Just look at that cheese melt and I think that’s enough to say how I felt about this. The bread was crusty and the blend of cheeses lended just enough savoriness to the sandwich. The strands of sauerkraut helped to cut through that richness and the tomato jam on the side added a freshness and acidity to each bite. Just wished they had options to add some sort of protein in the sandwich.

This depends on the nut butter they decide to make and this time was an almond-hazelnut butter. The paste was little bit chunky which I appreciated and the honey drizzled added a slight but not overwhelming sweetness. The toasted nuts added a nice crunchy texture too but the HERO was definitely the bread slightly tangy but so fragrant.

Not sure how they managed to get the egg to rise so much but that gave it a fluffy texture. The inside was steaming hot but I think it could’ve done with abit more seasoning. The claypot used added a smoky flavor to the eggs as well, with some charred bits at the bottom.

Forgot the name of this dish but it was a hearty dish overall. The pork belly slices were quite tender and the skin was deep fried?? to super crunchy. The accompanying ingredients like the cucumber and seaweed added abit of freshness to the dish. The soup is a pork bone broth but not as rich as the kind you’d expect from Tonkotsu Ramen. The noodles had a nice chewy texture too.

Fried to really crispy but abit too oily. Flavor wise it was pretty good with a slight gochujang spice and the pieces of cabbage in it were tangy and crunchy too. The dipping sauce by the side is your standard pancake sauce.

$12 for a portion enough for 2 and it came drenched in the salted egg sauce. The sauce was creamy with a slightly kick from the chili infused into the sauce but was abit salty for my liking. The pork was boneless pieces and tender and you could taste the marinade in it, so it wasn’t just flavored by the sauce. This place seems perpetually crowded so come early to grab a seat.

This small curry puff cost $1.60 wanted to try the original flavor but they ran out and only had this left. Even before eating it when I picked it up, the crust crumbled a little bit. It was super flaky and buttery and I must admit I dropped crumbs of it while walking. The filling was filled with chicken cubes and onions coated in a black pepper gravy. The chicken cubes were surprisingly tender and the onions gave abit of sweetness while the sauce had a slight spicy kick. Will be back to try the other flavors.

48 month aged Iberico ham was everything it lived up to be. Savory, fatty, melt in your mouth, I could easily finish a portion of this on my own. TIP: order the bread with tomatoes and have this together with the crispy bread, fresh and slightly acidic tomatoes and it’s enough to make you happy.

48 month aged Iberico ham was everything it lived up to be. Savory, fatty, melt in your mouth, I could easily finish a portion of this on my own. TIP: order the bread with tomatoes and have this together with the crispy bread, fresh and slightly acidic tomatoes and it’s enough to make you happy.

This paella was very flavorful but a little bit towards the salty spectrum of food and could do with a little less seasoning. The rice was really nicely cooked to an al dente texture but I was left yearning for more of the soccarat (the burnt bits at the bottom) which it didn’t have much of. The pork was tender but the mushrooms seemed to get lost in all the flavor of the paella.

This paella was very flavorful but a little bit towards the salty spectrum of food and could do with a little less seasoning. The rice was really nicely cooked to an al dente texture but I was left yearning for more of the soccarat (the burnt bits at the bottom) which it didn’t have much of. The pork was tender but the mushrooms seemed to get lost in all the flavor of the paella.

This half suckling pig costs $140 and is served tableside, but order it earlier in your meal as it takes awhile to prepare. The server cut the pig up using a plate as it was very tender and didn’t need a knife but it seemed a little unnecessary to do that. The meat was super flavorful and had a good meat/fat ratio. Would’ve liked the skin to be crispier though as it didn’t have a super satisfying crack when biting into it.