Menu by Chef Desmond Chen
A fantastic piece of pork collar from Montana, with a great marbling and natural flavour. Topped with the full-bodied 10-year old plum vinegar that Des started fermenting when he was 15. Basically the charsiew of your dreams.
May 2018
1 Like
Menu by Chef Desmond Shen
One of the cold starters on the Incubator’s opening menu, the fermentation of the miso rounded out the otherwise polarising flavours of the petai. So good, I could eat it straight from a jar.
May 2018
1 Like
Level 3 Burppler · 12 Reviews
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