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It was a must eat in Hong Kong. However, it was very hard to find good ones in Singapore. Chef Cheung used Chinese five spices and herbs in the braising sauce. Not only to add extra flavors to the meat and also helped to break down the rough and tough part of meat. .
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I would prefer a whole chunk of beef brisket but he gave me the broken pieces. Some might not like the strong alkaline smell, so I advised you to add abit of vinegar to neutralize the smell and taste. .
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Fatty Ox HK Kitchen
Blk 335 Smith Street, Stall #02-84
Smith Street Food Centre
Singapore 050335
7.30am to 3pm
Closed Mon-Tues