Fuchsia Dunlop

"Here, the chunks of belly pork, served on bamboo shoots in a black clay pot, were fei er bu ni (richly fat without being greasy, as the Chinese phrase has it), clothed in a sumptuously reduced sauce and totally irresistible."

Suzanne Guan

"The experience was a holy marriage between fat and meat. The layers of fat melted into the lean meat and made it scrumptiously tender. The dab of skin on top of each piece was not the fatty, mushy type kind of texture. It was relatively more solid and had a bounce to it."

Amy Cavanaugh

"Head chef Tony Lu’s faithful interpretation of hong shao rou (red-braised pork belly) is a must for any visitor. Presented with bamboo shoots in an earthenware pot, Lu’s pork belly is satisfying in a way that defies even the most ambitious imagination."