Jawaban dari "Report text restaurant"

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Report Text Restaurant

Jawaban: #1: Restaurant Report: Char in Singapore

Along a sleepy stretch not far from the dark alleys of the often seedy Geylang neighborhood, two brothers are quietly trying to revolutionize Singapore's roast meat scene. Char, a cozy 70-seater, opened last January with Chinese-style roast meats being the stars of the menu — specifically traditional meats like char siew (roast pork) and siew yoke (crispy roast pork belly), but done in somewhat untraditional ways.

Instead of the ubiquitous thinly sliced white and vermilion Chinese roast pork you'll find all over the island, Char's version of char siew appeared on our table as a glistening mound of thick, meaty chunks slathered in a gooey sauce the color of dark chocolate. The first bite hushed us — the meat was so soft and packed with flavor I could almost feel it melting on my tongue. The roast pork belly had a lovely tenderness, too, a striking juxtaposition with the crackling crispness of the skin.

"I love roast meats," said Anthony Ung, who owns the restaurant with his chef brother Alvin. Mr. Ung, who was born in Vietnam, grew up in Birmingham, England, and has lived in Singapore for 20 years. Often, he said, "the char siew in Singapore is very mediocre — a lot of places just add Chinese five spice and put it in the roaster."

Instead, the brothers drew upon Alvin's 30 years of cooking in Chinese restaurants in Birmingham, experimenting with various Western techniques and in some cases introducing slightly offbeat spices, like thyme and oregano.

The menu goes beyond roasts, too, offering an eclectic mix ranging from Sichuan hot and sour soup to Singaporean comfort food dishes like steamed pork with salted egg. Both versions of fried rice I tried had just the right amount of "wok hei," or char, a key element in the dish.

Anthony said he wanted to create a laid-back place where he could serve his favorite foods and British beers, chosen to complement the roasts. (There are also ciders; "apples go very well with roast pork," he noted.) The setting is appropriately spartan, with wooden chairs and marble-topped tables reminiscent of old-school Singaporean coffee shops.

As I was leaving the restaurant, I spotted a sight unlikely in a Chinese restaurant — a large meat sandwich. It was British salt-cured meat, a favorite from Anthony's Birmingham boyhood. With Chinese roast pork nailed, this just may be his next frontier.

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