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Introduction
Housed within the Hotel Vagabond, Fifth Quarter is the brain child of local entrepreneur Loh Lik Peng in partnership with Executive Chef Andrew Nocente. It is a modern contemporary grill with a strong focus on meat curing.
From a rum-cured pork belly, a salt & pepper tripe to charcuterie favourites such as salami, salsiccia, lardo and coppa, each dish is carefully handcrafted to allow wholesome meaty flavours to shine through.
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Above information is for reference only. Please check details with the restaurant.
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