These days, restaurant that serves pork dishes are going upmarket with the offering of specialty pork which ensures premium quality meat. Best Restaurant To Eat was invited by Open Rice for a special piggylicious food review at Piggy Tail Restaurant located at 39, Jalan Telawi 3, Bangsar Baru, Kuala Lumpur.The pork served here is from Sakura Pork where the pigs are raised using traditional and conventional method and are fed with vegetable grain feed only. This ensures that the meat does not have a gamy smell and the quality of the meat is ensured.At Piggy Tail, it is a food adventure where western dishes are cooked with a twist of oriental flavours, thereby giving your taste bud an enticing experience. The decor at Piggy Tail is one of a leisure and open concept with al fresco dining at the front of the restaurant.Our food review started off with a special starters/appetizer which is Pork Corn (RM16.00). This is a deep-fried chunks of Sakura Pork which is peppered with secret spices and served with Special BBQ Mayo. The pork meat used were of a special cut which has a balanced thin layer of skin, fat, meat and gives a very crisp texture and best paired with a glass of wine or cold beer.This is then followed by Wild Mushroom Soup (RM18.00) This soup was cooked with 3 types of chopped mushroom, white cream and topped with a sprinkle of truffle oil to gives it an extra oomph to the mushroom.Our main started with some pasta offering, the first of which is the Premium Pork Aglio Olio (RM25.00). This spaghetti is served with the Grilled Sakura Pork Neck Meat and cooked with Red Chilli Flakes, Garlic, Olive Oil and Sliced Bacon.We loved the pork neck meat as it was grilled to the right balance while still retaining the succulent and juicy meat. With the chilli flakes, it gives it a spicy twist and was another nice dish to be paired with the cold beer.The second pasta that we had was the Snowy Piggy Carbonara (RM22.00) this is a Creamy Bacon Spaghetti topped with an Egg Yolk and laden with overwhelming cheese topping which makes the pasta a little more salty to our taste.The first main dish for the night was the Piggy Pork Shoulder Steak (RM45.00). This is a premium Pork Shoulder Meat which is barbecued with a special in house made Piggy BBQ Sauce.We find the meat extremely juicy, succulent and has a very good tender texture with each bite of the meat. This pork is served with Mash Potatoes and Salad.Next is the BBQ Long Pork Ribs.(RM55.00) which is another premium meat; this one is long rib with Layers of Thick Meat balanced with some fat. Barbecued with our unique Piggy BBQ Sauce; the meat was tender and juicy and had our finger licking.This is then followed by the Spicy Short Pork Ribs (RM58.00) which is a rack of premium, lean short ribs. It is then barbecued with the special Piggy Spicy Sauce and served with mash potatoes and salad.We find this ribs a little too spicy though; but if you take it with a cold beer; that is another story altogether.After the few pork dishes, the next is the Signature Lamb Chop (RM45.00) it is a grilled NZ Lamb Chop marinated with a specialty homemade Mongolian Sauce and served with chips and vegetable of the day.Next, we had the Piggy Pork Burger. (RM28.00). An in house made Pork Burger Patty layered with melted cheese and fried onion rings between toasted buns and served with curly fries and salad. We have to say that the pork patties was very thick (before cooking it is 200g) and filled with natural pork flavour.After that; we had the Mixed Pork Franks (RM30.00) a combination of 3 spiced premium pork frankfurter served with mash potatoes and salad.The last pork dish is the Signature Pork Knuckles (RM86.00). The Pork Knuckle was pre-cooked and fried to a perfect brown crunchy skin while the inner meat still retains the succulent juicy texture. This pork knuckles is served with mash potatoes and salad with the Supreme Gravy Sauce for some additional taste for those that loved it with a tad of sauce for the pork knuckles meat.The star of the night is our dessert which is the Truffles Ice Cream (RM18.00). This is a real nice dessert which comprise of a flavourful homemade truffle ice cream drizzled with crispy bacon bits and drowned in chocolate sauce. It gives our tastebud a perfect mix of crisp, sweet and savoury at in one scoop.There you have it, all the piggylicious meal from start to end. For those that loves pork dishes that can be paired with cold beer or liquor; Piggy Tail @Bangsar will not definitely not disappoint you.

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Sheer mention of steamboat drives my craving for this dish. Yours truly really enjoy a meal going by the cooler rainy weather in Kuala Lumpur these days. I had an invitation to review Plus One Shabu Shabu Restaurant located at Bandar Puteri Puchong which was opened just 3 months ago.We were told that this restaurant is the same owner as the one in One Utama thus the expectation of a good meal is imminent. The restaurant offers many variants of soup base i.e. you can literally have different soup based for different person. Unlike normal steamboat where you need to share one or 2 soups based, here it is based on individual pot. One person one pot. This is good, as it is more hygienic and secondly you can choose our own soup base. Kind of cute too, you control what you want to put in the pot, control the cooking temperature and etc. No more rushing to grab what is in the shared pot.To start off with, we choose to have the signature broth which is the Macau Pork Bone, the other option was the Papaya with White Fungus, Pepper Soup and also the Tom Yam broth. These broths are painstaking prepared on a daily basis and some broth needs at least 4 to 6 hours to be able to extract the full flavours of the soup ingredients.We ordered the seafood set and pork loin set. The seafood set comes with some prawns, slice fish, brown squid, crab stick and clams. All sets come with vegetables, white sotong surimi, fish-ball, Enoki mushroom, corn cob, fried bean curd skin and yee mee.The ingredients were very fresh; the owner is quite particular, when it comes to selection of choice ingredients for its customer. Coupled with the some house made sauce i.e. Tom Yam sauce, Sambal Belacan, Hong Kong Satay sauce, Fermented Beancurd Sauce, Hong Kong Chilli sauce, Sweet sauce and Hawaii sauce. We were recommended a combination of Hong Kong Chilli sauce mix with Bean curd sauce and with a dash of sesame oil and spring onion. Surprising it blended pretty well with the seafood. The sambal belacan sauce, was another sauce that is not too spicy and can go well with the noodle and vegetable.

We were also served with some side dishes as follows.Deep Fried Hong Kong Fish Skin – very crispy that you can eat as it is, but would be smoother if it was Shabu-Shabu.Secondly, is the 3 Season Home Made Meatball – Prawn ball, Pork with Mushroom and Fish with Parsley? These meat balls was prepared using the best quality of meat and you can taste it once you bite into it.Thirdly, we had the fresh slice of Garoupa fish meat. After dipping into the pot, the fish meat was very silky and tender. Lastly, is The Little Black Pearl – which is actually the century eggs flown in all the way from Hong Kong. The century serves here has the gooey creamy yolk. Served with preserved ginger which is also imported from Hong Kong. It has a strong after taste which is important benchmark of a good century egg.

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To me, one of the most important criteria of a good Japanese Restaurant is to have the freshest and top quality ingredients used. And that is what you can expect from Bonbori Restaurant located at G-10-1, Block G, Setia Walk, Persiaran Wawasan, Pusat Bandar Puchong, Puchong Town Center is the place to dine.We were invited to a food review of this restaurant which was opened a couple of month ago. The dinner was hosted by the proprietor Ms Catherine. The restaurant is simple in its design and cater to a cozy family concept. They have 2 tatami room which have to be pre-booked if you would like to entertain any guest.We were served the signature drink - Bonbori Fruit Tea. The tea is served cold, with the base drink as the peach tea with cutlet of apples, peaches and watermelon. It is very refreshing to satiate the appetite.What is a Japanese dinner without Sashimi? Here, the sashimi platter is named Hanami Sashimi Moriawase, served on a boat platter (normally on a dish but can be requested to be) which is very pleasing to the eyes. It consists of Fresh Salmon, Butterfish, Tuna, Yellow tail, Scallop, Sweet Shrimp, Sword Fish, Octopus, Surf Clam, Salmon Roe and Shrimp Roe. The fish that was served was very fresh and succulent and of the right thickness. Eaten with the soya sauce and wasabi concoction, the taste was superb. It has been sometime since I have eaten this quality of sashimi – extremely fresh and no fishy smell.Next on, we sampled the Fried Ice Fish. I had eaten this dish before at other restaurant but the one serves here is very crisp and comes with a tinge of salt coated. This makes a perfect complimentary dish if you have sake. The fish serves here is a more meaty than some – choice of the right ingredient.The third dish does not look so appetizing which is Shake Atama Kimchee Soup which is Salmon Fish Head Kim chi soup. At first taste the kim chi is not too sourish like the one found in Korean restaurant, it was subtle with a tinge of miso added to it. Although a little salty taken as it is, it will be a perfect combination with white rice. The fish head is also very fresh and does not have that smelly fish which some fish head does. The chef had put in a variety of mushrooms which soaks up the soup base incessantly.The fourth dish is a new dish which is not found in the standard menu, it is Bacon Asparagus Kushiyaki on skewers – much like a kebab. The Asparagus are curl in with the Bacon and BBQ over heat. It was a perfect combination as the saltiness of the bacon blended very well with the asparagus and gives you a very satisfying feel after the first bite. The asparagus was also marinated is some sweetish sauce.Next is the Ebi Cheese Maki. If you love to eat cheese and sushi, this will be perfect for you as the amount of cheese laden into this maki was overwhelming, credits to the chef which uses the right cheese type. The chef have also added the men tari sauce to makes this dish very tasty.The sixth dish of the night was the Special Soft-Shell Crab Maki. Here at Bonbori, the chef gives a very generous portion of soft shell crab to each of the maki, unlike some restaurant which gives you some splinter of crab. Next on, is the Katsu Curry Udon which is udon & deep-fried pork chop in curry. I am not really a fan of Japanese curry as I prefer curry with a spicy and strong milky coconut taste. Here the curry broth was thick and was blended with onion and potato to gives it the creamy feel. The eight dish for the night is Surume Ikashio which in essence is grilled squid. This is a very simple dish but cooked wrongly it can be a disaster. Firstly the selection of the fresh squid is utmost importance and grilled to the right timing i.e. will ensure that you get the best out of this dish. The squid were firm and bouncy on the first bite. Our last and final dish for the night is the Nigiri Sushi Platter. I didn’t manage to try every piece but the one that I had was maguro sushi, the rice base was perfect as the amount of vinegar used was the right balance, moreover the rice was boil to a firm texture making it smooth to be eaten complimented by the thinly slice maguro. It was the perfect end to this wonderful meal.

So, if you yearn for good quality and reasonably price Japanese Cuisine in Puchong and dread the drive all the way to KL for a quick Japanese fix, do drop by at Bonbori.

Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant located at 53-6, Jalan Barat, Off Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur. We were invited to sample out some of these specialty dishes. The night started with the first dish which is their Long Bean Rice, you don’t really get to savour this kind of rice in many places as some shops sells the Yam Rice. I had the opportunity to try this a couple of weeks ago at their branch shop in Jalan Kuching, but here in Jalan Imbi, the fragrant of the dried shrimp was perfectly blended with the long bean and rice.

The taste was mesmerising and you cannot help but go for a second helping. Like the saying goes, you can even eat it on its own. You have to go early in the morning to have this rice as it is a hot item and sells very fast.Next we have signature Bak Kut Teh in Clay Pot. KL Bak Kut Teh is very different from the Klang version. It is normally serves as a clear broth and strong herbal taste which is what you get. The spare rib used to cook this Bak Kut Teh was, very bouncy and tender. Well, Yu Yi had been around from more than 30 years, since their humble beginning in Old Klang Road. The flavour does not change much as they have preserved the cooking style and ingredients used throughout these years.Next we had the Hakka Yong Tau Foo. I tried the bitter gourd and on my first bite, I would say that the fish they had used as stuffing was very good and with the right mixture of pork, this makes a good Hakka Yong Tau Foo, Although each piece is at RM1.60 per piece, it is value for money as the filling was quite filled up. The Fried bean curd skin is a little short of expectation though.For the vegetable dish, we had the Kangkong (Water Spinach) & Belacan Stir-fry. Taste wise, the belacan was very flavourfully mixed with the Water Spinach. The vegetable was still tangy but the chef had used a little too much of sugar, which makes this dish a little sweet, which should not be the case.As mention, many of Bak Kut Teh shops sell Steamed Fish Head too. Here we had the Steamed Fish Head with Minced Ginger. I am very fond of Steamed Soong (Grass Carp) Fish Head. One of the biggest problems with serving this Soong Fish head is the smell of the mud in the fish. Here, the chef using a unique method (he did not want to tell us how he did it) have successfully overcome this fishy smell and therefore we are able to enjoy this dish which the fish head was very smooth and the flesh was bouncy too.On a rainy and cold night, the next dish Pork Stomach in Pepper Soup will make your tummy relieved. Normally in other shops, the pepper used is not very strong but here at Yu Yi, your first slurps, will have your senses awaken. For me, it is a tad too strong. According to the chef, the extra strong taste is not due to the use of extra pepper corns put into it but rather than the quality of the pepper corns that are used by the chef in Yu Yi.Another one of their signature dish is Yu Yi’s Signature Pot. The chef uses garlic soup which is prepared upon pre-ordering. For regular customers, they will usually called in and order this dish in advance as it will required about 40 minutes to prepare. He uses whole garlic and when you eat this garlic, it is very soft and silky too. The broth was very clear and garlicky. “Drunken” Chicken in Huangjiu (Yellow Wine) is a dish served to women during maternity. This is yet another tummy warming dish. In this restaurant the wine used is a combination of Huang jiu and Hsiao Heng Wine. They do not add any water to cook this, 100% wine is used. So, if you like Chinese wine dishes, this dish will stir you up. We had the opportunity to sample another creative dish by the restaurant which is called Stirred Fried Black Pepper Neck Meat. If you had been to Thai restaurant, neck meat is one of the choice meats used to BBQ. Here the chef had thinly sliced the meat which had layers of fats and meats and then stirred fried with black pepper. The result, the meat was succulent and it blended very well with the black peppers.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Oxtail SoupThis is another innovative dish. Here the chef, have added some curry into the cooking of this traditional English Oxtail Soup thereby enriching it to be best of both world. With the spices added to it, it marries the authentic Malay version sup ekor flavour to this soup.With a chunk of Australian beef tail which was slow cooked, the aroma and taste of the soup was mesmerising. You can taste the strong stew slowly down the throat as you take sips of this warm soup.Unfortunately, the serving of the soup is not that much. You really have to enjoy every little sip before it is finish.

Rating 4 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com