Perhaps the chef was having an off-day when I was there, because this quite underwhelming. The crackling was spot-on crispy, but that was unfortunately the only part of the pork that lived up to its hype; the flesh itself was overcooked and dry, the fat not melt-in-the-mouth as I remember the previous chef patron's version to be. The piece that I took was also more cartilage than meat, which really didn't make for a pleasant eating experience.

In place of the smashing, creamy potato mousseline that came in Shelter's Suckling Pig 1.0, chunks of pineapple roasted to slightly charred, caramelised perfection serve as a foil to the unctuous pork. The fruit was absolutely delicious and outshone the headliner – the pork itself – through and through. A pity, because I'm not really keen on forking out $35++ for pineapples.