“Babi Pongteh” done in the traditional style - a first for me at @fat_fuku private dining, if I am not mistaken. So shiok it was with the “tau cheo” and garlic-heavy sauce, succulent pieces of bamboo shoot and chunks of pork that fell apart at the sight of a fork. By the way, those sliced green chillies weren’t there to simply beautify but to help counter the richness with a subtle fruity-fresh heat.
Judging from the sounds emitted by the others around the table, everyone else obviously shared my enthusiastic approval of Annette’s take on the classic Peranakan dish.