How about if I sleep a little bit longer and forget all this nonsense. A collection of textile samples lay spread out on the table – Samsa was a travelling salesman.
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While I understand this is how Hokkien people cook their pork, I would have preferred the meat to be better flavoured and the fats, softer and more gelatinous. It does however, pair nicely with the Cordon Bleu Extra as the star anise in the gravy brings out the sweet notes of the cognac. As the soup boils further, the yam softens and thickens the broth so it becomes almost stew-like, which is even more delicious. My only issue about this dish is the fish – I’m not a fan of tilapia so next round, I’ll ask them to switch it with pomfret or grouper with extra charge. The broth pairs especially well with the Cordon Bleu Extra I must say.