowly in order to give the skin a gorgeously crisp texture while also carefully cooking the rice.

When the pig is served, a waitress chops off the head–which is whisked away to be chopped up and then re-served–and then cuts the body up into slices. The crisp skin forms an outer ring, nestling tender meat and a large portion of perfectly seasoned rice. It’s fabulous as it is but even better with either sweet sauce, mustard or XO.

This pig was, simply, something really special. I can’t thank Amy and Peter enough for introducing us to this delicacy. It’s a dish I plan on having many more times, on return visits to Hong Kong.

Kimberly Chinese Restaurant
Kimberly Hotel
28 Kimberly Road
Tsimshatui, Kowloon, Hong Kong
Tel +852 2369 8212

Please note that you will have to pre-order the pig and pay a deposit if you want it.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

What Others Are Saying

  1. hannah gan October 18, 2010 at 8:52 pm

    thanks for sharing….will surely try this on my next trip to hk. looks really yummy!

  2. Emy October 18, 2010 at 9:13 pm

    Thanks for sharing! I am going to HK next week so hopefully I get to try it.

    Would it cost me an arm and leg? Can 3 adults finish this piglet?

  3. Belinda @zomppa October 18, 2010 at 9:15 pm

    I don’t think you realize how jealous I am right now. What a dish!!

  4. Kevin Cox October 18, 2010 at 9:19 pm

    Okay, so I’m off to HK in a couple of weeks to celebrate the big 5 — er — 30th… birthday and I have been thinking about the right place to eat. Thanks to CH, I think I now have it. What better way to usher in the second half –er — I mean second third — of one’s life than with a crispy, baby pig stuffed with glutinous rice?? I mean, c’mon! It doesn’t get any better than that!! And with a start like this, how bad can this new phase in my life be, anyway??

  5. Mzungu October 18, 2010 at 10:16 pm

    Who would have thought, in such a worn and weathered hotel you’d find top quality food. Well just goes to show you can never judge a book by its cover.

  6. Chubby Hubby October 18, 2010 at 11:29 pm

    Emy, it will run you around HKD500 for the pig. They cut it into 12 slices so it is a bit much for just 3 people…unless you are very big eaters. We found it perfect for 6 of us.

  7. Peech October 18, 2010 at 11:33 pm

    The pig costs around USD 80. It will yield around 14 portions or so. Two portion would take up a nice chunk of one’s stomach space…

    CH, I’m glad you liked it!

  8. Going With My Gut October 19, 2010 at 3:52 am

    A lovely find indeed. Thanks for sharing

  9. Paul Cypert October 19, 2010 at 3:52 pm

    Have a booking to try it on Saturday! :)

  10. Carolyn October 20, 2010 at 3:34 am

    bummed! just came back from 2 months in HK and didn’t get to try that. MUST next time..

  11. LimeCake October 20, 2010 at 6:09 pm

    whoa what is this dish? i’ve never seen or heard of it before. heck, it looks darn good!

  12. Sam Rice October 22, 2010 at 8:23 am

    This looks really tempting! Although the doctor is prohibiting me to eat pork, I will still definitely have a crunch with this one! Besides, it is from heaven anyways! LOL. Thanks for sharing the experience!

  13. Paul Byron Downs October 22, 2010 at 10:36 pm

    The pork sounds interesting. Almost looks like a pate to me.


  14. Dan October 25, 2010 at 2:48 am

    looks delicious, great post!

  15. Jared October 27, 2010 at 2:01 am

    Some of the best place for food are in places where you least expect it. Great find, I will add this to my list of places to try. Thanks.

  16. Kruzon October 28, 2010 at 3:18 pm

    The poroper name for a suckling pig is “weiner”. They have to be tender as they are under 6 weeks old and not much fat either.

  17. Tracy October 29, 2010 at 4:32 pm

    This looks so mouth-watering, what a lovely treat!

  18. foodbin November 3, 2010 at 1:09 pm

    kruzon-it is “weaner”

  19. Raymund November 9, 2010 at 5:34 pm

    That is heavenly specially the suckling pig, food in Hong Kong is irresistable. Thanks for sharing this one out


  20. stewart alves December 9, 2010 at 8:12 pm

    Can anyone please help me with a recipe for a dish i only ever found in the far east – Singapore actually…not Hong Kong. It had a name something like Nazzi Gorring (sure that spelling is way wrong) and was fried rice based topped with prawns plus many other ingredients. i was only 18 when I last saw it 9 a ling time ago) but can still remember how yummy it was with a fried egg on top!!

  21. veronica March 22, 2011 at 7:37 am

    I had the same dish when I was in Hong Kong! I recapped the whole delicious experience:

    I’ll have to try the Kimberly Hotel and compare next time I’m there.

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