Popped into the #threebunsxtimrosswatson pop-up at Three Buns / Potato Head Folk this afternoon to get my hands on the pork-centric goodies I had heard about earlier from Executive Head Chef Adam Penney.
Not quite sure why the event wasn't that well-attended, which it is a pity, because the food by Chefs Tim Ross-Watson and Adam was really good.
Take this "Hoggy Hogsbourne" ($18++) for example. Not only did it star a thick and very juicy patty made from 140gms of Koji Shirobuta pork but those fluffy toasted pork floss demi brioche buns were also crammed with a crunchy cheese fritter, den miso mayo, "crack seasoning", arugula and thin slices of pickled apple. I bet the cacophony of deliciousness could make any face break into a beatific smile after just one bite.
I suggest you follow Chef Adam's instagram account (@peeneysmalls) to be kept updated on their upcoming pop-ups. He'd mentioned to me today that he's got a couple more planned with the folks at BirdBird and Burnt Ends. I am sure you don't want to miss out on those.