Our version of 黯然消魂饭! Char Bowl (‘Lady’ in the Teochew Dialect) is named because of our Big Roy’s Mother’s Teochew roots, to recognize her humble upbringing to the man he is today. Also, the succulent Char Siew is also roasted to a nice blush like Diana! Served on Japanese pearl rice, topped with a fried egg, achar and cucumber to complete your meal! [Our char siew is using premium half fatty pork and is on the charred side. If you don't like fats or charring, you may wanna skip this one. Achar contains grounded nuts]
Sliced WHOLE duck breast, smoked then sous vided to tenderness and then glazed to light crisp, resting on a bowl of duck fat fried rice, served with achar, fried egg and garlic crisps. Yes a lot of work to put this together but the eating experience is worth it! [Sauce is lightly spicy]
This 180-200g steak marbling adds loads of flavour and is one of the main criteria for judging the quality of cuts of meat. Under high temperature, the marbling in the steak begins to melt and coat the muscle fibers surrounding it. This produces a rich buttery texture and enhances the bold, beefy flavour of the meat. Served with Pink Himalayan Salt & Black Pepper and Mustard. Add on mushroom or some sausages to complete it as a meal! Enjoy this crowd pleaser best with your friends over a Guinness or a beer! 🥰 Comes with fries! Order a double if one slab is not enough!
Took us almost 4 years to get this right. Totally worth it 'cos it's our number 1 selling burger since it's debut and you just gotta try it if you dig cheeseburgers! Double smashed beef patties with a slice of smoky cheese each and topped with sauteed tangy onions for the win! No veg. You're welcome kids. Choose a side of fries or salad.
A childhood sando that Big Roy would prepare for himself... Without all the luxuries, of course. This upgraded version has buttered brioche bun, beer battered crispy thick luncheon patty, scrambled kampong eggs, smoked cheese & tangy sauce. For the child in all of us! Choose a side of fries or salad.