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Oink! Pork specialist Sanbanto recently opened its third outlet in the Klang Valley, becoming one of Bangsar's handful of eateries to go the whole hog. The menu is wide, borrowing inspiration from Asian and European recipes. From Thailand: Pork Khanom Pang _ ground meat marinated with herbs and spread on toasted baguette. Flavorsome finger food, served steaming-hot. From Japan: Niku Miso _ Hiyamugi noodles with minced lean pork, seaweed, cucumber shreds & miso sauce. One of Sanbanto's offerings for health-conscious customers. We loved the slippery, slurp-worthy noodles, topped with a mushy mound of savory meat. From Malaysia: curry pork ribs with turmeric rice & lady's fingers. The ribs were satisfyingly succulent, but this would have been even better if the rice were more aromatic. From Italy: Pork tonnato _ chilled, thinly sliced meat with tuna sauce. Surprising to find this classic summer dish here. Commendable enough to pass muster at true-blue Italian outlets.
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As for me, this one dish caught my eye; the House Specialty - The Ultimate Burger (RM 28). This towering burger consists of a juicy pork patty, a thick slab of deep-fried mozzarella cheese that you can see oozing out in the picture, and pork bacon amidst all the other regular vegetable slices. Although this burger looked to be dry, it wasn't, thanks to the juicy pork patty which I really enjoyed. The fried mozzarella in a burger was also something new to me! I know you're probably thinking that we're such boring people, both ordering patties, but I'll say that the two didn't taste alike. Mine retained more of its original pork flavour, whilst Adam's had a different edge when eaten with the fresh tomato puree.
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