The slabs of pork may look thin for some but to me, it allowed the pau, cabbage and the parsley to complement the flavourful, juicy and tender pork. I’ve tried countless braised pork buns prior to this, including homemade ones, but most certainly not from a place which specialised in it. Through looks alone, the sauce spotted an intense dark hue and gave off a thick glossy sheen which accentuated the bits of minced meat embedded within, tempting one to explore the flavours packed within. Still not expecting much though, my first few bites had me thinking, “Okay, this is unique. Not exactly mind-blowing but I can see why it’s their specialty.” After a while though, especially after savouring their sweet, savoury and umami dark pork sauce on its own, I got hooked. In fact, writing this now, several days after my encounter, I’m still salivating at the thought of it. Flavourful in a more subtle kind of way, if that makes sense.

Full review at: https://liveeatbless.wordpress.com/2020/02/21/restaurant-review-westlake-queens-road-farrer-road-best-kong-bak-pau/

More pictures at: https://www.instagram.com/p/B80tA0UnwUK/?igshid=1lvasye43ejyk