HERBAL MARINATED WHOLE PIG HEAD Bossam Kimchi, Banchan, Ssam 滷水全豬頭 雜錦泡菜、飯饌 @ Hansik Goo x Chairman (Aug 14-15, 2021) There was no rules on how to eat the pig’s head platter, I tried each one on its own (pic 2), then started to construct my own buns with different combinations of pig parts and banchan & kimchi. The banchan platter included fermented cucumber, salted shrimp, jang a jji (pickled vegetables), ssam jang, perilla leaf, sesame oil etc etc. The amazing part was, no matter how you matched it, it tasted soooooooo good 🤩🤩🤩🤩 and so incredibly matching with the pig’s head parts. This Chinese x Korean was just unbelievable, like made for each other. I was so happy to the roof when eating this, and from what I gathered from other guests this was universally chosen as the best dish of the night 🌟. For me, one of the best things I ate in this entire year so far! The last bossam kimchi was worth a mention, as it was quite a bit of work to roll all the different kimchi together with salted clams inside. But you can still enjoy this at Hansik Goo, as this is served with their Hanwoo beef entree in their new menu. What an epic dish for an epic night! 🔥🔥🔥 _ #littlemeg_hk #littlemeg_chairman #littlemeg_hansikgoo #littlemeg_chairmanxhansikgoo #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram @theworlds50best #asias50best #pigshead #pork #head #offals #marinade #滷水 #豬頭 #kimchi #banchan #bossam

(SWIPE FOR MORE PICS) HERBAL MARINATED WHOLE PIG HEAD Bossam Kimchi, Banchan, Ssam 滷水全豬頭 雜錦泡菜、飯饌 @ Hansik Goo x Chairman (Aug 14-15, 2021) The ultimate “Lo Sui” platter by the two teams, wow! We were served 9 of the best cuts of the head: Ears 豬耳, Tongue 豬脷, Forehead 豬額頭, Big Cheeks 豬面頰, Nose 豬鼻🐽, Jaw 豬下巴, “First Cut” Collar Butt 第一刀, Trachea 豬天梯, Small Cheeks 小面頰. (See pic 2 for all labels) This kind of presentation for specific cut was hardly ever done, but that was not the finish! (See pic 3 for close up) To pair with these special cuts, Hansik Goo prepared a huge array of banchan (see pic 4, more details in next post), wrapping lettuce and sesame leaves, a rolled kimchi (Bossam Kimchi) stuffed with different kimchi and clams (pic 5), and Chairman provided their fluffy steamed buns normally served with their pork belly (pic 6) The cuts were not just served as it but well thought out, for instance, the big cheeks were the fattiest and it was topped with a tiny bit of pickled sugar jam (12 o’clock position) The First Cut is the small area between the neck and the back shoulder of which chairman used for their char siu (last pic right), so these were roasted first before marinated. The trachea was the soft cartilage-like part that attached to the back of the meat attached to tongue and the bronchitis tubes. It was one of my favorite pig’s offals to eat since I was small, and very hard to come by these days. The small cheek refers to the meat on the top part of the face close to the ear and had more “crunch” (pic 8), and the forehead was entirely pig’s skin, super soft and tender. _ #littlemeg_hk #littlemeg_chairman #littlemeg_hansikgoo #littlemeg_chairmanxhansikgoo #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram @theworlds50best #asias50best #pigshead #pork #head #offals #marinade #滷水 #豬頭 #kimchi #banchan #bossam

GEODUCK & ABALONE RICE BROTH Banchan - Jang Jorim, Dried Pollack Kimchi 魚米湯煮象拔蚌及韓國鮑魚 飯饌、醬油燉牛肉、泡菜 @ Hansik Goo x Chairman (Aug 14-15,2021) The rice broth with geoduck or slipper lobster is my favorite dish of all time at Chairman , it is literally the dish I want in my death row meal (Pic 6). In Korea they also have a strong “juk” (porridge) culture, and the new Hansik Goo also had a dish of Abalone juk with abalone liver. The combination? Chairman style rice broth made with Korean rice with abalone and geoduck clams, topped with fried fish roe and shrimp roe, shrimp oil, and served with condiments of Jang Jorim(ganjang / Korean soy braised beef) and radish pollock kimchi 😍 Despite two toppings now available, the star remained to be the rice broth, as smooth and the flavor was so heavenly 😌 (See Video 4-5). The surprise was the Jang Jorim, a little piece of soy braised beef on the side (Pic 3 right). It was so tender and soft and gave the rice broth, which normally was matched with seafood, a completely different flavor profile. _ #littlemeg_hk #littlemeg_chairman #littlemeg_hansikgoo #littlemeg_chairmanxhansikgoo #大班樓 #food #foodstagram #foodies #foodpics #instafood #instagramers #amazing #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #theartofplating @theartofplating @gastroart @gastronogram @theworlds50best #asias50best #congee #porridge #juk #rice #abalone #beef