When night fall, Par Shi Restaurant 巴西餐廳 an old school coffee shop turned into an outlet only serving mookata, which was a combination of a Korean barbecue and a Chinese hot pot. Menu was a simple 2 sided piece of paper. The version here used brass pan on gas stove, served with house brewed chicken broth which was made with no MSG or salt. We started by rubbing the chunky pork lard around the dome of the pan, to make sure the pan was well greased before barbecuing.Assorted Platter (S$39.90/ 4 pax)The platter consisted of marinated chicken, marinated pork, black pepper chicken (replacing pig liver which was not available that day), black pepper pork, pork belly, sotong, fresh tiger prawns (4 pieces), hot dog, crab sticks, xiao bai cai, beijing cabbage, enoki mushroom, vermicelli, eggs (2 pieces). The marinated chicken and pork were marinated with lots of finely minced garlic, tasted very flavourful and tender. Don't forget to have the barbecued items with its in house Special Homemade chilli sauce, which was served topped with chopped peanuts. The gao gao chilli sauce was surprisingly not too spicy, slightly tangy with a hint of sweetness in it.Special Pork Belly (S$7.90)The Special Pork Belly which looked normal, was marinated with special seasoning. It had a kind of sweet taste even dipped in the tangy nutty chilli sauce.Mama Noodle (S$1.50)We added the instant noodle at the end of the meal. The noodle soaked up the flavours of the soup very well and quite tasty on its own.We accompanied the meal with a glass of Thai Ice Tea ($3.50) which was made with coconut juice. The drink was milky and rich, without being too sweet.Overall the food was great and reasonably priced. Quite a find in this part of the town.…Read More
