Happy to have tried the Bossam as it was a main dish I’d wishlisted from before. A Spanish pork belly is the star attraction here, and although I think its lean part could be a tad tenderer, the skin and fat layers were positively ambrosial. Served alongside those chunky meat slices were fresh lettuce, an unusually addictive spicy-ish house-made preserved radish with dried squid, pickled shiitake mushrooms and juicy pickled baby turnips. These were for us to mix and match to our liking which proved to be a fun and satisfying activity.

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