Yet another dish that truly changed my impression of Restaurant Hoshigaoka. Essentially Japanese-style Braised Pork Belly with Kailan and Radish, the savoury braised sauce was great to drench the rice with. They seemed to have paid attention to the details here; the Kailan was crunchy but was almost rid of any bitterness that it sometimes is bound to carry, though I would have preferred the radish to have been a little softer than the slightly crunchy texture it carries. I liked how the pork belly isn't sous-vide gelatinous here — it's flavourful but it carries a lot of bite while being tender so there was a few dimensions to savour here for its texture from the softer and tender fatty parts to the slightly more firm, lean meat at the bottom. It's also one of the most affordable dishes listed in the Chef Recommendations menu, being $15.80 (with set; includes rice, Miso Soup and homemade dessert — that Watermelon Konnyaku was to die for) or just $12.80 ala-carte.