Edible "Charcoal" $23
Clever visual play aside, this Japanese-style "popiah is stuffed to the seams with Angus beef short ribs slow-cooked in saikyo miso for 16-hours and its own braising liquid, breaking apart to reveal moist, moreish goodness within. The exterior is cracklingly crisp and thin, having been egg-washed and coated in fine bamboo charcoal before being deep-fried to a blackened midnight sheen. The garlic yoghurt made from garlic oil and confit garlic is a garlic lover's dream and cuts through the richness of the meat exceedingly well.
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