Showing posts with label pig. Show all posts
Showing posts with label pig. Show all posts

Friday, October 15, 2021

PIG OUT AT SNOUT

Snout is proudly proclaimed as the Home of the Signature T-bone Pork Chop and no visit to the restaurant is complete if you don’t sample the juicy and tender T-bone Pork Chop (RM33). Heaped atop the grilled pork chop is delicious al dente classic egg carbonara. 


Studded with bacon bits and Parmesan cheese, the whole serving is a sight to behold – and once you sample the scrumptious the pork chop, you’d be besotted enough to plan a follow-up visit to Snout just for it.


Sourced from locally bred pigs, the pork chop’s inherent sweet meatiness makes it a memorable palate-pleaser. For an additional RM5, a single serving of refreshing Orange Salad (orange segments with fresh greens and onion tossed in Snout's sweet-sour dressing) or Japanese Potato Salad (mashed potato with strips of Aussie carrot, Japanese cucumber, onion and egg in creamy Kewpie mayo) complements it. Together with the pasta, it’s an on-point hearty, soul-satisfying meal.


Snout is run by Doris Ch’ng and Rosalia Chua, a passionate food-loving duo who used to be colleagues at Nestle. Opened in August 2018, the pork-centric restaurant has a nice cheery and sassy ‘feel’ about it.


Brightly painted canvases of frolicking pigs adorn baby blue walls, potted plants displayed on stools and atop tables bestow a sense of serenity, whilst stacks of books, as well as little plushies, lend homey touches to the interior.


 

Fried Prawn Rolls (RM15) and Scotch egg-style Fried Quail Eggs (RM9) are two great conversation starters to get your meal rolling at Snout. The former is Snout’s yummy take on lor bak – beancurd skin rolls stuffed with minced prawn, pork, and vegetables deep-fried until crispy, then cut into coin-size discs.



Slightly smaller than a tennis ball, the Scotch quail eggs will turn your dining party into a ball. Coated in crispy panko, and encased within tasty minced pork, marinated chives, cabbage, spring onion, and garlic, the crowd-pleasing appetiser hit the spot for us.

 

My favourite dish of the day is Grilled Marbled Iberico Pork Collar (RM442, 1300gm). This notable show-stopper has to be pre-ordered ahead of time and is suitable for dining parties of 3-4 persons according to Doris.

Served with a side dish of Japanese Potato Salad, this juicy, tender, and delicious slab of pork is best savoured on its own. Like any good prime steak, it can hold its own without the need for sauces or toppings.


To sustain the restaurant during the prolonged lockdown period, Snout created a Limited Travel Menu Series, highlighting familiar comfort food from different cities as the restaurant’s way of taking their customers on a food tour.

Kolo Mee (RM13), a popular noodle dish with house-made 'char siew' (minus the red colouring), fish balls and minced pork is chosen to represent Kuching in the menu. According to Doris, this is one of their sought-after, freezer-friendly offerings. “It’s popular among our customers who have it delivered to them. Many store the dish for consumption later. They just reheat by steaming or microwaving it.”


Indeed, the noodles are deliciously flavourful thanks to the assemblage of minced pork, ‘char siew’, and crispy pork lard dices. A pair of QQ fish balls lends some springy toothsome contrast to the overall meaty and soft noodle textures.


Singletons and youngsters hankering for homely fare may find ample succour in the comforting dish of Braised Pork Belly (RM18). Served with steamed rice, the tender chunks of pork belly braised in soya sauce and spices come with a braised egg, peanuts and vegetable of the day.


Bacon Popcorn Balls (RM8 – 3 balls) is the partners’ attempt to bring customers further afield via their Limited Travel Menu Series. Rosalia said “It’s our tribute to the American movie culture; drenching buttery popcorn with caramel then lacing it with bacon bits to create a fun treat. The oversized popcorn balls were meant to ease the boredom of being stuck at home during the lockdown.”     


The popcorn balls were rather fun albeit messy to eat. My only wish is for more bacon bits to temper the caramel sweetness.


One unexpected dessert find is Ornee (RM18) – the traditional Teochew treat is such a rarity but if you’re partial to yam this should go down exceptionally well. Snout’s silky-smooth version comprises rich yam paste, layered in fragrant lard and shallot oil. We ate it warm during our lunch but I love it chilled - it's sublime!



Finish with a flourish by savouring a slice of Snout’s Traditional French Orange Cake (RM8 per slice, RM65 per 900g loaf). Crowned with candied orange slices, the buttery orange cake is like a burst of sunshine: brimming with big, bright orange flavour and zesty sweetness on the palate.

For reservations and more information, call SNOUT, tel: 03 - 7732 8871. Address: 22A-1, Jalan PJU 8/5E, Bandar Damansara Perdana, Petaling Jaya, Selangor. Business hours: Tue – Sun 1130 am - 3 pm, 530 pm - 9 pm. Closed on Mon but open on request for families with special kids, click https://wa.me/c/601111613881

 




Tuesday, July 25, 2017

GO THE WHOLE HOG AT ORIENTAL PAVILION



The aromatic dry rub recipe used for the Oriental Group of Restaurants’ house speciality of Macau-style Roast Suckling Pig is such a closely guarded secret that only Group Executive Chef Justin Hor and the roast master chef know the actual ingredients. According to Emily Chiam who heads the marketing division, the prized concoction has industry competitors trying valiantly to replicate it but to no avail.
My guess is it’s a cohesive combination of Asian spices with Continental herbs but instead of dwelling on this trade secret, I rather focus on the deliciousness of the Roast Suckling Pig. With a week to go, do make haste to Oriental Pavilion in PJ and savour the delectable speciality before the piggy promotion ends on 31 July.
Available at the promo price of RM238++ each (regular price RM350++), the Roast Suckling Pig can be enjoyed in three distinct preparations: finest Macau style, BBQ with foie gras sauce or BBQ with glutinous rice.
When it comes to the fine art of roasting, Chinese chefs win hands down. It doesn’t take a genius to realise just how tricky it is to achieve that unbelievably even and lacquer-like sheen of a whole suckling pig. Comparable to an edible work of art, the crisp, crackling skin is such a joy to behold and an even greater gastronomic delight to ingest.
Tucked underneath the crispy skin is a beguiling layer of well-seasoned, juicy meat; each delicious piece can be enjoyed on its own or wrapped up in a fresh cos lettuce leaf and cherry tomato. Chilled glasses of fresh citrus juice are served to cleanse the palate afterwards.
The BBQ Suckling Pig with Glutinous Rice is more substantial as it comes with a layer of flavourful glutinous rice underneath. Taste-wise, this speciality is subtler on the palate but proffers more textural contrasts. Again the slices of crispy suckling pig can be eaten with the classic accompaniments of spring onion florets and sweet bean sauce or the newer combo of fresh lettuce and cherry tomato.
Also hogging the limelight this July is Charcoal Grilled Iberico Pork Ribs Spanish Style. Available at the promo price of RM138++ per rack (regular price RM198++), the hefty slab of Iberico ribs proves on-point and ticks all the right boxes in terms of flavour and texture.
Gnawing on the bone to tear off strips of that tender meat, our tastebuds grasped the full extent of the Spanish-influenced marinade – a splendid amalgamation of delicately sweet, warm spice and fresh, grassy herb nuances reminiscent of sunny Espana. You’d pick the bones clean off this signature dish for sure.

For reservations, call Oriental Pavilion restaurant, tel: 03-7956 9288. More information can be found at www.orientalrestaurants.com.my

Tuesday, October 04, 2016

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

Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...