You can't go wrong with pork; the multi-faceted meat can go the path of classic grill, barbecue and chop offerings, as well as turned into fatty pork belly burgers and tender deep-fried fillets of the pig. For your fill of the hog, here are the best pork restaurants in KL.
Already a popular brunch spot, S.Wine’s English fry up with house-made ham hock fortified baked beans as well as their French toast with grilled bananas, peanut butter and bacon are excellent. It’s one of the few pork restaurants in town that go down the Asian route rather than sticking to the classic grill, barbecue and chop offerings. Moreover, the restaurant uses premium pork imported from Italy, Belgium and Spain.
There are Thai dishes like the pork neck with green mango salad, tom yum pork ribs and minced pork larb salad; or take the Vietnameseinspired grilled lemongrass pork chop; or you can stick to something more Malaysian with the likes of Nyonya assam pork curry and Hainanese pork chops. There are sandwich, burger and pasta options too. But if you find all these too meaty, the warm pork confit with watermelon and lychee salad is light, refreshing, and yet still satisfyingly porky.
Even though it’s the newest entry in our local tonkatsu (deep-fried pork fillet) scene, Anzu has quickly risen to the top. The main reason for their success is the premium quality, locally sourced sangen pork. And you can easily tell by its fresh and clean taste that’s devoid of the gaminess usually present in other tonkatsu offerings in KL. The meat is tenderised through seven days of ageing, then breaded and deep fried at an extreme 160C to keep the outside crisp without losing the meat’s juices. As a result, you get a perfectly cooked piece of pork that has crunch on the outside and is moist on the inside.
Besides the pork fillet katsu set (which comes with rice, miso soup, pickled radish and a bottomless serving of finely shredded cabbage salad), you can also order the cheese pork loin katsu, pork fillet katsu curry, hot pot pork loin with egg, or the non-deep-fried pork loin steak with ginger sauce.
Ante is known for their char-grilled pork steaks, and the quality here has always been consistent. Your choices are the pork strip loin with lean meat and a streak of fat, marbled dark meat pork shoulder on the bone, or the tender rib-eye with buttery charred fat – all of which are served with either caramelised onions, roasted potatoes or fries. But look beyond that spread on the menu and you’ll find other interesting options as well, such as the 12-hour slow-cooked ribs, kam heong pork belly burger, a tasting platter of Spanish ham (yes, jamón ibérico included) and braised pork shoulders.
Pork in Indian cooking is extremely rare outside of Goan cuisine, and to some, a porky indian restaurant is almost unthinkable. But therein lies the appeal of Meat the Porkers: Instead of trying to find new ways to marry pork with the bold Indian flavours, what they have so successfully done is simply incorporated pork into the classic Indian dishes we already love, with minor twists of course.
Two dishes stand out in the menu. The tandoori pork ribs is a clever pairing of the fattier and meatier pork (compared to chicken) with the punchy flavours of turmeric and paprika. The siu yuk biryani is equally as good – while the use of spices overwhelms the pork, it’s the gelatinous fat and oiliness of the belly that really elevate the rice. Pork crackling is served on the side; sprinkle on just before serving.
The extensive menu spans from rogan josh, Goan vindaloo and varuval to seekh kebab and masala quesadilla – all with pork of course. Do also try the bacon and cheese naan (made with two different types of cheese: mozzarella for stretch and cheddar for flavour); pork pakora (perfect with beer); and pork 65 masala (the sautéed garlic in the yoghurt masala gravy is a brilliant touch).
Vintry is known for two things: pork and wine. While they do have the standard honey-glazed baked ibérico baby back ribs and barbecue pork ribs, you can tell their strength lies in dishing out pork-centric pub-grub kind of food. Roast pork is their signature, and you shouldn’t miss the caramelised roast pork that’s wok fried and charred with soy sauce, caramelised with sugar and tossed in chilli. You can even have it in fried Korean noodles or on a pizza. Other notable dishes on the menu include Hokkien mee with pork belly, angel hair pasta with caramelised roast pork, luncheon meat fries, and more.
Have char siew instead
Nothing says comfort food like tender well-caramelised barbecued pork with the perfect fat-to-lean meat ratio. From honey-glazed meat to sticky and chewy fatty pork belly with the right amount of char and crunch, stop and smell the roasts with our guide to the best char siew in KL.