Brined, then fried. by Jackson Sim | Burpple

Brined, then fried.

Brined, then fried.

Juicy meat, crisp skin. I love you always forever. Ok, that's all.

1 Like

Jackson Sim

Level 10 Burppler · 4232 Reviews

Sep 5, 2016

Kimly Zi Char 金味煮炒 (Yishun Avenue 11)

Kimly Zi Char 金味煮炒 (Yishun Avenue 11)

418 Yishun Avenue 11, Singapore

Is there a petai-eating competition?

It's a whole new world after you've discovered the joys of crispy Marmite pork ribs.

When you can no longer see the rice.

When everything looks good.

When aunty was feeling generous.

The rice says, "Drown me in your gravy for I want all of that curry lovin'."

All vegetables should be wok-fried with XO sauce, I decree.

Brined, then fried.

We all (sometimes) balk at the idea 💡 of fusion food but here's an exemplar I don't mind eating every day 🌞: Marmite pork ribs 💥.

Who, like me, orders yam ring just so we could eat the crispy yam slices?

Of house-made tofu, shiitake mushroom and broccoli.

Crunchy batons of celery and medley of baby corn, red pepper, carrot flower, sliced shiitake and crescents of button mushroom, all wok-fried with tender chunks of chicken leg — tender because they've been marinated with corn flour, a typical style of most zi char — and oyster sauce, and finished with a sprinkle of baked cashew nuts.

See more food at Kimly Zi Char 金味煮炒 (Yishun Avenue 11) ›

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