There aren’t many restaurant that serves Western Pork meals and I gotten the opportunity to taste one at Solaris Dutamas.Ante Bar And Kitchen which is located at A2-G1-09, Solaris Dutamas, Sri Hartamas, 50480 Kuala Lumpur, well a catchy name but soon I found out that it is a term used in the game of Poker. In fact, the original idea for this restaurant was to have a concept of Poker theme where patrons can come and enjoy a game or two on Poker while relishing the nice food and drinks, but unfortunately this is not possible in Malaysia – given that this is a public place. The ambience of this restaurant is very relaxing and cosy; they even have a leather sofa for you and your friends to chill out.There are a few specialties pork dishes. We start off with the starter, which is the Enoki Bacon Skewers –the combination was unique where Enoki is used as the wrapped filling. The chef uses only tender pork cutlet, which were very well marinated and wrapped with the Enoki and prime cut bacon strips served on a skewer and barbeque to the right texture served with a yolk dip. The taste was superb, the Enoki really blended very well with the succulent meat. The combination taste of bacon, pork and Enoki was very seductive i.e. you won’t mind a second helping.

Rating 4 of 5

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

Cooking a perfect steak especially Pork Steak is very challenging. First of all, it will how the chef will marinate the steak for a period of time. For some, they will not be bothering about marinating it and will have to depend on the sauce that accompanies to flavour the steak. Here, the chef had taken the time to marinate the meat prior to grilling it. Moreover the meat choice used by the chef was excellent as it chooses the meat with a layer of fats that makes it succulent when grilled. We are able to taste the marinate, which was in grain into the meat. The steak comes with in-house prepared raspberry cream sauce, which is of a sweet base, and blended quite well with the succulent and juicy steak.The garnishing of the steak was potato wedges which was deep fried and a baked green apple (the apple was first peel of its skin beyond going for a salt water bath and oven baked). An unique garnishing indeed.

Rating 4 of 5

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

The Pork Ribs was very well marinated and it was cooked to a soft texture before it is sent to the charcoal grill. The use of the piglet ribs is much better as the meat is more tender and easier to cook and grill. The in house BBQ sauce was a perfect combination to the juicy ribs which makes it very flavourful and tasty. The serving is a full rack ribs and this is ideal as dish to share with your friends and companion but I understand that there are customers who can eat the whole plate by oneself. If you are a beer drinker, this is an ideal complimentary dish.

Rating 4 of 5

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

This is a courtesy special dish from San Hui Wei. This is not in the menu. You can order ala carte for this dish.

This simple looking chicken dish is very spicy. Laden with dry chillies, fresh chilli padi and chilli oil, this dish is super spicy, even for me, where I am used to very spicy food.The unique part to this dish is when you take your first bite. Surprise as it seems, it does not taste that spicy. As the chicken goes into your tummy, you start to realise the degree of spiciness that is expunge out i.e the more you eat the spicier it becomes. My friend Mr. Kong was perspiring profusely with every piece of chicken eaten. But one thing funny about this dish, it is quite addictive (if you can stand the spiciness) the more you eat, the more you want to take another piece. This dish would have been a perfect match for any the alcoholic drink especially a cold beer. Indeed this dish is that bear the resemblance to the Chinese saying of San Hui Wei which literally lingering taste.

Home made dishes are usually looked up upon. The mere mention of home made will raise your bar and expectation. We were told that the Parsley Pork Meat Ball was made by the Chinese chef. Of course, he uses a special recipe to marinate the chopped meat. Frankly speaking, I have never eaten a pork meatball that comes with Parsley. Most of the time, the pork meatball that I have eaten will use either a preserved vegetable like “Tong Choy” or cuttle fish but Parsley is another ball game.To me, it was just okay and didn’t spring any surprise to my palate. Again, better to eat it with the herbal soup and make sure you don’t overcook it as it will be dry and hard.The marinated pork slice was much better. I usually preferred fresh meat compared with processed foods. They are 2 main advantages, one you can control on how much to cook it whether medium or well done. Secondly, the flavour can be jive in with the soup and when you are done, the soup will become a strong broth when you finish all your food.

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