Popular dishes at Westlake include an award-winning Hot and Sour Soup, Butter King Prawn and Roast Chicken. But, it was their braised pork buns that first put Westlake on the map, and the restaurant continues to be synonymous with the dish today: melt-in-the-mouth slabs of pork belly in a dark, savoury-sweet sauce, sandwiched into fluffy, steamed Chinese buns. “When people think about braised pork buns, they think of us. It’s something that has carried on over the years,” Matthew said. The recipe, developed by his grandfather and uncle, originally required chefs to get up at 4am to braise the pork so that it would be ready for lunch hour. “Customers say our braised pork is fatty without being cloying. You don’t feel the oiliness when you eat it. The texture is extremely important,” Robert said. The secret to the perfect texture is in the thickness of the cut, Matthew divulged. Meat is sourced from Germany and the Netherlands. The dish also uses a premium-grade soya sauce specially calibrated for the restaurant by their longtime local …