Wrap up your meal with the signature Apple Crumble. Topped with a crisp crumble of coconut oil and oat flour, the heavily spiced apple slices are firm but cooked through. Balancing the spices is velvety cashew nut creme anglaise with vanilla bean, served in a jug.
It’s easy to do pork wrong.
The meat is notorious for being temperamental, and catching it at the point where it’s still juicy in the middle is a tough technique to master.
Assistant head chef Freddy Ang’s pork rack ($38) – part of the eatery’s new gluten- and dairy-free menu – is perfectly done.
Marinated in five-spice powder before being oven-roasted, the pork slices are draped with lashings of a vibrantly sweet and spicy pineapple sauce. To make the latter, pineapple is marinated in dry chilli padi to give it a subtle heat, then cooked down and caramelised so it retains just the right degree of sharpness.
The sauce is perfect with the sides too, giving the fork-tender purple sweet potatoes and blanched baby kai lan an extra burst of flavour.
Your regular meat and two veg, this dish isn’t.
