Located above Tom, Dick and Harry, that famous pub in Taman Tun, in retrospect now, I can't help but wonder if Tom Dick & Harry were the names of the famous Three Little Pigs, from the fairy tale of the same name. Well, we all know what happens there.... the predator, the Big Bad Wolf, chases them down one by one like a rabid stalker, and succeeds in destroying the habitats of Tom & Dick, the two lazy pigs who built their houses from Straw & Wood.
Harry, on the OTHER hand, built a house of BRICKS, totally, not unlike this ceiling, of this fine establishment, HOOFED, where the ceiling of bricks is reminiscent of an underground cellar. But sadly for THIS lil pig who built HIS house of bricks, twas not enough to protect him from the onslaught of greedy babitarians that roam this cruel world.
Awaiting the Pearly Piggy Gates of Pig Heaven, is Shawn, that dashing fella. a mixologist, who took leave of Senses. Not his senses, just Senses.
I was late, so I didnt get a shot of the nam yue belly pork, crispily fried and screaming for some fine ale to accompany. However, soon afterwards, this plate of glorious glistening siu yoke was plopped in front of us. It's different from your usual siew yoke, and seems to be from a different cut of meat. For one, the pieces seem rather long, if you know what I mean. Belly pork is quite thin, (as in opposite of thick, not opposite of fat), and you dont get such deep pieces with belly pork.
Ah, something different. Smoked duck salad with century egg. The duck is a great way to unhealthy-rize this salad, and the century egg, well, just completes the job in one fell swoop. An unhealthy salad is a great salad. And don't you forget that!
A mixture of reactions was evoked when this little fella was served. Mainly the sweet girls, namely Alison Victor, and Memoirs of a Chocoholic, whereas the guys, Walauwei, J2kFM (nice meeting you finally, by the way), and myself were a bit more detached to the situation.
The giant mezza luna kind of contraption, used by Chef Tim effectively as the executioner beheaded Queen Anne Boleyn, was used to behead the suckling pig, and chop it up into individual portions. That sharp blade is preferable to using ceramic plates and breaking them with that cacophonious sound.
Lovely tender moist meat from a pig who hadn't even seen puberty. Ah, bliss.
Lamb Shank..... actually, serving other meats in this situation is like asking ...errr... the winner of akademi fantasia to sing in a Whitney Houston concert as an intermission act. Completely overshadowed by the star of the show. Okay, maybe that was a bad example, seeing as to how her last concert was a disaster. But you get my drift.
Pan seared cod...this dish was polished up rather quickly, perhaps too much land animals made the sea creature a welcome change.
Hainanese Style Pork Chop. They use a really lean cut of pork loin, I think, for the pork chop, which as a good Malaysian Chinese, I have to object. Pork without fat is like chinese new year without ang pows.
Hainanese styled chicken chop. The chicken was really quite good, moist, and the sauce flavourful. Not a bad alternative if you are having a no pig day.
A cool surprise at the end of the porcine feast was this piggy fried rice, with pig sausage. Yummy.
Their signature dessert, Bananarama, that is topped with a secret topping that no one could quite guess. The owners, Colin and Ernest, take pride in the fact that their recipes are tried and tested weeks before opening, fine tuned to perfection. Incidentally, those bricks on the ceiling were brainchild of Colin, and each brick (over 9000 of them) are individually screwed into the ceiling.
Kiss Me Honey Honey Kiss Me,....
Baked Cheese Cake...would have been lovely if it wasn't for the fact that we were already force fed like geese reared for their livers...
Chocolate Brownie With vanilla ice cream.... again, not in a position to objectively judge the desserts...you cant when your stomach is about to explode.
Ah, saving the best for last. Colin asked Chef Timothy to show us them baby pigs, which of course, drew pangs of guilt from some of us. Fortunately them pangs lasted all of 10 seconds.
You can tell J2KFM was VERY remorseful for having indulged in this fella's brother
But, as Chef Tim comforted us, all good pigs go to heaven....
Thanks so much to the crew at Hoofed, "Ross", you know who you are, for the invite, Colin, Ernest, Chef Tim and Chong Yi Shawn.
I can't wait to head back here for a feast of pig and brew.
Read more boar-ing tales here....
J2KFM - Ipoh Motormouth
Memoirs of A chocaholic