It was good. It was very, very good. From beef tongue and rillette in robust tiny taco shells to burnt cabbage (paired with briny, savoury, faintly sweet sauce thanks to the clams and moss beurre blanc) to the unforgettable custard buns with very liberally shaved foie gras on top, we had 10 plates of the most delicious food. All the juicy, succulent, market-fresh details in an upcoming blog post.
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Pictured here, however, is the wagyu brisket char siew. One of the standout dishes, this. The charred crust on the outside is ridiculously good. Burnt in the most beautiful way, it's like crunching into the essence of smokiness without any acrid bitterness of over-burnt charcoal. And it's not overly sweet and sticky either. Bite further in though and you sink slowly into the warm, tender, fat-rich flesh inside. It just...feels right. And we cling to that memory as the end of this extra-long weekend draws ever closer. .
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