18 hour Sous Vide Pork Jowl @ $12.00
The menu isn't extensive, but that's the beauty of it. If you're gona make just a few items, then you will make it so darn good that there isn't a need to sell anything else. For now, there's only a selection of 3 items - pork, chicken and beef. Whichever choice of protein you choose, you will get a serving of a mi cuit (roughly translated from French as "half cooked) egg and Yamagata Haenuki rice.
They cater to mainly takeaways, however there is a small seating area (where this picture was taken from) with about 4 seats for those who prefer to have a quick dine-in.
This reminds me of how airline food is labeled. :)
Grass Fed Black Angus Sirloin @ $14.00.
Signature dish that comes with house red wine sauce.
18 Hour Sous Vide Iberico Pork Jowl @ $12.00.
Spanish pork cheeks married with perfection with aromatic Thai marinade. Chalong uses the infamous Josper charcoal oven to grill their meats and smoke them apple wood for that extra depth.
Couldn't get enough of this wonderful chilli concoction! Slather the pork with this punchy chilli mix and be ready to be transported to Thailand (well figuratively speaking lah). Was trying to make out the ingredients and I spotted a hint of kafir lime, fish sauce, chilli (of course), palm sugar.. Well that's as much as this amateur can figure out.
Chalong
Tanjong Pagar Centre
7 Wallich Street #B2-21
Singapore 078884
Email :askchalong@gmail.com
Opening Hours
Monday - Friday
Lunch 11.30am - 2.00pm
Dinner 5.30pm - 7.30pm
Saturday 12.00pm - 3.00pm
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