pork

Chicharon (deep fried pork rinds) in Philippines

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pork chicharon

Chicharon is pork crackling or deep fried pork rinds in Tagalog. I got this pack in Manila for 30 Philippine pesos (about RM 2). This is sold as a snack in ’90s style popcorn packaging. Well, at least popcorn was packaged that way in my hometown of Sibu at that time and sold in bakeries (!!!).

The price for chicharon can range from 10 PHP to either side, depending on the brand. Also, the price can change from vendor to vendor for the same thing depending on how much they reckon they can rip you off for. The different brands mostly looks the same, with the manufacturer slipping in a small paper insert to differentiate their products.

chicharon

This one is called Angelo Special Pork Chicharon and comes with a smiling pig, very much oblivious to what he’s about to become by the looks of it. smirk

You can see that it’s slightly wet – the street vendors in Manila will offer to open and douse the packet of chicharon generously with vinegar from a dodgy recycled bottle with a hole at the top. It’s apparently the local way to eat it. I found it quite nice but there’s only so much pork crackling you can eat before you get sick of it.

7fresh

7-Eleven in the Philippines also sells a microwavable chicharon under their 7Fresh store brand. The price is heavily inflated but you can actually bring it back home – I brought back 2 packs, one for my family and one for a friend of mine. I think some people actually do eat it like popcorn!

The fresh ones packaged like the one I had in Manila doesn’t keep too long though – it’ll start to become stale after a couple of hours. You can usually find it where they sell balut. It’s quite tasty though but very, very oily, so if you don’t adore pork, this is probably not for you. 🙂

Bakmi babi in Jakarta

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bakmi pork indonesia

Bakmi literally means meat noodles and despite the Muslim majority capital of Indonesia, there are shops which caters for people who wants a dose of porcine goodness. One of these is located in Mangga Besar – a quirky name which means “big mango” (a tropical variant of the Big Apple ;)).

Bakmi Ahau claims to have been around since 1962 – that’s a good 50 years (!!!) of operation. It’s still situated in a dingy stall right by the roadside but that’s part of the appeal. If the claims are true (or if the date is based on the Muslim calendar, which produces its peculiar brand of irony) it means that they must serve a really good bowl of bakmi babi (pork noodles)…

bakmi ahau 1962

…and I can attest to that!

It has been around for a couple of years at least, a friend of mine brought me here to eat a very late supper when I was in Jakarta. The place was packed even though it was way past midnight.

bakmi jakarta

The bakso (that’s meatballs) accompanying the bakmi here is made with pork and it’s deep fried before being served, producing a crunchiness that goes very well with the juicy pork meatballs. They don’t skimp on the meat – there’s just a thin coating of batter on top. I reckon it’s the deep fried bakso that makes this stall stand out.

bakmi mangga besar

The noodles are also tossed with lard and there’s bit of char siew (barbecued pork) and deep fried pork skin to go with it. It’s also not fully “dry” – almost a quarter of the dish is filled with the seasoning gravy (or bumbu) which is a mixture of lard, soy sauce, and other things the workers are reluctant to divulge.

pork bakmi

However, it is 100% goodness! I have had a lot of pork noodle dishes and this is one of the times where it stood out in my mind. The bakmi in Mangga Besar is just one stall in a long chain but you can find it from the distinctive t-shirts that they wear.

bakmi jakarta me

A large bowl of pork bakmi with extra bakso with a glass of iced jeruk (local Mandarin orange juice) from the stall beside just cost under 20,000 rupiah (about RM 6) – a nice break if you want something other than chicken in Jakarta. A mean and delicious dish of authentic roadside bakmi at a price that’s hard to beat.

Imbi Meat Ball Noodles at Kota Kemuning

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meatball noodles

This place was highly recommended by Fiona so before we went to Fraser’s Hill, we made a pit stop here for lunch. It’s not exactly on the way but it’s near her house and we had to search a bit to actually find the place coz she hasn’t been here for a while.

imbi road meat ball noodles

Imbi Road Meatball Noodles Restaurant seems to originate from said name, or I would be puzzled as to why it’s on the signboard. A bit ironic we went all the way to Kota Kemuning to eat it. Heh.

meat ball noodle crowd

However, business was very brisk and it’s a full house when we went there. You can have the pork noodles dry or as a soup dish, with any type of noodles you want – from yellow noodles (which I opted for) to loh shi fan (which was Fiona’s choice).

imbi noodles restaurant

I would recommend the latter since it seems to absorb the flavors better. I didn’t really like my bowl of noodles…until I reached the bottom. It seems that I have not mixed the minced pork properly, which made most of it settle down at the bottom.

meat ball noodles mix

That’s the stuff that imparts flavor to the entire dish.

loh shi fan

…and I think it’s pork, we both discussed it and came to the consensus that it was. Heh. I’m kidding, it’s pork, the soup even has BBQ pork liver sausage in addition to the pork balls.

meatballs

I liked it towards the end, and the homemade pork meat balls are pretty good. It’s nicely uneven in size, the non-uniformity a selling point as it practically shouts HOMEMADE instead of industrial mass produced ones.

homemade pork balls

It’s pretty good noodles but not the best I’ve had…

fiona feeding me

…and you certainly can’t complain about the service. 😉

Lunch with suituapui at Ming Mei Shi

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ming mei shi

I had a glorious lunch of braised pork, four emperor vegetables, and buttered prawns with the famous suituapui a.k.a. Arthur a couple of days ago. He suggested either Ming Mei Shi – a Chinese restaurant I haven’t been to, or Payung Cafe and I went with the former. It’s relatively new and one of Arthur’s favorite places to eat so I wanted to check it out.

Ming Mei Shi is owned by the chef of the now defunct Blue Splendor (a famous restaurant in Sibu). Word is, the rent at Wisma Sanyan was raised to levels he found unacceptable, so he opened a new restaurant at a different location.

Four emperor vegetables

four emperor vegetable

This is a dish made with four different types of vegetables – brinjal (eggplant), lady’s finger (okra), baby corn and long beans. It tasted really good and I ate most of it, much to my surprise, since I’m not usually a huge fan of vegetables. It’s the mixture of sticky starchiness in the eggplant and okra combined with the sweetness of the baby corn and the crunchiness of the long beans that did it for me.

Homemade silk tofu

tofu mayo

Okay, I don’t actually know what this homemade recommendation is called. It was the special of their day and I wouldn’t call it tofu at all. I hate tofu and this is awesome stuff. It has tofu in it but also surimi (crab meat) and a plethora of other flavorful ingredients all mixed together before being quickly deep fried, creating a very fine and silky tofu medley piece that goes well with the mayonnaise served on the side.

We didn’t really know what it was so we only ordered one piece each. I wish I had ordered more as it was excellent!

Creamy butter prawns

butter prawn

Our version of butter prawns is not deep fried with butter but cooked in a sweet and creamy butter sauce. Ruby Restaurant does this really well but I love Ming Mei Shi’s version too. Arthur preferred Ruby’s but I was rather taken with the sweet butter prawns the cook dished out. Perfection!

Braised pork belly with man tou

braised pork belly

This is the signature dish of the place and it’s a huge chunk of artery clogging pork belly. The waitress cut the string binding the porcine goodness and used a pair of scissors to dissect it into manageable pieces. You’re supposed to eat it with the warm man tou (plain steamed buns) as a sandwich of sorts.

pork belly slices

It is tender and flavorful, with a thick starchy sauce that goes very well with your rice. I enjoyed this dish tremendously.

suituapui sibu

I polished off everything – there wasn’t a morsel left when I was done with lunch – a testament to Ming Mei Shi’s delicious culinary offerings. The bill came up to about RM 50 for all that, which is very reasonable for the dishes we ordered.

perfect pork

Just look at this fine specimen of perfectly cooked pork belly! I highly recommend every single dish that we had that day. 😀

Ming Mei Shi is located behind Rejang Medical Center in Sibu.

An awesome pork loin dinner at Kim and Gareth’s

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dinner kim

It’s a wonder to see Kim in the kitchen. She’s got everything down pat (even has a system for cleaning up dirty dishes).

kim kitchen

I was there for dinner on Friday, she had a pork loin going in the oven and I puttered around a bit in the kitchen doing nothing particularly useful until she sat me down in front of the awesome 55” TV with a beer in hand.

baked pork loin

Fruit of the loin. The beautiful pork loin with apple sauce. It was marinated for two days!

baked carrot garlic

Baked carrots and garlic. This is awesome! The baked carrots *looks* burnt and dried but it’s actually super juicy and wonderfully sweet. The garlic bursts with flavor too. Very nice.

kim potatos

You say potato I say potatoe.

buttered peas

Peas with slabs of butter.

yorkshire pudding

Yorkshire pudding.

kim dessert

Kim also made this dessert with molasses (?) – it had a bit of a crater in the middle, which I don’t think was supposed to be there but it tasted just fine.

kim dinner

However, the pork loin with apple sauce was the piece de resistance. I really enjoyed hitting that oink. It’s a good cut, nice marbling and tender to boot. The apple sauce does wonders to it.

pork loin

It weighed in at slightly more than 2.3 kg and the six of us (ST, Kim, Lainey, Fresh, Sin Loo and me) finished the entire pork loin. That’s about the equivalent of each of us eating a 400 gram steak…not including the other dishes.

That’s how awesome it was.

Glen Grant 16yo

There was Ben and Jerry’s ice cream brought by Sin Loo and some Hokkaido cakes from Lainey and we spent (well, at least me and ST did) the night drinking Scotch and beer. I got a bottle of Glen Grant 16 year old single malt and thought it would be funny to text Kim while stuck in a jam about bringing a 16 year old but she didn’t get it until several hours after. Picture nicked from ShaolinTiger’s Twitter.

Thanks for having us over Kim and Gareth!

party

It was a fabulous dinner and I totally enjoyed talking about everything from the good ol’ days of rave music to the murder of Canny Ong (I know right, diverse range of topics). We all ended up leaving at 8 am in the morning. This could be a start of a tradition, first time that happened was at Lainey’s birthday – just chilling, drinking and talking till the break of dawn coz that’s how we roll yo. 😉

hb kim

Kim’s a *great* cook. A delicious dinner with awesome company, you just can’t beat that. I had a laughing fit twice that night, can’t remember why but I haven’t laughed that hard in a very long time. Then someone said: You know you’re laughing at *yourself* right. It just made it funnier. Fantastic way to spend a Friday night even though I only woke up at 8 pm on Saturday. Totally worth it. smirk

Babi Guling in Bali

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babi guling bali

This is probably the most famous Balinese cuisine – babi guling.

babi guling denpasar

It’s suckling pig cooked over a fire with herbs and spices and contrary to popular belief, the best and freshest babi guling can only be found in the morning since that’s when it’s prepared.

babi guling stall

I wanted to go somewhere that isn’t commercialized like Ibu Oka so I asked to go where the locals went.

babi guling queue

This turned out to be somewhere in working-class Denpasar, far from the touristy areas and full of people in bikes waiting their turn to take away a packet of pork goodness.

babi guling

A full babi guling meal comes served with several pieces of pork, crispy pork skin, pork crackling, pork sausage, pork satay, deep fried pork liver and a side of bird’s eye chilli. There’s also a bowl of hearty soup that contains huge chunks of pork fat.

bali guling me

I loved it! We had this in the morning and it was so good that I finished everything. It costs IDR 30,000 which works out to about RM 10. It’s the most satisfying meal I had in Bali. Goes very well with a bottle of Bintang beer. 😀

Santouka Hokkaido Ramen @ Tokyo Street Pavilion

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santouka ramen pavilion

I headed down to Santouka Hokkaido Ramen in Tokyo Street at Pavilion a couple of days ago to check out their acclaimed premium pork cheek and ramen goodness.

santouka ramen

Santouka Ramen is an actual franchise from Hokkaido in Japan and I heard a lot of interesting anecdotes about it from Julian and Inggrid.

roasted premium pork cheek

Roasted Premium Pork Cheek (RM 17)
This came heated in a ceramic mesh. Santouka Ramen also has the same treatment for char siu but I found the pork cheek to be slightly better. It still maintains its juiciness despite the thin slices and the tender pork cheek comes encrusted in charcoal goodness.

santouka roasted pork cheek

Next up came the parade of the different ramen they have:

shio ramen

Shio Ramen
This is translated as “salt” although it is best described as the original taste of the pork infused ramen base. It’s my favorite, hands down. It comes with a small ume (plum) on top.

santouka gyoza
An side order of gyoza to go with your ramen.

Shoyu Ramen
This is the soy sauce version, which tastes pretty good if you like a bit of saltiness to your ramen. I still prefer the shio though.

Miso Ramen
Yup, you know what this is…it’s just like what you’ll expect – ramen in miso (fermented soybean) soup.

kara miso ramen

Kara-Miso Ramen
This adds a twist by adding a bit of spice into the miso soup. It’s quite interesting but can be overwhelming to the palate if you’re looking for more subdued ramen bases.

Each of the ramen bowls comes with char siew and a sprinkling of sesame seeds – the number of slices and amount of noodles differ according to the size you’re ordering. The prices are RM 22.50 (Small), RM 25 (Regular) and RM 29 (Large) except for Kara-Miso Ramen which runs slightly higher (add RM 2).

premium pork cheek ramen

I highly recommend you order Santouka Ramen’s specialty – Tokusen Toriniku Ramen. That’s Premium Pork Cheek Ramen and they only have a limited quantity per day since you can only harvest about 200 to 300 grams of pork cheek per pig.

premium pork cheek

The Premium Pork Cheek Ramen (RM 36 for Regular) comes with a side of tender and decadently fatty pork cheeks slices. It’s different from the roasted premium pork cheeks and I found that I enjoyed this one more. The pork cheek slices goes well with the ramen and absorbs the flavors of the ramen base perfectly.

komi tamago

Don’t forget an order of their famous Komi Tamago (Flavored Boiled Egg – RM 2). This decadent slice of heaven is a boiled egg that has a semi-runny yolk. The flavor and texture is orgasmic and you have to order at least one or two to go with your ramen. Guaranteed satisfaction for all egg fans.

santouka us

Thanks for the lunch! I will definitely be going back for the melt-in-your-mouth pork cheek, shio ramen and komi tamago (the breakfast of champions).

Interesting facts:

  • The broth gets tested every single day coz the amount of fat per pig is different
  • The ramen at Santouka Ramen is “al dente” coz that’s the way it’s supposed to be in Japan
  • The komi tamago had more than 50% wastage when they first started making it
  • Santouka Ramen actually had the owner and chef from Japan come over to ensure quality control
  • The chopsticks are even tested to make sure it doesn’t have a smell and grips the ramen properly
  • Each bowl of ramen is prepared individually
  • The char siew meat must face you when they serve the ramen
  • It started 23 years ago and Santouka Ramen has the same bowls and pretty much tastes the same all over the world

tori karaage
Tori Karaage – some good ol’ fried chicken as the appetizer.

Santouka Ramen
Tokyo Street, Pavilion KL
Lot 6.24.03, Level 6, Pavilion,
168 Jalan Bukit Bintang,
55100 Kuala Lumpur,
Malaysia.
Tel: +603 2143 8878

santouka food

——————————————————————————–
Want dessert? Head over to Suchan for some awesome cakes. I actually bought the previous offer from MilkADeal and the cakes are superb!

suchan
RM25 instead of RM48 for Award-winning 5″ x 5″ Cake at Suchan Bakery Specialty Cakes, Jalan Universiti. Choice of Tiramisu, Moist Chocolate Cake or Eggless Chocolate Cake [48% OFF]

Grab the offer while you can! 🙂
——————————————————————————–

Xingang Bak Kut Teh, Cheras

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june tee

I headed down to Cheras over the weekend to check out June’s family’s bak kut teh place. It’s at Taman Segar, just a stone’s throw away from Cheras Leisure Mall (if you’re an Olympic grade shot-putter that is). I was particularly interested in the dry bak kut teh noodles – bit of a novelty there. 🙂

xingang cheras

Xingang serves bak kut teh as its main fare, but being a neighborhood shop, it also has chicken rice, fish and other miscellaneous dishes. What is interesting about the bak kut teh is that they don’t use a lot of herbs to cover up the lack of pork flavors – this BKT broth really has been boiling for a long time.

xingang

Go early if you want to have the bak kut teh noodles – it is one of the highlight of the lunch. Xingang is built so it feels like you’re seating al fresco but there’s air conditioning coming from the vents on top. I noticed this provides the best balance for eating BKT (not so cold as to make your dishes cool down the minute it gets set down and not so hot to leave you reaching for multiple glasses of iced water).

big bone bak kut teh

Big Bone Claypot Bak Kut Teh
This is a huge shank of pork. I love how the meat falls of the bones. The broth is really good – full of BKT flavors and garlicky to boot.

bkt big bone

The huge bone allows you to pick the meat choices that you like – lean, fatty and even tendons. Mmm…

bkt intestines

Bak Kut Teh Intestines & Stomach
Intestines. Notice anything different? The intestines are stuffed with intestines, like what I imagine a Matryoshka doll’s innards would look like. smirk You know, one of those Russian nesting dolls that goes into another bigger doll etc etc.

intestines

You can order a plethora of cuts from trotters (pig’s feet) to braised egg and it comes in a small side dish filled with the item and some BKT soup, KK style.

dried bak kut teh

Xingang Special Mix Bak Kut Teh
This is where you can choose three types of meat to go into your BKT. We opted for the dry version which is absolutely fabulous. It comes cooked in a spicy claypot with the dried chillis and okra.

okra bkt

I found the addition of okra to be particularly delicious. The okra starts out raw and gets cooked by the claypot heat. It goes very well with the dry salty BKT pork and the hint of spiciness in this dry BKT makes it one of the best I’ve ever had.

dried bkt noodles

Bak Kut Teh Noodles
This is what I came for! You can choose between the dry (RM 6) or wet (RM 5.50) version. I went with the former, which comes with a bowl of BKT soup so you won’t be left wanting. The noodles are hand tossed and served with dry BKT pieces and garnished with a healthy sprinkling of mouth watering scallions.

tong shui

I had this for my main dish (although I had rice as well, which comes sprinkled with deep fried onions) and liked it a lot. I also had a bowl of tong shui but it’s something one of June’s aunts made so don’t expect to see it on the menu. smirk

xingang bkt

Xingang is located at Jalan Manis 7 and has one of the best BKT outside of Klang. I really liked how hearty the soup is – it’s been boiled with a lot of pork and you can taste the care that went into it. The BKT noodles is awesome too – there’s a side of cabbage to offset the spiciness of the dried BKT pork slices.

Thanks for the lunch June! I will definitely be going again. I hear there are some other attractions in the Cheras area that I should be aware of. Heh.

Racks Bar and Baby Backs, Changkat Bukit Bintang

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racks bar baby backs

I recently went to the newly launched Racks Bar and Baby Backs in Changkat Bukit Bintang for dinner. This place specializes in pork ribs and also has a menu with a plethora of all things porcine.

Racks

I’ve written about this place for Lifestyle Asia – the Nice Racks in Changkat Bukit Bintang article is a piece I did for them as a freelance writer.

The starters

special pigs special blankets

Special pigs in special blankets (RM 24)
The suggestive presentation is intentional. Heh. These are spiced oxfords wrapped in parma ham. Parma ham is a slow dry cured ham from Italy – it takes 12 months to complete and is served uncooked. The result is a sweet slice of heaven with a heavy pork fat aftertaste.

asparagus

Asparagus under prosciutto (RM 22)
The steamed and buttered asparagus gives a little balance to the food pyramid. It’s quite refreshing after all the pork dishes and asparagus is one of the few vegetables I actually like.

angels in parma

Angels in parma (RM 32)
I love oysters and I love Prosciutto di Parma (Parma ham). What could go wrong with a combination of the both? It’s delicious and the spicy sambal on top provides a fusion twist! I’m a bit of a traditionalist when it comes to oysters – I still prefer it au naturale but this is horizon expanding stuff.

peaches n parma

Peaches ‘n’ parma (RM 22)
This is a brilliant implementation that wraps parma ham around fresh peaches before grilling it. The sweet peach juices provides a nice contrast to the savory parma ham. It’s my personal favorite from the appetizers menu.

Racks of Ruin

These shooters comes in a rack of 12 for RM 200 and is also the part of the namesake of the restaurant (in addition to racks of pork).

the molotov

The Molotov
This Shock and Awe shooter is made with vodka, tequila, Jack Daniels and…Tabasco sauce. The last ingredient will leave mere mortals gasping for breath. It’s one of the stronger shooters and it makes sense to put in Tabasco sauce as it masks the copious amounts of alcohol well.

test tube babies

Test Tube Babies
Vodka, peach schnapps and a dash of cranberry. This is to extinguish the fire caused by The Molotov. It’s sweet and a more traditional shooter.

Racks of Ruin

Illusion
The mix of Midori melon, pineapple juice, vodka and run is positively delicious. I think of it as a holiday drink, something to sip while lounging by the beaches.

Mains

cold cut platter

Cut, pickles, jams, mustard and bread (RM 54)
This is a selection of cold cuts with jams and breads (all made in-house). I like the freshly baked bread – it goes very well with their apple-chilli jam and the slivers of cheese and cold cuts provides the savory twist to the sweet jam slathered bread.

Pork Burger

Racks pork burger (RM 28)
Nestled among the buns is a 7 oz juicy home-made patty. The pork patty is juicy and tender, one of the best pork burgers I’ve ever had. Don’t be fooled by the deceptively simple presentation – this is great stuff. The burger has the works, the only beef (smirk) I have with it is crispy bacon. I’m a soggy bacon kinda guy but I’m sure they’ll switch it if you ask.

big bad sandwich

Racks big BAD sandwich (RM 26)
The BAD stands for bacon, avocado and dried tomatoes. The fascinating thing about Racks is that they use their own oven to dry the tomatoes – it’s not something you get off-the-shelf and it shows in the taste. I found the bread a bit too much though but that may be coz I’ve been eating a lot of it in the previous dishes.

Hot And Spicy Pork Ribs

Hot & Spicy Pork Ribs (RM 52 full rack, RM 32 half rack)
The piece de resistance. It reminds me of this pizza place near my campus when I was studying in Melbourne. They make the best hot and spicy pork ribs ever and I’ve struggled to find an equally good one since. This fits the bill. It’s really something you can get your hands into – a sticky, messy but delicious eating experience.

Sweet And Sticky Pork Ribs

Sweet & Sticky Pork Ribs (RM 52 full rack, RM 32 half rack)
This is my favorite dish of the night. It’s the marmalade glaze and scallions that sold it for me. The pork ribs at Racks are slow braised and glazed on the spit for six hours and it shows – the meat literally falls of the bone and melts in your mouth. This comes highly recommended from me – the sweet marmalade sauce complements the pork ribs nicely.

full rack size

Racks Bar and Baby Backs will be coming up with more varieties of pork ribs in the future. I can’t wait to try it – the Sweet & Sticky pork ribs had me craving for more. Thanks for the invite Winnie, Shu Min and Paul! They also have an an all-you-can-drink apple martini breakfast on weekends – just add on RM 48 for free flow drinks. I like how Racks makes their dishes to order and most of the ingredients are made in-house too.

full pork ribs rack

Racks is located beside Finnegan’s on Changkat Bukit Bintang.

Sanbanto Premium Pork Cafe, SS2

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sanbanto

I just came back from dinner at Sanbanto in SS2 with Cheryl, Kah Wheng and Lainey. Cheryl is in town for the holidays, the last time we met was earlier this month in Penang at Agua Mediterranean Restaurant.

sanbanto ss2

Well, Cheryl’s been wanting to go to Sanbanto forever. I bought a voucher from MilkADeal specifically for the SS2 branch (which has very limited seating). The original branch at SS2 is the genesis of the Sanbanto story – a cafe and purveyor of fine pork products. They have their own farm and there’s a deli in front that offers everything you’ll want from a pig.

sanbanto deli

The most interesting thing about Sanbanto is that they have a butchery right on the premises. Discard your notions of the dirty ones you’ve seen – the one is Sanbanto is almost like a clean room – it’s highly sanitized and super chilled to keep the pork fresh.

sanbanto cold room

Sanbanto is one of those places that prides itself on high quality pork – they rear their own pigs and the dishes they cook at their restaurants is made with love. In fact, most of the stuff is freshly made – I can see where my pork meatballs came from just a few minutes ago.

sanbanto Pork Belly Salad

Pork Belly Salad (RM 13)
This lettuce, onion and cherry tomato salad is liberally sprinkled with pieces of crispy pork belly. It’s delicious when dipped in the honey mustard sauce.

sanbanto Cheese Baked Pork Meat Balls

Cheese Baked Pork Meat Balls (RM 10)
Divine is perhaps the best adjective to describe this appetizer. The cheese is so thick that it leaves a sticky trail like what you see when you pull a slice of pizza apart.

cheryl wee

The pork meat balls are really delicious too – it’s firm and goes very well with the cheesy sauce. I saw the waitress cum butcher work on a new batch of pork balls when this dish was ordered – you just gotta love freshly prepared meals.

Sanbanto Double Bacon Cheese Burger

Sanbanto Double Bacon & Cheese Burger (RM 32)
The one we got in the voucher has a double patty instead of a single one – the beauty about this gigantic burger is that the patty is home-made. It’s flavored nicely too – I expected to be disappointed with this (it is after all just a burger) but it surprised me by being one of the best dishes that we had. It’s the juicy and well-marinated patties combined with the bacon that elevated this common menu item into something special. I highly recommend this.

sanbanto Pork BBQ Ribs

Pork BBQ Ribs (RM 38)
Heavenly. Yes, I know I’ve used two celestial adjectives in this post but there’s no other way to describe it. It’s high on the fat content (as all good pork ribs should be) – don’t worry about getting a drab piece of lean meat when you order this in Sanbanto. It’s amazingly tender and practically falls right off the bone and the sauce that goes with it?

sanbanto pork

Mouth-watering nirvana!

sanbanto fresh pork

Sanbanto, SS2 also has the benefit of having excellent service in addition to all the porcine delights you would want. The seating is very limited but I think that’s a plus point – it maintains the ambiance of a small cafe with great service and delicious food! Thanks for the dinner Cheryl and Kah Wheng! 🙂

Want more awesome deals?

siam 62
RM 25 instead of RM43 for Authentic Royal Thai Cuisine Buffet for 1 Pax at Siam 62, Palm Spring@Damansara. Pork Free [42% OFF]

This looks really good. I actually get the vouchers that I find interesting so you’ll hear from me soon! You just can’t argue with RM 25 for an all-you-can-eat buffet at Siam 62 – it’s one of the few authentic Thai cuisine places out there!

sanbanto us

…now can someone tell me what the Chinese words for Sanbanto mean? We’ve been wondering but forgot to ask the people there.

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