BACONY PIG-OUT AT SMOKING HOG

One foodie's bacon is another man's poison as far as Smoking Hog (SH) is concerned. The new resto upstairs from Crab Factory has generated such heated debate in FB and blogs that I reckon it is best you judge for yourself before saying 'yay' or 'nay'.

The bacon used in this resto is smoked on premise (up on the rooftop in a barbecue contraption) and some are lightly candied for certain dishes. TY Ooi and her partners have spent hours to test and experiment dishes for their menu so expect some curveballs that will catch you by surprise. Some offerings would go down better than others I suspect as the pairing of sweet and savoury remains an acquired taste among local palates.

Yours truly love everything bacon so Smoking Hog definitely gets a 'YAY' from moi, especially the signature Bacones (RM27). Just feed me two of the crisp smoked bacon cones (essentially bacon strips layered and rolled up into cones) stuffed with mash, scrambled eggs and SH's housemade baked beans and I'm a deliriously happy camper. They taste scrumptious slathered with the house tomato sauce (it's way better than the bottled stuff) but seriously, they're good enough on their own.

For those who like a little 'dramatic' effect with their food, SH's Signature Smoking Cheeseburger (RM34) literally gets smoke in your eyes as it comes to the table, covered in a glass dome lid filled with roiling wisps of smoke. The juicy burger patty is made from pork, beef and lamb mince with chopped onion. A slice of melted cheddar complemented by sliced gherkins, tomato and lettuce complete the tempting offering with fries and tomato sauce on the side. Burger maniacs rejoice!

IMHO, the classic BLT is never boring but hey, some crabby treatment here never hurts as SH's Ultimate Soft Shell Crab BLT (RM29) proves. I was sceptical the combo would work but it turns out better than expected...the chunky pieces of fried soft shell crabs and coleslaw lend a nice moreish taste to the ensemble so no complaints there.

If you feel guilty scarfing down so much bacon, order a portion of Caesar Salad (RM22) to boost your green intake. Not that it's any less indulgent mind you ;p ...the fresh romaine lettuce is tossed with bacon bits, salted egg and fried ikan bilis (anchovies) and topped with a poached egg. Chockful of rich, voluptuous flavours that leave you smacking your lips after the last leaf is devoured. Yums!

Ardent 'egg heads' would crack up over the eggs-cellent dishes available: Deviled Eggs (RM26 for six halves) and Runny Pan Omelette or Scrambled Eggs (RM22) are just but two options. The former has mashed egg yolks with avocado while the latter is cooked to order with a choice of mix cheeses, mushrooms or cherry tomatoes complemented by two slices of toasted Ciabatta. Personally, I'd roll with the latter though the cheesy version is strictly for fromage fans.

 

The Spaghetti Bolognese (RM33) features a tomato-based meaty sauce that again mixes the 'unholy' trilogy of beef, pork and lamb. I find it's a rather ho-hum option but heck, I'm sure no self-respecting spagbol fan will care two hoots what I think.

SH also brings new meaning to the 'ear to tail' eating with its Pig's Ear & Oxtail Stew (RM58) - marrying local pig's ears with Aussie waygu oxtail in a viscous stew brimming with barley, mushroom, mashed potato and grilled vegetable. It's disconcerting to see a whole piece of pig's ear in the milieu but overall, it's an earthy dish that should appeal to diners who have a penchant for innards, offal and such or those who want a dose of natural collagen.

Those with kids in tow may like the Mushroom Bacon Soup (RM16) - a creamy-rich, earthy broth flecked with smoked bacon bits. I surprised myself when I lapped up every spoonful but then, I abhor the thought of all those bacon bits going to waste.

In case you have pals who eschew pork, the Lamb, Brown Rice & Barley Soup (RM35) is a hefty meal on its own thanks to the whole lamb shank in it. Honestly, I was too distracted by the porky dishes served hence this particular dish just fell below my radar but I noticed several tables actually had it so presumably it's a hit in its own right.

What do you get when you cross pancakes with crepes? Dutch babies that's what. Baked until puffy then collapsing back into flatten pieces, you can sample Dutch Babies with eight different toppings such as Nutella, Crumbled Cookies & Ice Cream (RM22) and Chicken/Pork Sausages with Avocado/Tomato Salsa (RM24). A substantial serving that's enough for brekkie or lunch, their mouthfeel are chewier than normal pancakes.

I prefer the deliciously indulgent French Toast (RM27) which has two slices of thick-cut bread cooked with a hint of whisky and adorned with roughly crushed nuts, smoked bacon and bananas. A dollop of vanilla ice cream and maple syrup served on the side completes this perfect platter.

Equally notable is Beer & Bacon Mancakes (RM25), an adult version of pancakes made with Guinness Stout-laced batter. The fluffy pancakes are stacked with candied smoked bacon and served with a scoop of vanilla ice cream and some maple syrup, resulting in a melding of sweet-savoury accents and crispy-fluffy soft textures.

Beer & Bacon Mancakes pix courtesy of Smoking Hog

Sweet encores appear in the form of Bacon & Egg Ice Cream (RM24) or Havana Rum & Raisin Ice Cream (RM16). Churned on premise, the former is loaded with bacon bits and accompanied by more crispy smoked candied bacon while the latter is boozy enough to leave you smiling from ear-to-ear.

First-time patrons will have to head to the side entrance of Crab Factory (Smoking Hog is on the 3rd Floor) and look for a flying pig sign. Take the lift up and you'd enter a dark, clubby space with dimmed lighting. Plush velvet-upholstered studded and leather armchairs, a long table carved out from a solid tree trunk and brass shaded lamps evoke a quirky, arty ambiance to dine in.

TY stresses that SH is an informal bistro that's conceived to be an inviting space where patrons can hang out with friends after a decadent pig-out session. A flight of wooden stairs adorned with specially commissioned art pieces leads to an upstairs dining cum lounge area as well as open-air rooftop patio. 

A bacon haven for an oink-ing good time...what more can you ask for?

For reservations, call SMOKING HOG, tel: 03-7865 9239. Address: 3rd Floor, 21, Jalan SS2/64, Petaling Jaya, Selangor. Business hours: Tues, Wed & Thurs 11 am-11pm, Fri 11am-1am, Sat 9am-1am and Sun 9am-11am. Closed on Monday.

DESIRABLE DIM SUM FROM SI CHUAN DOU HUA

Chinese culinary wonders never ceased...recently we caught guest chef Peng Yi Chun from Si Chuan Dou Hua Singapore who dazzled us with the Sichuanese art of knife-shaved noodles at Park Royal KL's Si Chuan Dou Hua restaurant as part of its latest Dim Sum promotion.

Shredded love...knife-shaved noodles in chilli oil with minced pork and chopped scallion

It was quite a spectacle, watching the chef deftly shaving strips of noodles from a loaf of dough using a sharp blade in quick, successive strokes. The long ribbons can be enjoyed two ways, either in Sichuan Chilli Oil (pix above) or Chicken Broth (pix below).

The noodles' toothsome al dente texture was splendid; a perfect canvas that soaked up the hearty, robustly hot sauce and the meaty, clear broth. A comforting dish that you'd never tire of eating. This speciality is currently part of the special Dim Sum line-up that has been running from last November until 31 January 2015.

If you're a fan of these dainty savoury and sweet morsels, make haste to Park Royal KL and partake in the Dim Sum feast before the promo ends. Besides the classic offerings, the chefs are out to tempt you with a repertoire of 28 interesting creations at only RM58 nett per person. One of the most unique has to be Steamed Minced Chicken Dumplings wrapped in Banana Leaf (pix above).

 

Shaped like a fat cocktail sausage, the steamed glutinous rice flour dumpling flaunts a rich jade-green shade (culled from pandan leaf juice) and a delicious minced chicken and chicken floss stuffing. These dumplings may look simple but the tricky part is ensuring they're steamed just right - to achieve that appetising chewiness.

Another highly recommended item is Pan-fried Minced Chicken Dumpling with Chives. The pan-fried dumplings are served with a crisp, gossamer-thin layer of fried batter that resembles a golden lacey lid. The resultant textural contrast is better than expected.

More textural interplay appears in the Steamed Glutinous Rice Wrapped with Dried Shrimp & Yam. We were impressed by the simplicity of the dish which had a clump of glutinous rice studded with dried shrimps and yam wrapped up in a skein of cheong fun (flat rice flour roll). Delicately rich yet downright satisfying, this speciality would go down well with those partial to yam.

Delicate nuances also abound in the Steamed Celery Dumplings with Conpoy (pix above) and Steamed Chive Dumplings (pix below). The translucent dumpling skin is similar to that of ha gau (prawn dumpling) albeit the former is coloured bright orange with carrot juice.

 

 Green is in...these irresistible dumplings

Chilli fiends would rave over the Minced Chicken Dumplings in Chilli Oil (pix above) - a popular Sichuanese staple. Rest assured though that these little parcels look more lethal than they taste. You still get the zingy piquancy on the palate but not enough to render it numb.

Stronger accents prevail in the Deep-fried Vietnamese Rolls (pix above) and Pan-fried Pancakes with Chicken Floss (pix below) - both notable in their own way especially their outer layers. The latter is nothing like Western pancakes but more like a sturdy bun that's flecked with sesame seeds and some savoury chicken floss filling.

 

Even the Pan-fried Radish Cake stands out here. Honestly, I'm not fond of this dish as they tend to have more flour than radish so it is nice to find the ratio of flour to radish veers towards more radish and less flour.

 

What makes the dining deal really great value is selected mains such as noodles, rice and vegetables cooked in different styles, as well as a variety of soup and dessert are included in the menu. Signature specialities like Stir-fried French Beans with Minced Garlic, Braised Beancurd with Spicy Bean Paste and Braised Egg Plant with Hot Garlic & Chilli Sauce among others are listed.

Sweet dim sum options range from Steamed Lotus Paste Buns with Salted Egg Yolk, Steamed Glutinous Rice Balls with Purple Sweet Potato Paste and House Made Fine Beancurd with Wolfberries.

Rich & satisfying...lotus paste buns with salted egg yolk reminiscent of mooncake filling

 Purple sweet potato paste and sago pearls lend special touches to 

these glutinous rice balls

Perfect curtain call with a bowl of silky smooth tau fu fah & kei chi

Priced at RM58 nett per person, the Dim Sum Buffet Feast is available for lunch from 12:00 noon to 2:30pm from Mondays to Fridays, and for brunch from 10:00am to 2:30pm on Saturdays and Sundays.

For reservations, call Si Chuan Dou Hua - tel: 03 2147 0088. Address: Lower Lobby Level, PARKROYAL Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur