The roast pork is thickly sliced with levels of tender, juicy meat and fats with crispy crackling skin. The char siew was chunky and juicy that has a pleasant caramelised glaze and a charred exterior.We’re confident the defeat should help get you from the mood to occasion whilst savoring dishes with the menu such as prawn curry or lamb kothu. In

I might recommend pairing All those meats with noodles around rice. The noodles are cooked al-dente, effectively flavoured with hints of pepper, pork lard oil and crispy pork lard. It’s just far too difficult to decide which is the best but I’ll say the porky wins the ducky.Since the eatery’s identify suggests, the tracks are heavily West Coa

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