SOUL FOOD JAZZES UP SOULIQUID

Like a sunburst when viewed from overhead, Souliquid's curtain-raiser of Chilli Chilli Bang Bang (RM18) dazzles our palate with its vivacious taste. The triangles of deep-fried tortilla chips are handy vessels for piling on the zingy, well-spiced Bolognaise-style tomato and pork mince sauce. Baked under a layer of melty cheese, the tastebud-tickling serving leaves us wondering what other wondrous stuff lies in wait at Souliquid Restaurant & Bar.

Opened in August 2016, Souliquid's cool, laidback vibes are evoked through comfy violet-hued couches, plush armchairs and coffee tables interspersed with high bar stools and timber-cut tables. To capture the ‘every drink has its soul’ spirit of their outpost, the owners of Souliquid envisioned it as a serene mellow-lit haven to cherish and enjoy popular tipples: beer, wine, liquor and non-alcoholic beverages coupled with live performances of Canto and Mando-jazz, Bossa Nova and classic oldies in the evenings. 

 

Hot on the heels of the opening volley comes Gambas Al Pilpil (RM28), a tapas of prawns in minced garlic and Italian herbs with bruschetta slices. The coy nuances of garlic, extra virgin olive oil, dried herbs and chilli flakes allow the prawny sweetness to shine.

 

Brochette (RM38) is another winsome speciality. Served with robust tabasco-pineapple sauce, the crisp bacon-wrapped prawns go swimmingly with cold beer or chilled white wine.

 

Chef Matthew Wan then raises the bar on pizza – a main gastropub staple – by melding blue cheese, parmesan and mozzarella to pack his distinctive Shrimp Pizza (RM35) with heady umami savouriness.

 

Yet, the subsequent Nyonya Pasta (RM28) manages to hold its own against such a strong onslaught on the palate. Lushly coated in creamy, assertively spice paste specially ordered from Melaka, the fragrance of lemongrass and kaffir lime leaf is noticeable as we slurp up the noodles garnished with tender mussels.

 

Porcine fans will be in seventh heaven as Souliquid takes great pride in its pork-laden selection especially the Pork Lover Platter (RM148). Conceived for communal sharing, nobody will leave feeling hungry after wading through the crispy pork knuckle, meatloaf, 3 types of sausages: baconwurst, Nuremberger and Hungarian, spindly wedges, sauerkraut, corn on the cob and a side salad.

A saner go-to choice for small dining groups is the Garlic Herbed Roast Pork Knuckle (RM79). According to Chef Matthew, each pork knuckle (weighing about 1.7kg) is braised for 2 hours in stock before the hefty hunk is deep-fried to crisp up the skin and then baked to render the meat moist and juicy.

 

Those of you who prefer not to fiddle with bones will find Souiliquid Meat Balls (RM20) more appealing. Slightly bigger than golf balls, the rosemary and mixed herb minced pork balls are delicious; set in tangy, aromatic chunky tomato-based sauce.

 

Stellar lamb dishes to try here include Guinness Braised Lamb Shank (RM48) and Grilled Lamb Rack (RM58). We recommend the former for the toothsomely tender lamb meat suffused with thick, dark and flavourful malty gravy. The latter is excellent as well with three pieces of the medium-cooked, French-cut lamb nicely seasoned and touched with a sublime sauce of honey, fruit purée and mustard.

 

Lighter on the palate is Chicken Cordon Bleu (RM33), a surprisingly agreeable serving of chicken breast rolled with chicken ham and mozzarella enveloped in crisp battered crust. The accompanying garlic mushroom sauce proves worthwhile in lending moistness and notable flavour to the dish.

 

Special promotions are available periodically so be sure to ask the team for more info. During our visit, the Cheese Platter Set (RM199) came paired with a young, supple Marqués de Càrceres -- a smooth, velvety Rioja to complement slices of pork salami or Parma ham, red and white cheddar, camembert and blue cheese atop crackers.

Souliquid also has Set Lunches on weekdays from 12 noon to 3 pm, starting from RM13.90 upwards. Jazz performances from Sun-Thurs 9pm-11.30pm; Fri & Sat 9.30pm-12midnight.

For reservations, call Souliquid Restaurant & Bar, tel: 03 8066 8883. Souliquid Restaurant & Bar is located at Lot 1, Ground Floor, Tower 3@Puchong Financial Corporate Centre (PFCC), Jalan Puteri 1/2, Puchong Batu 12, Selangor. (Note: turn to your right after exiting the main entrance of Four Points Sheraton Puchong Hotel)

LET'S PIG OUT AT CERDITO

Hands up, those of you who got suckered into reading this blogpost after seeing this slurpilicious pix of scrumptious pork ribs and porky delights? Hah! I knew its oink-someness would draw you in. We devoured this slab of Iberico Loin Ribs (RM40 single, RM110 sharing portion) at Cerdito in Puchong! Darn worth getting our hands dirty as the ribs had such marvellous texture. Tender and juicy with enough 'bite' to sink into, every mouthful burst with tantalising smoky-tangy-savoury accents that had us picking the bones clean.

Nestled in a corner spot in the F&B haven of Puchong, the ambiance inside Cerdito is fuss-free, modern yet cosy enough without being intimidating.

The sleek dining space is sparsely decorated with a few artworks adorning the walls but the mellow lighting and tactile use of stone and wood trims are enough to cosy up the resto's overall feel.

Director cum Head Chef of Cerdito Yew Kean Leng (front row, 2nd from right) is the pint-size culinary power behind the team while Operations Manager Henry Lai (back row, right) ensures every diner is taken care of the minute they step in.

For the uninitiated, Spanish Iberico pork from the black Iberian pig or pata negra is the star of the show at Cerdito. This Spanish pig is prized on the same fervent level as Wagyu - its fine meat boasts deep-seated richness from the swine's free-range foraging and gorging on wild herbs, acorns, fungi and what-have-yous.

It was only befitting we commenced with Iberico Sticks (RM30), skewers of superbly juicy grilled Iberico pork. Just when the meaty taste tottered towards the brink of cloying richness, the pineapple salsa brought balance back into the equation.

Inspired by the Spanish fondness for tapas, Cerdito proffers a decent range of nibbles to start with. The basic but likeable char-grilled King Oyster Mushroom (RM15) has plump eryngii sliced into halves and grilled to supple tenderness. Chocolate 'soil' and aged balsamic vinegar teased the palate with additional flavours.

Frothy truffle tea foam lent the cup of Wild Mushroom Cappuccino (RM18) an unexpected yet welcoming nuance and musky aroma. We readily lapped it up without complaint as a testament to the rustic bisque's soulful deliciousness.

Citrus vinaigrette and fresh orange segments struck a zesty chord for the Smoked Duck Salad (RM22); its uplifting fruitiness looking to entice non-salad eaters into submission.

Non-pork fans will find ample satisfaction from the Harissa Chicken (RM20) with the toasty chilli powder imbuing muted spiciness to the lean meat. Smeared with creamy yoghurt sauce on the plate, the chicken skewers disappeared fast.

If you like pork ribs with ample meat, the swoon-worthy Iberico Short Rack (RM70) should bring out the glutton in you. Rest assured the portion was just nice for one, paired with balsamic drenched romaine lettuce, grilled pumpkin slices and babaganoush (smoky roasted eggplant & tahini spread).

Hitting closer to home was Chef Yew's pride and joy of Cerdito Special (RM45). We warmed up to the signature dish instantly - the broth a sweet distillation of unadulterated porcine essence coupled with chunks of meaty ribs yielding toothsome tenderness. According to Chef Yew, most Cerdito's patrons prefer pork meat with some mouthfeel to it instead soft almost mushy meat and she is happy to comply.

Don't enjoy fiddling with bones? Then plump for Cerdito's new fangled Iberico Black Pig Burger (RM45). Served with thick-cut steak fries, tomato chutney and fresh house salad, the mini hunk of lightly seared belly pork was luscious enough to have you lick the plate clean.

East and West met in a scrumptious way when the chef piled flavourful pulled pork and a dollop of crunchy ebikko onto soft mantou buns lined with cucumber julienne to form her
Iberico Pulled Pork Sandwich (RM45).

We were thrown by the daring, deconstructed House-made Lemon Tart (RM20) which looked nothing like the conventional version. Imagine being confronted by a trio of shot glasses filled with lemon curd topped with crushed pistachios, buttery cookie crumbs and cocoa 'soil' alongside a scoop of dried shallot ice cream. However, after sampling the inventive offering, we concurred it was an unlikely but agreeable sweet ender.

Even the more popular crowd-pleaser of Tiramisu (RM20) bore the culinary team's quirky tweaks. Kahlua was used in place of Marsala or rum to soak the Italian sponge fingers and infuse the mascarpone whilst coffee 'soil' adding the final touch to the much-loved dessert. Again it went down a storm with us with nary a complaint.

Chocoholics rejoice! Surrender to the alluring creation of Belgian Chocolate Semi-Freddo (RM20) and you'd be in seventh heaven. Lush and decadently creamy, the semi-frozen Italian dessert melted our last defences as we spooned up every last bit of it.

Here's a good tip for those who wish to give Cerdito a try without breaking the bank. Go for the Daily Set Lunch (RM19.90+) which proffers soup of the day, a mocktail and a choice of main course. There are ample choices available featuring pork and poultry mains so this is your chance to pig out at Cerdito!
soup