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"aPORKalypse" by Chef Shen Tan
Lard Chang Puteh
crispy pork belly croutons glazed with soy caramel, with peanuts and ikan bilis
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 24hours in lard with sous vide, grilled over charcoal
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
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