💖 Resembling the Asian style 炸酱面 (black bean sauce noodles), the linguine is tossed in a similar sauce, garnished with fried shallots, spring onions and served alongside with deep fried pork belly and a sous vide egg. Though I am personally not a fan of pork belly, I was glad that this came with a minimal layer of fats and did not possess any gamey aftertaste. The panko-crusted batter was deep fried to an ideal crisp texture, topped with tangy and creamy tartar sauce for an added flavour. Would be great if there’s a more balanced ratio of batter:meat though, as the interior of pork belly was much thinner and less significant as compared to the thicker layer of batter. Imo the overall highlight and winning factor here is still the pasta that’s flavourful with a wokhei-alike flavour albeit leaning towards a sweeter flavour profile, coupled with a perfectly poached sous vide egg that added a dimension of texture and flavour as well .
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Thanks @dailyaffairscafe for solving my daily affairs (aka. dilemma) in deciding between an Asian or Western cuisine with fusion food that greatly satisfied my palate! 😋 Thanks @melmeleats for extending the invitation too🙆🏻‍♀️ .
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#burpple #dailyaffairscafe #sgfoodie