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A piping hot bowl of pork trotters soup chef Eugene had one cold winter’s night in Chendu led to the creation of this clear broth that’s got a light and clean profile. By no means is it lacking in flavour though, because the soup, made from boiling oxtail with leek, spring onions and Chinese herbs such as angelica root and dansheng is delicately sweet with a mellow meatiness. The oxtail itself is fall-of-the-bone tender and goes great with the spicy and garlicky soy dip. However, they should have stuck to the traditional Chinese spring onion pancake of which the buttery and crisp spring onion Arlette is a Western interpretation of; I found trying to soak up the broth or dunking it into the soy dip a futile attempt.

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Taste: 3.5/5

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