Created in the traditional Hong Kong type with nominal herbs and seasoning, it truly is persistently tender with properly-well balanced flavours, encased in the layer of crispy, fragrant skin.

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“I just take two-and-a-half hrs to help make the roast pork, which includes braising, blow drying and roasting. These techniques enable the fat to burn off nicely to make the skin crispy and release the fragrance,” describes Mr Ong, mentioning that other cooks increase the process and only consider 45 minutes to organize the meat.

I'd personally advise to cut down on the sweet braising sauce the team will include in addition to the meat, and savour the flavours of every meat as it is.

We also like the rice here, it's a bit dry which can be how we like it along with the sauce has a novel and very nice style to it. Will certainly be back again.

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The chili ready just for the duckmust get Specific point out. The burgundy coloured paste is thicker than standard; itranks high on the hot scale and hints with the inclusion of XO sauce.

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I'd propose pairing those meats with noodles around rice. The noodles are cooked al-dente, well flavoured with hints of pepper, pork lard oil and crispy pork lard. It’s just much too difficult to pick which is the greatest but I’ll say the porky wins the ducky.

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