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Char Siu in Aged Honey Glaze

฿650

Char Siu in Aged Honey Glaze

Sticky, lacquered, and faintly smoky — the kind of glaze that clings to your fingers before it ever reaches the plate.

Kurobuta pork belly, slow-roasted until the fat turns glassy.
Aged honey glaze, brushed on in thin layers over the fire.
Macadamia, toasted and crushed for crunch.

Char siu gets its character from patience: the belly is roasted low, then finished hard over flame so the honey catches and darkens at the edges, leaving a crust that cracks against the soft, yielding meat underneath. The macadamia goes on last, scattered while the glaze is still tacky, so it sticks. Sweet, salty, and a little charred — best eaten with your hands and no ceremony.

Ingredients: Kurobuta pork belly, aged honey glaze, macadamia

Allergens: nuts. Tell the team about any allergy: the kitchen confirms every dish.

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Prices in Thai baht, before 10% service and 7% VAT. Tell the team about any allergy: the kitchen confirms every dish.