The Premium Slow Roasted Char Siew is one of the multiple new dishes at Char, as they bring in a new head chef who injects his personal Cantonese dishes into the menu. Do not belittle this char siew — using the kurobuta pork belly cut with a good amount of fats, the pork belly is first marinated for two days before being slow roasted over charcoal and sweet lychee wood. That work of magic (and hard work) translates into a beautiful smoky charred taste that makes you want to savour every bite of it.

As portions are very limited (10 portions during dinner service), it is highly recommended to reserve a portion before heading down!

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