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51 Telok Ayer Street #01-01

Vine Pepper Broth:
A housemade stock is made with chicken bones, and infused with Sichuan vine peppers and chilli padi
Braised Beef:
Australian beef cheeks are seared and rested. In a separate pan, a housemade spice blend of doubanjiangSm chillies, peppercorns and other. spices are fried until fragrant. Water is added, then the beef cheeksm and braised for 4 hours.
Side dishes:
- Fried Crispy Pig Intestines
- Liang Fen - Cold Bean Jelly (My favourite)
- Braised Eggplant

Desserts:
- Sweet Fermented Rice
- Liang Gao' Glutinous Rice Curd