For $180, I can buy…
Two premium-priced PS3 games that’ll last me at least a week of play time; or
A Seagate external 1 TB hard drive to backup all my photos and classical music MP3s which will be enough for a year; or
Four pairs of shoes for Ling: which will last her at least a year; or…
Five polo-shirts for me: which I’ll wear for at least 2-3 years; or…
A B+W 77mm CPL: which has great resale value; or…
Microsoft Office 2007 (even if it’s the academic version) with spare change; or…
Pay six months of my M1 phone bill; or…
One Roast Suckling Pig which takes you 10 minutes to finish, but takes off (maybe) at a week of your life-span!
We were at Beng Hiang Restaurant on Sunday evening yesterday for a birthday dinner for my dad and this fellow was the opening number. Oh man. The sort of things I could had done with the $180!
More pictures here LOL.
Mmm! Just how much roast pig was there? It doesn’t look like there was as much to eat as I’d have thought.
Not a lot bud. The way this delicacy goes over here is that only the skin is eaten. The skin is roasted until it’s crispy, then you eat it with sweet sauce.
Typically, the meat itself is discarded, but we specifically asked the restaurant to retain the meat last night, and got them to package it back for Lentor’s kitchen. No idea what my mum’s gonna do with that meat.:)
sinful… chris loves the crispy skin but i find it too scary when they serve the whole baby… especially seeing the head n eyes n nostrils… super scary lose all the appetite liao LOL
I guess the rest of the piglet will surface on this week’s Lentor menu, if you’re going back to eat, Yang.
Wow that’s really EXPENSIVE! and I thought the $150 baby shark some friends & us shared that day (they ordered it before our arrival) at a seadfood restaurant was exorbitant already, softness of the meat notwithstanding!
Yep Pam. I did my calculation on our way home and told Ling that if the skin was divided into approximately 40 rectangular slices, each time we ate one of those 2X5 cm pieces, it was $4.50. Ouch!! :(
One thing bak kwa has in its favor: One probably never feels the need to bother calculating how much each slice costs.