We actually found ourselves enjoying the sides more! Our favourite was the 𝐁𝐮𝐭𝐚𝐡𝐚𝐠𝐞 𝐁𝐮𝐧, a creative twist to Kong Bak Pau (扣肉包) that boasts two slices of pork belly, accompanied by fresh leafy greens and a kick of wasabi mayo, all kiap-ed between a soft, steamed leaf bun. The pork belly used here is tender with a moderate layer of fat, so it doesn't feel so sinful. Otherwise, go for their crispy 𝐓𝐨𝐫𝐢 𝐊𝐚𝐫𝐫𝐚𝐠𝐞 to pair with your mains.