Was intrigued at this option at first (char siew in a bar?) but glad I chose it. The iberico pork was sous vide for 18 hours, and this paid off with the pork being both tender, but able to develop the deep braising flavours from long cooking. Although not specifically for this, the garlic/gingerin oil was very aromatic (would be nicer if it packed a slight pungence, thought the flavour was too rounded). The pork was too burnt at some places, but I understand some people like that so I wouldnt call it a mistake. Overall very strong dish!

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Very well done dish! Every component of the dish worked well together. The small prawns and ebiko went well with the base of capellini, bound together with a very flavourful prawn oil. The flavour of the shrimp was a recurrent theme throughout the dish, and its strong flavour definitely sat well with me! Only gripe is the portion is quite small, but for this kind of heavy dish I can see why... Will definitely be back

Ps. Pardon the picture quality the lighting wasn't the best

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