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Since there is a minimum order to qualify for the free delivery, sis bought more of the Kuo Rou Bao (扣肉包). They came vacuum packed and frozen so can be conveniently stored away in the freezer until ready to consume.

We also heated up the half portion of Salt Baked Chicken (盐焗鸡) we bought online from Gim Tim (锦珍酒楼) for dinner. Flavour wise, it is tender but nothing to shout about or make me want to eat it again the next time. Here, I am pairing the whole chicken leg 🍗 with stir-fried long beans & prawns.

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Many F&B businesses were force to shut down due to the COVID‑19 pandemic so some of them resorted to online sales in order to keep the businesses afloat. All we have to do is let the fingers do the walking and order delivery. We went for the Bundle B (S$33) from Gim Tim (锦珍酒楼) which consisted of a bag of 5-spice prawn rolls (五香虾枣), half salt baked chicken (盐焗鸡) and Dong Po Rou (东坡肉).

The Dong Po Rou (东坡肉) came vacuum packed with six pieces each of cubed braised pork belly and Mantou (馒头). Just need to steam them for 15 minutes and it will be ready to be assembled into a sandwich stack. The pork belly is both flavourful and tender but 肥而不腻 which means fat but not greasy in English.

#Gim Tim #锦珍酒楼 #Vacuum Pack #Dong Po Rou #东坡肉 #Braised #Pork #Meat #Pork Belly #Mantou #馒头 #Bun #Soya Sauce #Sandwich #肥而不腻 #Asian Food #Food #Buffetlicious

This Prawn Rolls (五香虾枣) is part of the online bundle we bought from Gim Tim (锦珍酒楼). Boasting crispy bean curd skin wrapping, these bite-sized nuggets with decent pork & shrimp filling are good as a standalone snack or to accompany the rice.

For dinner, mum also prepared Poached Pork Belly with a drizzle of soya sauce. Next dish is the Stewed Bean Curd with minced pork and tomato. And finally, stir-fried long bean with garlic and a little of our home-made chilli paste.

Just like the Dong Po Rou (东坡肉), this Kuo Rou Bao (扣肉包) also came vacuum packed and frozen. It cost S$12.80 per pack and comes with six pieces of braised pork belly and an equal number of pieces of Clamshell Bun or Gua Bao (刈包) or Lotus Leaf Bun (荷叶包) depending on who you asked.

The food is known colloquially in parts of Taiwan as 虎咬豬, translated as Tiger 🐯 bites Pig 🐷 in Taiwanese Hokkien due to the mouth-like form of the bun and the contents of the filling. In Singapore, we just called them Kong Bak Pau (炕肉包).