Pork Leg In Thick Soya SauceThe pork leg serves here is of a braised soya sauce version. The chef have painstaking taken the effort to braised until the pork leg to a smooth texture which you could easily slurp. I would have preferred the pork leg to be a little chewy type and will make me enjoy the pork leg better. Here, the taste is not that flavourful and quite plain. It would have been better if the chef have used smoked garlic to bring out the best of the soya sauce.

Rating 3 of 5
FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Fried Abalone MushroomThere are many version of Fried Mushroom in town. Here, the Fried Abalone Mushroom was very aromatic and savoury. These were served warm to bite, with crispy edges and just the right amount of batter (i.e. not too thick).We were advice to try out dipping the deep fried mushroom in the Bak Kut Teh stew instead of using the famous Yau Cha Kwai (Chinese twisted crullers). It is a different experience and tasted quite nice and delicious.Another new way to eat Deep Fried Mushroom. Yummy yummy

Rating 3 of 5

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

Abalone Slice TaufooThere are many claims of Home made taufoo dishes. Some are fried version while others are claypot. At Yu Yi, the Abalone Slice Taufoo they serve here is a braised version with abalone surimi, shitake mushroom and green vegetable with a thick gravy sauce.The sauce blended very well with the home made taufoo which was fried making the outer layer of a crisp type. The inner layer was very smooth and silky while the outer layer is of a hard layer due to the frying of the taufoo.

Rating 3 of 5

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

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

Eating Pork Knuckle always leaves me a strong guilty feeling as the cholesterol level will hit the roof. To me, this dish is a hard to resist dish and although feeling guilty, this is a must try and eat dish.There are many variations of Pork Knuckle serve in many restaurants. Firstly there is the salty German version, which is the most famous type serves in most places, the Chinese version either serves in butter sauce, deep fried version or roast. I have the luxury of tasting the fourth one today in the last 3 months. You can view my other Pork Knuckle rendezvous in my other post.At Ante Kitchen And Bar, the version serves here is an Oven Baked version. The chef have deboned and cut into bite size pieces making it less challenging to savour this knuckle which is suitable as a sharing dish.The first taste of the knuckle skin was very crispy and crunchy. It was very marinated and not too salty to my liking. After savouring the crispy knuckle skin, the next attack is on the meat portion. As it is oven baked, the end result is that the meat was a little tougher; it is not so succulent compared to those that were deep fried as the deep fried version if fry properly is a little more succulent. If the pork knuckle is overcooked before being oven baked/fried, the meat can be a little harder, tough and less juicy. For me, only the crispy knuckle skin was the saving grace for this dish.

Rating 3 of 5