Head-to-tail sate babi is Chef V-Kor's uniquely irresistible temptation - for RM18 per platter, you'll enjoy 11 sticks that comprise pork ears, nose, tongue, cheek, shoulder, belly, stomach, intestines, rump and tail.
The skewers are pretty tasty, rich and robust albeit clean-tasting in flavour, offering a range of textures, from tenderly meaty to gelatinously fleshy and everything in between, a distinctively fun way to explore the whole hog.
If you like certain parts more than others (offal lovers, unite!), you can order individual swine sticks, with ears, noses and tongues all starting at RM1.60. Orders come complete with reasonably generous portions of peanut sauce, cucumber and onions.
We made the trek to Chef V-Kor also for one of the recent specials, char koay teow served with fresh, plump cockles, plus extra perks of crunchy pork lard and smoked duck (RM18 for a sharing pot that's sufficient for two to three persons).
There's plenty to try here, with hearty portions. The V-Kor claypot is a knuckle's worth of bak kut teh in a sweetly flavour-packed herbal broth, with chunks of meat and bone strikingly topped with a fresh whole crab (RM38; for two to three persons).
