🐷Yibedee Yibedee Lover🐷

There's a good reason and how aptly the item named as Over The Top Oink🐷don. It just can't get better than this. From the top, a breaded pork rib schnitzel is like the crown jewel of this pork overload rice bowl. Next a broiler grilled slab of thick cut pork chop greets you, will grilled and with oil dripping down the stack. Next on perfectly grilled glazed bacon, all 4 to 5 slices. Savoury and juicy keeping the texture it ought to be and not overly crispy (those always remind me of begging strips - dog treats). Beneath this is a layer a fried scrambled eggs - oriental style so don't expect it to be runny. Any while you concur each level of this oinksome goodness, there right at the bottom of this is the real deal, sambal fried rice authentic and true to its taste. And if you have not had enough, the fried rice includes cuts of the bacon which by now way was peripheral. Be warned, the sambal is actually quite spicy which is unexpected as this is supposedly a family or rather kid-friendly place. We also ordered the plain garlic fried rice which is very shiok and garlicky. They also use a shorter grain rice for the garlic fried rice which I will try to request for as the base for the oinkdon the next time I am here. Forgot to mention the black pepper sauce is awesome and and come full drizzled on or for dipping at the side. Advisable for sharing unless you are gaming for entering the Guiness book of record for the most oinknivorous eater!

Peppery grilled pork loin slices with bacon and their signature toasted ciabatta. What else can pork-sibly make you look forward to a chill Saturday? Whether you choose this warm version or the cold version ( roast chicken ciabatta) at The Lokal, they really mean business when it comes to making a nice sandwich, and I mean a really nice one.

I knew it right from the time this was served that all attempts of resistance will be in vain. The stewed pork belly is to die for, though it can be a little more savoury rather than sweet. The combination with the rice (which have been stir-fried first) wrapped in leaves of water lily and steamed, was potently delicious. Surprisingly it doesn't give you that greasy palate and glutted feeling thereafter. One bite into the it and the rest is history.

Haven't had a pork chop god knows for how long (oops actually just had a few in Macau recently), but this one at Spathe is a real gem. The kurobuta has the right amount of fats which keeps it juicy. The dauphinois potato (stack of thinly sliced potato) was so well executed, it reminded me of the one I had in Paris! Magnifique!

Look at the long "antenna". It's actually fried pork lard ("bak you pok")

Ooo la la....

Wholesome goodness for breakfast! Apa-Teochew Style... Ehh... Porky Baby! (To the tune of Gangnam Style)

Additional toppings for my Lor Mee... Really love their Lor Bak (滷肉).