With bits of juicy chewy gourmet fusion bak kwa (pork belly and pork hind) mousseline studded within the tender succulent rounds of chicken leg, this had bold sweet savoury salty smoky flavour.
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Sadly, the creamy potato mousse was bland.
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The soft wilted spinach lent a burst of colour and good vegetal sweet flavour, while the topping of chiziban (crispy pork paper bak kwa) was nicely crispy with good salty savoury meaty flavour.
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This made me crave more, it was so good.
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Bee Cheng Hiang Grillery
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