The skin of a good suckling pig can be crispier and tastier than the best Peking roast duck.

This is something I hadn't realized until I attended a recent media tasting at Noble Court, Grand Hyatt Beijing, where newly hired Hong Kong chef Li Xiaoyi showcased his seasonal menu.

The skin is wrapped in a soft flour cake with fresh cucumber slices. And the pork beneath the skin is fried with mushroom and served later in the meal.

Baby lobster is sauted with mushroom, and mashed and deep-fried to be served with pincers, offering a combination of fresh and aromatic flavors.

Wok-fried cuttlefish glazed with honey sauce offers a crisp sensation, and diners could hardly tell it was cuttlefish.

Noble Court's homemade braised bean curd is packed with spinach to create a tasty sampler.

It was surprising to find the fried pork and fried rice in chicken consomm were saltier than usual, as Cantonese cuisine is typically light. The dishes' presentation was average.

11:30 am-2:30 pm, Monday-Friday, 10:30 am-2:30 pm, Saturday-Sunday, 5:30-10 pm. Underground level one, Beijing Grand Hyatt Hotel. Oriental Plaza, 1 East Chang'an Avenue, Dongcheng district. 8518-1234 ext 6024