There are a number of Teochew restaurants around Singapore, but I like this one enough that it's worth the ride all the way out into the eastern part of the island for it (115 Bedok North Road #01-285, 6444-5554). One of the keys is the freshness of the seafood here, including the pomfret and prawns that we got tonight.
But I am also a big fan of the terrestrial items, such as this suckling pig, whose crispy skin was carefully separated from the fat and meat...almost like Peking Duck. They also smeared some kind of a Taiwanese sha cha-like spicy paste into the meat, which of course I was all over. I wasn't quite sure how to eat the head though...it was full of fat, although the skin was certainly still tasty.
And probably the most memorable thing here was the Pork Ribs Infused with Coffee. Yep - these foil-wrapped bits of pork were a bit like Guinness Pork, but better than that in my opinion, as coffee is more fragrant. I just wish that they would open an outlet in the city.
4 comments:
well, I recokon people ( kids) better learn where that crispy bacon on their burger comes from. But that is a pretty graphic picture, for sure. But I have cooked whole hog pig pickens, and I dont think it any worse than cooking a steer or lamb. or for that matter, mcnugets ( chicken) or fish sticks. I love veggies, but I also love meat. Humans are omnivores, ( like bears). Now excuse me while I make a ham and chesse sandwich, with a big slice of tomato.
Hiya, the angle, showing baby piglet with small teeth, is quite disturbing... then again, that probably won't stop me from eating suckling pigs.
It IS pretty depressing to think about how a cute little piggy is slaughtered when it hasn't had enough fun frolicking in mud... *thinks about Babe*
But roasted suckling pig is so irresistible! :X
Excuse me, but how much did that piggy cost? It looks really good.
I had the piggy there yesterday - it costs $168. The food was good and reasonably priced. The steamed pomfret - which I noticed nearly every table ordered - was $45.
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