Eating odds and ends: Will Singaporeans dare to feast on animal organs?
SINGAPORE – On the counter at Dirty Supper, a grilled meat restaurant in Moh Guan Terrace, lies half a pig. Open ribs gaping up at the ceiling, it patiently awaits the chef’s next move.
- by autobot
- May 10, 2024
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SINGAPORE – On the counter at Dirty Supper, a grilled meat restaurant in Moh Guan Terrace, lies half a pig. Open ribs gaping up at the ceiling, it patiently awaits the chef’s next move. Off come the trotters, then the rear leg, which is turned into country ham. The excess is trimmed off and churned into sausages or pate.