Dinner at Henry’s is a chaotic, bustling affair, where families rotate lazy Susans crammed with sticky honey-and-garlic pork chops, tiger prawns over glass noodles and mountains of fried rice flecked with bits of salty fish. Each table is its own grand Cantonese banquet. Brrring, brrring! Every 10 minutes, a chef slams his hand onto a bell, twice in quick succession, to let servers know that another plate of the deep-fried salted pig’s feet is ready. This is the dish on everyone’s table, the tiles of crispy skin like glass and the meat cured to pink, tender perfection. A woman presents a 4.5-pound live lobster like we’ve just won a prize on a game show. It reappears later, fried, cut and covered in mounds of crispy sweet garlic, chiles and green onion. The kids at the next table tangle their chopsticks, reaching for the last piece of pork skin. I zone out while excavating a piece of lobster from a claw. Can someone please pass the chow fun? Is there any more beef curry stew? Regardless of who’s at the table, you can fight over the crispy pig skin like family. — J.H.

301 E. VALLEY BLVD., ALHAMBRA, (626) 576-1288 l HENRYSCUISINE.COM