Your char siew dreams come true
Photo: Weekender/Char Restaurant
It is almost unthinkable if you do not order the signature char siew when you visit Char Restaurant. Because isn't it what the Chinese restaurant is lauded for?
Well, we found out for ourselves when we eased into the establishment located within the Jalan Besar precinct.
Built on a foundation of raves about its roasts, Char Restaurant is helmed by the Ung brothers of Vietnamese descent who dabbled in gourmet cooking during their time in the United Kingdom. Since setting up Char Resturant in 2014 on our tropical island, the duo has recently upped the ante of their culinary offerings with the addition of Head Chef Chi Leung Tse - a 20-year veteran who holds stints at renowned restaurants such as Raffles Hotel and Imperial Treasures.
With a new culinary force comes an updated menu of delectable dishes, including a new char siew version! So which is better - the original or the latest pork addition? Along with a mix of other Chinese and Cantonese delights, we take a closer look at these meaty offerings.
2. Premium Slow-roasted Kurobuta Char Siew ($20 per portion)
The newly-introduced dish is presented in thinner slices for a very good reason. Using Kurobuta pork belly, the roast is less fatty with the focus more on the meat’s tender marbling. Marinated in a special sauce for a couple of days and slow roasted over charcoal and sweet lychee wood, the roast touts a candied surface that has distinctly smoky flavours. The table (including us) chose this new iteration over the original, and it’s easy to see why. Unlike the signature char siew, we can easily go through a plate of the Kurobuta pork without the jelak feeling. Best eaten on its own with the restaurant’s selection of ciders and ales, the dish is limited to 10 portions a day so best to reserve in advance!
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