Memoir of a Rojak Gal: Western Food

Showing posts with label Western Food. Show all posts

Wednesday, October 24, 2012

Pork place @ IOI Boulevard, Puchong

It was Eugene's birthday and we threw him a surprise birthday celebration at the Pork Place in Puchong.

The menu with hand drawn cover

We ordered this for sharing

The meat is tender and skin is also crispy but the taste is quite bland.

Price: RM60 plus

I didn't know most of the dish name and the prices are from my rough recollection cause hubby threw away the receipt. :(

Nice presentation right?

Baby ribs - not bad, not excellent either.

Price: RM55

This is one of the dish that we were advised to order in advance as they do not keep a lot in stock.

The friendly supervisor (or maybe owner) told us that they use special pork which has less pork smell. She said even those who doesn't usually eat pork can give it a try.

Pumpkin soup

Price: RM9.90

French vanilla mille crepe cake from Humble Beginning.
I absolutely love this cake for its very rich egg flavour.
I have tried the ones from Indulge and Food Foundry, and I love this the most!

The two moms, baby Sarah and me

Baby Sarah is not interested in having her photo taken. Lol..

Here's the birthday boy (the one in black)

and the lovely balloons from his wife.

The happy Lau's family

My deep-in-thought face as I was counting the changes

The guys

The group
I hope you notice the Hello Kitty balloon on the top left. It's from my birthday last month =)
Since I was assigned to get balloons for the birthday boy, I took the opportunity to refill my balloon and took it along to the restaurant. :P

Overall, the food is not bad, and both the service and ambiance is good. But as the restaurant is quite small, it's just a bit awkward when people (mostly children) were looking at us when we were setting up the birthday decor and taking photos.

The Pork Place

31, IOI Boulevard, Jalan Kenari 7,

Bandar Puchong Jaya,

47100 Puchong,

Selangor, Malaysia.

Contact No.: +603 7729 4600

Close on Mondays.

Wednesday, October 17, 2012

What I didn't know about Foie Gras

Today I was happily reading some food blogs on fancy fine dining restaurants and I thought I want to try out foie gras which is a popular, and expensive French delicacy.
I don't think I have tried it before, or maybe I had long time ago but I don't remember.

Then, I came upon a blog which point out the cruelty of farming foie gras. Basically, foie gras is a diseased (read diseased) and enlarged liver of a duck or goose, produced through force feeding. To qualify as foie gras, the poor duck's liver has to be enlarged to a minimum of 300 grams, which is 6 times the size of a healthy duck's liver. Sometimes, the duck's liver is even enlarged to 10 times their natural size.

How do they do that?

Here's what the force-feeder does, everyday for 2-3 times, they will grab the poor and helpless bird, shoves a long, thick tube all the way down his throat and pumps in large amount of food into his system. Each feeding is about 0.45 kilo which should be almost the portion of my heavy dinner, I think. But god, this is a duck which is 1/10 my weight? As if this is not cruel enough, they will add in OIL and water which doubles the food weight mentioned, making it 20-30% of the bird's body weight.

Now imagine if I stuff you with 10kgs of dry corn + water for 3 times/day (assuming if you are 50 kgs, if you are heavier, your portion would have to increase)

and I thought eating shark fin is cruel, but this 100x worst.

Ladies & gentlemen, here's the picture of healthy duck liver and a foie gras. See the big difference? Imagine how the bird would have suffered. Needless to say, a LOT of birds dies over this process.

Picture from PETA

Check out the video below about this cruelty, narrated by Kate Winslet.

Foie Gras, anyone?

Oh between, I always find it fascinating the way foie gras is pronouced - \ˈfwä-ˈgrä\ (Click here to listen)

Thursday, September 9, 2010

Best suckling pig in town! - El Cerdo @ Changkat Bukit Bintang

Paella con Mariscos "a la Carol" @ RM95

King Tiger Prawn, Scallops and Lobster Butter

Aside from the piglet, this is my favourite dish and I just can't resist from ordering this everytime, which this is my 3rd time here.

The seafood is favourful and very moist and the rice is wet and soft.

Not a lot of people fancy this dish as much as I do though, from my experience with families and friends.

The fat and juicy scallop, mad love ♥!

This is my portion of Paella :)

El Cerdo's Signature:

"COCHINILLO AL ESTILO SEGOVIANO"

In English, it's called Roasted Suckling Pig
Half Piglet - RM118 for two person
Whole Piglet - RM219 for four person

This is how you cut El Cerdo's piglet.
It's possible this way because their piglets are tender and crispy enough.

The juiciest and most delicious suckling pig in the world.
Its' texture is very similar to chicken drumstick.

Brought our moms here for the 1st time.
Our meal comes with complimentary soup, salad, some nugget-like stuff and cocktail or mocktail, I don't know that it is :P