“Slow cooked pork jowls on baguette with green hollandaise and pickled daikon”. A dish that I wasn’t exactly fond of from it’s aesthetics — not sure if the Green Hollandaise appeals to some visually but it’s probably the element that sits the least well with me in this case. That aside, the bearded eggs is a poached egg dish with a slight meaty twist; the pork jowl being crisp, yet melt-in-the-mouth but free from any porky stench, whilst maintaining quite a bit of fattiness within — thought the pork jowl could have fared a little better with some salt for better flavour. The baguette was relatively crisp, while coming with a bit of tension with every bite; the eggs being perfectly poached with flows egg yolks within. Wasn’t quite a fan of the Green Hollandaise however; whilst coming with a slight tang and creaminess of the usual hollandaise, there seems to be a lime-ish flavour infused with it that provides a zingy taste that did not sit quite well with the creaminess for my taste buds especially given how the pork felt particularly bland — didn’t quite cut through the meatiness as it seems to be included for. The pickled daikons also particularly lacked any tangy notes that refreshes the tastebuds, being particularly plain whilst carrying crunch.