Saturday, April 23, 2011

Leonardo's

Back to Leonardo's. Earlier entries: Feb. 2, 2009; Feb. 19, 2009; Aug. 19, 2009.

In this edition, we explore the anatomy of a pig, kicking off with the pork neck, grilled with spicy mango salsa & cilantro. Succulent slices, perfectly prepared.

Pork tail minestrone soup. Rich and aromatically rustic, as befitting of this Italian broth.

Pork ribs with roast potato & corn salsa. The meat was tender, but not sensationally succulent, overpowered by a much-too-tangy Hawaiian BBQ pineapple sauce.

Spanish black pig shoulder loin steak with truffle oil mashed potatoes. Comfort food for both carnivores and carb-lovers.

Pork trotter Chinese porridge with peanuts, century egg & yau char kway. Purists might scoff at this, saying it pales to traditional hawker versions. But it remains a real pleasure, undeniable creamy and brimming with flavorsome ingredients.

The piece de resistance of our exhaustive pork expedition: a braised pickled knuckle. One might think this soft-skin preparation is healthier than regular crispy knuckles, but it's not, thanks to a titanic portion of crunchy pork lard showered over the plate. Sinfully spectacular.

Tenimenti Prosecco Frizzante Conti Neri, alongside Kisses & Misses, a irresistibly sweet, milky cocktail comprising frangelico, baileys, ice cream & nuts.

Mouton Cadet Rouge (France, Bordeaux). Very pleasant, with a light finish.

Leonardo's,
Jalan Bangkung, Bangsar.
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15 comments:

  1. Michelle: ah yes. Very :D

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  2. Wah got Chinese porridge here too :P

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  3. wow that heapful of 'chee you char' over the knuckle ... just looking at your picture already makes me feel like hitting the gym ...

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  4. Baby sumo: oh yeah, and bak kut teh and hokkien mee too, all in generous portions and done reasonably well, though just not nearly as good as the kopitiam traditional ones, heh =)
    Timing: I think I ended up eating two-thirds of that pork lard (and my waistline has paid the price for it!). But it's so addictive ... Crunchy and tasty :D

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  5. Very comprehensive use of a pig! But wait, where be the innards?!

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  6. Min: excellent question! Is leonardo's hoarding luscious liver and inspirational intestines in its kitchen? Inquiring minds deserve to know! =)

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  7. Luv luv LUV that soup there :D

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  8. j: i'll join you in a chorus of agreement by singing michael bolton's 'love is a wonderful thing' :D

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  9. new menu at Leonardo's? Looks very good especially the porcine delights!

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  10. Eiling: their menu is really wide! Five visits wouldn't be enough, heh =)

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  11. I go there so often, but Chef Max never told me about the braised pickled knuckles! ~_~

    He does a mean bacon lollipop. Ask him to make you one the next time you're there. :)

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  12. Bangsar-babe: oooh, I've never met chef max before! I think that braised knuckle was one of their monthly specials, but I gotta say, the bacon lollipops sound even more intriguing! thanks! =)

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  13. ahh, the pork neck!

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  14. ky: off with its head! :D

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