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New to ABC brickwork, open for about a few weeks now, their kongbapeng (braised pork rice bowl) and duckpeng (braised duck breast rice bowl) was flavourfully braised with mild herb and tender to the bite. Fluffy and fragrant pearl rice added texture and was delightful with every mouthful. Addition of pickled sour salty vegetable and crispy wanton skin gave the dish layers of flavours, cutting the richness of the meat and also different textures. Their special chili sauce was also a highlight for me, aromatics blended within the chili and the hint of vinegar reminded me fondly of Thai style chili sauce which is commonly eaten with Thai braised pork trotters.
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