Braise 卤之家 – Treat Youself to Lu Rou Fan with Different Cuts of Pork in Golden Mile Food Centre

Aren’t there days where you wish to indulge in lots of meat but are worried that you’re not having enough greens and other wholesome food groups in your meal? (Not me, but I should probably start thinking that way.) Braise 卤之家 has recently set up shop in Golden Mile Food Centre and is serving up well-rounded bowls of tasty lu rou fan. 

It has barely been a month since they’ve opened yet there are consistent queues leading up to the tastefully decorated stall. They only serve braised pork rice bowls, but there’s a variety to choose from. Their menu offers different cuts of pork such as Braised Pork Rib Set ($5) and Braised Pork Cheek Set ($8). 

Additional toppings of meat ($2 for shank, belly and rib, $3 for cheek) and accompanying sides such as ajitsuke tamago ($1.50), shiitake mushrooms ($1) and tofu puffs ($1) can be included if you’re feeling particularly ravenous. 

The Braised Pork Belly Set ($5) comes laden with fluffy white rice topped with a heaping of braised pork belly, black fungus, shiitake mushrooms, processed tofu, tau pok, leafy greens and an ajitsuke tamago. All bowls come in a familiar-looking bowl (coincidence that the army market was just one floor above?). 

The braised pork belly had a gorgeous layer of fat that was deliciously soft yet firm at the same time. It was balanced out with the tender melt-in-your-mouth meat which has gone through long hours of braising with a medley of herbs, spices and wines. Gobble the meat up with the sauce-soaked rice below for a big burst of flavour. 

There’s more to look forward to in the assortment of sides that comes with the meat and rice, with the ajitsuke tamago being my favourite. Unlike the usual hard-boiled lu rou dan that you typically get, this one is more similar to the ones you’ll find in ramen, albeit not as soft and runny. All their tamago are made in-house with sake and soy sauce. 

The Braised Pork Shank Set ($4) holds the same appetising offerings except that it comes with leaner cuts of meat. My dining companion preferred how much firmer the pork shank was compared to the pork belly, though it was just as delectable. I felt that the pork belly was more flavourful, but a dip of the pork shank into the accompanying chilli sauce did the trick. The sour tang of the chilli with interwoven notes of sweetness elevated the pork shank perfectly. 

Initially, I was hoping to try the Braised Pork Cheek Set ($8) but it was already sold out by early afternoon. But with such strong showing from the pork belly and shank bowls, my anticipation for the cheek set is a lot higher now!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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