If crazy-tender meat is what you crave, Stiq could stake a claim for that: Its grass-fed striploin can be sliced effortlessly with a plastic knife, served as a thick, smooth cut in a buttery preparation (RM45). The signature Lamb Stiq is slow-cooked for 22 hours (RM27; smothered in barbecue sauce), while the Peri-Peri Chicken is the result of 12 hours of brining and 12 hours of sous-vide (RM16 for half a chicken). Portions are honorably generous, with potatoes and vegetables to balance out the protein; for patrons with a tolerance for heavy sauces, Stiq sticks the landing.
Stiq
Jalan 4/27a, Wangsa Maju, Kuala Lumpur. Daily, 6pm-1am.
This post first appeared on eatdrinkkl.com
