Wild Things

My colleagues looked at me in shock when I suggested a feature on unusual meats and game – never mind why we would want to chow down on crocodile palm or kangaroo loin. The question was more: How could we? It’s the “yuck” factor. But if we can eat monkfish or lamb, surely other meats are fair game? Then, there’s the fear of where they came from. Are they legal? The game I tried was all above board. Are they farm-reared or from the wild? Some are bred for meat, and some are hunted. Now that we have that sorted, let’s begin.

Crocodile Palm
Stewed with Homemade Spicy Sauce, $48
Where: Tung Lok Classics, #02-18 Orchard Parade Hotel, tel: 6834-0660, www.tunglok.com
Cringe Factor: ****

It looks off-putting, but the croc palm turns out to be downright divine. Stewed for hours in a fragrant peppery abalone sauce, the meat tastes like a cross between pork and chicken, and has a tender texture that resembles braised pork belly, while its skin is soft and spongy like sea cucumber. It is served in a 90 de C sizzling stone bowl, which prevents the sticky thick sauce from congealing. “The crocodile palm is great for ladies as it is high in collagen and extremely nourishing,” says Tung Lok Classics’ senior executive chef Lee Mun. “This is the most tender part of the crocodile. We don’t serve other parts as the meat may be tough and unpalatable.” While crocs in the wild are known to feed on nasty things, he assures us that the restaurant uses local farm-bred, chicken-fed crocs, which explains its (chicken-like) taste.