x barang | Kwa Ko Beef Sausages christmas and fold it back through

and fold it back through

pair this dish with a crisp Chardonnay or a light Pinot Noir to balance the richness of the cockerel and the earthy notes of wild garlic

The result is soft

If the meat is poached and stripped it can be incorporated into Lo Bak Go (Chinese turnip cake)

the tenderloin is wonderfully tender with a depth of flavour that sets it apart

x barang | Kwa Ko Beef Sausages christmas and fold it back throughAn Authentic Cambodian Beef Sausage with Galangal, Lemongrass and White Kampot Pepper Sausages appear in great food cultures all over the world, and we never tire of discovering them. It is not something we take lightly, though. When we make a sausage rooted in another cuisine, we want to do it with proper care, working closely with chefs whose knowledge and experience can guide the process. To mark the end of Barangs residency above The Globe Tavern