Many of the dishes on the Gwylo menu are inspired by my extensive and frequent travels throughout Southeast Asia. Whether it’s a meal from a roadside stall, a home-cooked dish, or something from a highly recommended restaurant, I’m constantly discovering flavors that spark my creativity. When a dish truly resonates with me, I can’t wait to get into the kitchen, experiment, and craft my own interpretation—one that feels right at home on the Gwylo menu.

This pork dish was inspired by a pork noodle soup we had at a roadside store five minutes from my friend Amy’s place in Koh Samui. The broth was rich and meaty with gelatinous pork and fresh Thai basil which lifted the dish. It was a perfect example of balanced cooking.

Our pork dish is an adaptation that I hope honours the original. A pork leg is steeped in a magical mix of ingredients - cassia, cloves, coriander root, star anise, and syrupy sauces of dark and light soy, oyster and mushroom sauces  - until it's soft and tender. The broth is full of silky flavours. The other ingredients can be adapted into this broth, but Amy decided to serve it so we could share it in a banquet style. She used to cook this at her Thai restaurant in Kuala Lumpur - it was a very popular dish!

We enjoyed it with a spread of sides: pickled vegetables, stir-fried greens, fresh organic garlic, and a sharp chilli vinegar for an extra kick.

Matt Upson, Owner/Head Chef, Gwylo