Roasted Pork Belly, Crispy Roast Duck, BBQ Pork - A Hong Kong BBQ Journey. [BONUS: Amazing Crackling Roasted Suckling Pig!] - Ruby BBQ, Ho Kee, Hop Woo, Sam Woo, New Duong Son BBQ, Lien Hoa BBQ, Noodle Boy, Monterey Palace [Thoughts + Pics]

Yup. I was gonna say that until I saw your reply.


Pork belly and preserved veg…that is very much a Grandma dish and best eaten at Grandmas House with plenty of rice! Most Canto or Taiwanese grandmas can make a kick ass version! Don’t pass up on a chance to eat

I bet Sea Harbour or Seafood Palace does a good version.


is there a specific reason you expect the duck skin to always be crispy?

Hi @blimpbinge,

Just wishful thinking. :wink: I remember eating an excellent version in Hong Kong (with crisped skin). Hearing our FTC veterans like @ipsedixit and others talk about versions they’ve had in Asia with crisped skin just makes me wish we had that here (but they explained the reason why it doesn’t exist).

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What’s the reason?

Because crispy skin is delicious and flabby duck skin is not


Hi @tailbacku,

This post (and the next few after it) explains it.

Yea I think the last time I had duck with crispy or near crispy skin was at the short lived “the kitchen” on valley next to baccali, and then also chuen hing in El monte

besides them, I don’t think all these local places are willing (or able, per those posts) to put in extra work for the skin.

even when when traveling in asia, I wouldn’t say all Canto bbq duck places had crispy skin, I imagine as time passes, it’ll continue to be the exception and not the norm

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Most places should have crispy skin on their ducks when they are done roasting. But as time passes, the skin gets soggy much like a croissant so it’s really not the restaurant’s fault.

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Thanks. Good point @moonboy403 :slight_smile:

Yes, the only place I found in the U.S. so far was at Ming Kee BBQ, and that we showed up first thing when they opened up. It was wonderful.

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Just want to echo what everyone who has covered ruby bbq says, this place consistently churns out the best sui-yuk in SoCal. I’m thinking about ordering a suckling pig from them.

Also generally we have such grumpy stereotypes of old Chinese restaurant workers, but the auntie who was the owner was so sweet. I was short on cash approximately 5 dollars for my 2.2 lbs of roast pork and she told me to not worry about it and come next time and just remind her and bring money to pay her back. Customer 4 life!!!


there are picks on this board that i am eternally indebted to FTC for and ruby bbq siu yuk is absolutely at the top of the list. the folks who did the legwork on this thread deserve a suckling pig


What a find

been researching local places to get takeout whole/half cantonese suckling pig like this: Crispy roast suckling pig - The boss insists on roasting the suckling pigs in person every day. - YouTube.

did a cursory search on yelp and I see reviewers refer siu yuk as suckling pig but i thought siu yuk is roast pork (not specifically suckling pig).

is ruby bbq the king for suckling pig as well?

I’m by-passing the DTLA area entirely tomorrow and just heading straight to the SGV. Friend and I want to try Ruby’s (our first time).

It seems like, if we’re going for an early dinner, we shouldn’t go b/f 5PM b/c we otherwise get leftovers from lunch?

Anything else highly recommended there, in addition to the roasted pork belly? Is this place cash-only?


I’m not sure if the constantly rotate their roasted meats. The earlier you go I would say likely the better the roast pork will be.

I think it’s cash only still.

Also I think this is a great situation for a bang bang so many good spots in the area.

Golden delight
Medan kitchen
Delicious food corner
Kim kee noodle
Banh mi my tho


We hit up at 5:30. Delish! Think the pork ribs might’ve actually been my favorite. Broth w/ the duck + noodles was lovely.