APORKALYPSE
Private Dinner By Chef Shen Tan
aPORKalypse
aPORKalypse

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Knuckle Down
Knuckle Down

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Uni Pork Rice Bowl
Uni Pork Rice Bowl

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aPORKalypse
aPORKalypse

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1/5
aPORKalypse
$128nett /person
*BOOK NOW*
18 Sept 2021
6 Nov 2021
4 Dec 2021
Location: 1 Seletar Aerospace Heights
Doors open 630pm, dinner commences at 7pm

This pork themed dinner got its start in 2011 at Chef Shen's The Wok & Barrel with 6 courses of pork-based dishes, even dessert! It has evolved over the years and now stands at 10 courses of divine pork delights at Ownself Make Chef.

At 10 courses of PORK, aPORKalypse XII promises to go HOG THE WAY. Chef Shen has added another pork based snack: inspired by newspaper cones of ka chang puteh to be eaten in the cinema. Partly inspired by a dish her Teochew grandma used to cook, pork belly rendered into crunchy crispy croutons and cooked with dark soy caramel, fish sauce and sugar. The new course, Lard Chang Puteh will feature the same sticky soy glazed pork nuggets with kaffir lime leaves, ikan billis and peanuts.

Click "Book via email" and tell us your preferred date, contact number, number of pax, dietary restrictions.
aPORKalypse Menu

Lard Chang Puteh

crispy pork belly croutons glazed with soy caramel, with peanuts and ikan billis

 

Bacon Peanut and Garlic Min Jiang Kueh

crispy bacon, freshly grated coconut, peanuts and crispy garlic bits in freshly made pancakes

 

Crispy Fried Hot Pork 

marinated spicy pork belly, spice level 100, deep fried and served with coleslaw

Uni Pork Rice Bowl
uni, pork jowl char siew, sashimi grade scallops, ikura over Japanese short grain rice

Pork Rendang with Scallion Pancakes Fried in Lard
pork rendang cooked until tender served with hand made scallion pancakes fried lard and clarified butter

21-day Dry Aged Yume no Daichi Pork Belly

served with Ownself Make lacto-fermented achar

WOK on the Pork Side

dry rub of coffee, 5 spice powder, brown sugar and sea salt, served with pineapple and cucumber 

cooked for 24 hours in lard with sous vide. grilled over charcoal

DURIAN+PORK

twice-cooked durian tempoyak kurobuta pork ribs with egg noodles tossed in lard and laksa leaf and basil pesto 

Laksa Suckling Pig with Lard Sambal and White Rojak

tender suckling pig marinated with house-made laksa rempah, slow cooked in oven

crispy crackling served with Ownself Make lard sambal 

Bacon Ice Cream Sandwich 

sweet potato lard bread with gula melaka butterscotch ice cream and grated coconut, served with candied bacon