Almost the only time I hear of the word β€œBakkwa” (Chinese pork jerky) frequently is during Chinese New Year 🧧, so it was really amusing to see it in a brunch menu! If you are equally curious about what that entails, you can try The Waffle Bakkwa & Egg Stack ($26++) at @openfarmcommunity! 😍😍😍
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Featuring 2 waffle toasts sandwiching a slab of homemade bakkwa πŸ–, a generous portion of scrambled egg 🍳, finished with some tomato jam, this proved to be a rather interesting combination. πŸ˜‰
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Unlike the usual bakkwa sold at Bee Cheng Hiang/Lim Chee Guan, this is not overly sweetened with a honey glaze, nor is it laden with colouring. πŸ‘πŸ» Essentially, it is a slice of barbequed pork belly that resembles the iconic tough texture of a pork jerky, like bacon. πŸ₯“ Loved the smoky flavours & the char on the meat, but as I am personally not a fan of fatty meat, this was a tad too fatty for me. 🀣
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Those creamy scrambled eggs 🍳 were the winner - just look at how moist they are! 🀀🀀🀀 Just lightly seasoned, they certainly pair well with the robust-tasting bakkwa. πŸ’• The waffle toasts were fluffy & chewy, just wished they were more crisp on the exterior. The tomato jam πŸ… rendered a nice sweet & tangy zest, complimenting the savoury bakkwa & making the overall combination a more refreshing one. πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»
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Overall not too bad, something special i guess! πŸ‘ŒπŸ» Do you like your waffles sweet or savoury, or both? πŸ€”