Mimigar 1 Nanson Road, 01-08, The Gallery Hotel
Tel: 6235-1511
Open: 6pm to midnight, closed on Mondays
Opened in September, this Okinawan restaurant is named after 'pig's ears' in the Okinawan dialect. And it is served five ways - tossed in peanut paste, in a citrus-based sauce, with kimchi or plum paste and as tempura.
The peanut paste version ($9) comes as a refreshing salad. Julienned strips of boiled pig's ear are tossed in a mildly sweet, creamy peanut paste. The varied textural crunch from the crisp ear cartilage, plus beansprout and zucchini slivers makes chomping on it a pleasurable exercise for the jaw.
Friends At Jelita 293 Holland Road, 02-04
Tel: 6463-1011
Open: Noon to 11pm daily
The Yorkshire pork cutlet ($26.90 for 260g, right) here is grilled with just a dash of salt and pepper and comes dressed in a reduced Australian shiraz cabernet sauce that enhances the natural sweetness of the meat.
Garibaldi 36 Purvis Street, 01-02
Tel: 6837-1468
Open: Noon to 3pm and 6.30 to 11pm daily
The grilled Yorkshire pork rack with apricot and balsamico sauce ($45) is served with a blush of the faintest pink in the middle. The succulent meat needs little dressing up although the black pepper and herbs dusted on it give the dish some oomph.
Open: Noon to 2.30pm (Mondays to Fridays), 11am to 3pm (Saturdays and Sundays) and 6.30 to 10.30pm daily
Opt for the combination platter of roast pork belly (siew yoke), Kurobuta char siew and roast duck ($48, right) to get a taste of the restaurant's famous roast meats. The char siew has a beguiling sweetness from the marbling of fat in the meat.
Grill-Out 106 Clementi Street 12, 01-38E
Tel: 6774-7001
Open: 5 to 10.15pm, closed on Mondays
The Kurobuta pork collar ($30 for 220g) is char-grilled and dressed minimally with just salt and pepper to allow the natural flavourful taste of the meat to come through. For those who insist on having a gravy with their meat, there is a brown meat sauce available, made from stewed Kurobuta trimmings.
