It took me a while to find a good quality ox tongue that is de-skinned and ready for the home-cook to use. The skin/memberane of the tongue is really hard to remove when the tongue is raw but thankfully some producers have a denuding machine which is able to. Now I just keep a piece in my freezer and whenever I want, I just take it out for a while and slice some slices semi-frozen and then pan-fry it with some onions to make some delicious ox tongue sandwiches.
I'm really looking forward to the special Swiss menu which we will have at the bistro starting next week. It will be the most extensive Swiss menu in Singapore but it is only limited to two weeks so make sure you try it before it ends.