滷肉飯 at Kizuna!

Potong Pasir isn't our neighborhood, but we love the coffee at Kizuna. A cold brew black is perfect for me. The man really loves the triple-shot iced white. There're enough green patches in the area for Choya to toilet, so we try to make it there on the weekends. 

The cafe has daily lunch bowls. But weekends are the times when the kitchen trots out something special for lunch too. You just need to reserve them in advance. They sell out fast. Often, they don't repeat the weekend lunch bowls. You'd just have to catch them as and when. The other Saturday was asam laksa (that iteration was really laksa Kedah), and today was lu rou fan / 滷肉飯 (Taiwanese braised pork belly rice).

I like lu rou (滷肉) much better than hong shao rou (紅燒肉, Shanghai-style braised pork belly) because the latter is sweet. Lu rou is a lot more savory. I tend to like versions that aren't heavy on the star anise or five spice powder, low on Sichuan peppercorns and up the game with dried tangerine peel.

We had coffee first, and then started on lunch. The man enjoyed lunch so much that he had to order a slice of sourcream cheesecake right there and then to round up the meal. Oh my! This was totally homecooked goodness. 似有家的味道. Sam cooked it. It's his specialty. That braising liquid was everything, and it was delicious. Sam added the usual sides — pickles, spring onions, and a poached egg that went well with the steamed white rice. I love Sam's version of lu rou fan.