𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐖𝐢𝐥𝐝 𝐑𝐢𝐜𝐞 𝐰/ 𝐖𝐚𝐱𝐞𝐝 𝐌𝐞𝐚𝐭 ($𝟕𝟐++ 𝐟𝐨𝐫 𝐌𝐞𝐝𝐢𝐮𝐦)
Disregarding the price, this was my favourite dish of the day. Actually, this was so good that it may just have been worth the price tag! According to ieatishootipost, the Chef uses only Canadian Wild Rice which can only be procured through the internet. Also, the pork used is cured in-house as well. Starting with the pork, it was intensely flavoured and smoky. The best way to describe it would be to combine the best 'lup cheong' (Chinese sausage) you've ever had and the smokiest, most caramelised bacon you've ever tasted together. Worthy of such a high quality meat would be the esteemed rice. In fact, the rice deservedly stole the spotlight. Every grain was long, plump, sweet, chewy and smooth, encouraging you to finish every last grain. You know how pretty much everybody asks for 'less rice' or leaves unfinished rice after a meal? Well, 𝘆𝗼𝘂𝗿 𝗮𝗻𝘀𝘄𝗲𝗿 𝘁𝗼 𝘁𝗵𝗶𝘀 𝗽𝗲𝗿𝗲𝗻𝗻𝗶𝗮𝗹 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗮𝗴𝗲 𝗽𝗿𝗼𝗯𝗹𝗲𝗺 𝗹𝗶𝗲𝘀 𝗶𝗻 𝘁𝗵𝗶𝘀 𝗺𝗮𝗴𝗶𝗰𝗮𝗹 𝗴𝗿𝗮𝗶𝗻. 🙂

Disclaimer: I'm a true-blue Asian who enjoys eating rice, especially sushi rice.

Full review at: https://liveeatbless.wordpress.com/2021/02/28/tonny-restaurant-review/

More pictures at: https://www.instagram.com/p/CLzak6iH4_Z/?igshid=17qiqxrtl1wo8