Hickory Smoked Honey Glazed Kurobuta Pork Belly
Then we had the lamb “rack” that was served medium-rare. The restaurant doesn’t ask how you like it done – unless specified upon ordering, it is served medium-rare. It is also served with a dusting of cumin powder on the plate.
Lamb 'rack'
The moist Roasted Spanish Suckling Pig that was served had been in the sous vide machine for 24 hours before being roasted. It had a slight gamey flavour that could be compensated with the accompanying citrus sauce.
Roasted Spanish Suckling Pig
Our favourite was the “Gong Bao” Vegetable Platter. Unlike “Gong Bao” chicken, this was cleverly enhanced with the use of Szechuan peppercorns, the culprit behind the mild numb feeling in your mouth. We had okra, broccolini, Portobello mushrooms, baby carrots that night.
"Gong Bao" Vegetable Platter
At this point, we decided we have space in our belly for another main! And so, we asked for the braised Hokkien noodles which is also known as KL Hokkien mee. The noodle texture was great though I found it too salty and I wish it came with some kind of chilli. Lovers of fried pork lard, you’ll love this dish!
Finally, we ended the meal with a refreshing serving of Chilled Aloe Vera, Lemongrass Gelo, Lime Serbet. Tasting the strong fragrant pandan flavour in the gelo reminded us of the chendol we had recently at Tangs foodcourt. The green slimy jelly in chendol is most of the time made with green colouring but this stall at Tangs foodcourt made it with real pandan! The pandan flavour in the jelly with the gula melaka and coconut milk make it worthwhile fighting the crowd for a table.
Chilled Aloe Vera, Lemongrass Gelo, Lime Serbet
