• Sarah Voon

Meat the Porkers, Publika


Have you ever walked into a place and thought to yourself, "This place is going to change my life." Well, that's what I thought when I first saw the sign for Fiercer Curry House get taken down and Meat the Porkers eye-catching one go up.

Home of Siew Yoke Biryani, reads its tagline below the punny moniker. I knew only good things could come out of that. Who can resist siew yoke and biryani together, you tell me?

So, we seized the opportunity to try out this place as soon as its doors opened (well, a week after, actually). They renovated the whole place so the glass panels are no longer there. It's now just an open concept, ready to welcome you with its warmth and character.

There's nothing that I don't like about the place. It's very comfortable to dine at with a large group of friends and it's also a lovely ambience to enjoy an intimate dinner - though I don't know how intimate you could possibly get after eating a heavy Indian meal...

I especially loved their colourful shelving units as decor. Herukh, the owner of the establishment, says he can't wait to fill up the boxes with little piggy figurines from all over the world. You're most welcome to bring a little piggy to put up there, he adds.

The interior is very well-thought out in its every detail. The lights above the bar is actually made out of those tins that banana leaf restaurants use to serve curry in. Super cute!

Speaking of cute, look at these guys!

We started off our carb-heavy meal at Meat the Porkers with a bacon and cheese naan (RM15). I don't even know where to begin with this dish. In the style of Joey Tribbiani... Naan? Gooood. Bacon? Goooood. Cheese? GOOOOOD. The naan was absolutely perfect. Bacon and cheese are just natural partners for this dish. I don't know how no one has ever thought of this before...

The chicken tikka malai is a starter that is just amazing. The tender chicken bites are coated in cream, cheese and cashew nuts. I mean, what could be a better combination? Meat the Porkers use a skinless boneless chicken thigh for the chicken, keeping the juiciness of the meats that breast meats wouldn't be able to achieve.

The next dish we got to try is the butter pork (RM28) - the porcine equivalent of the butter chicken. They add in fenugreek into the mix, giving it a full bodied flavour. This buttery dish was easily our favourite "starter". It's the perfect portion for 4 to eat with some rice or naan.

Then, we tried the pork 65 (RM28), another porky rendition of the typical chicken 65. As entertainingly told by Herukh, the name of dish came about because the chicken is cut up into 65 pieces and then fried. I doubt the pig was cut up into 65 pieces... we would have had a mountain of small cubes in front of us. Not that we would have complained. This dish was quite appetising.

After that, (about time, too) we got to try the famed siew yoke biryani (RM28). The crackle from the siew yoke is served separately on the side to retain the crispiness of the crackle. The siew yoke is buried in the biryani bowl, soaked in glorious curry. All we can say is that you don't want to come into the home of the siew yoke biryani and not try this. It is absolutely to die for!

Another dish that was highly anticipated is the tandoori pork ribs (RM48). Unlike other pork ribs, this pork ribs doesn't come drowned in gravy. The tandoori marinade is a dry rub that is massaged into the rack of ribs and the best part is that they shy away from the typical grilling method of cooking and instead put the ribs in the tandoor to be cooked. This results in a very flavourful rack of meat and it is so tender and soft.

Barbecue sauce, dried coconut flakes and mint sauce is served on the side. We tried the ribs with the sauce and without. Both were great in its own way. I would definitely recommend trying this dish.

After the very heavy meal, we were surprised that we even had space for dessert. But like it is often said, desserts go into a separate stomach. So we were ready to welcome the two desserts - the mango panna cotta (RM18) and the roti Nutella (RM10).

The mango panna cotta proved to be a refreshing dessert after the rich meal we had. Mangoes are from India and add a nice acidity to the not-too-sweet panna cotta. I polished this off easily.

Then came the roti Nutella. As soon as I saw this on the menu, I knew I just had to try it. It may not look like much, but heck, it is the best Nutella dessert you could ever have. The Nutella is generously slathered in between each fold of the roti and you can feel the warm burst of chocolate in your mouth with every bite.

Paired with the vanilla ice cream, it is easy to see why this is one of the popular desserts here.

Overall, we had an amazing experience at Meat the Porkers and we were thoroughly entertained by Herukh and his talented wife (who runs Pretty Little Layers, an artisanal bakery - we gotta love the puns!). Be sure to make a reservation to avoid disappointment - the place fills up really quickly!

Meat the Porkers D1-G3-5, Solaris Dutamas Kuala Lumpur +60 19-987 1945

Open Weds-Mon: 12PM-3PM; 6PM-10:30PM Closed on Tuesdays

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