Cantonese Roast Suckling Pig at Corner 28

Let's go whole hog without breaking the piggy bank!  The crisp crackling and tender flesh of the roast suckling pig will be served with a feast of traditional and modern Cantonese-style dishes.  

Ignore the chaotic ground floor with its $1 Peking duck buns, steam trays and sushi bar and head to the second floor dining room with its floor to ceiling views of the bright lights of Flushing.

The final bill for the meal, including tax and tip, will be divided equally among the diners. The estimated cost is $28-35. You will be responsible for the cost of any drinks and individual desserts that you order. Cash only. Please bring small bills. Please only RSVP “Yes” if you will attend. If your plans change, please update your RSVP.


Public Transportation:

- 7 to Main St - Flushing

(exit at the rear of the train, walk south on Main Street to 40th Road)

- LIRR to Flushing


Distance between New York and Hong Kong:

8,057 miles

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  • Sally

    Pigs are the perfect animal - smart, cute and delicious. After 2-6 weeks of suckling, the piglet is taken from its mother and turned into pork. Tender pale meat from the torso, darker richer flesh from the hoofed legs, sheets of crisp smoky crackling and what may be the world's most expressive ham shaved from the face - we ate it all. The first round of pig was served in the style of Corner 28's famous $1 Peking Duck bun; dragged through hoisin sauce, topped with a scallion brush and pressed into a fluffy white mantou bun. Then the more adventurous were let loose to chew on the gums, test their palates on porcine palate or nibble on slightly charred ears. Next time, we'll explore the other 27 corners. But, for now, that's all folks.

    March 11, 2014

  • Maris

    Delicious, fun and a little creepy!

    February 21, 2014

  • Esther

    Sally did a fantastic job organizing this, and thanks for the carving knife, Mumon!

    February 20, 2014

  • Esther

    Excellent though they could have warmed up the hoisin sauce

    February 20, 2014

  • Stan W.

    Thanks Sally for organizing, and Mumon (cutlery) for a really special treat!

    February 20, 2014

  • Jarek

    I can not make. something stupid pop up. VERY SORRY:(

    February 20, 2014

  • Nae

    Darn for some reason I thought it was on 3/21, not 2/21.

    February 18, 2014

    • Sally

      Actually, it is this Thursday, 2/20.

      February 18, 2014

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