Fusion 🌀

Slow Cooked Pork Rendang — spices and herbs, mantou, crispy pork crackling. A flavorful and rich rendang sauce that goes well with the soft steamed mantous, but the pork could definitely be more tender — part of Xia Ya Tou’s new brunch menu available on weekends from 10am - 330pm.

My favorite Grilllo Signature Bowl is the Truffle Short Rib Bowl — a sous vide then pan seared USDA Prime beef with a slow cooked egg, crunchy garlic bits and drizzled with truffle wafu sauce. Since this is a beef bowl, I appreciate that high quality beef that is tender and flavorful was used!

With sautéed prawns, crispy squids topped with a raw egg yolk. Easily the best squid ink pasta I've ever had! Sometimes you tend to keep searching for the squid ink taste, but this was full of seafood flavor with an appropriate level of saltiness. Once you break the yolk, it coats nicely onto the al dente pasta and gives it a nice texture. The prawns are the stars here - they are sautéed till a nice brown, yet retaining the sweetness of the meat. The fried baby squid added a nice chewy bite to this dish, along with some crunchy Japanese green seaweed.