We've been dreaming of pig since S. Irene waxed poetic about it in her three-star review years ago. We should have gone right then and there, before all the menu and chef changes. But I digress ...
Made a reservation last Monday for Sunday night. Ordered the whole suckling pig, which they charge $50 to your credit card two days out.
Arrived 15 minutes early, and were told we would get our two tables right on time; the party had their check and were preparing to leave. It took forever. We were seated over 30 minutes late. I had to seek out the updates. They were pretty unconcerned about our wait.
We were told while we were waiting that the pig is traditionally presented first, and in sections, with somewhat of a dramatic presentation, like first the body, then the skin and fat, etc. That didn't happen. What we got was one pretty small plate per table with half a pig's head and everything there. We asked where the rest of it was, no organs, etc? Nope. The pig itself wasn't bad, nice crispyness to the skin, but it wasn't wowing. It was also only luke warm. It definitely wasn't worth the $188 price tag.
We ordered some other stuff too (green beans were good, chinese brocoli was also room temp and nothing special, spinach noodles were good, mushrooms good, scallops not bad). They were out of oysters and clams.
Service was generally absent. Plates ended up stack 4 high on our lazy susan while we waited for them to be taken away. It was hard to flag anyone down to do that or to order more food.
When I mentioned to the manager about the pig, the wait, the service, she said she would look into a discount. The bill came, no discount. She said there was nothing she could do. She would give us 10 percent off next time for dim sum.
I'm not really inspired to return. Too many other good places. I had a great dinner here once and several good dim sums in the past. This one started out great and went seriously downhill.