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A homage to his Teochew heritage as well as a nod to the terrine and his French cooking background, chef Dylan's attempt to simultaneously preserve and radically modernize an almost extinct traditional Teochew dish has resulted in an extremely unique conceptualisation that still works despite its initial strangeness. Pork trotters are slow boiled for 10 hours and combined with pork belly as well as gelatinous pig skin to form a light tasting yet flavourful cold terrine, served with crunchy housemade chicharron and an inspired calamansi sorbet with a kick of chilli padi that doubles as sauce when it eventually melts.

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Taste: 3.5/5