ΠΠ° ΠΈΡΠΊΠ»ΡΡΠ΅Π½ΠΈΠ΅ΠΌ ΡΠΎΡΠΎΠ³ΡΠ°ΡΠΈΠΉ Β«ΡΠΎΠ»ΡΠΊΠΎ Π΄Π»Ρ ΡΠ΅Π΄Π°ΠΊΡΠΈΠΎΠ½Π½ΠΎΠ³ΠΎ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡΒ» ΠΊΠΎΡΠΎΡΡΠ΅ ΠΌΠΎΠΆΠ½ΠΎ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°ΡΡ ΡΠΎΠ»ΡΠΊΠΎ Π² ΡΠ΅Π΄Π°ΠΊΡΠΈΠΎΠ½Π½ΡΡ ΠΏΡΠΎΠ΅ΠΊΡΠ°Ρ ΠΈ Π½Π΅Π»ΡΠ·Ρ ΠΈΠ·ΠΌΠ΅Π½ΡΡΡ , Π²Π°ΡΠΈ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ Π±Π΅Π·Π³ΡΠ°Π½ΠΈΡΠ½Ρ.
You will finish cooking it off later.
The chef of this Pan-Asian restaurant is Susur Lee.
Their's looks so lush, I couldn't resist the picture.
I wish the pork belly were a little more flavorful.
Basket of fries: this overflowing basket came with sweet potato fries, shoestring fries and waffle fries.