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.
4. Charcoal Beancurd with Spinach and Wild Fungi ($14.80)
The trendy charcoal element makes its way to Chef Leung’s version of the tofu dish. Steamed before deep-fried, the homemade beancurd comprises charcoal powder for that gorgeous shade of grey. Taste-wise, there are no traces of the charcoal, just expertly cooked beancurd with a crispy exterior that encases its silk, soft texture.
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