I have had a long love affair with offal, give me secondary cuts and organs any day over prime cuts like ribeye and tenderloin. There is nothing I love more than pig brains (better than shirako!), stomach, intestines and tongue.
The flavours and textures of offal and secondary cuts are truly delicious. We will pair all manner of offal both premium and unusual with local flavours and spices.
Ear me out
Crispy fried pig ears served with sng ngee (garlic lime chilli sauce)
Hot to trot
Terrine of pig’s trotters, heart, shoulderServed with laksa leaf pesto Scallion pancakes
French kiss Mee
Sous Vide Pig’s Tongue, grilled over a charcoal fire and served with Indomie Mi Goreng, ikura, and scallop
Turn the other cheek
Beef cheek chocolate rawon (spiced indonesian beef stew with buah keluak), bone marrow, sambal belachan, beef fat fried rice
I’ve gut a feeling
Pork confit, pork meat balls, heart, smart sauce, bcm sauce, lardons, intestine noodles (pig’s intestines cut into noodles)
Don’t ducking liver me
Braised duck gizzards, seared foie gras, pink duck breast, balsamic soy
Wagyu so liddat?
Deep fried Puffed Tripe honeycomb, seared A3 wagyu beef
Chicken skin puffs
Chicken hearts bak kwa, chicken liver sherry mousse, gula melaka ice cream, chicken floss, ginger kalamansi lime marmalade