Two other not-to-be-missed meat dishes are the short ribs and pork ribs. Served in the same style, they look like large lollipops. The thinly sliced short ribs are wrapped around lemongrass skewers, while the pork ribs are wrapped around sugar cane sticks. And once you bite into one, the meat almost melts in your mouth. My ribs were so tender and juicy that I kept asking Executive Chef Tony Lam how he does it. But that remained a mystery as he told me to just enjoy them.
Editor’s PickCelia Sin-Tien Cheng | September 29, 2008
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