Each guest gets one main at the bottomless brunch and this miso char siew is bold and flavour-forward but also pretty rich.

Made with Kurobuta pork jowl, it’s glazed in a sweet-spicy honey miso, topped with chimichurri, garlic chips and served over wasabi cabbage for contrast. The flavours were layered and punchy but the cut was on the fatty side, more melt-in-your-mouth than meaty and a bit too much for my taste. If you’re into fatty pork and bold sauces, this might be your jam.