The pork loin was well-cooked and suitably roasty with the slight toughness of a Signals NSF sergeant whilst elsewhere, the light sauce-tempered and wasabi-esque militant tang of the mustard kept the proceedings lively. 3.7/5

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The juicy and intensely salty skin enjoys dual citizenship having German pork knuckle and Chinese char siew parents, and the flesh daringly toes the line between gamey and tender without falling definitively into either category. 3.9/5


The texture of the fatty pork collar is not so much meat as it is a most intriguingly delectable rubbery gelatin with sexily smoky edges, and the slices are addictive in their own right without assistance from the insistently sour and tamarind-heavy dip. 3.8/5

P.S. Somehow our $80 meal didn't feel very $80, which isn't a sentiment I ever had at the Joo Chiat outlet. Hmmm.


The slab of smokily grilled pork steak had the lean-fat ratio of a Goldilocks-versed Virgin Active gymgoer who knows many ladies fancy a little soft amidst the hard when it comes to cuddling, whilst elsewhere the mushrooms were exploding with juicy vigour and the potatoes kept things earthily real. 3.9/5


Essentially a Phua Chu Kang-haired pork cutlet with a delectably crispy scalp and strong torso, resting on a mattress of truffley crunchy barley. 3.7/5

This was a hosted meal, courtesy of The Disgruntled Chef. And might I say, their new digs at Ann Siang are pretty sexy.


If there is a food glossary on the different forms of “口感” (in-mouth sensations), the “krik krik krik” of the crispy skin here deserves an entry. The meat itself can get taxing if you’re enjoying the whole portion by yourself, but the sesame paste (that you get to grind yourself!) provides sesame brittle-esque support. 3.7/5

This was a hosted meal, courtesy of Orchard Central and Tonkichi.


While the huge raisins were juicily rummy, the pig in question was probably formerly in a morbidly obese company in BMT and routinely given extras for defiantly playing punk and dodging exercise regimes, being so fatty at parts that it was almost nauseating to process in your mouth, and the cabbage was uncomfortably and wince-inducingly tart. 2.8/5


The skin of this amazing piggylicious delight must have been separated at birth from crème brûlée. I doodled a diagram in my notes whilst eating this – it was a circle labelled “middle” within a box with area outside the circle shaded and labelled “melts in mouth fats”.


Shawn Loh

Level 10 Burppler · 2594 Reviews

IG: @larvitar Creator of Secret Life of Fatbacks.

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