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This is a platter of braised and roasted pork, with herb cucumber, greens and a spicy, vinegary dipping sauce. The Bork belly pieces are all nice and tender. People who like a crispy skin would love the roasted pork belly and the others have the choice of braised pork, which I felt was equally good. The really interested thing about the braised pork was that it was braised in a combination of Coke and soya sauce.

This tasting session was hosted by Burple! Thanks for the invitation!

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12-hr slow cooked NZ short rib with shaved papaya herb salad. This beef short rib was so tender, it just flaked off. You don't need any knives for this. Take a fork and take a bite. This was marinated in coconut milk, as u can see from the white creamy sauce covering the short rib. The taste of this is almost indiscernible. If you don't like strong gamey taste of red meat, then you should probably try to eat it together with the red sauce and the papaya for every bite. It helps.

This tasting session was hosted by Burple! Thanks for the invitation!

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Fried eggs, each with a soft oozing center and topped with a small dollop of mama's special chilli jam. The chilli jam is basically sambal but the chef, who's Australian, wanted to avoid all sorts of possible controversy over the comparisons with actual/original sambal.
This is the special and most popular dish here so it's kind of a must-try if you want to have a proper experience at this restaurant. Be sure to gave the eggs as soon as they arrive at the table to avoid the yolk for overcooking due to the residual heat. Don't leave it for too long!

This tasting session was hosted by Burple! Thanks for the invitation!

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This comes with squid ink & nuoc cham.
The squid was lightly seasoned and fried in tapioca batter. A nice way to start a meal for seafood lovers.

This tasting session was hosted by Burple! Thanks for the invitation!

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Covered in a light batter and coated with sea salt and Szechuan pepper, these set of wings and drumlets and a good start to a meal. The spice level is so mild, people who can't take any spiciness should be able to take this. The chef did say that he had to bring down the spice level and saltiness for the sake for the different types of customers they get. That's kinda sad as these wings would be so much better with a little bit of more spice and salt.

This tasting session was hosted by Burple! Thanks for the invitation!

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