BRIEF: ”Marinated with fermented bean curd, five spice powder, black bean sauce for at least 16 hours, this dish is an excellent pairing with Rempapa’s Signature Cocktails, we kid you not.” SOOT’S TAKE: This was surprisingly good with the accompanying chili dip, considering I’m neither a fan of Hakka cuisine nor pork!

BRIEF: “Deep fried pork with garlic and finished with truffled oil. A favorite Thai snack, Kompassion style.” SOOT’S TAKE: Not bad as far as pork dishes go (I tasted no truffle) and no porky taste which is a bonus. Dipping sauce is mandatory.

stir-fried cured pork with tomato and fiddlehead ferns

It’s not often that I enjoy pork but this is one of those times. Like the fried morning glory, gotta do it with the dipping sauce.

Nice, but not as nice as what I’ve had at Xiang Xiang in Holland Village.

A bit dry but at least it comes with a chili dip.

Baby back ribs marinated in spices and Buah Keluak paste and oven roasted. Served with a side of filled Buah Keluak Nuts & Gravy.

“Slow cooked Free-range Borrowdale Pork soft bone with an aromatic and intense “poisonous” black nut gravy.”

Pork with Wine in Clay Pot

Grilled pork on a stick that I got at a pasar malam (night bazaar) they’ve temporarily set up in my neighborhood. Well-marinated and really good if you like pork. Less so if you’re sensitive to 🐗 taint.

Pork belly in a sticky-sweet sauce of caramelized sugar, sesame oil, garlic, onion and funkified with nuoc mam.

This was actually pretty good, despite it coming from a 🐖. #icantbelieveitspork

Served with sauerkraut and mash potato. Not bad and I think the fat had something to do with it.

Vinaigrette spicy cucumber, braised minced pork, chewy braised egg, pearly rice

This was a lot of meat for me, even if the taint was faint.

A teeny tiny bite told me everything I needed to know 🤢