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The Meat Club

Words by #sgfoodie Joyce of @eatwhattonight: This dish is actually pretty simple. But the flavours was really good and intense, with an aromatic blend of spice from the Szechuan peppercorns and savouriness from the fermented beans. It has a twinge of Mala taste and goes on very well with rice!

Free Range Pork Spare Ribs Cube


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