18 days ago
91
8
Posted On: July 7th 2026, 07:55 am
If you missed out on @oishinboy’s Canto Thai piggy bbq, get to his page and turn notifications on. I’m not sure I know of any chefs who hit the flavourbomb quite as well as Lap, as well as being a master of the bbq. And of pork. And Thai flavours. And Cantonese techniques. He’s really good at seafood too. Anyway, fan girling aside -
- siu yuk jowl miang, was a fantastic mash-up of cuisines
- green apple and mango with green chilli lime leaf sugar; spicy, sweet and sour, a great opener and made our eyes pop
- char siu iberico, oh how I wished for a hunk of this to take home and eat over hot rice
- laab boudin with accoutrements; kerela bitter melon and steamed okra, no prisoners taken
- suckling pig with peanut curry and charred greens, also with lardo rice (not pictured). On paper, it sounds too rich. It was possibly too rich. None of that mattered though because it was utterly perfect, thin glass like skin that could be cut through like butter 😍
- pig fat flan with a black sesame tong yuen- a perfectly judged sliver to round off the meal.
- siu yuk jowl miang, was a fantastic mash-up of cuisines
- green apple and mango with green chilli lime leaf sugar; spicy, sweet and sour, a great opener and made our eyes pop
- char siu iberico, oh how I wished for a hunk of this to take home and eat over hot rice
- laab boudin with accoutrements; kerela bitter melon and steamed okra, no prisoners taken
- suckling pig with peanut curry and charred greens, also with lardo rice (not pictured). On paper, it sounds too rich. It was possibly too rich. None of that mattered though because it was utterly perfect, thin glass like skin that could be cut through like butter 😍
- pig fat flan with a black sesame tong yuen- a perfectly judged sliver to round off the meal.
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