Sanbanto

營業中

休息中

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

Sanbanto @ Bangsar: Round Two. Tonkatsu _ a 180-gram slab of pork loin coated with breadcrumbs & served with mustard, shredded cabbage & potato salad. Meaty and tasty enough to recommend. Beer-braised pork with polenta. The zenith of comfort food; succulent flesh, remarkably rich in flavor, wading in groovy gravy and wedded to creamy cornmeal. Pork burger. The patty, topped with bacon, was tender but unexceptional; what made this mouthwatering was a fat cut of deep-fried mozzarella cheese, oo

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

After scrutinizing their menu for several minutes, Adam finally decided on the Burger Steak (RM 29) - all 200g of juicy pork burger patty topped with fresh tomato puree and served with a variety of grilled vegetables. The burger steak was well-marinated and juicy, and even though Adam thought the puree was just too much and had to push it all aside like in the second picture above, I thought the tangy tomato actually brought out different flavours in the pork patty. However, this dish wasn't eno

To kick our meal off, we had the Pork Kanom Pang (RM 12), which was ground pork peppered with herbs, atop toasted baguette with sweet Thai chilli dipping sauce. The flavour of the pork was very similar to "tod man pla" (the fried Thai fish cakes with curry and lime, that you usually see as appetizers in Thai restaurants) and I thought it went well with the sweet Thai chilli sauce. My only small gripe was that I wish that the bread would have been more toasted, but other than that, I quite liked