Thai-inspired marinated Spanish pork cheeks, served with Japanese Fukui Hanaechizen rice and a mi-cuit egg
Apple wood smoked Spanish pork cheeks marinated with Thai aromatics
Look at what I’ve got! Succulent, tender slices of sous vide Iberico pork jowl charcoal-grilled and smoked in apple wood (using a Josper Oven) atop a firm bed of Yamagata Haenuki Japanese Rice, alongside a perfect Mi-Cuit egg.
In total agreement with all the fantastic reviews on it as the Thai-inspired marinated Spanish pork cheeks were the ideal ratio of fatty and lean - giving it that nice texture and bite. The flavours were also on point with the spices and smokiness that really adds more depth to the bowl. Superb with the charred meat, I also topped up on a serving of mushrooms for $1.50 which were juicy, plump and lent an earthy aroma to the dish. So satisfying!
Thank you Zhi Hui for being my personal food delivery girl!
Slightly fatty and gelatinous. Today's rice bowl is the pork jowl; sous vide for 18 hrs, smoked with apple wood and charcoal grilled.
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What you get is tender meat with a hint of smokyness. The japanese rice was abit moist but i prefer it to be atad drier as the pourover sauce provided the added moisture. The kicker here would be the homemade chilli. It left a tantalising tangy and lingering spicy heat on my palate. A nice touch to add the acidity. But being someone who loves chillis, I would want it to be spicier.
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Originally planned to be a takeaway, afew high chairs are provided if you choose to dine there. This bowl costs $12, extra toppings eg asparagus, cherry tomatoes etc are charged at an extra $1. Whilst it is not yet a perfect bowl, it is a pretty decent meal. Thank you my goodlooking handmodel/co-owner, Lionel.
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Addr : 7 Wallich St #B2-21 Tanjong Pagar Centre
(MRT - Tg Pagar)
Opening hours :
Mon-Fri
Lunch 1130-1400hrs
Dinner 1730-193hrs
Sat 1200-1500hrs
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While the noticeable dryness of the rice is a distraction, the pork jowl must have had a doting mother who fed it handsomely as a TAF club child as it was gloriously fatty, with such chewy gelatinous bits amidst the sous vide tenderness that you'd be in for some serious and possibly audible teeth grinding action galore. Elsewhere, the chilli plays it like an aggressively fiery tom yum concentrate which was passed through a smoky chimney, and it will sting your tongue like a lusty spice hornet. This needs to find a dine-in home, as the takeaway-ness of it all is akin to putting Naomi Campbell in Bossini. 4.1/5
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P.S. This was $10. Like seriously.
