It has been quite some time since I pigged out at The Smoking Hog. In this period of time, of course the team there has come up with several new dishes to add to their repertoire and of course they are all mostly porky. The Smoking Hog does live up to its name.
To prep up the palate, we were treated to some cold sake – Kirei Umeshu with Collagen and Yamadanishiki Special Junmai (both at RM65/bottle).
While sipping on these scintillating liquor, the Egg Bomb (RM15) came. Well, it really looked like a pre-war kinda hand grenade. When we “detonated” it, what’s revealed was a beautifully poached egg cocooned in a layer of creamy mash which in turn was crumbed and then fried. The layers of textures were really interesting and tasty.
The Pig’s Tongue & Bacon Matriciana (RM31) is one pasta dish that’s totally decadent. This very traditional pasta dish has all the most comforting factors: lots of pureed tomatoes, cheese, bacon and herbs. Add in some pig’s tongue and you have one helluva pasta – I leave it to your imagination how immensely satisfying this was.
Compared to the matriciana, Spicy Lemongrass & Seafood Pasta (RM41) gave a totally different mouthfeel. The generous portions of fresh seafood – prawns, clams, squids were sweet and succulent cooked in a thick spicy sauce. For those who do not fancy lemongrass may find the sauce a bit overwhelming. But I like lemongrass so this dish is already on my favourites list.
Not enough of pig’s tongue? Then grab the Grilled Pig’s Tongue Burger (RM25) – it’s a tower of everything porky. Well, it isn’t called “a true pork lover’s burger” for nothing. In case you think pig’s tongue is a paltry addition for a burger, the burger also has one of the thickest pork patty in it.
CW’s Berries “Ku Ru Yuk” (RM39) is The Smoking Hog’s take on the Chinese favourite “sweet & sour pork”. Thick glistening slices of pork belly, braised in a thick berries sauce are served with mantou. To eat it, place the pork between the mantou together with some big beansprouts, crunchy cucumber and onion rings. It’s a refreshingly unique way of eating sweet sour pork for sure.
I totally loved the Bacon-wrapped Takoyaki & Kimchi Baby Octopus Salad (RM34). It’s a very deluxe version of the usual takoyaki – who would have thought of wrapping takos in bacon?! It’s a brilliant move, I swear.
We tried the Double Smoked Duck Carbonara Fettucine (RM39) and Baked Rice Cake Lasagna (RM25) too. The lasagna was interesting as the Hokkien-style flat rice sheets were used instead of the usual lasagna noodles. The texture was lighter and not so “jelak” even with second helpings!
For carbonara fans, you would really love this creation at The Smoking Hog. The entire plate of carbonara fettuccine is enclosed in a dome of smoke and only opened at table-side just so that you get the full smokey flavours in your pasta!
I never miss the Havana Rum & Raisin Ice-cream (RM16) in the Smoking Hog and neither should you, if you are a rum-raisin fan. It’s one of the best I’ve had anywhere – you would adore those big plump raisins that burst in your mouth and flood your tongue with rum. Remember, don’t miss this.
THE SMOKING HOG
3rd Floor (above Professor)
Open: 4pm-12am (Tues, Wed, Thurs)
12pm – 3pm; 6pm-12am (Fri-Sun)