offal

After the turn of the millennium, a new generation of diners rediscovered offal as high-end restaurants and chefs offered "nose to tail" dining.

The beef spicy noodle with pork blood and the rice soup with pork intestine, stomach, tongue and pork blood are big draws here, but I’m not the biggest fan of offal.

But let 2024 be a year of leaving your comfort zone: Try his La Beacon Batchoy egg noodles with pig offal and fermented shrimp.

It’s a marvelous sequence: a master class in culinary criticism, a snapshot of cross-generational tension and a reminder of how hard it can be to accept the offal truth.

For slaughterhouse companies, this was a lucrative new market for offal.