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Go whole hog with smooth starters like porchetta di testa, a thin-sliced rosette of collagen-rich rolled cheek, tongue, ear and skin with a clean-tasting, supple-textured bite, perfect with house-pickled cornichons, and Perak-cultivated oysters layered with lardo and kitchen-spiced hot sauce.
Lunch features squeal-worthy twists on pasta and rice: Spaghettini is a real boar, tossed with nduja spreadable sausage and marinated cockles, while pad kra pao proves a pig deal, extra-crunchy with a sty's worth of crackling.
Kinfolk's Smoky Porky Cake is a destination dessert, gently savoury-sweet with cured pork, candied fruits and walnuts, served warm and softly indulgent with rum and cream.






























