By THE NATION
The delights are ready to be served for dinner from November 1 to 30. The menu features Japan’s prized Kurobuta or black pork, served in delectable dishes created by a talented team of chefs.
The highlights include Buta Kakuni, a classic Japanese dish of pork belly cubes packed full of umami simmered with aromatics and seasoning until they are melt-in-your-mouth tender, and Buta Shogayaki, another delicious staple from Japan that showcases the exceptional texture of the meat that is cooked slowly to juicy perfection. The dish is served with a fragrant and flavourful ginger and sesame sauce spiked with Japanese Mirin.
If you’re looking for a lighter option, go for pan-fried gyoza Yakimono – dumplings that are crisp in the bottom and tender on top. Hagi’s dumplings are made with some of the best Kurobuta pork filling added with aromatic herbs and seasonings for a tasty twist on classic Japanese potstickers.
Dinner under the “Kurobuta Kravings” campaign is served every Tuesday and Sunday from 5 to 10pm.