Their custom built traditional earth pit oven—a total rarity in the local F&B scene, mind you—has the ability to heat meat up to temperatures that soar to an incredible 450°C. Meaning, their signature roasts get even more succulent as they are roasted even slower like never before; retaining an incredible amount of moisture as it braises in their own juices and nutrients; resulting in dishes that boast greater flavour profiles that break apart so easily at the glide of a knife. And the verdict is in: diners have nothing but praise for the restaurant’s new oven-cooked dishes.
This story is from the November - December 2020 edition of WINE&DINE.
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This story is from the November - December 2020 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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