It was a considerable amount of time I waited for the Pork Belly Confit (S$26.00) to be served, and the presentation was pretty and vibrant. Just look at the multiple colours represented by the various ingredients!

The crackling was a little thicker than expected, but it was also very crispy. Perhaps it was also thanks to the cooking method that there wasn’t really a layer of fat in between. Well, okay, I might be in denial, because the fat would appear on other parts of the plate.

Overall, this was a decent portion of Pork Belly Confit to me, because any more might make the dish too cloying. Thankfully, there was enough of acidity from the balsamic vinegar and the cherry tomatoes to balance the flavours.