Monday, August 30, 2010

Hoofed @ Taman Tun


TTDI isn't exactly paradise for pork-lovers, but Hoofed could help change that.


Besides various pork-laden recipes, there's a satisfactory range of wines available here; don't bring your own, since the corkage charge is a staggering RM100 per bottle.


Siew yoke. A large portion, but it lacked the show-stopping succulence, unctuous flavor and perfect crackling that we always hope for when ordering this.


"Lam yee" fried pork belly. An addictively savory snack, thanks to the fermented bean curd batter. Surprisingly well-prepared _ crisp, piping-hot and not greasy at all.


Pork ribs. Chunky and reasonably tender, but rather uninspiring. The meat was bland and seemed less than fresh, while the cloyingly sweet sauce did it no favors.


Half-portion of suckling pig. Hearty, with crunchy skin, but very, very fatty.


De Berloti Willowglen Cabernet Merlot (Australia).


Is there room for improvement? Sure, but it's still early days. Head here if you wanna escape the crowds that throng this street's pubs. Service is sparkling, with lotsa warm smiles.


Hoofed,
Jalan Rahim Kajai 14, Taman Tun Dr Ismail.
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34 comments:

  1. I guess most restaurant owners believe if they serve pork it'll bring in the crowds. What they don't realise it they need to also taste great or else it won't work. When I saw the name of the place, don't know why I thought it's a horsey joint and excepted horseshoes around.

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  2. boo: ya, it was the promise of pork that lured me here, since i don't usually hang out in this neighborhood. i was hoping it would turn out to be the el cerdo or el meson of ttdi ... heheh, i guess pigs have hooves too, rite? but a horse meat restaurant would be verrrrrry interesting :D

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  3. My dad would be skeptical of the place if it does not serve pork but my mom always says that it's much difficult for places without pork to prepare good chinese supreme stock so they had to rely on the freshest ingredients possible

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  4. Michelle: maybe they're both right, in their own way? the wisdom of our elders :D
    Joe: scary, huh. even the wines available for dine-in here are steeply priced ... they charged us rm130 for the cheapest red I could find...

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  5. Babi is a good ingredient, if done right. So restaurants need to know that. But glad to hear that something like this has open up in PJ. About time.

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  6. qwazymonkey: yeah, but i'm still wondering why they're not serving pork knuckles! a porky pizza might also be a nice addition for their menu...

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  7. Oops. When I first read the name of the place, I thought it served horsemeat! But I guess there are other food, er, animals with hooves... :P

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  8. lfb: ya, i googled it, and even elephants have hooves (who woulda thunk it?). i've only eaten it twice in KL though _ both times served sashimi-style at japanese restaurants. would i recommend it? lemme think .... neiiiiighhh! :D

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  9. I see what you mean about the pork belly! I'd probably be more comfortable chugging beer downstairs at TDH though... do you think they'd allow orders from downstairs? That'd be a deadlly combination!

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  10. min: yeah, i was wondering the same thing! at first, i thought they might be affiliated with TDH, but now, i figure they're not. if it ever gets too crowded downstairs though, u know where to head :D

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  11. I ate it in the form of meatfloss, with fresh mozzarella and tomatoes, in Padua. Gorgeous.

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  12. lfb: wah, sounds like a very acquired-taste kinda recipe ... the mozzarella and tomatoes basically form a caprese salad, but the addition of what might taste like chicken or pork floss seems incongruous ... strange, but yeah, i trust the italian chefs to make magic out of it! :D

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  13. Yeah, there was some green stuff too, leaves and all, but I'm basically a carnivore so focus ze Meat. :P

    The horsemeat floss kinda tasted like a mix of beef and pork, not chicken-ish at all.

    And yes, all good Italian chefs are magicians in the kitchen. Mamma mia! :P

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  14. lfb: i wonder if it's a myth that most italian men are good cooks (and that most italian men love their mamas). maybe, like most things, it was truer in the 'old days.'
    i figure the main reason that horse meat isn't traditionally used in most cooking is because horses are more profitably employed as labor (compared to useless chickens, ducks and pigs that can't do any work!). but ultimately, horses taste pretty much as good as anything else, rite. :D

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  15. Wow! Same row as Sid's Pub & Tom Dick Harry!! Maybe I'll wait till they improve their cooking method!

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  16. leo: hopefully that will happen very soon! would love to see this place become as well-liked as those other pubs! :D

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  17. Maybe not so much a myth as a generalisation. But quite true leh, from the Italian men I know. :P

    The Italians actually get their horsemeat from Poland. I know cos my best Italian friend is married to a Polish lady.

    And horsemeat is EXCELLENT, man. :D

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  18. Ah, repackaged chinese food! The fermented bean curd fried pork is my usual chap farn staple.

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  19. So they dont actually serve any hooves?

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  20. Porky place in TTDI - quite rare eh! I cant believe their corkage charge - goodness!

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  21. Lfb: well, sticking to the horses theme, Italian men are supposed to be hung as such :D feel free to confirm, since u've tasted italian meat :p
    Lemongrass: such convenience! We should all be so fortunate :D
    J: no knuckles, no hooves .... Boo!
    Pureglutton: ya, it's a ridiculous charge! Quite a rip-off, frankly...

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  22. Lfb: the best reporters don't accept 'no comment' for an answer ... I guess I'll pry it out of u over a plate of Nasi lemak (my iPhone spellcheck wanted to make that Nazi lemak)...

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  23. ROFL!!!!!!

    Nazi lemak. Oh you kill me.

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  24. lfb: fat nazi sounds like a character from austin powers. or maybe a monty python skit :P

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  25. Monty Python! I've only seen The Life of Brian and The Holy Grail, I think, and a couple of their shorts - but they are so funny! :D

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  26. lfb: i lack a sense of humor. i've watched their movies, but in stone-cold, stone-faced silence, never once snickering...

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  27. lfb: how to respond to one-word comments wan :P

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  28. wow looks like a nice place for siew yoke and wine. OMG the corkage is RM100 a bottle?!! This is just so over the top but I guess their main revenue is from the wines...

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  29. eiling: ya, the corkage charge is a turnoff. rm60 would be more reasonable...

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  30. tng: nope, but got pork pasta! :D

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