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  • My 2nd time and it was a meat festival for tablet of 3. I preordered the quarter Suckling pig ($140) which was about 1.5 lb cooked in Spanish style and roasted in the charcoal/brick oven. Usually, it would take about an 1hour for the dish to be prepared. The waiter presented the quarter portion uncut for presentation, then it was brought to the back to be cut in smaller pieces. Part of the pig was quite fatty, but there were leaner parts which was sooo tender. The smoky flavor and the tenderness of the meat was awesome! Forget the kalua pig, this is wayyy better. Depending which part you consume, some parts of the skin was very crispy and otherwise was bit soft. The Spanish style ribeye was worth it. We ordered the Mishima black wagyu which was $65/lb. Generally the minimum weigh of most steak is about 2lb and you can actually pick your own cut by the butcher's table. It was done medium rare with a smoky and toasty flavor. It was one of the better steaks. By the way, the spanish style rib eye would take about 1 hour to prepare. We ordered the usual: classic beef tartare and cotton candy foie gras. Dessert was quite interesting. We ordered the homemade ice cream ($16) which was vanilla. It was presented with 3 wine glass (each had vanilla bean, brandy, and coffee bean). EVery time you take a bite of the ice cream, then you sniff the wine glass with goodies. Eventually every time you take a bite of the ice cream, the taste of ice cream will change. Not quite sure if i really taste anything different, but its the thought that counts. Dont forget to finish the brandy. The waitress was extremely attentive and the dishes were well-timed. We informed her that we had to catch a concert and the food came out promptly.
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