Southern spice
Get ready to resist temptation (or not), as Fat Poboys comes to the Moore Wilson Food Pods for a month, from this week until April 23.
Balinese native CJ ‘‘Jimmy’’ Tika serves up an alluring fusion of traditional Louisianan poboys with an Indonesian twist, including a crispy squid po ($13) with chilli tamarind and pineapple sambal, and the Hogzilla ($12) with Tika’s speciality, slow-cooked pork belly.
‘‘Growing up, Mum always made a home-cooked meal on a daily basis,’’ Tika says.
‘‘I’ve always been helping her in the kitchen, mostly doing the chores and the cleaning, but I learned to use a variety of spices from Mum. Po’ boys [are] humble sandwiches created for the hungry factory workers. It’s big, it’s filling and we try our best to make [it] affordable for the people.’’ Monday to Friday 10am3pm, and Saturday and Sunday 9am4pm.