Chitterling stew, deep fried — translated into a glass. Salty, sweet, and sour at once: aged rum carries five-spice nectar and soy, with honey and vinegar pulling the corners. Garnished with crispy pork and yoguru.

From the signature "Street Food" series — a homage to the dish whose name it borrows. The drink reads as a cooked plate read sideways: spice nectar for broth, soy for depth, honey for the caramel edge, vinegar for the cut. The pork crackle on top is the bowl come up to the rim.