Red Seasons

Few restaurants cook with as much patience (or as much smoke) as Red Seasons. This Lam Tei institution is famous for its traditional underground stone-pit roast pig, blistered and bronzed to perfection. The rice-stuffed suckling pig is equally remarkable – rich, celebratory and deeply rooted in Cantonese tradition. Family-run and fiercely dedicated, the kitchen puts technique before trend and quality above all. It’s a masterclass in slow cooking and a rare link to old-school roasting methods that are disappearing fast. Come for the pig and stay for the craft.