Hakka Fried Pork (南乳炸猪肉）

This year, GastroBeats 2025 brought together bold flavours and vibrant stories — and for the first time ever, Aunty Siam was part of it.

As one of the selected GastroBuddies featured at The Meatmen Zone, we proudly served a dish rooted in tradition but beloved by all:南乳炸猪肉 (Fermented Red Beancurd Fried Pork) — crispy, savoury, addictive.

It’s a dish that’s quintessentially Hakka — marinated with fermented red beancurd (南乳), spices, chinese wines and deep-fried to golden perfection. Every piece crackled with flavour, soft inside, boldly seasoned inside out.

But what turned heads this year?

👉 The Chilli. That bright, tangy, spicy Aunty’s Chilli — a house-made blend that’s been requested for years. People came back just for the chilli. Some asked for extra spoons. A few begged for jars.

This dish-chilli combo became a celebration of everything Aunty Siam stands for: Tradition with a kick. Familiarity with boldness. Old flavours, revived.

We are deeply grateful to:

• The GastroBeats team & Meatmen Studio for believing in home-based brands

• Our fellow GastroBuddies, who cheered each other on (and traded dishes behind the booth 😋)

• Legends like Papi’s Tacos and Jett’s Barbecue, who not only welcomed us but helped boost traffic with shoutouts and friendship

  
  

This may have been our first major event, but it won’t be our last.Thank you for letting Aunty Siam feed your hearts (and mouths).

📦 Want to Taste It Again?

🛒 Pre-orders for Aunty’s Chilli reopen end-Sept.

Follow us on Instagram to get first dibs.