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2014-01-14
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Still in the mood for the upcoming Chinese New Year 2014 celebrations, I had the opportunity to try out Chicago Rib House's Porkalicious Joy Luck Set the other day. It was a western twist on the usual chinese cuisine spread. Even the complimentary Yee Sang which came with the joy luck set had a different flavour, look and feel to it. Read on below on my take of the festive menu. Part of the Chinese New Year Porkalicious Joy Luck Set is their Signature Platter, a rather large platter overflowing
Part of the Chinese New Year Porkalicious Joy Luck Set is their Signature Platter, a rather large platter overflowing with some really nice noms good to be shared up to four diners. In fact the set menus are meant to be shared, as there is no way I think one person could finish all these good food. Filled with Chicago Rib House festive offerings, it comprises of juicy spare ribs, pork sausage, grilled fresh water prawns, grilled mussels and vegetable sticks served with creamy cheese dips. Now that is indeed a mouthful just to spell out here. The spare ribs were good as always, sweet and juicy without being overdone. I am not a fan of mussels, hence I skipped it, and took the grilled fresh water prawns instead. My personal favourite on their Signature Platter would be the pork sausages, two lovely huge pieces of it. Love the way they prepared it, with the skin having a different harder texture than the soft meat inside.
When the Braised Pork Belly was served, I literally gasped for air, even before I digged in. Not for the health conscious, the many layers of fats on this sinfully delicious dish had to be my favourite that afternoon. It was a savoury dish, with a caramelized top skin which I love on top of the meat. I wasn't that keen on the fats though, which I carefully separated before having the meat. Served with an Asian inspired tangy sweet sauce of passion fruit, spices and wine, this is a must have dish if you asked me.
For the ultimate indulgence, add on the Drunken Prawns dish, white wine steamed prawns, flambeed with brandy for a sweet price of RM68.80. It was indeed really drunk prawns if you asked me, as the taste itself had the signature bitter alcohol infused flavour. The taste wasn't exactly to my liking as I preferred my prawns sweet, but I do love the way they prepared this dish, flambeed with blue flames, and pouring it unto the prawns.
The perfect partner for the Chicago Rib House signature ribs would be their unique range of sauces. Specially made just for Chinese New Year, the Chinese-style plum sauce was used to serve up with the Baby Back Ribs. Coming in full long slabs, the ribs were succulent to the bite, and it wasn't enough for me. Fortunately I already had so many dishes before this, hence it sufficed. The tender baby back ribs chargrilled with plum sauce is acompanied with 2 sides of your choice. Post
