Time Out says
The Cantonese like to think they roast the best suckling pig in the culinary world, and Kwai Kwai Hong is doing a good job of maintaining this image. A word of warning for the faint of hearted: the entire pig is presented on a bed of fried rice, complete with face, legs and tail. Other signature dishes include the slightly less brutal lotus root cake and sweet vinegar spare ribs. $250.