Dishola: Reviews by the Dish

Pork, and pork belly in particular, has become the darling of the food world in recent years. But before all the hype and hoopla, the Chinese have been enjoying this most luxurious cut for decades. I give my friend David Chang of Momofuku fame credit for putting pork buns on the map (his are the best in NYC) but the version I had at Beng Thin in Singapore had me swooning and giving thanks to the pork Gods. I don't think I would have ever discovered this gem of a restaurant located at the top of a car park had it not been for my friend Angela Chan who wanted to introduce me to a restaurant specializing in authentic Hokkien cuisine. The pork belly comes braised in a deep, multi-dimensional sauce to succulent, melt-in-your-mouth perfection. Served along side are tender steamed buns so you can create your own pork belly slider. It's delicious. It's life changing.