The cut of the iberico pork chop was fantastic with a good balance of tender lean meat and melt-in-your-mouth fats. Paired with the apple sauce, I felt like my gastronomic experience with this one star Michelin restaurant was complete as its slightly sweet and sour tang cut the rich taste of the pork perfectly. The sautéed vegetables (tasted like kale but I’m honestly not super sure) were slightly bitter but offered colour and variety of flavours to this dish. I also learnt about the existence of kohlrabi (German turnip, the white and crunchy bulb-like vegetable) through this dish!