27 Jun '12, 1am

Kong Bak Pau for afternoon snack? Find out where to get the best here:

Kong Bak Pau for afternoon snack? Find out where to get the best here:

It's comforting to know that in fast-paced Singapore where everything changes at breakneck speed, there are still pockets of nostalgia to be discovered. The kong bak pau (sliced braised or stewed pork belly served in steamed buns, $23) at Westlake is one such pocket. This kong bak pau is still as it was when it was first introduced at Westlake in 1976. Three families are involved in making this one dish and they have been doing it together for more than 30 years: the Lims are owners of the restaurant. Lim Tong Law started Westlake in the early ’70s because of his love for cooking. The former PE teacher was in his fifties when started this restaurant and was shuttling between his two jobs in its early stages. Business began to pick up when the kong bak pau was introduced. It, of course, became the iconic dish for Westlake. As Lim was sourcing ingredients for the dish, he me...

Full article: http://food.insing.com/feature/westlake-hawker-food/id-39...

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