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Despite of its steep pricing, this dish was the best pork liver I had till date. Removed all the tendon in the liver and washed with salt then flushed with water. .
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Only with countless of repeating practice then the chef could achieved this beautiful gamy-less liver. Even the hot pot was boiling, the chef still able to forecast the prefect done-ness. Just the gravy itself, we could eat two bowl of rice. 👍🏻👍🏻👍🏻
Yet another simple yet brilliant dish that's flawlessly executed, so delicious and evoking of childhood nostalgia at the same time. Timed precisely such that the liver is slightly under and still continuing to cook when it reaches our table ensures that the meat is sublimely tender but still retains a slight crunch. There was nary a trace of the smell of liver, but if there were, it would surely be masked by the copious amounts of ginger and spring onion anyway.
The bubbling hot sauce was a thing of beauty, and I had to ask for another bowl of rice just so I could drench it in the savoury, sweet and salty gravy.
Thanks for the invite @burpple and @restauranthomesg for hosting!
Taste: 5/5
Such a comforting bowl of pork liver, it felt like a dish from grandma. The liver is really smooth and tender, served in a stone pot that will keep the stock bubbling for minutes even after it's served. To find an excuse to slurp up the gravy, we asked for rice and pour that gravy all over.
