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2011-06-05
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I was famished so decided to add roasted pork to my char siew rice. Starting with the char siew, it was not that impressive. The sweet sauce on the char siew was not sufficient and I think it was not roasted well enough. The taste on the char siew was due to the dark gravy that was added over the rice. The consolation was that the char siew was soft and thin. Moving on to the roasted pork, the skin is very crispy and the slightly fatty texture of the meat makes it a mouth-watering delight. Addit
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