Though this item had made a hopefully-only-temporary exit from their current menu, this S$18.00 was surprisingly scrumptious, made with 48-hour air-dried pork belly and its skin nicely spiced up. Perhaps the drying process helped to soak the flavours in, because the meat was so well-seasoned in my opinion.

But of course, their Crack Oil (chilli oil) was a universal condiment for both this and the pizzettes. Let’s also not forget the crackling skin which sounded so satisfying as I closed my mouth.