Awabi

New year, new menu, new week, new meat, new me, new you!

Roasted pork belly for the final week of the Canto roast series (thank the lord!).

Served over panang or massaman curry or just raw dog it like a HK salary man wolfing down a quick bit of scran before he runs back to his ‘996’ work schedule.

Due to extremely long labour time (lol the ducks took about 5 hours prep in total) this is a very limited product and may sell out.

Part of our lunar new year menu which finishes next week (we haven’t thought about what we’ll do next week lol).

👨🏻‍💼: What do you mean we’re reusing a sauce already on the menu on an aubergine dish but this time for fish?

🧑🏻‍🍳: B,b,b,b,but it’s zhuszhed up with extra vin, some chopped pickled chillies and other s**t too!

👩🏻‍💻Quick distract them with some fish lyric puns… they’ll never know.

‘We on a Ultralight Bream’
‘Breams can come true’
‘And have you any breams you’d like to sell’
‘Sweet breams are made of this’
‘You may say, I’m a breamer’
‘Bream a little bream of me’

Hot & sour bream.

On the menu for the next couple weeks as part of our LNY menu.

The Tan Tan to our Dan Dan.

A totally punk and Nippon spin on the Sichuan classique in soup noodle form.

New ramen spesh - Tantanmen:
Chicken broth
Sesame paste
Sichuan peppercorn
Sweet minced pork
Chilli oil
Soy egg
Bok choi

Lunchtimes only (for now).