Nope, not pork or chicken Char Siew, but flame-grilled beef rib fingers (the meat between the ribs) that were sufficiently charred and sliced before laying them on kale.

Apparently, this was the only returning favourite from the previous tasting menu. I guessed it had something to do with the fact that the dish was well-executed with a smoky finish, so each slice carried a nice proportion of lean meat and fat, so there were many dimensions to this dish. The kale was more than just a decorative touch, as consuming it together with the char siew helped to bring out the complexities of the flavours even more.

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