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This porridge was fried in the wok with yam, dried shrimps and cuttlefish, before serving in the claypot.
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I like that it's thick, starchy, with some wok fragrance, and that variation in texture as it was served with pork lard, lots of spring options and fried shallots. I didn't like the taste of yam in the porridge, but that's my personal preference. But that brown sauce was savoury and yummy without being overly salty. It's thick but ain't too heavy, such balance. I finished this whole claypot by myself!
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If you're there, drop by the 88 Roast Meat Specialist opposite the road for super good roast pork!

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