With a punchy name that heads straight to the point, The Pork Place seems poised to become one of Puchong's most popular eateries.
Tricolor spiralini with grilled pork belly. Thoroughly addictive, thanks to its tasty blend of tender meat and creamy green pea sauce.
Generously sliced breaded pork in warm, aromatic Japanese curry with rice. The menu here is full of basic comfort food that's executed surprisingly well.
Spaghetti carbonara with crispy bacon & wild mushrooms. Good enough to equal efforts by many Italian restaurants; the pasta was al dente and the sauce wasn't cloying. And hey, real pork bacon works better with carbonara compared to turkey ham any day.
Katsu ciabatta, featuring a carnivore-baiting slab of deep-fried pork loin with a "secret sauce" that nicely treaded the line between sweet and savory.
Spaghetti bolognese with grounded pork and garlic. Tangy, but not sourish or artificial-tasting like most versions of this recipe elsewhere. There's hope yet for spaghetti bolognese.
Scrambled egg, bacon & mushroom ciabatta. Of all the dishes available, this had the least amount of pork in it _ thus, it also turned out to be the least memorable.
Oven-roasted pork wrap. Now only if this were available at O'Briens.
Homemade meatball spaghetti. Tomatoey pasta, bouncy meatballs. By the way, this outlet is a spin-off from Sanbanto in SS2, so all its pork is purportedly antibiotic-free. There are also fresh cuts of meat available to take away for home cooking.
The Pork Place,
IOI Boulevard, Puchong.
