Pork Belly Cracklin’ ($10). Tastes almost the same as Chinese roast pork (the other kind of pork that you see hanging in the window at Chinese BBQ places). Plum/sweet ‘n sour dipping sauce. I only ate a few pieces and brought the rest home for a nice late night snack 🙂 Execution-wise not near the top-tier Chinese BBQ level…the skin wasn’t blistered or crunchy enough, plus it could’ve been cook a bit longer to make it a bit more tender.
Southern Fried Chicken ($18) with gravy and buttermilk mash. Cooked to order. I even saw a cook taking chicken pieces out of the buttermilk marinade and dredging them in flour.
Still juicy inside but outside not as crispy/crunchy as I like it, and not quite the same as what I had two years ago…
I’m hoping they do their brunch-time chicken and waffles in the old way, where they finished it off in the oven after deep frying. The way it came this time, I enjoyed the juiciness but was disappointed with the coating.
The search goes on!