BRIEF: ”Marinated with fermented bean curd, five spice powder, black bean sauce for at least 16 hours, this dish is an excellent pairing with Rempapa’s Signature Cocktails, we kid you not.” SOOT’S TAKE: This was surprisingly good with the accompanying chili dip, considering I’m neither a fan of Hakka cuisine nor pork!

Giving points for the flavour but the batter was a bit hard. It was ok.