SEORAE Korean Charcoal BBQ in Singapore has unveiled a few culinary surprises that promise a gastronomic journey through cherished pork delicacies. https://danielfooddiary.com/2023/10/0...

Imagine biting into the Hangari Dry-Aged Samgyeobsal, a Duroc Chestnut Pork Belly, which bears the distinction of being Singapore’s first foray into fermentation dry-aging.

This novel technique imparts a nuanced depth to the meat, infusing each bite with a tantalising array of flavours with melt-in-your-mouth experience.

Next, the Iberico Rare-Cut Tasting Platter invites diners to embark on an international journey through the lush flavors of Spain’s prized Iberian pork.

The SEORAE Signature Galmaegisal, a premium pork skirt, is tempting with its rare and exquisite flavour profile.

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